Scott A. Rankin

Scott A. Rankin

Chair and Professor
Food Science
A203B Babcock Hall
sarankin@wisc.edu
(608) 263-2008
FAX (608) 262-6872
Dairy Foods Courses

Research Interests

My research has focused on the characterization of primarily dairy food flavor with sensory and instrumental techniques. With a majority Cooperative Extension appointment, I offer numerous programs and short courses in support of the dairy foods processing industry.


Education

  • B.S. Food Science, Brigham Young University 1991
  • M.S. Food Science, Brigham Young University 1992
  • Ph.D. Food Science, Oregon State University 1995

Scientific and Professional Organizations

  • Institute of Food Technologists
  • American Dairy Science Association
  • American Chemical Society
  • Phi Tau Sigma

Recent Publications

F.W. Bodyfelt, M.A. Drake and S.A. Rankin. 2008. Development in dairy foods sensory science and education: from student contests to impact on product quality. Inter. Dairy J. 18(7) 729-734.

A. Dattatreya, W. Lee and S.A. Rankin. 2010. Presence of galactose and glucose potentiate browning in sweet whey powder. J. Dairy Sci. 93: 2354-2357.

S. A. Rankin, A. Titel*, W. Lee, D. S. Banavara, and A. Lopez-Hernandez. 2010. The application of alkaline phosphatase assays for the validation of milk product pasteurization. J. Dairy Sci. 93: 5538-5551.

Terns MJ, Milkowski AL, Rankin SA, Sindelar, J.J. 2011. Determining the impact of varying levels of cherry powder and starter culture on quality and sensory attributes of indirectly cured, emulsified cooked sausages. Meat Sci. 88(2): 311-8.

Budinich, M.F., I. Perez-Diaz, H. Cai, S.A. Rankin, J.R. Broadbent, J.L. Steele. 2011. Growth of Lactobacillus paracasei ATCC 334 in a cheese model system: A biochemical approach. J. Dairy Sci. 94: 5263-5277.

Rankin S.A., Lopez-Hernandez, A. and Rankin, A.R. 2011. Liquid Milk Products | Liquid Milk Products: Super-Pasteurized Milk (Extended Shelf-Life Milk). In: Fuquay, J.W. Fox, P.F. and McSweeney, P.L.H. (eds.), Encyclopedia of Dairy Sciences, Second Edition, vol. 3, pp. 281-287. San Diego: Academic Press.

M. M. McGough, T. Sato, S. A. Rankin, and J J. Sindelar. 2011. Reducing Sodium Levels in Frankfurters Using a Natural Flavor Enhancer. Meat Science. 91: 69-78.

Terns MJ, Milkowski AL, Rankin SA, Sindelar, J.J. 2011. Determining the impact of varying levels of cherry powder and starter culture on quality and sensory attributes of indirectly cured, emulsified cooked sausages. Meat Sci. 88(2): 311-8

Budinich, M.F., I. Perez-Diaz, H. Cai, S.A. Rankin, J.R. Broadbent, J.L. Steele. 2011. Growth of Lactobacillus paracasei ATCC 334 in a cheese model system: A biochemical approach. J. Dairy Sci. 94: 5263-5277.

R. D. Divine, D. Sommer, A. Lopez-Hernandez, S. A. Rankin. 2012. Evidence for methylglyoxal-mediated browning of Parmesan cheese during aging. J. Dairy Sci. 95: 2347-2354.

M.I. Rincon-Delgadillo, A. Lopez-Hernandez, I. Wijaya, and S.A. Rankin. 2012. Diacetyl levels and volatile profiles of commercial starter distillates and selected dairy foods. 95: 1128-1139.

Peng, Y., X. Chen, T. Sato. S.A. Rankin, R. F. Tsuji and Y. Ge. 2012. Rapid purification and high resolution top-down mass spectrometric characterization of human salivary a-amylase. Anal. Chem. 84: 3339-3346.