Welcome to the
Dairy Processing Program
at Oregon State University
 
Publications
 

Meunier-Goddik, L., Nashnush, H. 2006. Producing Sheep Milk Cheese. OSU Extension Publication EM 8908

Walker M.K., Farkas, D.F., Loveridge, V., and Meunier-Goddik, L. 2006. Fruit Yogurt produced with High Pressure. International J. Food Sci. and Tech . 41:464-467

Ability of Mycobacterium avium subsp. Paratuberculosis to enter Bovine Epithelial Cells Is Influenced by Pre-exposure to Hyperosmolar Environment and Intracellular Passage in Bovine Mammary Epithelial Cells. 2006. Dilip Patel 1 , Lia Danelishvili 2 , Yoshitaka Yamazaki 3, 5 , Marta Alonso 5 , Michael Paustian 4 , John P. Bannantine 4 , Lisbeth Meunier-Goddik 1 , and Luiz E. Bermudez 2, 5, Infection and Immunity. 74:2849-2855

Sithole R., McDaniel M., and Meunier-Goddik L. 2006. Physicochemical, microbiological, aroma and flavor profile of selected commercial sweet whey powder. J. Food Sci. 71(3):C157-163

Sithole R., McDaniel M and Meunier-Goddik L. 2005. Rate of Maillard browning in sweet whey powder.
J. Dairy Sci. 88:1636-1645

Walker M.K., Farkas D.F., Anderson S.R., and Meunier-Goddik, L. 2005. Effect of High- Pressure Processing at Low Temperature on the Molecular Structure and Surface Properties of -Lactoglobulin. J. Ag. Food Chem. 52:8230-8235

 

 

Mahajan S., Meunier-Goddik L., and Qian M. 2004. Aroma compounds in sweet whey powder. J. Dairy Sci. 87:4057-4063

Sandra S., Stanford M.,and Goddik L.M. 2004 Sensory, instrumental and compositional analysis of high-pressure treated, fresh renneted cheese. J. Food Science. 69:FEP153-158

Sandra, S., Stanford, M., McDaniel, M. and Meunier-Goddik, L. 2004. Method for assessing the complete process of crumbling cheese using hand-panel.
J. Food Science. 69:SNQ127-130

Meunier-Goddik, L. 2003. Fresh Cheese/ Fromage Frais. In Handbook of Food & Beverage Fermentation Technology. Ed. Y.H. Hui, Marcel Dekker, New York . Pp 183-194

Meunier-Goddik, L. 2003. Sour Cream. In Handbook of Food & Beverage Fermentation Technology. Ed. Y.H. Hui, Marcel Dekker, New York . Pp. 147-158

Meunier-Goddik, L. and Sandra S. 2002. Pasteurized Milk. Encyclopedia of Dairy Sciences. Academic Press. Pp. 1627-1632

Hotchkiss, J. H. and Meunier-Goddik, L. 2002. Packaging. Encyclopedia of Dairy Sciences. Academic Press

In Print:
Sithole R., McDaniel M, and Meunier-Goddik L. Seasonal variability of Cheddar whey powder a case study. J. Food Quality.
In print.

 

 

For more information about the Dairy Processing Program at Oregon State University,
please contact Lisbeth Goddik

lisbeth.goddik@oregonstate.edu