Scott A. Rankin

Associate 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

Recent Publications

Galindo-Cuspinera, V., Lubran, M. B. and Rankin , S.A. 2002. A comparison of volatile compounds in water and oil soluble annatto (Bixa orellana L.) extracts. J. Agric. Food Chem. 50:2010-2015.

Li, R., Schmidt, W., Rankin, S.A. Walzem, R.L. and Boyle-Roden, E. 2003. Solubilization of acyl heterogenous triacylglycerol in phosphatidylcholine vesicles. J. Agric. Food Chem. 51:477-482.

Galindo-Cuspinera, V., Westhoff , D.C. and Rankin , S.A. 2003. Antimicrobial properties of commercial annatto extracts against selected pathogenic, lactic acid and spoilage microorganisms; A Research Note. J. Food Prot. 66:1074-1079.

K. M. Fenster, S. A. Rankin, and J. L. Steele. 2003. Accumulation of short n-chain ethyl esters by esterases of lactic acid bacteria under conditions simulating ripening Parmesan cheese. J. Dairy Sci. 86:2818-2825.

D. S. Banavara, D. Anupama, and S. A. Rankin. 2003. Studies on Physicochemical and Functional Properties of Commercial Sweet Whey Powders. J. Dairy Sci. 86:3866-3875.

J.R. Broadbent, S. Gummalla, J.E. Hughes, M.E. Johnson, S.A. Rankin, M.A. Drake. 2004. Overexpression of Lactobacillus casei D-Hydroxyisocaproic Acid Dehydrogenase in Cheddar Cheese. Applied Environ. Micro. 70:4814-4820.

D.P. Berg and S.A. Rankin. 2005. Partitioning Behavior of Alkan-1-ols Between Milk Fat and Aqueous Phases as Influenced by Temperature. J. Agric. Food Chem. 53:2626-2651.

V. Galindo-Cuspinera and S. A. Rankin. 2005. Bioautography and characterization of antimicrobial compound(s) in commercial water-soluble annatto extracts. J. Agric. Food Chem. 53:2524-2529.

M.C.L. Nogueira, G. Lubachevsky, and S. A. Rankin. 2005. A study of the volatile composition of Minas cheese. LWT-Food Sci. and Tech. 38:555-563.

Anupama D. and S.A. Rankin. 2005. Moderately acidic pH potentiates browning of sweet whey powder. Inter. Dairy J. In press.

Díaz-Muñiz, I, Banavara, D., Budinich, M.F., Rankin, S.A., and Steele, J.L. 2005. Lactobacillus casei Metabolic Potential to Utilize Citrate as an Energy Source in Ripening Cheese: A Genomic Approach. J. Appl. Micro. In press.

Anupama D., M.R. Etzel, and S.A. Rankin. 2006. Kinetics of browning during accelerated storage of sweet whey powder and prediction of its shelf life. Inter. Dairy Journal. In press.

D. D. Wolle, D. S. Banavara, and S. A. Rankin. 2006. Short Communication: Empirical and Mechanistic Evidence for the Role of Pyridoxal-5'-phosphate in the Generation of Methanethiol from Methionine. J. Dairy Sci. In press.

R. A. Prososki, M. R. Etzel and S. A. Rankin. 2006. Solvent Type Affects the Number, Distribution and Relative Quantities of Volatile Compounds Found in Sweet Whey Powder. J. Dairy Sci. In press.