Wisconsin Discovery Portal

Researcher: John Lucey

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Areas of Expertise
  • Confectionary science
  • Dairy science
  • Food fermentation
  • Food engineering
  • Food safety
  • Nutrition
  • Dairy chemistry
  • Food rheology
  • Dairy technology and structure-function relationships of food products
  • Formation of various types of milk protein-based gels (e.g. cheese and yogurt)
  • Physico-chemical properties of cheese 
  • Interactions between milk proteins and hydrocolloids in food systems
  • Effects of processing treatments on the properties and functionality of dairy products
  • Food protein-polysaccharide complexes as new ingredients
  • Texture of lowfat and natural process cheeses
  • Controlling the physical properties of yogurt
  • Development of processes to enhance the functionality of whey proteins
  • Clear and bland flavored whey protein products
  • Protein-polysaccharide conjugates
Web Site John Lucey's Department of Food Science Website
Curriculum Vitae (CV)
Issued Patent(s)
USPTO Published Applications
Recent Publication(s)
  • Angiotensin-I-converting enzyme-inhibitory peptides in commercial Wisconsin Cheddar cheeses of different ages. Lu Y, Govindasamy-Lucey S, Lucey JA. J Dairy Sci. 2016 Jan;99(1):41-52. doi: 10.3168/jds.2015-9569. Epub 2015 Oct 23.

  • Low-sodium cheddar cheese: Effect of fortification of cheese milk with ultrafiltration retentate and high-hydrostatic pressure treatment of cheese. Ozturk M, Govindasamy-Lucey S, Jaeggi JJ, Johnson ME, Lucey JA. J Dairy Sci. 2015 Oct;98(10):6713-26. doi: 10.3168/jds.2015-9549. Epub 2015 Aug 12.

  • Yogurt made from milk heated at different pH values. Ozcan T, Horne DS, Lucey JA. J Dairy Sci. 2015 Oct;98(10):6749-58. doi: 10.3168/jds.2015-9643. Epub 2015 Jul 29.

  • Effect of insoluble calcium concentration on endogenous syneresis rate in rennet-coagulated bovine milk. Choi J, Horne DS, Lucey JA. J Dairy Sci. 2015 Sep;98(9):5955-66. doi: 10.3168/jds.2015-9527. Epub 2015 Jul 15.


View John Lucey's publications at PubMed.
Recent Artistic Works
Collaboration
  • Gyeongsang National University, Animal Sciences & Technology
  • Hannah Research Institute, Scotland
  • Uludag University, Turkey, Food Engineering
  • Morinaga Milk Ind Co Ltd, Japan
  • University College Cork, Ireland
  • North Carolina State University
Research Tools
  • Zeiss Epi-Fluorescence Microscope
  • Four small scale (20 liter) cheese vats
  • DS 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.)
  • 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
Research Facilities
  • Microfluidizer
  • TA.XT2 Texture Analyzer
E-mail Address [email protected]
Phone Number 608-265-1195
Current University UW–Madison
Department Food Science
Title Professor
Other Appointments
Address Line 1 A19 Babcock Hall
Address Line 2 1605 Linden Drive
City Madison
State WI
Zip Code 53706
Bachelor's Degree B.S., University College, Ireland, Food Science, 1988
Master's Degree
PhD Ph.D., University College, Ireland, Food Chemistry, 1992
Other Degrees
Technologies Available for Licensing Improved Low-Fat and Fat-Free Cheese

Purification of Beta Casein from Milk

Improved Methods for Producing Low-Cost Protein-Polysaccharide Conjugates for Use in Foods and Beverages