Zeynep Ustunol

Professor and Director of Graduate Programs

Zeynep Ustunol

Ph.D., University of Kentucky; M.S., Utah State University at Logan

S. Anthony Hall, 474 Shaw Ln, Room 2105, MSU, East Lansing, MI 48824

Phone: (517) 353-3411; Lab: (517) 353-3419 Fax: (517) 353-1676

Research Interests:

Enhancing value of dairy and dairy-based products: 1) Alternate uses for milk components, with an emphasis on utilization of milk proteins (whey proteins and caseins) and a focus on their potential use in production of biopolymers 2) Enhancing nutritional quality of existing dairy foods, with an emphasis on probiotics, fermented dairy foods and prebiotics.

Instructional Activities:

Dairy processing, Food Chemistry, Advance Food Chemistry

FSC 211 Principles of Food Science (on-line)
FSC 432 Food Processing: Dairy Foods
FSC 401 Food Chemistry
FSC 402 Food Chemistry Laboratory
FSC 801 Advanced Food Chemistry

FSC 899 M.S. Thesis Research

FSC 999 Ph.D. Dissertation

Recent Publications:

Kahraman, O. and Z. Ustunol. 2012. Effect of zinc fortification on Cheddar cheese quality. J. Dairy Sci. 95:2840-2847.

Nogueira de Oliveira, M., Z. Ustunol and A. Tamime. 2011. Manufacturing practices of processed cheese. In Processed cheese and analogues. A. Tamime ed. Blackwell Publishing Co., London, UK.

Popa, D. and Z. Ustunol. 2011. Influence of sucrose, high fructose corn syrup and honey from different floral sources on growth and acid production by lactic acid bacteria. Int. J. Dairy Techn. 64(2): 247-253.

Popa, D. and Z. Ustunol. 2011. Sensory attributes of low fat yogurt as influenced by sweetener type.. Int. J. Dairy Techn. 64(3) 451-454.

Ustunol, Z. 2011. Organic milk – Is it worth the higher price. Michigan Dairy Review 16(4):4-6.

Ustunol, Z. 2010. Ten common myths about dairy foods. Michigan Dairy Review 15(2):16-22.

Wong, C. and Z. Ustunol. 2010. Effect of nonfat dry milk and major whey components on interleukin-6 and interleukin–8 production in human intestinal epithelial-like Caco-2 cells. J. Dairy Sci. 93:2311-2314.

Ustunol, Z. 2009. Edible films and coatings for meat and poultry. In Edible films and coatings for food applications. M.E. Embuscado and K.C. Huber eds. Springer Sciences, NY.

Ustunol, Z. 2009. Edible films and coatings for meat and poultry. In Edible films and coatings for food applications. M.E. Embuscado and K.C. Huber eds. Springer Sciences, NY.

Ustunol, Z. 2009. Processed cheese: What is that stuff anyway? 14(2):16-22.

Ustunol, Z. 2008. Get some culture: Eat yogurt. Michigan Dairy Review. 13(3): 19-23.

Cogan, T.M., T.P. Baresford, J. Steele, J. Broadbent, N.P. Shah and Z. Ustunol. 2007. Invited review: Recent advances in starter cultures and cultured foods. J. Dairy Sci. 90:4005-4021.

Amin S, and Ustunol Z. 2007. “Solubility and mechanical properties of heat-cured whey protein-based edible films compared to commercial collagen and natural casings.” Int. Dairy J.

Wong C, and Ustunol Z. 2006. “Mode of inactivation of probiotic bacteria affects interleukin-6 and interleukin–8 production in human intestinal epithelial-like Caco-2 cells.” J. Food Prot. 69(9):2285-2288.

Shin HS and Ustunol Z. “Carbohydrate composition and content of honey from different floral sources and their influence on growth of intestinal bacteria: An in vitro comparison.” J. Food Res. Intern. 38:721-728, 2005.

Simelane S and Ustunol Z. ” Effect of meat processing conditions on mechanical properties of heat cured whey protein-based edible films: A comparison to collagen casings.” J. Food Sci. 70(2):E131-134, 2005.

Cagri A, Ustunol Z and Ryser E. ” Antimicrobial edible films and coatings: A review.” J. Food Prot. 67(4):833-848, 2004.

Mert B and Ustunol Z. “Water solubility, mechanical, barrier and thermal properties of cross-linked whey protein isolate based films.” J. Food Sci. 69(3):129-133, 2004.

Shin HS, Strasburg G and Ustunol Z. “Influence of honey containing marinades on heterocyclic aromatic amine formation and overall mutagenicity in fried beefsteaks and chicken breasts.” J. Food Sci. 69(3):147-153, 2004.

Cagri A, Ustunol Z, Osburn WN and Ryser E. “Inhibition of Listeria monocytogenes on hot dogs using antimicrobial whey protein based edible casings.” J. Food Sci. 68:291-299, 2003.

Shin HS, Strasburg G and Ustunol Z. “Influence of different unifloral honeys on heterocyclic aromatic amine formation and overall mutagenicity in fried ground beef patties.” J. Food Sci. 68:810-815, 2003.

Cagri A, Ustunol Z and Ryser E. “Inhibition of three pathogens on bologna and summer sausage slices using antimicrobial edible films.” J. Food Sci. 67:2317-2324, 2002.

Kajiwara S, Hasand G and Ustunol Z. “Effect of honey on growth and acid production by intestinal Bifidobacterium spp: An in vitro comparison to commercial oligosaccharides and inulin.” J. Food Prot. 65:214-218, 2002.

Amin S, Knutson BJ, Ustunol Z and Allen W. “Acceptability of whey protein based edible packaging to culinary arts students.” J. Natl. Assoc. of College & Univ. Food Serv. 23(1):18-27, 2001.

Cagri A, Ustunol Z and Ryser E. “Antimicrobial, mechanical and moisture barrier properties of low pH whey protein-based edible films containing p-aminobenzoic or sorbic acids.” J. Food Sci. 66: 865-871, 2001.

Chick H, Shin HS and Ustunol Z. “Growth and acid production by lactic acid bacteria and bifidobacteria grown in skim milk containing honey.” J. Food Sci. 66:478-481, 2001.

Kim S-J and Ustunol Z. “Sensory attributes of whey protein isolate and candelilla wax edible films.” J. Food Sci. 66:909-911, 2001.

Kim S-J and Ustunol Z. “Solubility and moisture sorption isotherms of whey protein based edible films as influenced by lipid and plasticizer type.” J. Agr. Food Chem. 49:4388-4391, 2001.

Kim, S-J and Ustunol Z. “Thermal properties, heat sealability and seal attributes of whey protein isolate/lipid emulsion edible films.” J. Food Sci. 66:985-990, 2001.

Pestka JJ, Ha CL, Warner RW, Lee JH and Ustunol Z. “Effects of ingestion of yogurts containing Bifidobacterium and Lactobacillus acidophilus on spleen and peyer’s patch lymphocyte populations in the mouse.” J. Food Prot. 64:392-395, 2001.

Ustunol Z and Gandhi H. “Growth and viability of commercial Bifidobacterium spp in honey sweetened skim milk.” J. Food Prot. 64:1775-1779, 2001.

Shin HS, Lee JH, Pestka JJ and Ustunol Z. “Growth, activity and viability of commercial Bifidobacterium spp in skim milk containing oligosaccharides and inulin. J. Food Sci. 65:884-887, 2000.

Shin HS, Lee JH, Pestka JJ and Ustunol Z. “Viability of bifidobacteria in commercial dairy products during refrigerated storage.” J. Food Prot. 63:327-331, 2000.

Vega-Warner, Gandhi H, Smith DM and Ustunol Z. “Polyclonal-antibody based ELISA to detect bovine milk alkaline phosphatase.” J. Agr. Food Chem. 48:2087-2091, 2000.