John A. Lucey

About

John A. Lucey is a Professor of Food Science at the University of Wisconsin-Madison. His laboratory collaborates with researchers at the Center for Dairy Research on various dairy science and technology projects. His core expertise includes milk protein functionality and the critical role of calcium phosphate crosslinking for casein properties. His research encompasses the coagulation of milk by enzymes or acids and their impacts on cheesemaking processes, including rennet and acid coagulation used in cultured products. He studies cheese texture and rheological properties to control cheese performance, such as melting and shredding, and works on extending the shelf-life of cheeses to facilitate export to distant markets. Additionally, his interests include the stability of sterilized dairy beverages at different pH levels and adding value to dairy coproducts through separation or fermentation. Dr. Lucey holds a PhD in Food Chemistry from University College Cork, Ireland, and a BSc in Food Science and Technology from the same institution. He has served as the Director of the Wisconsin Center for Dairy Research and is a faculty member at the University of Wisconsin-Madison.

Research topics

• Chemistry
• Food science
• Materials science
• Organic chemistry
• Composite material
• Business

Selected publications

• Impact of heat treatment of milk on acid gelation

  International Dairy Journal · 2021 · 55 citations

  1st authorCorresponding
  PublisherDOI

• Behavior of stabilizers in acidified solutions and their effect on the textural, rheological, and sensory properties of cream cheese

  Journal of Dairy Science · 2020 · 27 citations

  Senior authorCorresponding

  Stabilizers are routinely added during cream cheese manufacture to help prevent syneresis during storage. We investigated how different types of stabilizers affected the texture, rheology, and sensory properties of cream cheese. Cream cheeses were manufactured with 0.33% xanthan gum (XG), locust bean gum (LBG), guar gum (GG), or a combination (CBN) of these 3 stabilizers (0.11% of each). Rheological properties of solutions of the individual stabilizers and their combination (equal amounts) were…

  DOI

• Slower proteolysis in Cheddar cheese made from high-protein cheese milk is due to an elevated whey protein content

  Journal of Dairy Science · 2022-10-12 · 20 citations

  articleOpen accessSenior author

  A growing number of companies within the cheese-making industry are now using high-protein (e.g., 4-5%) milks to increase cheese yield. Previous studies have suggested that cheeses made from high-protein (both casein and whey protein; WP) milks may ripen more slowly; one suggested explanation is inhibition of residual rennet activity due to elevated WP levels. We explored the use of microfiltration (MF) to concentrate milk for cheese-making, as that would allow us to concentrate the casein while…

  PublisherOA PDFDOI

• Technological role and metabolic profile of two probiotic EPS-producing strains with potential application in yoghurt: Impact on rheology and release of bioactive peptides

  International Dairy Journal · 2022-10-25 · 18 citations

  articleSenior author
  PublisherDOI

• Effects of varying casein and pectin concentrations on the rheology of high-protein cultured milk beverages stored at ambient temperature

  Journal of Dairy Science · 2021-10-28 · 15 citations

  articleOpen accessSenior author

  Shelf-stable cultured milk beverages that have high protein levels can be difficult to successfully manufacture. With increasing protein level, rapid phase separation and gel formation occur in cultured beverages, which may not be prevented even with the inclusion of stabilizers such as high methoxy (HM) pectin. To limit protein aggregation in cultured milk beverages we investigated micellar casein as an interesting alternative to milk, due to the absence of whey proteins, which can contribute t…

  PublisherOA PDFDOI

Frequent coauthors

• S. Govindasamy-Lucey

  U.S. Dairy Forage Research Center

  94 shared

• M.E. Johnson

  University of Wisconsin–Madison

  94 shared

• J.J. Jaeggi

  University of Wisconsin–Madison

  89 shared

• David S. Horne

  U.S. Dairy Forage Research Center

  47 shared

• M. Molitor

  U.S. Dairy Forage Research Center

  43 shared

• Harjinder Singh

  Massey University

  20 shared

• Yanjie Lu

  19 shared

• N. Shirashoji

  U.S. Dairy Forage Research Center

  16 shared

Similar researchers at University of Wisconsin-Madison

• Richard Hartelh-64
• Bradley W. Bollingh-43
• Scott A. Rankinh-31