John A. LuceyProfessor, Food Science
A203A Babcock Hall
FAX (608) 262-6872
Chemistry and Technology of Dairy Products, FS511/FS611.
Dairy chemistry, food rheology, dairy technology and structure-function relationships of food products, specific interests include: 1) Formation of various types of milk protein-based gels (e.g. cheese and yogurt), 2) The physico-chemical properties of cheese which influence or determine their structure, texture, rheology and functionality, 3) Interactions between milk proteins and hydrocolloids in food systems, 4) Effects of processing treatments on the properties and functionality of dairy products including milk; cheese; yogurt; dairy beverages; and emulsions, and 5) Food protein-polysaccharide complexes as new ingredients. The focus of these research interests is to try to understand basic mechanisms that can be used to explain applied problems or gain insights into food functionality.
Facilities available in our group include a lab-scale two-stage homogenizer, a Microfluidizer, TA.XT2 Texture Analyzer, Zeiss Epi-Fluorescence Microscope, four small scale (20 liter) cheese vats, UDS 200 Paar Physica controlled stress rheometer capable of operating in a wide range of testing modes (e.g. viscometry, dynamic oscillation, high temperature/pressure conditions, creep, yield stress, etc.), a Waters HPLC system (which includes photodiode array, refractive index detector and autosampler), computerized pH titration system from Mettler, PAGE unit, UV spectrometer, refrigerated centrifuge and multi-angle laser light scattering detector.
Scientific and Professional Organizations
- Committee on Characterization of Physical Properties
Selected PublicationsSeven of the peer-reviewed papers published by Lucey have been cited more than a 100 times. This indicates that these publications have a high impact on the field.
Search PubMed for publications by "Lucey JA"
2008. Influence of emulsifying salts on the textural properties of nonfat process cheese made from direct acid cheese bases. Journal of Dairy Science 91:39-48.
2008. Effects of the concentration of insoluble calcium phosphate associated with casein micelles on the functionality of directly acidified cheese. Journal of Dairy Science 91:513-522.
2008. Observations on the rheological and functional properties of model cheeses made using milk protein concentrate solutions with different ratios of αs1-: -casein. Milchwissenschaft 63:145-148.
2007. Effect of trisodium citrate on rheological, physical properties and microstructure of yogurt. Journal of Dairy Science 90:1644-1652.
2007. Impact of type of concentrated sweet cream buttermilk on the manufacture, yield and functionality of pizza cheese. Journal of Dairy Science 90:2675-2688.
2007. Effect of insoluble calcium concentration on rennet coagulation properties of milk. Journal of Dairy Science 90:2612-2623.
2007. Use of cold microfiltration retentates produced using polymeric membranes for standardization of milks for manufacture of pizza cheese. Journal of Dairy Science 90:4552-4568.
2007. Properties of milk protein gels formed by phosphates. Journal of Dairy Science 90:4524-4531.
2006. Effect of trisodium citrate concentration and cooking time on the physicochemical properties of pasteurized process cheese. Journal of Dairy Science 8915-28.
2006. Calcium: a key factor in controlling cheese functionality. Australian Journal of Dairy Technology 61:147-153.
2007. Use of time-temperature superposition to study the rheological properties of cheese during heating and cooling. International Journal of Food Science and Technology 42:686-698.
2005. Effects of emulsifying salts on the turbidity and calcium-phosphate protein interactions in casein micelles. Journal of Dairy Science 88:3070-3078.
2005. Chymosin-mediated proteolysis, calcium solubilization, and texture development during the ripening of Cheddar cheese. Journal of Dairy Science 88:3101-3114.
2004. Changes in the proportions of soluble and insoluble calcium during the ripening of Cheddar cheese. Journal of Dairy Science 87:854-862.
2004. Cultured dairy products: an overview of their gelation and texture properties. International Journal of Dairy Technology 57:77-84.
2003. Rheological properties, whey separation, and microstructure in set-style yogurt: effects of heating temperature and gelation temperature. Journal of Texture Studies 34:515-536.
2003. Perspectives on the basis of the rheology and texture properties of cheese. Journal of Dairy Science 86:2725-2743.
2002. Formation and physical properties of milk protein gels. Journal of Dairy Science 85:281-294.
2001. Mathematical modelling of the formation of rennet-induced gels by plant coagulants and chymosin. Journal of Dairy Research 68:499-510.
2000. Characterization of commercial and experimental sodium caseinates by multiangle laser light scattering and size-exclusion chromatography. Journal of Agricultural and Food Chemistry 48:1610-1616.
1999. Stability of acid milk beverages: effect of pectin concentration, storage temperature and milk heat treatment. Journal of Texture Studies 30:305-318.
1998. Effect of interactions between denatured whey proteins and casein micelles on the formation and rheological properties of acid skim milk gels. Journal of Dairy Research 65:555-567.
1998. Whey separation in acid skim milk gels made with glucono-delta-lactone: effects of heat treatment and gelation temperature. Journal of Texture Studies 29:413-426.
1997. Formation and physical properties of acid milk gels: a review. Food Research International 30:529-542.
1996. Effect of acidification and neutralization of milk on some physico-chemical properties of casein micelles. International Dairy Journal 6:257-272.
1994. Cheese yield. Journal of the Society of Dairy Technology 47:1-14.
1993. Acid-base buffering of milk. Milchwissenschaft 48:268-272.
1993. Importance of calcium and phosphate in cheese manufacture: a review. Journal of Dairy Science 76:1714-1724.