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Yinqing Ma, Ph.D.

Affiliations: 
2002 Cornell University, Ithaca, NY, United States 
Area:
Food Science and Technology Agriculture, Agricultural Engineering
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"Yinqing Ma"
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David M. Barbano grad student 2002 Cornell
 (Physiochemical impacts and applications of adding low levels of carbon dioxide to dairy food systems.)

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Publications

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Barbano DM, Ma Y, Santos MV. (2006) Influence of raw milk quality on fluid milk shelf life. Journal of Dairy Science. 89: E15-9
Ma Y, Barbano DM. (2003) Milk pH as a function of CO2 concentration, temperature, and pressure in a heat exchanger. Journal of Dairy Science. 86: 3822-30
Santos MV, Ma Y, Barbano DM. (2003) Effect of somatic cell count on proteolysis and lipolysis in pasteurized fluid milk during shelf-life storage. Journal of Dairy Science. 86: 2491-503
Ma Y, Barbano DM, Santos M. (2003) Effect of CO2 addition to raw milk on proteolysis and lipolysis at 4 degrees C. Journal of Dairy Science. 86: 1616-31
Santos MV, Ma Y, Caplan Z, et al. (2003) Sensory threshold of off-flavors caused by proteolysis and lipolysis in milk. Journal of Dairy Science. 86: 1601-7
Ma Y, Barbano DM. (2003) Serum protein and casein concentration: effect on pH and freezing point of milk with added CO2. Journal of Dairy Science. 86: 1590-600
Ma Y, Barbano DM. (2003) Effect of temperature of CO2 injection on the pH and freezing point of milks and creams. Journal of Dairy Science. 86: 1578-89
Ma Y, Barbano DM, Hotchkiss JH, et al. (2001) Impact of CO2 addition to milk on selected analytical testing methods. Journal of Dairy Science. 84: 1959-68
Ma Y, Barbano DM. (2000) Gravity separation of raw bovine milk: fat globule size distribution and fat content of milk fractions. Journal of Dairy Science. 83: 1719-27
Ma Y, Ryan C, Barbano DM, et al. (2000) Effects of somatic cell count on quality and shelf-life of pasteurized fluid milk. Journal of Dairy Science. 83: 264-74
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