|
SPECIALTY:
Dairy foods
- Microencapsulating
properties of milk derived solids.
- Microstructural and
rheological characteristics of dairy products.
- Physico-chemical and
functional properties of milk-derived solids.
- Application for membrane
processes in milk processing.
- Control, automation, and
mechanization in milk processing in general and in cheesemaking in
particular.
- Development of quality
attributes in cheese.
EDUCATION:
1977 B.Sc., Natural Sciences (Biology,
Biochem.) Hebrew University, Jerusalem, Israel
1981 M.Sc., Food Engineering and Biotechnology Technion-Israel
Institute of Technology
1985 D.Sc., Food Engineering and Biotechnology Technion-Israel
Institute of Technology
POSITIONS HELD:
Consultant, Koffolk, Israel, spray drying
and microencapsulation of nutrients, 1985-86
Assistant Manager and Chief Technologist, Tnuva, Tel-Yosef Dairy, Israel,
1986-90
Consultant, Ramedia, Israel, baby food production, 1987
Consultant, Tirat-Zvi, Israel, meat products production, 1988
Lecturer "Dairy Science and Technology", Food Engineering and
Biotechnology Faculty, Technion, Haifu, Israel, 1988
Cooperative Extension Specialist, Department of Food Science and
Technology, UC Davis, Davis, California, 1990 - present
RESEARCH OBJECTIVES
The
research program addresses critical and relevant issues pertaining to dairy
science and technology. Research activities are aimed at gaining a better
understanding regarding the basic physical and chemical principals that govern
and affect milk processability, functionality of milk constituents, and
quality attributes of dairy products. This understanding is used to develop
technological approaches to improve the quality and functionality of dairy
products as well as to develop new applications for milk constituents.
The overall
objectives of the program are:
- To better understand the
physicochemical properties of milk constituents.
- To develop new fields of
application for milk-derived solids as functional ingredients.
- To develop the concept of
using milk derived solids as microencapsulating agents.
- To establish the know-how
related to the development of texture, structure, nutritional value,
and flavor in dairy products in general and cheese in particular.
- To develop new technological
concepts and to improve existing approaches in order to enhance the
quality attributes of dairy products in general and of cheese in
particular.
- To develop new
technological concepts related to milk processing in general and to
cheesemaking and whey processing in particular.
SELECTED PUBLICATIONS:
- Microencapsulating
properties of whey proteins. 1. Microencapsulation of anhydrous milk
fat. S.L. Young, X. Sarda and M. Rosenberg. 1993. Journal of Dairy
Science 76(10):2868-2877.
- Microencapsulating
properties of whey proteins. 2. Combination of whey proteins with
carbohydrates. S.L. Young, X. Sarda and M. Rosenberg. 1993. Journal of
Dairy Science 76(10):2878-2885.
- California cottage cheese technology
and product quality: An in-plant survey. 1. Manufacturing process. M.
Rosenberg, P.S. Tong, G. Sulzer, S. Gendre and D. Ferris. 1994.
Cultured Dairy Products Journal 29(1):4-12.
- Microstructure and core
extractability in whey protein and whey protein/lactose based,
microcapsules. D.L. Moreau and M. Rosenberg. 1994. Food Structure
12:457-468.
- Microencapsulation by spray
drying ethyl caprylate in whey protein and carbohydrate wall systems.
T-Y. Sheu and M. Rosenberg. 1994. Journal of Food Science 50:98-103.
- Viscoelastic property
changes in Cheddar cheese during ripening. M. Rosenberg, Z. Wang, S.L.
Chuang and C.F. Shoemaker. 1995. Journal of Food Science 60:640-644.
- Liquid drainage and
firmness of full-fat, lowfat, and fat-free cottage cheese. M.
Rosenberg, Z. Wang, G. Sulzer and P. Cole. 1995. Journal of Food
Science 60:698-703.
|
