Robert L. BradleyEmeritus Professor, Food Science
238A Babcock Hall
FAX (608) 262-6872
Research activity is focused in the general areas of food products development, ultrafiltration and reverse osmosis, frozen dessert technology, analytical methods of food analysis and dairy foods technology.
Scientific and Professional Organizations
1999. Identification and control of processing variables that affect the quality and safety of fluid milk. J. Food Prot. 62:625-631.
1994. Quantitative detection of whey cream in sweet cream and butter. J. Assoc. Off. Anal. Chem. Int. 77:488-490.
1992. Effective cleaning and sanitizing of polysulfone ultrafiltration membrane systems. J. Dairy Sci. 75:718-724.
1991. Removing cholesterol from milkfat using supercritical carbon dioxide. In Fat and Cholesterol Reduced Foods: Technologies and Strategies, C. Haberstroch and C.E. Morris, Adv. Appl. Biotechnol. Series 12:221-232.
1991. Acid whey as a replacement for sodium caseinate in spray-dried coffee whiteners. J. Dairy Sci. 74:2838-2849.
1989. Gas chromatographic determination of cholesterol in egg products. J. Assoc Off. Anal. Chem. 72:746-748.