Robert L. Bradley

Education

• B.S. Dairy Technology, University of Massachusetts, Amherst 1958
• M.S. Food Science, Michigan State University, East Lansing 1960
• Ph.D. Food Science, Michigan State University, East Lansing 1964

Areas of Study

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

• American Dairy Science Association
• Association of Official Analytical Chemists
• International Association for Food Protection
• Wisconsin Dairy Technology Society

Selected Publications

Gruetzmacher, T.J. And R.L. Bradley, Jr. 1999. Identification and control of processing variables that affect the quality and safety of fluid milk. J. Food Prot. 62:625-631.

Polak, P. and R.L. Bradley, Jr. 1994. Quantitative detection of whey cream in sweet cream and butter. J. Assoc. Off. Anal. Chem. Int. 77:488-490.

Bohner, H.F. and R.L. Bradley, Jr. 1992. Effective cleaning and sanitizing of polysulfone ultrafiltration membrane systems. J. Dairy Sci. 75:718-724.

Bradley, R.L., Jr. 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.

Gruetzmacher, T.J. and Bradley, R.L., Jr. 1991. Acid whey as a replacement for sodium caseinate in spray-dried coffee whiteners. J. Dairy Sci. 74:2838-2849.

Beyer, J.D., F.X. Milani, M.J. Dutelle and Bradley, R.L., Jr. 1989. Gas chromatographic determination of cholesterol in egg products. J. Assoc Off. Anal. Chem. 72:746-748.