JOHN C. BRUHN
Cooperative Extension Specialist

Telephone:   (530) 752-2192
E-mail:   jcbruhn@ucdavis.edu
Website: http://drinc.ucdavis.edu

Department of Food Science and Technology
University of California
One Shields Avenue
Davis, CA 95616-8598, USA

Specialty   |   Education   |   Professional Experience   |  Research   |  Selected Publications
SPECIALTY:
  • Milk and dairy foods

EDUCATION:

    1962   B.S., Food Science, Michigan State University, East Lansing, MI
    1969   Ph.D., Microbiology, University of California, Davis, CA

POSITIONS HELD:
    Cooperative Extension Specialist, Department of Food Science and Technology, UC Davis, California, 1969 - present
    Director, College of Agricultural and Environmental Science, Dairy Research and Information Center, 1996 - 2002

OVERALL PROGRAM OBJECTIVES
The mission is to improve the technical competence of people working in the California dairy foods processing industry, its allied industries and organizations through the delivery of research-based information. The concerns of the dairy foods processing industry are assessed and appropriate problem-solving research and/or educational programs developed. The general areas addressed in both the research and educational areas are:

  1. safety, and wholesomeness of milk and dairy foods;
  2. increasing processing plant efficiency;
  3. improvement of dairy foods quality and acceptability;
  4. and extending the shelf life of milk and dairy foods.

SOME FINDINGS AND ACCOMPLISHMENTS
Educational: Educational efforts in collaboration with agencies outside the UC system have been undertaken to provide production, processing and state regulatory people the most current information on milk and processed milk and dairy foods. Regional seminars on the operation of the HTST, Cheese Grading and Milk Processing are held for plant personnel. The program is targeted to those who often are not afforded an opportunity to attend statewide meetings.
Research: We continue to evaluate the bacteriological quality and safety of cheeses and dairy food products.

SELECTED PUBLICATIONS:

  • A survey of coliforms and Staphylococcus aureus in cheese using impedimetric and plate count methods. F.A. Khayat, J.C. Bruhn and G.H. Richardson. 1988. Journal of Food Protection 51(1):53-355.
  • Protein and major cations in California cottage cheese and yogurt. J.C. Bruhn and A.A. Franke. 1988. Journal of Dairy Science 71(11):2885-2890.
  • Changes in the chemical and microbiological characteristics of soft, unripened cheeses during manufacturing and retailing. J.C. Bruhn. 1989. IN: Proceedings, U.S.O. Centennial Cheese Industry Conference, University of Utah, Logan, Utah.
  • Use of recording thermometers on farm cleaning-in-place return lines: A field study. J.C. Bruhn, L. Collar, C. Collar, T. Shultz and J. Porter. 1990. Dairy, Food and Environmental Sanitation 10:731-733.
  • Raw milk composition and cheese yields in California: 1987 and 1988. J.C. Bruhn and A.A. Franke. 1991. Journal of Dairy Science 74:1108-1114.
  • Ice creams and frozen yogurts vary widely in key nutrients. C.M. Bruhn and J.C. Bruhn. 1997. California Agriculture, March-April, p.36-40.
  • Harmonization: What, why and how? 3-A sanitary standards focus. Gilmore, T.M., V. Mills and J.C. Bruhn. 1997. Dairy, Food and Environmental Sanitation 17:726-727.
  • A bridge to global food safety in the 21st century. Challenges to reinventing food regulations and standards. Gilmore, T.M., V. Mills and J.C. Bruhn. 1998. Dairy, Food and Environmental Sanitation 18:360-367.
 
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March, 2002