Wisconsin Discovery Portal

Researcher: Scott Rankin

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Areas of Expertise
  • Confectionary science
  • Dairy science
  • Food fermentation
  • Food engineering
  • Food safety
  • Nutrition
  • Characterization of dairy food flavor
  • Programs and short courses in support of the dairy foods processing industry
Web Site Scott Rankin's Department of Food Science Website
Curriculum Vitae (CV)
Issued Patent(s)
  • 8,795,714 - Intra-mammary teat sealant formulation and method of using same to reduce or eliminate visual defects in aged cheeses, issued August 2014.
  • 7,906,138 - Intra-mammary teat sealant formulation and method of using same to reduce or eliminate visual defects in aged cheeses, issued March 2011.
USPTO Published Applications
  • 20140314877 - Intra-mammary teat sealant formulation and method of using same to reduce or eliminate visual defects in aged cheeses, published October 2014.
  • 20140272033 - Method to inhibit storage browning in cheese, published September 2014.
  • 20130260002 - Method to reduce sodium content in processed foods using naturally brewed soy sauce and other flavor enhancers and resulting reduced-sodium food product, published October 2013.
  • 20110052721 - Intra-mammary teat sealant formulation and method of using same to reduce or eliminate visual defects in aged cheeses, published March 2011.
  • 20100266708 - Intra-mammary teat sealant formulation and method of using same to reduce or eliminate visual defects in aged cheeses, published October 2010.
Recent Publication(s)
  • A profile of sphingolipids and related compounds tentatively identified in yak milk. Qu S, Barrett-Wilt G, Fonseca LM, Rankin SA. J Dairy Sci. 2016 Jul;99(7):5083-92. doi: 10.3168/jds.2015-10431. Epub 2016 Apr 13.

  • A comparison of fresh, pasta filata, and aged Hispanic cheeses using sensory, chemical, functional, and microbiological assessments. Jimenez-Maroto LA, Lopez-Hernandez A, Borneman DL, Rankin SA. J Dairy Sci. 2016 Apr;99(4):2680-93. doi: 10.3168/jds.2015-10112. Epub 2016 Jan 29.

  • Lactose and galactose content in cheese results in overestimation of moisture by vacuum oven and microwave methods. Lee H, Rankin SA, Fonseca LM, Milani FX. J Dairy Sci. 2014 May;97(5):2567-77. doi: 10.3168/jds.2013-7522. Epub 2014 Mar 13.

  • Homogenization and lipase treatment of milk and resulting methyl ketone generation in blue cheese. Cao M, Fonseca LM, Schoenfuss TC, Rankin SA. J Agric Food Chem. 2014 Jun 25;62(25):5726-33. doi: 10.1021/jf4048786. Epub 2014 Jan 31.
Recent Artistic Works
Collaboration
Research Tools
Research Facilities
E-mail Address [email protected]
Phone Number 608-263-2008
Current University UW–Madison
Department Food Science
Title Professor and Chair
Other Appointments
Dairy Processing Specialist, University of Wisconsin - Extension
Address Line 1 105A Babcock Hall
Address Line 2 1605 Linden Drive
City Madison
State WI
Zip Code 53706
Bachelor's Degree B.S., Brigham Young University, Food Science, 1991
Master's Degree M.S., Brigham Young University, Food Science, 1992
PhD Ph.D., Oregon State University, Food Science, 1995
Other Degrees
Technologies Available for Licensing Inhibiting Storage Browning in Cheese