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12/16/2014

MOSHE ROSENBERG

Curriculum Vitae Department of Food Science and Technology University of California, Davis One Shields Ave. Davis, CA 95616 530-752-4682 530-902-5486 mrosenberg@ucdavis.edu Education 1985 - D.Sc. Food Engineering and Biotechnology, Technion - Israel Institute of Technology, Haifa, Israel. 1981 - M.Sc. Food Engineering and Biotechnology, Technion - Israel Institute of Technology, Haifa, Israel. 1977 - B.Sc. Natural Sciences (Biology, Biochemistry), Hebrew University, Jerusalem, Israel. Employment and Affiliation 04/2006 – 03/2012 Member, Scientific Advisory Board, BioNovo, CA 06/2001 – 07/2006 Affiliate Faculty – NASA Food Technology Commercial

Space Center 11/1990 – current Professor Food Science and Technology and Specialist,

Dairy Technology and Engineering: Dept. of Food Science and Technology, University of California, Davis.

04/2006 – 03/2012 06/2001 – 07/2006

Member, Scientific Advisory Board, BioNovo, CA Affiliate Faculty – NASA Food Technology Commercial

Space Center

06/1989-current Adjunct Professor, Dept. of Food Engineering and Biotechnology, Technion, Israel Institute of Technology

1986 - 1990 Chief Technology Officer (CTO) and Assistant Manager Tel-Yosef Dairy Industries, Israel.

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Research Interests & Experience 1990 to present Research fields: Physico-chemical properties of natural biopolymers.

Microencapsulating properties of proteins, carbohydrates and lipids. Nutrients delivery devices; Microencapsulation processes for food and non-food applications. Processability, structural, functional and physicochemical properties of colloidal and composite food systems. Food Forensic and Food Authentication; Milk processing technology and engineering, manufacturing technologies for dairy products; Dairy products chemistry, technology and engineering; Cheese making technology and engineering; unit operations in cheese making; development of cheese quality attributes; chemical, microbiological, textural, structural and sensorial properties of cheese; Cheese Forensic; Cheese Terroir; Physico-chemical and functional properties of milk constituents; Applications for milk component as functional ingredients in food products; Development of quality attributes in dairy products; Development of industry- friendly assays for assessing the development of cheese quality attributes; Microstructure of milk and dairy foods.

1986 - 1990 Head of R& D- Processes and products development (cheese, butter, milk powders, fermented products), Tnuva, Israel

1981 - 1985 D.Sc. thesis research - Structural characterization and volatile retention in microencapsulation by spray drying. Dept. of Food Engineering and Biotechnology, Technion, Israel Institute of Technology, Haifa, Israel.

1978 - 1981 M.Sc. thesis research. Extraction and purification of carotenoids based food colorant from orange peel. Dept. of Food Engineering and Biotechnology, Technion, Israel Institute of Technology, Haifa, Israel.

1976 - 1977 Research Assistant. Synthesis of 5-amino- levulinic acid in cell free preparations. Dept. of Plant Physiology, Hebrew University, Jerusalem, Israel.

1975 - 1976 Research Assistant. Anatomic properties of reptiles. Dept. of Zoology, Hebrew University, Jerusalem, Israel.

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Teaching Short Courses

Freshman Seminar - “There is Life After Cheddar” (2013) Cheese of the World: Biochemical, Microbiological and Technological Diversity (FST 219, UCD, 2006, 2007, 2008, 2010, 2012, 2014 ) – Course Instructor Dairy chemistry and technology (FST 119, UC Davis) - course instructor (1992, 1993, 1994, 1996, 1999, 2000, 2001, 2003, 2005, 2007, 2009, 2011, 2013) – Course Instructor. Dairy Technology and Engineering.:Advances in Dairy Chemistry and Technology, Technion, Israel, 08/2001 – Course Instructor Milk production, processing and marketing (ANS147, UC Davis) – Course instructor (1997, 1998, 1999, 2000, 2001, 2002, 2003) * Advances in dairy science and technology course - Course instructor, Wuxi University, P.R. China, 09-10, 1995. * Food chemistry and biotechnology (FST 201, UC Davis) - guest lectures (1992). * Food science and the society (FST 1, UC Davis) - guest lectures (1992, 1993). * Introduction to food technology (FST 50, UC Davis) - guest lectures and lab. (1994, 1995, 1996, 1997, 1998, 1999, 2000, 2001, 2002, 2003,2004, 2005,2006,2007, 2008, 2009, 2010). * Science and Technology of Fermented Milk Products – 2001, Course Instructor, Tel Aviv, Israel. *Cheese Defects. Course Instructor (Novato, CA 09, 2011). *The Development of Cheese Quality Attributes. Course Instructor, (Novato, CA 09, 2010) * Cheese making: The Science, technology and art. Course Instructor, ( CA, 01/29-31/2010) *Advances in Cheese Microbiology. Course Instructor, Novato, CA (09, 2009) * Fermented Dairy Products. Course Instructor, Manizales, Colombia (11/09-13/2009). * UHT milk processing and product quality. Course Instructor (Lima, Peru 05/13-16/2008). * Fermented Dairy Product. Course Instructor (Lima, Peru , 01/08-11/2008). * Cheese making: Chemistry, Microbiology and Technology. Course Instructor (Lima, Peru 07/3-6/2007) * Cheese Making: The Science, the Technology and the Art. Course Instructor, CA, 2006. * CA Cheesemaking short course II - Course instructor (1997, 1998, 1999, 2000, 2001, 2002). * Technology and science of fermented dairy products. Course Instructor (Israel, 10/23 – 11/03/ 2000) * Fermented dairy products technology short course - Course instructor (CA, 1996, 2000). *Processed cheese and related products: The Science and manufacturing technologies. Course instructor (1998). * California Cheesemaking Short Course I - course instructor (1991, 1992, 1993, 1994, 1995, 1996, 1997, 1998A, 1998B, 1999A, 1999B, 2000A, 2000B, 2001, 2002, 2003,2004,2005,2006, 2007. 2008, 2009, 2010, 2011, 2013, 2014). * Process control, Mechanization, and automation in cheesemaking - course instructor (1993). * Milk processing technology - course instructor, Israel, 12/25-29/1994.

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1982 Adjunct lecturer - Dept. of Education in Technology and Science.

Technion, Israel Institute of Technology, Haifa, Israel. * Food technology and analysis - course instructor.

1980 - 1982 Lecturer - Dept. of Chemical Engineering, Bosmat, Technology and Engineering College, Haifa, Israel. * Food technology - course instructor. * Food analysis - course instructor.

1978 - 1984 Teaching Assistant - Dept. of Food Engineering and Biotechnology, Technion, Israel Institute of Technology, Haifa, Israel. * Food Technology

Supervising graduate research

2014 – current M.Sc. Thesis - Determination of the Geographical Origin of Green Coffee Using

Stable Isotope Ratio and Elemental Analysis 2014 – current M.Sc. Thesis - A non-invasive methodology for detailed SEM analysis of

human skin 2013 – current PhD. Thesis – Design and Evaluation of Advanced Technologies For

Strengthening Agro Industrial Chains From Biomass From the Amazonian Department in Colombia

2013 – current PhD Thesis – Design of Biorefineries of High Value-Added Products From Fruits

2010 – 2012 M,Sc, Thesis -Determination of the Geographical Origin of Cheese Using Multi-Element Stable Isotope Ratio Analysis

2009-current PhD. Thesis – Effect of Cys. On formation and properties of protein emulsion gels.

2008 - 2012 PhD. Thesis – Plant-derived proteins as microencapsulating agents. 2008 -2011 PhD. Thesis research – Microspheres for nutrient delivery systems. 2007-2012 PhD thesis research – MRI applications in monitoring nutrient delivery from

gels 2006- 2008 M.S thesis research – Identification of the regional origin of milk powders. 2003- 2007 Ph.D. thesis research – Proteins as functional constituents in nutrient delivery

systems. 2002-2004 M.S thesis research – Composite microcapsules consisting of proteins and

carbohydrates. 1998 - 2003 Ph.D. thesis research – Effect of whey protein-based films adsorbed at the O/W interface on oxidative stability of encapsulated lipids. 1992 - 1996 Ph.D. thesis research - Physico-chemical properties of spry-dried microcapsules. 1994 - 1996 M.S. thesis research - Application of fractionated milkfat in low-fat cheese. 1992 - 1994 M.S. thesis research - Effects of process variables on the properties of Cottage

cheese curd.

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1991 - 1993 M.S thesis research- Whey proteins as microencapsulating agents. Orgainizing and Instructing Short Courses * Microencapsulation – applications in biotechnology and food applications. 11/2014

Manizales, Colombia * 26th UCD/CalPoly Cheesemaking course I. 03/2014. CalPoly, San Luis Obispo, CA * 25th UCD/CalPoly Cheesemaking course I. 03/2013. CalPoly, San Luis Obispo, CA * 23rd UCD/CalPoly Cheesemaking course I. 03/2011. CalPoly, San Luis Obispo, CA * Cheese Defects. Novato, CA, 09/2011 * The development of cheese quality attributes. O9/2010 * 22nd UCD/CalPoly Cheesemaking course I. 03/2010. CalPoly, San Luis Obispo, CA * Cheese making: The Art, Science and Technology. 01/2010. Sebastopol, CA. * Fermented Milk Products - The Science and the Technology, 11/ 2009, Manizales,

Colombia. * 21st UCD/CalPoly Cheesemaking course I. 03/2009. CalPoly, San Luis Obispo, CA * UHT Processes in Milk Processing. 05/2008, Lima, Peru. * 20th UCD/CalPoly Cheesemaking course I. 03/2008. CalPoly, San Luis Obispo, CA * 19th UCD/CalPoly Cheesemaking course I. 03/2007. CalPoly, San Luis Obispo, CA * Cheese Science and Technology 07/2007, LIMA, PERU. * Cheese Making Challenges and Opportunities Conference. 03/2007, Sonoma, CA * Cheese Making: The Art, the Technology and the Science. 03/2006, Sonoma, CA * Cheese making: Challenges and Opportunities, Conference. 03/2006, Sonoma, CA * 18th UCD/CalPoly Cheesemaking course I. 03/2006. CalPoly, San Luis Obispo, CA * Cheese making: Challenges and Opportunities, Conference. 03/2004, Sonoma, CA * 17th UCD/CalPoly Cheesemaking course I. 03/2005. CalPoly, San Luis Obispo, CA * 16th UCD/CalPoly Cheesemaking course I. 03/2004. CalPoly, San Luis Obispo, CA * Cheese making: Challenges and Opportunities, Conference. 03/2003, Sonoma, CA * 15TH UCD/CalPoly Cheesemaking course I. 03/2003. CalPoly, San Luis Obispo, CA * 5th UCD/CalPoly Cheese Course II. 05/2002, CalPoly, San Luis Obispo, CA * Raw Milk Cheese Conference. 03/2002 Sonoma, CA * 14TH UCD/CalPoly Cheesemaking course I. 03/2002. CalPoly, San Luis Obispo, CA. * 5th UCD/CalPoly Cheese Course II. 05/2001, CalPoly, San Luis Obispo, CA. * 14TH UCD/CalPoly Cheesemaking course I. 03/2001. CalPoly, San Luis Obispo, CA. * 13TH UCD/CalPoly Cheesemaking course I. 03/2000. CalPoly, San Luis Obispo, CA.

4th UCD/CalPoly Cheese Course II. 05/2000, CalPoly, San Luis Obispo, CA. * 12th UCD/CalPoly Cheesemaking course I. 03/2000. CalPoly, San Luis Obispo, CA. * 11th UCD/CalPoly Cheesemaking course I. 09/1999. CalPoly, San Luis Obispo, CA. * 3rd UCD/CalPoly Cheese Course II. 05/1999, CalPoly, San Luis Obispo, CA. * 10th UCD/CalPoly Cheesemaking course I. 03/1999. CalPoly, San Luis Obispo, CA. * 2nd UCD/Calpoly Cheesemaking course II 05/1998, CalPoly, San Luis Obispo, CA. * 9th UCD/CalPoly Cheesemaking course I. 09/11-16/1998. CalPoly, San Luis Obispo, CA. * 8th UCD/CalPoly Cheesemaking course I. 03/21-24/1997. CalPoly, San Luis Obispo, CA. * 1stUCD/Calpoly Cheesemaking course II 05/1997, CalPoly, San Luis Obispo, CA. * 7th UCD/CalPoly Cheesemaking course I. 03/21-24/1996. CalPoly, San Luis Obispo, CA. * 6th UCD/CalPoly Cheesemaking course I. 03/21-24/1996. CalPoly, San Luis Obispo, CA. * 1st UC DAVIS/Chr. Hansen fermented dairy products technology course, UC Davis, Davis, CA

02/26-29/1996. * 4th California Cheese Symposium. 02/13-14/1995 San Francisco, CA. * 5th UCD/CalPoly Cheesemaking course I. 03/21-24/1995. CalPoly San Luis Obispo, CA. * 3rd California Cheese Symposium. 02/14-15/1994, San Francisco, CA.

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* 4th UCD/CalPoly cheese making short course I. 03/22-25/94. CalPoly San Luis Obispo, CA. * 3rd UCD/CalPoly cheese making short course I. 03/22-25/93. CalPoly San Luis Obispo, CA. * 1st Process control, automation and mechanization in cheesemaking. 09/09-10/1993. U.C. Davis,

CA * 2nd UCD/CalPoly cheese making short course - 10/12-15/1992. CalPoly, San Luis Obispo, CA * 2nd California Cheese Symposium. 11/17-18/1992, San Francisco, CA. * 1st UCD/CalPoly cheese making short course I - 03/17-19/1992. CalPoly, San Luis Obispo, CA. * 1st California Cheese Symposium. 10/16-17/1991, San Francisco, CA. Awards 1981 - The Gutwirth Award for Scholastic Achievements. Patents: 1. M. Rosenberg, 1997. Application for milk-derived whey protein-based microencapsulating agents and a method of use. US PATENT # 5,601,760 2. Rosenberg, Moshe and Depeters, Edward J. 2007. Methods and compositions for preparing and delivering rumen protected lipids, other nutrients and medicaments. New Zealand Patent 538087. 3. Rosenberg M. and Edwards J. DePeters 2009. Composite rumen delivery gels containing lipids, medicaments and nutrients. Australia Patent # 2003249213. 4. Rosenberg M. and Edwards J. DePeters 2010. method and compositions for preparing and delivering rumen protected lipids, other nutrients and medicaments. Us. Patent 7,700,127 B2 Distinguished Professional Service

2014 - Judge, Annual Cheese Contest American Cheese Society 2013 – Chief Judge, Annual California Cheese Contest 2011 - Chief Judge - National Dairy Goat cheese contest 2011 – Chief Judge, Annual California Cheese Contest 2010-2013 Auditor and member, International Review panel - US National “cradle to grave, life cycle analysis of cheese and whey production” 2010- Chief Judge, Annual California Cheese Contest 2010 – Chief Judge - National Dairy Goat cheese contest 2009 – Chief Judge, Annual California Cheese Contest 2008 – Chief Judge, National Dairy Goat cheese contest 2008 – Judge, California cheese contest 2006 – Chief Judge, California Cheese Contest 2000 – Member, American Dairy Science Association (ADSA), Special Publications Committee. 2004 Judge, 2004 World Championship Cheese Contest, WI

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2003 Judge, 2003 National Championship Cheese Contest, WI 1999 Judge, 1999 National Championship Cheese Contest, WI 1996 Judge, 1996 World Championship Cheese Contest, WI 1994 Judge, 1994 World Championship Cheese Contest, WI 1993 - 1995 - Chairperson, Committee for international affairs, American Dairy Sience Association 1992 - 1996 - Member, Editorial Board, Food Structure. 1992 to present - United States of America National Committee Groups of Experts to the

International Dairy Federation. * Chairperson, Committee B49- Tests for functional properties of milk for use in foods.

* Member, Committee B48 - Hygienic design & maintenance of dairy plants and services.

* Member, Committee B18/19 - Control of water and waste in the dairy industry.

* Member, Committee B24 - Applications of lactose hydrolysis to dairy products * Member, Committee E2 - Physical properties of dried milk * Member, Committee E55 - Functional properties of milk proteins. * Member, Committee E68 - Rheological tests for cheese. * Member, Committee F14 - Dairy education. 1992 – 1997 - Member, Committee for international affairs, American Dairy Science Association. 1991 to present - Member, Executive Board of the California Institute of Food and Agriculture

Research (CIFAR). 1991 to present – Reviewer: J. Dairy Science; Food Structure; J. Food Science; J. of the Science of Food and Agriculture; Food Science and Technology (LWT), J. Agr. And Food Chem.; Food Eng.; Food Biochem. Affiliation, Professional Organizations 2006 - Member, Gamma Sigma Delta, UC Davis Chapter. (Honor Society of Agriculture 2004 - Member, ACS 2001-2003 Member, AOCS 1999 to present - Member, International Microencapsulation Society 1998 to present – Member, Int. Society for Controlled Release. 1998 to present - Member, Int. Bioencapsulation group. 1993 - present - Member, American Society for the Advancement of Science 1993 to present - Member, North America Microscopy Association. 1992 to present - Member, California Cheese Research and Education Board. 1991 to present - Member, Sigma Xi - Association of American Scientists. 1991 to present - Professional Member, Institute of Food Technologists (IFT). 1991 to present - Member, American Dairy Science Association (ADSA). 1991 to present - Member, California Creamery Operators Association. 1991 to present - Member, California Dairy Institute.

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University Committees and Groups 2014 – Present – Member, Graduate Council Courses Subcommittee 2014 – present - Associate Director, California Institute of Food and Agricultural

Research 2011 – 2013 – Chair, International committee for the assessment of Biotechnology and

Biotechnology Engineering Academic programs at Israeli Universities. 2010 – 2012 - Member, Executive Committee, UC Davis Forensic Science Master

Program. 2008-2010 - Member, Graduate Education Committee, College of Agriculture and

Environmental Sciences. 2009 –2012 - Chair, Education Policy Committee, UC Davis Forensic Science Master

Program. 2008 – 2012 - Member, Students Action & Individual Majors Standing Committee,

College of Agriculture and Environmental Sciences. 2006 – present Member, UC Davis Forensic Science Graduate Group. 2004- present Member, California Institute of Food and Agricultural research Executive Board 2000-present – Member, Dept. of FS&T Dairy Research Facility Committee 1999 – present – Member, Dept. of FS&T pilot plant committee. 1997 to present – Member, UC Education Abroad program committee. 1996 – 1999 - Member, HR PPAC 1996 - present - Member, Department of Food Science and Technology, Curriculum committee 1991 to 2001 - Member, California Institute of Food and Agricultural research Executive Board 1991 to present - Member, Food Engineering Curriculum Advisory Board. 1991 to present - Member, Food Technology Pilot Plant Committee. 1991 to present - Member, College of Ag. and Environ. Sci. Graduate Studies Committee. 1991 to present - Member, U.C. Davis Dairy Group. 1991 to present - Member, U.C. Davis Technical Advisory Committee to the California Milk Advisory Board. Publications

1. * Harel, E., E. Mellor and M. Rosenberg. 1978. Synthesis of 5-

aminolevulinic acid-[14C] by cell-free preparations from greening maize leaves. Phytochemistry 17(8):1277-1280.

2. * M. Rosenberg, C.H. Mannheim and I.J. Kopelman. 1983. Carotenoid

base food colorant extracted from orange peel by d-limonene-extraction-process and use. Lebensmittel-Wissenschaft und Technologie 16(5):270-275.

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3. * Rosenberg, M., C.H. Mannheim and I.J. Kopelman. 1983. Purification of citrus peel pigment preparate by gel permeation chromatography. Lebensmittel-Wissenschaft und Technologie 16(5):282-284.

4. * Rosenberg, M., and I.J. Kopelman. 1983. Microencapsulation of food

ingredients - processes, application and potential. p.142-143, IN: J.V. McLoughlin and B.M. McKenna (eds.), Research in Food Science and Nutrition. Vol. 2. Basic Studies in Food Science (Proceedings of the 6th International Congress of Food Science and Technology), Boole Press, Dublin.

5. Rosenberg, M., Y. Talmon and I.J. Kopelman. 1984. A new preparation

technique for the study of microencapsulation by scanning electron microscopy. IN: Proceedings of the 8th European Congress on Electron Microscopy, Budapest, Hungary.

6. Rosenberg, M., I.J. Kopelman and Y. Talmon. 1984. Microencapsulation

of aroma compounds. IN: Proceedings of the 7th Symposium of the International Federation of Fruit Juice Producers.

7. * Rosenberg, M., I.J. Kopelman and Y. Talmon. 1985. A scanning electron microscope

study of microencapsulation. Journal of Food Science 50(1):139-140. 8. * Beatus, Y., A. Raziel, M. Rosenberg and I.J. Kopelman. 1985. Spray-

drying microencapsulation of paprika oleoresin. Lebensmittel-Wissenschaft und Technologie 18(1):28-34.

9. * Rosenberg, M., Y. Talmon and I.J. Kopelman. 1988. The microstructure

of spray-dried microcapsules. Food Microstructure 7(1):15-23. 10. * Rosenberg, M., I.J. Kopelman and Y. Talmon. 1990. Factors affecting

retention in spray-drying microencapsulation of volatile materials. Journal of Agricultural and Food Chemistry 38(5):1288-1294.

11. * Rosenberg, M., M.J. McCarthy and R. Kauten. 1991. Magnetic resonance

imaging of cheese structures. Food Structure 10:185-192. 12. Rosenberg, M. March 1992. Whey use expands. Dairy Foods 93(3):58. 13. Rosenberg, M. May 1992. Cheese: The toughest lowfat challenge. Dairy

Foods 93(5):44, 48, 50.

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14. * Rosenberg, M., M.J. McCarthy and R. Kauten. 1992. Evaluation of eye formation and structural quality of Swiss-type cheese by magnetic resonance imaging. Journal of Dairy Science 75(8):2083-2091.

15. * Rosenberg, M., and S.L. Young. 1993. Whey proteins as

microencapsulating agents. Microencapsulation of anhydrous milkfat - Structure evaluation. Food Structure 12(1):31-41.

16. * Rosenberg, M., and S.L. Lee. 1993. Microstructure of whey

protein/anhydrous milkfat emulsions. Food Structure 12(2):267-274. 17. Rosenberg, M. 1993. All curds cannot be created equal. Dairy Foods

94(8):87-89. 18. Rosenberg, M. 1993. El Proceso de Produccion del Queso el Arte y la

Technologia: Principos Basicos de su Produccion. Department of Food Science and Technology, University of California, Davis. 59 pp.

19. * Cooney, M.J., M. Rosenberg and C. Shoemaker. 1993. Rheological

properties of whey protein concentrate gels. Journal of Texture Studies 24(3):325-334.

20. * Young, S.L., X. Sarda and M. Rosenberg. 1993. Microencapsulating properties of whey proteins. 1. Microencapsulation of anhydrous milk fat. Journal of Dairy Science 76(10):2868-2877.

21. * Young, S.L., X. Sarda and M. Rosenberg. 1993. Microencapsulating

properties of whey proteins. 2. Combination of whey proteins with carbohydrates. Journal of Dairy Science 76(10):2878-2885.

22. * Rosenberg, M. 1993. Effects of process parameters on the properties of

cottage cheese. International Dairy Federation Bulletin No. 139:12-15. 23. * Moreau, D.L., and M. Rosenberg. 1993. Microstructure and fat

extractability in microcapsules based on whey proteins or mixtures of whey proteins and lactose. Food Structure 12(4):457-468.

24. Rosenberg, M. 1993. Applications for membrane processes in the dairy

industry. California Dairy Beat 1(1):1-2. 25. Rosenberg, M. 1993. Enhancing the quality of cottage cheese.

California Dairy Beat 1(2):5-6.

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26. * Rosenberg, M., P.S. Tong, G. Sulzer, S. Gendre and D. Ferris. 1994. California cottage cheese technology and product quality: An in-plant survey. 1. Manufacturing process. Cultured Dairy Products Journal 29(1):4-6, 8-9, 11.

27. Rosenberg, M. 1994. Careful control of cheesemaking needed to attain

consistent quality, yields. The Cheese Reporter 1994(March 25):17, 39, 42, 45.

28. * Tong, P.S., M. Rosenberg, D. Ferris, G. Sulzer and S. Gendre. 1994.

California cottage cheese technology and product quality: An in-plant survey. 2. Composition and curd particle size distribution. Cultured Dairy Products Journal 29(2):4-5, 7, 9-12.

29. * Rosenberg, M., P.S. Tong, G. Sulzer, S. Gendre and D. Ferris. 1994.

California cottage cheese technology and product quality: An in-plant survey. 3. Physical properties of curds, dressings and final products. Cultured Dairy Products Journal 29(3):4, 6, 8, 10-11.

30. Rosenberg, M. 1994. Enhancing the quality of California full- and low-

fat cheese. California Dairy Beat 2(2):5. 31. * Rosenberg, M. 1995. Current and future applications for membrane

processes in the dairy industry. Trends in Food Science and Technology 6(1):12-19.

32. * Sheu, T-Y., and M. Rosenberg. 1995. Microencapsulation by spray

drying ethyl caprylate in whey protein and carbohydrate wall systems. Journal of Food Science 60(1):98-103.

33. * Rosenberg, M., Z. Wang, S.L. Chuang and C.F. Shoemaker. 1995.

Viscoelastic property changes in Cheddar cheese during ripening. Journal of Food Science 60(3):640-644.

34. * Rosenberg, M., Z. Wang, G. Sulzer and P. Cole. 1995. Liquid drainage

and firmness of full-fat, lowfat, and fat-free cottage cheese. Journal of Food Science 60(4):698-703.

35. * Moreau, D.L., and M. Rosenberg. 1996. Oxidative stability of

anhydrous milkfat microencapsulated in whey proteins. Journal of Food Science 61(1):39-43.

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36. * Rosenberg, M., and T-Y. Sheu. 1996. Microencapsulation of volatiles by spray-drying in whey protein-based wall systems. International Dairy Journal 6(3):273-284.

37. * Altemueller, A.G., and M. Rosenberg. 1996. Monitoring proteolysis during ripening of full-fat and low-fat cheddar cheeses by reverse-phase HPLC. Journal of Food Science 61(2):295-298.

38. Rosenberg, Moshe. 1996. Applications for selected milkfat fractions in enhancing textural characteristics of lowfat cheese. California Dairy Beat 4(1):6-8

39. Rosenberg, Moshe. 1996. Cheese quality beyond HACCP. Can HACCP

sell more cheese for you? Cheese Market News 11/15/96, pp. 4, 8. 40. * Chin, H.W., R.A. Bernhard and M. Rosenberg. . 1996. Solid phase

microextraction for cheese volatile compound analysis. Journal of Food Science 61(6):1118-1122, 1128.

41. Rosenberg, Moshe. 1997. Satisfying the cheese consumer's expectations.

Part I: Challenges in delivering quality. Cheese Market News 02/21/97, pp. 6, 8.

42. * Rosenberg, Moshe. 1997. Milk derived whey protein-based

microencapsulating agents and a method of use. U.S. patent 5,601,760, 73 pp.

43. Rosenberg, Moshe. 1997. Satisfying the cheese consumer's expectations. Part II:

Challenges in designing and monitoring quality in cheesemaking. Cheese Market News, 03/28/97, pp. 6, 11-12.

44. Rosenberg, M. 1997. Process Cheese. Chemistry, Physics, and

Manufacturing Technology. UC Davis. 164 pp. 45. Rosenberg, M. 1997. Cultivos Iniciadores en el Procesamiento de

Leche. UC Davis. 63 pp. 46. * Rosenberg, Moshe. 1997. Potential application for fractionated milkfat

in lowfat cheese. Chapter 22, p.115-130, IN: Novel Food Technologies and Ingredients. IBC Library Series, Southborough, Massachusetts.

47. * Chin, H.W., and M. Rosenberg. 1997. Accumulation of some flavor

compounds in full- and reduced-fat cheddar cheese under different ripening conditions. Journal of Food Science 62(3):468-474.

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48. Rosenberg, Moshe. 1998. Manufacturing specialty cheese varieties to take advantage of new market opportunities. California Dairy Dispatch 5(4):1-3.

49. * Chin, H.W., and M. Rosenberg. 1998. Monitoring proteolysis during

cheddar cheese ripening using two-dimensional gel electrophoresis. Journal of Food Science 63(3):423-428.

50. * Sheu, T-Y., and M. Rosenberg. 1998. Microstructure of microcapsules

consisting of whey proteins and carbohydrates. Journal of Food Science 63(3):491-494.

51. * Moreau, D.L., and M. Rosenberg. 1998. Porosity of whey protein-based microcapsules containing anhydrous milkfat measured by gas displacement pycnometry. Journal of Food Science 63(5):819-823.

52. Rosenberg, M. 1998. Curd clinic: Cottage cheese. Dairy Pipeline

10(1):11. 53. * Moreau, D.L., and M. Rosenberg. 1999. Porosity of microcapsules with

wall systems consisting of whey proteins and lactose measured by gas displacement pycnometry. Journal of Food Science 64(3):405-409.

54. * Lee, S.J., and M. Rosenberg. 1999. Preparation and properties of

glutaraldehyde cross-linked whey protein-based microcapsules containing theophylline. Journal of Controlled Release 61(1-2):123-136.

55. * Mor, Y., C.F. Shoemaker and M. Rosenberg. 1999. Compressive

properties of whey protein composite gels containing fractionated milkfat. Journal of Food Science 64(6):1078-1083.

56. * Lee, S.J., and M. Rosenberg. 2000. Preparation and some properties of

water-insoluble whey protein-based microcapsules. Journal of Microencapsulation 17(1):29-44.

57. * Lee, S.J. and M. Rosenberg. 2000. Whey protein-based microcapsules

prepared by double emulsification and heat gelation. Food Science and Technology (Lebensmittel-Wissenschaft und Technologie) 33(2):80-88.

58. Rosenberg, M. 2000. New methods for delivering pharmaceuticals with

whey proteins. California Dairy Dispatch 9(3):4. 59. Rosenberg, M. 2000. Whey protein-based microcapsules for controlled

core release. California Dairy Dispatch 9(3):5-6.

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60. * Rosenberg, M. 2000. Applications for fractionated milkfat in modulating

rheological properties of milk and whey composite gels. The Australian Journal of Dairy Technology 55:56-60.

61. Lee, S.J. and M. Rosenberg. 2000. Microencapsulation of theophylline in

whey proteins: Effects of core-to-wall ratio. International Journal of Pharmaceutics (Kidlington) 15 205(1-2):147-158.

62. Lee, S.J. and M. Rosenberg. 2001. Microencapsulation of theophylline in

composite wall system consisting of whey proteins and lipids. Journal of Microencapsulation 18(3):309-321.

63. * Rosenberg, M. and A. Altemueller. 2001. Accumulation of free L-

glutamic acid in full- and reduced-fat Cheddar cheese ripened at different time/temperature conditions. Lebensmittel-Wissenschaft & Technologie 34(5):279-287.

64. * Rosenberg, M. 2002. Liquid milk products: Sterilized milk. p.1637-1646,

IN: H. Roginski, J.W. Fuquay and P.F. Fox (eds.), Encyclopedia of Dairy Science, Academic Press, London.

65. * Raksakulthai, R., M. Rosenberg and N.F. Haard. 2002. Accelerated

Cheddar cheese ripening with an aminopeptidase fraction from squid hepatopancreas. Journal of Food Science 67(3):923-929.

66. * Satpathy, G. and M. Rosenberg. 2003. Encapsulation of chlorothiazide

in whey proteins: Effects of wall-to-core ratio and cross-linking conditions on microcapsule properties and drug release. Journal of Microencapsulation 20(2):227-245.

67. * Mor-Rosenberg, Y., C.F. Shoemaker and M. Rosenberg. 2004.

Mechanical properties of composite gels consisting of fractionated whey proteins and fractionated milk fat. Journal of Food Colloids 18:153-166.

+68. * Rosenberg, M. and Lee, S. J. 2004. Water-insoluble, whey protein-based

microspheres prepared by an all-aqueous process. Journal of Food Science 69(1):FEP50-FEP58.

69. * Rosenberg, M. and Lee, S. J. 2004. Calcium-alginate coated, whey

protein-based microspheres: preparation, some properties and opportunities. Journal of Microencapsulation 21(3):263-281.

15

70. * Rosenberg, M. and DePeters, E. 2004. Methods and Compositions for Preparing and Delivering Rumen Protected Lipids, other Nutrients and Medicaments. WO 2004/012520 (International Patent Application).

75. * Rosenberg, M. and DePeters, E. 2005. Protected Dry Composites.

International Patent Applications, WO 2005/074545. 76. * Cheng, S., DePeters, E. and M. Rosenberg. 2005. Efficacy of a Novel

Whey Protein Gel Complex to Increase the Unsaturated Fatty Acid Composition of Bovine Milk Fat. Journal of Dairy Science 89: 640-650.

77. * Rosenberg, M. and E. DePeters. 2006. Methods and Compositions for

Preparing and Delivering Lipids, Other Nutrients, and Medicaments. International Patent Application. WO 2006/065675.

78. * Rosenberg, M. 2006. Llama Milk. Chapter 10 IN: Park, Y.W. and

Haenlein, G.F.W. (eds). Handbook of Non-Bovine Mammals. Blackwell Publishing Professional. Ames, Iowa.

79. Heguy, JM; Juchem, SO; DePeters, EJ; Rosenberg, M; Santos, JEP; Taylor,

SJ. 2006. Whey Protein Gel Composites of Soybean and Linseed Oils Used as a Dietary Method to Modify the Unsaturated Fatty Acid Composition of Milk Lipids. Journal of Animal Science 84: 295 Suppl 1.

80. Juchem, SO; Heguy, JM, DePeters, EJ; Santos, JEP, Rosenberg, M; Taylor,

SJ. 2006. Effect of Feeding Soybean and Linseed Oils as Whey Protein Gel Composites, Calcium Salts or Free Oil Rumen Fermentation, Digestibility and Duodenal Flow of Fatty Acids. Journal of Animal Science 84: 143, Suppl 1.

81. * Portnaya, I; Cogan, U; Livney, Y; Ramon, O; Shimoni, K; Rosenberg, M;

and Danino, D. 2006. Micellization of Bovine β-casein Studied by Isothermal Titration Microcalorimetry and Cryogenic-Transmission Electron Microscopy. Journal of Agricultural Food Chemistry 54:5555-5561.

82. * Heguy, JM; Juchem, SO; DePeters, EJ; Rosenberg, M; Santos, JEP; Taylor,

SJ. 2006. Whey Protein Gel Composites of Soybean and Linseed Oil as a Dietary Method to Modify the Unsaturated Fatty Acid Composition of Milk Lipids. Animal Feed Sci. & Technology 131: 370-388.

83. * Carroll, S.M., E. J. DePeters, and M. Rosenberg. 2006. Efficiency of a

Novel Whey Protein Gel Complex to Increase the Unsaturated Fatty

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Acid Composition of Bovine Milk Fat. Journal of Dairy Science 89: 640-650.

84. * Carroll, S.M. E.J. DePeters, S.J. Taylor, M. Rosenberg, H. Perez-Monti,

V.A. Capps. 2006. Milk Composition of Holstein, Jersey and Brown Swiss Cows in Response to Increasing Levels of Dietary Fat. 2006. Animal Feed Sci & Technology 131:451-473.

84 * Rosenberg, Moshe and Depeters, Edward J. 2007. Methods and

compositions for preparing and delivering rumen protected lipids, other nutrients and medicaments. New Zealand Patent 538087.

85 * Rosenberg M. and Edwards J. DePeters 2009. Composite rumen delivery

gels containing lipids, medicaments and nutrients. Australia Patent # 2003249213.

86* Rosenberg M. and Edwards J. DePeters 2010. method and compositions for preparing and delivering rumen protected lipids, other nutrients and medicaments. Us. Patent 7,700,127 B2 87 *. Ladislava van den Berg, Yael Rosenberg, Martinus A.J.S. van Boekel,

Moshe Rosenberg and Fred van de Velde. 2009 . Microstructural features of composite whey protein /polysaccharide gels characterized at different length scales. Food Hydrocolloids. 23:5, 1288-1298.

88.* Mecit H. Oztop, Moshe Rosenberg, Yael Rosenberg, Kathryn L. McCarthy, and Michael J. McCarthy. 2010. Magnetic Resonance Imaging (MRI) and Relaxation Spectrum Analysis as Methods to Investigate Swelling in Whey Protein Gels. J. Food Sci. 75(8):E508-515 89. Mecit H. Oztop, Kathryn L. McCarthy, Michael J. McCarthy, Moshe

Rosenberg (2012). Uptake of Divalent Ions (Mn+2 and Ca+2) by Heat-Set Whey Protein Gels. Journal of Food Science Volume 77, Issue 2, pages E68–E73

90. Oztop, M.H., McCarthy, K.L., McCarthy, M.J. Rosenberg, M. 2013.

Monitoring the effects of divalent ions (Mn+2 and Ca+2) in heat-set whey protein gels. LWT - Food Science and Technology xxx (2013) 1-8L. http://dx.doi.org/10.1016/j.lwt.2013.10.043

91. Thelma Egan, Jean-Christophe Jacquier, Yael Rosenberg, Moshe Rosenberg . (2012). Cold-set whey protein microgels for the stable immobilization of lipids. Food Hydrocolloids 31 (2013) 317-324.

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92. Thelma Egan, Jean-Christophe Jacquier, Yael Rosenberg, Moshe

Rosenberg . (2013). Cold-set whey protein microgels containing immobilised lipid phases to modulate matrix digestion and release of a water-soluble bioactive. J. Microencapsulation Early Online: 1–9.

93. Sivan Isaschar-Ovdat a, Moshe Rosenberg b, Uri Lesmes a, Ayelet

Fishman. (2014). Characterization of oil-in-water emulsion stabilized by tyrosinase-crosslinked soy glycinin. Food Hydrocolloids, 43: 493–500

94. Javier A. Dávila, Valentina Hernandez, Moshe Rosenberg, Carlos A.

Cardona (2014). Design of Processes for Supercritical Extraction and Microencapsulation of Antioxidants from Fruits IN: Jane Osborne (Ed) Handbook on Supercritical Fluids: Fundamentals, Properties and Applications. Nova Science Publishers.

95. Javier Andres Davila, Moshe Rosenberg and Carlos Ariel Cardona

(2014). Techno-economic and environmental assessment of P-Cymene and pectin production from orange peel. Waste and Biomass Valorization (Accepted, in press).

Abstracts

1. Rosenberg, M. May 1992. Whey proteins as microencapsulating agent - microstructural study. Scanning Microscopy International Meeting, Chicago, Illinois.

2. Young, S.L., S.Y. Lee, C. Shoemaker and M. Rosenberg. June 1992. Rheological properties of anhydrous milk fat/whey protein emulsions. Annual Meeting, American Dairy Science Association, Columbus, Ohio.

3. Young, S.L., X. Sarda, C. Shoemaker and M. Rosenberg. June 1992. Microencapsulation of anhydrous milk fat by whey proteins. Annual Meeting, American Dairy Science Association, Columbus, Ohio.

4. Young, S.L., and M. Rosenberg. June 1992. Microstructure of whey protein based spray-dried microcapsules containing anhydrous milk fat. Annual Meeting, American Dairy Science Association, Columbus, Ohio.

5. Lee, S.Y., and M. Rosenberg. June 1992. Microstructure of anhydrous milk fat/whey protein emulsions. Annual Meeting, American Dairy Science Association, Columbus, Ohio.

6. Sulzer, G., M. Busse and M. Rosenberg. June 1992. Inhibition of Listeria spp. in Camembert cheese by inhibitory starter cultures. Annual Meeting, American Dairy Science Association, Columbus, Ohio.

7. Sulzer, G., M. Busse and M. Rosenberg. June 1992. Development of Listeria spp. in Camembert cheese. Annual Meeting, American Dairy Science Association, Columbus, Ohio.

8. Young, S.L., and M. Rosenberg. June 1992. Microencapsulation by a double emulsification method using whey proteins as microencapsulating agents. Annual Meeting, American Dairy Science Association, Columbus, Ohio.

9. Ozilgen, M., R.J. Kauten, M.J. McCarthy and M. Rosenberg. June 1992. Magnetic resonance imaging and modeling of syneresis of curd., p.80, IN: Book of Abstracts, 1992 IFT Annual Meeting, Institute of Food Technologists, New Orleans, Louisiana (Abstract No. 306).

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10. Cole, P., G. Zeidler and M. Rosenberg. June 1992. Replacement of sodium chloride by modified potassium chloride (cocrystallized disodium-5'-inosinate and disodium-5'-guanlyate with potassium chloride) in dairy products. p.179, IN: Book of Abstracts, 1992 IFT Annual Meeting, Institute of Food Technologists, New Orleans, Louisiana (Abstract No. 704).

11. Rosenberg, M., Z. Wang and G. Sulzer. June 1993. Effects of process conditions on the structural and textural properties of cottage cheese curd. Journal of Dairy Science 76(Supp.1):25.

12. Rosenberg, M., Z. Wang, P. Cole and G. Sulzer. June 1993. Effects of curd and dressing properties on quality attributes of cottage cheese. Journal of Dairy Science 76(Supp.1):25.

13. Rosenberg, M., G. Sulzer, P.S. Tong and D. Ferris. June 1993. In-plant survey of California cottage cheese technology and quality. Part 1. Manufacturing process. Journal of Dairy Science 76(Supp.1):25.

14. Tong, P.S., D. Ferris, G. Sulzer and M. Rosenberg. June 1993. In-plant survey of California cottage cheese technology and quality. Part 2. Whey, curds, and finished product composition. Journal of Dairy Science 76(Supp.1):25.

15. Tong, P.S., D. Ferris, G. Sulzer and M. Rosenberg. June 1993. In-plant survey of California cottage cheese technology and quality. Part 3. Particle size distributions of dry curd and curd from finished products. Journal of Dairy Science 76(Supp.1):25.

16. Rosenberg, M., G. Sulzer, P.S. Tong and D. Ferris. June 1993. In-plant survey of California cottage cheese technology and quality. Part 4. Physical properties of dry curds, dressings, and finished products. Journal of Dairy Science 76(Supp.1):26.

17. Sheu, T.-Y., and M. Rosenberg. June 1993. Microencapsulation of volatiles by whey proteins. Journal of Dairy Science 76(Supp.1):28.

18. Wang, Z., A.G. Altemuller, D.D. Lu and M. Rosenberg. June 1993. A multi-technique approach to monitor proteolysis during ripening of Cheddar cheese. Journal of Dairy Science 76(Supp.1):38.

19. Huang, J., and M. Rosenberg. July 1993. Lactose reduced chocolate milk - Lactose hydrolysis and oligosaccharides formation. p.19, IN: Book of Abstracts, 1993 IFT Annual Meeting, Institute of Food Technologists, Chicago, Illinois (Abstract No. 64).

20. Sulzer, G., S.Y. Lee and M. Rosenberg. July 1993. Effects of process parameters on the porosity of cottage cheese curds. p.158, IN: Book of Abstracts, 1993 IFT Annual Meeting, Institute of Food Technologists, Chicago, Illinois (Abstract No. 624).

21. Rosenberg, M., Lu, D.D., Wang, Z. and Altemueller, A.G. Feb. 1994. A multi-technique approach to monitor proteolysis during ripening of Cheddar cheese. IN: Proceedings of the Third California Cheese Symposium, San Francisco, California.

22. Rosenberg, M., C.F. Shoemaker and S.L. Chuang. June 1994. Viscoelastic properties of cheddar cheese. P.158, IN: 1994 IFT Annual Meeting Technical Program Book of Abstracts, Institute of Food Technologists, Atlanta, Georgia (Abstract No. 56-6).

23. Rosenberg, M., A.G. Altemueller and D. Lu. July 1994. Proteolysis during ripening of California full- and low-fat Cheddar cheese. Journal of Dairy Science 77(Supp.1):19 (Abstract No. 71).

24. Altemueller, A.G., and M. Rosenberg. July 1994. RP-HPLC application in monitoring proteolysis profiles during ripening of full- and low-fat Cheddar cheese. Journal of Dairy Science 77(Supp.1):19 (Abstract No. 72).

25. Altemueller, A.G., and M. Rosenberg. July 1994. Application for RP-HPLC in studying the 12% TCA and 12% TFA N soluble fractions during ripening of Cheddar cheese. Journal of Dairy Science 77(Supp.1):20 (Abstract No. 73).

26. Altemueller, A.G., and M. Rosenberg. July 1994. Application for RP-HPLC in studying the 12% TCA and 70% ethanol N soluble fractions during ripening of Cheddar cheese. Journal of Dairy Science 77(Supp.1):20 (Abstract No. 74).

27. Beery, D., and M. Rosenberg. July 1994. Changes in the viscoelastic properties and structural features of Cheddar cheese during ripening. Journal of Dairy Science 77(Supp.1):21 (Abstract No. 77).

28. Lu, D., and M. Rosenberg. July 1994. Application of two-dimensional electrophoresis for studying proteolysis during Cheddar cheese ripening. Journal of Dairy Science 77(Supp.1):21 (Abstract No. 78).

19

29. Wang, F., and M. Rosenberg. July 1994. Textural properties of microporosity of cottage cheese curd. Journal of Dairy Science 77(Supp.1):22 (Abstract No. 82).

30. Lu, D., A.G. Altemueller and M. Rosenberg. July 1994. Application of gel permeation chromatography in organic solvent for studying proteolysis during ripening of Cheddar cheese. Journal of Dairy Science 77(Supp.1):26 (Abstract No. 99).

31. Moreau, D.L., and M. Rosenberg. July 1994. The stability of anhydrous milkfat microencapsulated with whey protein solids. Journal of Dairy Science 77(Supp.1):27 (Abstract No. 102).

32. Sheu, Tzy-Yang, and Moshe Rosenberg. July 1994. Microencapsulating properties of fractionated whey proteins, whey protein isolate, and heat-treated whey protein isolate. Journal of Dairy Science 77(Supp.1):50 (Abstract No. 188).

33. Rosenberg, Moshe, and Tzy-Yang Sheu. July 1994. Microencapsulation of volatiles by combinations of whey proteins and carbohydrates. Journal of Dairy Science 77(Supp.1):50 (Abstract No. 189).

34. Rosenberg, M. Oct. 1994. Current and future applications for membrane processes in the dairy industry. P.104, IN: 1994 Western Regional ACS Meeting and Pacific Conference, American Chemical Society, Sacramento, California (Abstract No. 188).

35. Moreau, D., and M. Rosenberg. Oct. 1994. The stability of anhydrous milkfat microencapsulated in whey protein solids. P.114, IN: 1994 Western Regional ACS Meeting and Pacific Conference, American Chemical Society, Sacramento, California (Abstract No. 217).

36. Wang, F., and M. Rosenberg. June 1995. Interaction of cottage cheese curds and dressings. P.124, IN: 1995 IFT Annual Meeting Book of Abstracts, Institute of Food Technologists, Anaheim, California (Abstract No. 40C-22).

37. Moreau, D.L., and M. Rosenberg. June 1995. Improving the storage stability of oxygen-labile ingredients by microencapsulation in whey proteins. p.219, IN: 1995 IFT Annual Meeting Book of Abstracts, Institute of Food Technologists, Anaheim, California (Abstract No. 75-3).

38. Chin, H.W., and M. Rosenberg. June 1995. Application of solid phase micro-extraction for the analysis of volatile compounds in cheese. Journal of Dairy Science 78(Supp.1):102 (Abstract No. D21).

39. Altemueller, A.G., and M. Rosenberg. June 1995. Cheese ripening: correlation of RP-HPLC and crude fractionation. Journal of Dairy Science 78(Supp.1):102 (Abstract No. D22).

40. Altemueller, A.G., and M. Rosenberg. June 1995. Effect of storage temperature on cheese ripening: An HPLC study. Journal of Dairy Science 78(Supp.1):102 (Abstract No. D23).

41. Rosenberg, M., and A.G. Altemueller. June 1995. Effect of storage temperature on the proteolysis of Cheddar cheese. Journal of Dairy Science 78(Supp.1):103 (Abstract No. D24).

42. Moreau, D.L., and M. Rosenberg. June 1995. Storage stability of anhydrous milkfat microencapsulated in whey proteins. Journal of Dairy Science 78(Supp.1):114 (Abstract No. D59G).

43. Rosenberg, M., and W. Zhou. June 1995. Effect of ripening temperature on the development of viscoelastic properties of Cheddar cheese. Journal of Dairy Science 78(Supp.1):123 (Abstract No. D86).

44. Rosenberg, M., and C. Fang. June 1995. Rheological properties of milk gels containing fractionated anhydrous milkfat. Journal of Dairy Science 78(Supp.1):134 (Abstract No. D120).

45. Wang, F., and M. Rosenberg. June 1995. Interactions between cottage cheese curds and dressings. Journal of Dairy Science 78(Supp.1):136 (Abstract No. D125).7

46. Rosenberg, M. April 1996. Microstructure and microporosity of spray-dried microcapsules. IN: Proceedings of the Scanning Microscopy 96 Conference, Monterey, California.

47. Rosenberg, M. Sept. 1996. Emulsions and emulsion stability. A book review. Journal of Food Biochemistry 20:429-430.

48. Rosenberg, M. April 1997. Advanced Dairy Chemistry. A book review. Journal of Food Biochemistry 21(4):428-430

49. Rosenberg, M., and D. Moreau. June 1997. Effect of composition on porosity of spray-dried, whey protein-based microcapsules. Journal of Dairy Science 80(Suppl. 1):123 (Abstract No. D101).

20

50. Rosenberg, M., and D. Moreau. June 1997. Effect of wall solid concentration and drying conditions on porosity of spray-dried, whey protein-based microcapsules. Journal of Dairy Science 80(Suppl. 1):123 (Abstract No. D102).

51. Chin, H.W., and M. Rosenberg. June 1997. Monitoring proteolysis during cheddar cheese ripening using two-dimensional gel electrophoresis. p.186, IN: 1997 IFT Annual Book of Abstracts, Institute of Food Technologists, Orlando, Florida (Abstract No. 65-7).

52. Fitzgerald, P.S., and M. Rosenberg. June 1998. Preparation of limited water solubility whey protein-based microcapsules by heat gelation. p.205, IN: 1998 IFT Annual Book of Abstracts, Institute of Food Technologists, Atlanta, Georgia (Abstract No. 77A-4).

53. Lee, S.J., and M. Rosenberg. June 1998. Glutaraldehyde cross-linked, water-insoluble, whey protein based microcapsules. p.205, IN: 1998 IFT Annual Book of Abstracts, Institute of Food Technologists, Atlanta, Georgia (Abstract No. 77A-5).

54. Rosenberg, M., P. Fitzgerald and S-J. Lee. July 1998. Microstructure of whey protein-based, water-insoluble microcapsules. Journal of Animal Science 76(Supp.1)/Journal of Dairy Science 81(Supp.1):2 (Abstract No. 6).

55. Wang, M.H., and M. Rosenberg. July 1998. Properties of emulsions consisting of whey protein-coated milkfat droplets and non-fat milk solids. Journal of Animal Science 76(Supp.1)/Journal of Dairy Science 81(Supp.1):20 (Abstract No. 78).

56. Lee, S.J. and Rosenberg, M. June 1999. Whey protein-based microcapsules for controlled core release applications. IN: ADSA Annual Book of Abstracts, American Dairy Science Association, Memphis, Tennessee (Abstract No. 107).

57. Capps, V.A., E.J. DePeters, S.J. Taylor, H. Perez-Monti, J.A. Wyckoff and Rosenberg, M. June 1999. Effect of breed of dairy cattle and dietary fat on milk yield and composition. IN: ADSA Annual Book of Abstracts, American Dairy Science Association, Memphis, Tennessee (Abstract No. P61).

58. Rosenberg, M., and S.J. Lee. June 1999. Microstructure of water-insoluble whey protein-based microcapsules containing a model drug. IN: ADSA Annual Book of Abstracts, American Dairy Science Association, Memphis, Tennessee (Abstract No. D108).

59. Wang, M.H., and M. Rosenberg. July 1999. Oxidative stability of whey protein-coated milkfat embedded in spray-dried non-fat milk solid particles. IN: 1999 IFT Annual Book of Abstracts, Institute of Food Technologists, Chicago, Illinois (Abstract No. 79A-2).

60. Rosenberg, M., Y. Mor and C.F. Shoemaker. July 1999. Mechanical properties of composite gels consisting of whey proteins and fractionated milkfat. IN: 1999 IFT Annual Book of Abstracts, Institute of Food Technologists, Chicago, Illinois (Abstract No. 79A-13).

61. Rosenberg, M. June 1998. Whey proteins as microencapsulating agent. 1998 Food System Functionality Meeting, Atlanta, Georgia.

62. Rosenberg, M. Nov. 1998. Whey protein-based microcapsules for controlled and sustained core release applications. The 7th Symposium on Microencapsulation and Bioencapsulation, Euston, Maryland.

63. Rosenberg, M. 1998. Dairy-Based Ingredients. A book review. Journal of Food Biochemistry. 64. Rosenberg, M. 1999. Applied Dairy Microbiology. A book review. Food Technology. 65. Rosenberg, M. July 1999. Rheology properties of milk and whey gels containing fractionated

milkfat. 1999 Food System Functionality Meeting, Chicago, Illinois. 66. Rosenberg, M. Sept. 1999. Preparation and properties of glutaraldehyde cross-linked whey

protein-based microcapsules containing theophylline. 12th International Symposium on Microencapsulation, London, United Kingdom.

67. Rosenberg, M. Feb. 2000. Technology of Cheesemaking. A book review. Journal of Food Science

68. Moshe Rosenberg, 2000, “American Cheese Varieties: Challenges, Approaches and Practices in Meeting Market Expectations”. The 37th Marschall Cheese Seminar, September 13-14, 2000, Visalia, CA

69. M. Rosenberg. 2001. Oxidative stability of whey protein-coated milkfat embedded in casein-based dry matrices. California Milk Powder Industry Technical Committee, 01/14/2001 Fresno, CA

70. Rosenberg, M. 2001. Hybrid beverages consisting of milk and soy proteins. CMAB, 01/26/2001 S. San Francisco.

21

71. Rosenberg, M. 2001. University of Guelph. New ways with whey: Whey proteins as microencapsulating agents.

72. Rosenberg, M. 2001. The art and technology in cheese making: Current and future challenges. AAAS 2001 Annual Meeting & Science Innovation Exposition Book of Abstracts, pp. A25. 02/18/01, San Francisco, CA.

73. Rosenberg, M. 2001. The art and technology in cheese making: Current and future challenges. AAAS 2001 Annual Meeting & Science Innovation Exposition Book of Abstracts, pp. A25.

74. M. Rosenberg, Y. Mor-Rosenberg and C. Shoemaker, 2001. Compressive properties of composite gels consisting of fractionated whey proteins and fractionated milkfat. IFT Annual Meeting Book of Abstracts, Abstract 15C-16, pp. 25.

75. Y. Mor-Rosenberg, M. Rosenberg, and C. Shoemaker, 2001. Viscoelastic properties of composite gels consisting of fractionated whey proteins and fractionated milkfat. IFT Annual Meeting Book of Abstracts, Abstract 15C-18, pp. 25.

76. M. Rosenberg, 2002. Understanding the functionality of whey proteins as microencapsulating agents. AOCS Annual Meeting, Montreal, Canada, May, Book of Abstracts.

77. M. Rosenberg, 2003, Raw Milk Cheese: Challenges and Opportunities. Raw Milk Cheese Symposium, Sonoma, CA, Book of Proceedings.

78. M. Rosenberg, 2003, Water-insoluble microcapsules and microspheres consisting of whey proteins. AOCS Annual Meeting, Kansas City, MO, May, Book of Abstracts.

79. M. Rosenberg. 2003. Opportunities with whey proteins as microencapsulating agents. IFT Annual Meeting, Chicago, Book of Abstract.

80. M. Rosenberg, 2004. Myth and Truth about Heat Treatment and its implications on Cheese Making and Product quality. Cheese making: Challenges and Opportunities Symposium, Sonoma, CA, Book of Proceedings.

81. M. Rosenberg, 2004 Goat and Ewe’s milk cheeses: Challenges and Opportunities. Cheese making Challenges and Opportunities Symposium, Sonoma, CA, Book of Proceedings.

82. M. Rosenberg, 2005. Starter cultures and enzymes in cheese making. Cheese making Challenges and Opportunities Symposium, Sonoma, CA, Book of Proceedings.

83. M. Rosenberg, 2005. The Big Picture How Starter Culture and Enzymes Affect Cheese Quality Attributes. Cheese making Challenges and Opportunities Symposium, Sonoma, CA, Book of Proceedings.

84. Microencapsulation of lipids in wall systems consisting of soy proteins and carbohydrates. 2005. M. Rosenberg*, Y. Rosenberg, L. Frankel and A. M. Dragich. IFT Annual Meeting, New Orleans, Book of Abstract.

85. Microstructural properties of spray-dried lipid containing microcapsules with wall system consisting of SPI and maltodextrins. M. Rosenberg*, Y. Rosenberg, L. Frankel and A. M. Dragich. IFT Annual Meeting, New Orleans, Book of Abstract.

86. M. Rosenberg. 2006. What is in the name? .Cheese making Challenges and Opportunities Symposium, Sonoma, CA, Book of Proceedings.

87. M. Rosenberg, 2006. Natural, healthier, pre-formulated milk for cheese making Cheese making Challenges and Opportunities Symposium, Sonoma, CA, Book of Proceedings.

88. Moshe Rosenberg,Fred van de Velde, Yael Rosenberg, Ladislava van den Berg, June, 2009. microstructural features of cold-set gels consisting of whey protein isolate (WPI) and different polysaccharides IFT Annual Meeting, , Anaheim, CA. Book of Abstracts

89. Mecit Halil Oztop, Kathryn L. McCarthy, Moshe Rosenberg, Yael Rosenberg, Michael J. McCarthy. August 2009. Diffusion of Water in Whey Protein Isolate Gels by Magnetic Resonance Imaging (MRI). The 8th International Conference of Food Science & Technology (ICFST), Davis, CA. Book of Abstracts

90. Mecit H. Oztop , Moshe Rosenberg, Michael J. McCarthy. July, 2010. Investigating the effect of divalent salts on whey protein gels by magnetic resonance imaging (MRI) and NMR relaxometry. IFT Annual Meeting, Chicago, IL. Book of abstracts

91. Mecit Halil Oztop, Kathryn L. McCarthy, Moshe Rosenberg, Yael Rosenberg Michael J. McCarthy. September, 2009, Diffusion of Water in Whey Protein Isolate Gels. 10th International Conference on Magnetic Resonance Microscopy, West Yellowstone, Montana. Book of abstracts

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92. Thelma Eugen, Yael Rosenberg and Moshe Rosenberg, 2010. The properties of cold-set whey protein microgels and their application as encapsulating matrices for a water-soluble food bioactive. IUFOST Annual Meeting book of abstracts.

93. Egan T, Jacquier JC, O’Sullivan M, Harbourne N, Rosenberg M & O’Riordan D. (August, 2010). Encapsulation and release of riboflavin from cold-set whey protein gels. UCD SAFSVM Research day 2010 Dublin, Ireland.

94. Mecit H. Oztopa, Moshe Rosenbergb, Yael Rosenbergb, Kathryn L. McCarthyab and Michael J. McCarthyab. 2010. Monitoring in vitro Degradation of Whey Protein Isolate Gels in Simulated Intestinal and Simulated Gastric Fluids by Magnetic Resonance Imaging (MRI) and NMR Relaxometry. IFT Annual Meeting Book of Abstract.

95. M. Rosenberg. “New ways with whey” November, 2011, TWA/FND/TIFN Seminar on Food & Nutrition: health improvement Utrecht, The Netherlands. Conference proceedings.

96. Rosenberg, M. (08/10/2012). Encapsulation and delivery of functional compounds in food applications. Presenter, at the UKC 2012 conference – US-Korea Conference on Science, Technology and Entrepreneurship. 08/08-12/2012, Los Angeles CA. 1200 attendees from US and Korea academia and Industry

97. Rosenberg, M. (08/10/2012). Rumen-protected Biological Composite for Healthier Milk. Presenter, at the UKC 2012 conference – US-Korea Conference on Science, Technology and Entrepreneurship. 08/08-12/2012, Los Angeles CA. 1200 attendees from US and Korea academia and Industry

98. Keren Kles, Yael Rosenberg, Moshe Rosenberg (2013). Effect of L-Cysteine on Formation and Properties of Whey Proteins-Based Emulsion Gels. 2013 IFT Annual Meeting, July 13 – 16, 2013, Chicago Illinois.

99. Keren Kles, Yael Rosenberg, Moshe Rosenberg (2013). Effect of L-Cysteine on Gelation Properties of Solutions Consisting of Fractionated Whey Protein. Abstract #068-13. 2013 IFT Annual Meeting, July 13 – 16, 2013, Chicago Illinois.

100. A.M. Idárraga, J.A. Dávila, M. Rosenberg, C.A. Cardona. 2014. Lignocellulosic biomass used as source to obtain compounds with antioxidant capacity. Abstract #P5 139. 21st International Congress of Chemical and Process Engineering CHISA . 23-27 August 2014 Prague, Czech Republic.

101. A.M. Idárraga, J.A. Dávila, M. Rosenberg, C.A. Cardona. 2014. Techno-economic assessment of the supercritical extraction of antioxidant compounds and fatty acids from Avocado (Persea americana). Abstract #P3.162. 21st International Congress of Chemical and Process Engineering CHISA . 23-27 August 2014 Prague, Czech Republic.

102. J. A. Dávila, L. V. Daza, M. Rosenberg. 2014. Techno-economic analysis of natural antioxidants extraction from lulo (Solanum quiroense) with supercritical carbon dioxide. Abstract # D5.9, 21st International Congress of Chemical and Process Engineering CHISA . 23-27 August 2014 Prague, Czech Republic.

103. Javier A. Dávila 1, Moshe Rosenberg 2, Gonzalo Taborda 3, Carlos A. Cardona. 2014. ANALYSIS OF THE SUPERCRITICAL EXTRACTION OF ANthocyanins. THE ANDES BERRY CASE.

104. Javier Davila Sr., Moshe Rosenberg , Juan Higuita Sr., Carlos A. Cardona. 2014. Simple Model of the Anthocyanins Effect on Carcinoma Growth. 2014. Abstract#376C. AIChE Annual Meeting, 11/16-21/2014, Atlanta, GA.

105. Javier Davila, Moshe Rosenberg, Gonzalo Taborda, Carlos A. Cardona. 2014. Oil Extraction from Spent Coffee Grounds Using Advanced Techniques. Abstract # 464b. AIChE Annual Meeting, 11/16-21/2014, Atlanta, GA.

106. Miguel Rojas, Javier Davila, Moshe Rosenberg, Carlos A. Cardona. 2014. Microencapsulation of Blackberry Antioxidants: Modeling and Simulation. Abstract # 464C. AIChE Annual Meeting, 11/16-21/2014, Atlanta, GA.

107. Miguel Rojas, Javier Davila, Moshe Rosenberg, Carlos A. Cardona. 2014. Economic Analysis of Different Stabilization Methods of Antioxidants. Abstract # 506F. AIChE Annual Meeting, 11/16-21/2014, Atlanta, GA.

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108. Javier Davila, Moshe Rosenberg, Gonzalo Taborda, Carlos A. Cardona. 2014. Analysis of the Supercritical Extraction of Anthocyanins: The Andes Berry Case. Abstract # 609C. AIChE Annual Meeting, 11/16-21/2014, Atlanta, GA.

Reports, Regular Distribution 1. Rosenberg, M. March 1991. Functional properties and utilization of whey proteins in food products. Presented at the Food Product Development/Ingredient Technology Workshop, University of California, Davis. 2. Liebeskind, D., S. Portnoy, M. Rosenberg, S. Sideman and N. Lotan. July 1991. Gelatin microcapsules for drug delivery systems: Preparation and enzymic degradation. Proceedings of the Third International Symposium of the Disposition and Delivery of Peptide Drugs, Leider, Holland. 3. Rosenberg, M. Aug. 1991. Processing of ewe's milk. Proceedings of the Annual Meeting of the North American Dairy Sheep Association, University of California, Davis. 4. Rosenberg, M. Oct. 1991. Production of lowfat cheeses. Proceedings of the First California Cheese Symposium, Annual Conference of the California Dairy Foods Research Center, Department of Food Science and Technology, University of California, Davis, California. 5. Rosenberg, M., M. McCarthy and R. Kauten. Oct. 1991. Evaluation of cheese structure by magnetic resonance imaging. Proceedings of the First California Cheese Symposium, Annual Conference of the California Dairy Foods Research Center, Department of Food Science and Technology, University of California, Davis. 6. Cole, P., G. Zeidler and M. Rosenberg. Oct. 1991. Replacement of sodium chloride by modified potassium chloride (cocrystallized disodium-5'-inosinate and disodium-5'-guanylate with potassium chloride) in dairy products. IN: Proceedings, First California Cheese Symposium, Annual Conference of the California Dairy Foods Research Center, Department of Food Science and Technology, University of California, Davis. 7. Young, S.L., C. Shoemaker and M. Rosenberg. Oct. 1991. Emulsification of anhydrous milk fat by whey proteins. Proceedings of the First California Cheese Symposium, Annual Conference of the California Dairy Foods Research Center, Department of Food Science and Technology, University of California, Davis.

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8. Rosenberg, M. Feb. 1992. Technology of frozen meat, eggs and dairy products. Presented and distributed at the Freezing Technology Short Course, University of California, Davis. 9. Rosenberg, M. March 1992. Production of low fat cheese. Presented and distributed at the CalPoly/UCD Cheese Short Course, California Polytechnic State University, San Luis Obispo, California. 10. Rosenberg, M. March 1992. Cheese making - The art and the technology; Principles of cheese-making. Presented and distributed at the CalPoly/UCD Cheese Short Course, California Polytechnic State University, San Luis Obispo, California. 11. Rosenberg, M. March 1992. Mechanized systems for cheese production. Presented and distributed at the CalPoly/UCD Cheese Short Course, California Polytechnic State University, San Luis Obispo, California. 12. Rosenberg, M. 1992. Novel applications for whey proteins. California Dairy Foods Research Center Update (newsletter), Spring 1992, p.3. 13. Rosenberg, M. April 1992. Production of lowfat cheeses. IN: "Fat and Cholesterol Reduced Foods; Technologies and Ingredients", International Business Communications USA Conferences, Inc., South Natick, Massachusetts. 14. Rosenberg, M. May 1992. Whey proteins as microencapsulating agent - microstructural study. Proceedings Chapter. Scanning Microscopy International Meeting, Chicago, Illinois. 15. Rosenberg, M. July 1992. Better ways to handle whey are on the way. The Hanford Sentinel, Wednesday, July 22, 1992, p.6. 16. Rosenberg, M. Oct. 1992. Cheese making - The art and technology; Principles of cheese-making. Presented and distributed at the CalPoly/UCD Second Cheesemaking Short Course, California Polytechnic State University, San Luis Obispo, California. 17. Rosenberg, M. Oct. 1992. Production of lowfat cheeses. Presented and distributed at the Cal Poly/UCD Second Cheesemaking Short Course, California Polytechnic State University, San Luis Obispo, California. 18. Rosenberg, M.. Oct. 1992. Mechanized systems for cheese production. Presented and distributed at the Cal Poly/UCD Second Cheesemaking Short Course, California Polytechnic State University, San Luis Obispo, California 19. Rosenberg, M. Nov. 1992. Whey proteins as microencapsulating agents. Proceedings Chapter. Presented and distributed at the Second California Cheese Symposium, San Francisco, California.

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20. Huang, J., R.A. Bernhard and M. Rosenberg. Nov. 1992. Lactose reduced chocolate milk - Specific and non-specific activities associated with commercial lactase. Proceedings Chapter. Presented and distributed at the Second California Cheese Symposium, San Francisco, California. 21. Cooney, M.J., C. Shoemaker and M. Rosenberg. Nov. 1992. Evaluating and enhancing gelation properties of whey proteins. Proceedings Chapter. Presented and distributed at the Second California Cheese Symposium, San Francisco, California. 22. Rosenberg, M. Nov. 1992. Emulsification of anhydrous milk fat by whey proteins - Microstructural study. Proceedings Chapter. Presented and distributed at the Second California Cheese Symposium, San Francisco, California. 23. Rosenberg, M. Nov. 1992. Effects of process parameters on the properties of cottage cheese. Proceedings Chapter. Presented and distributed at the Second California Cheese Symposium, San Francisco, California. 24. Rosenberg, M. Dec. 1992. Applications of membrane processes in the dairy industry. Proceedings of the CIFAR (California Institute of Food and Agricultural Research) Conference III, University of California, Davis. 25. Rosenberg, M. March 1993. Cheese making - The art and the technology: Principles of cheese-making. Presented and distributed at the CalPoly/UCD Third Cheesemaking Short Course, California Polytechnic State University, San Luis Obispo, California. 26. Rosenberg, M. March 1993. Reduced fat cheeses. Presented and distributed at the CalPoly/UCD Third Cheesemaking Short Course, California Polytechnic State University, San Luis Obispo, California. 27. Rosenberg, M. March 1993. Specialty cheese composition and manufacture. Presented and distributed at the CalPoly/UCD Third Cheesemaking Short Course, California Polytechnic State University, San Luis Obispo, California. 28. Rosenberg, Moshe. 1993. Dairy products technology research accomplishments and challenges. Proceedings of the California Dairy Foods Research Center Dairy Industry Research Conference. 29. Rosenberg, M. 1993. Basics of dairy chemistry: Home study material. 9 pp. 30. Tong, P.S., and Rosenberg, M. Summer 1993. Working to enhance sales of cottage cheese. California Dairy Beat 1(3):7-8.

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31. Rosenberg, M. Sept. 1993. Cheesemaking: A process that needs control. Presented and distributed at the Process Control, Automation and Mechanization in Cheesemaking Short Course, University of California, Davis. 32. Rosenberg, M. Dec. 1993. Goat milk cheese type: Technology and quality aspects. Proceedings of the Dairy Goat Association Annual Meeting, University of California, Davis. 33. Rosenberg, M. Feb. 1994. Controlling cheesemaking: why and how? Proceedings Chapter. Presented and distributed at the Third California Cheese Symposium, San Francisco, California. 34. Altemueller, A.G., and M. Rosenberg. Feb. 1994. Is this cheese ready to be sold? Ways to monitor cheese ripening. Proceedings Chapter. Presented and distributed at the Third California Cheese Symposium, San Francisco, California. 35. Altemueller, A., and M. Rosenberg. Feb. 1994. A multi-technique approach to monitor proteolysis during ripening of cheddar cheese. Proceedings of the Third CA Cheese Symposium, San Francisco, California. 36. Altemueller, A., and M. Rosenberg. Feb. 1994. Applications for RP-HPLC in monitoring cheese ripening. Proceedings of the Third California Cheese Symposium, San Francisco, California. 37. Altemueller, A., and M. Rosenberg. Feb. 1994. Extraction and separation of cheese soluble nitrogen by TCA. Proceedings of the Third California Cheese Symposium, San Francisco, California. 38. Beery, D., and M. Rosenberg. Feb. 1994. Viscoelastic properties and structural features of CA Cheddar cheese. Proceedings of the Third California Cheese Symposium. San Francisco, California. 39. Lu, D.D. and M. Rosenberg. Feb. 1994. Application of 2D gel electrophoresis in cheese research. Proceedings of the Third California Cheese Symposium, San Francisco, California 40. Lu, D.D., A. Altemueller and M. Rosenberg. Feb. 1994. Separation of cheese peptides by Sephadex LH-20. Proceedings of the Third California Cheese Symposium, San Francisco, California. 41. Sheu, T-Y., and M. Rosenberg. Feb. 1994. Microencapsulation of volatiles by combinations of whey proteins and carbohydrates. Proceedings of the Third California Cheese Symposium. San Francisco, California.

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42. Sheu, T-Y. and M. Rosenberg. Feb. 1994. Microencapsulation of volatiles by whey proteins. Proceedings of the Third California Cheese Symposium, San Francisco, California. 43. Moreau, D. and M. Rosenberg. Feb. 1994. Microstructure and core extractability in whey protein based, anhydrous milkfat containing, spray-dried microcapsules. Proceedings of the Third California Cheese Symposium, San Francisco, California. 44. Rosenberg, M., D.D. Lu, Z. Wang and A. Altemueller. Feb. 1994. Proteolysis during ripening of raw milk and pasteurized Cheddar cheese. Proceedings of the Third California Cheese Symposium, San Francisco, California. 45. Rosenberg, M. March 1994. Principles and unit operations in cheesemaking. Presented and distributed at the Fourth CalPoly/UC Davis Cheese Making short course, California Polytechnic State University, San Luis Obispo, California. 46. Rosenberg, M. Sept. 1994. Current and future applications for membrane processes in the dairy industry. Proceedings of the Western Region ACS (American Chemical Society) Meeting, Sacramento, California. 47. Rosenberg, M. Dec. 1994. Cold storage of milk. Microbiological, physicochemical and technological aspects. Presented and distributed at the "Technology and Quality of Milk and its Products" Course, Tel Aviv, Israel. 48. Rosenberg, M. Dec. 1994. Enzymes in milk processing. Presented and distributed at the "Technology and Quality of Milk and its Products" Course, Tel Aviv, Israel. 49. Rosenberg, M. Dec. 1994. Starter cultures in milk processing. Presented and distributed at the "Technology and Quality of Milk and its Products" Course, Tel Aviv, Israel. 50. Rosenberg, M. Dec. 1994. Fermented dairy products. The science and the technology. Presented and distributed at the "Technology and Quality of Milk and its Products" Course, Tel Aviv, Israel. 51. Rosenberg, M. Dec. 1994. Unit operations in milk processing. Presented and distributed at the "Technology and Quality of Milk and its Products" Course, Tel Aviv, Israel. 52. Rosenberg, M. Dec. 1994. Enzymatic coagulation of milk. Presented and distributed at the "Technology and Quality of Milk and its Products" Course, Tel Aviv, Israel.

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53. Rosenberg, M. Dec. 1994. Cheese making: The science and the technology. Presented and distributed at the "Technology and Quality of Milk and its Products" Course, Tel Aviv, Israel. 54. Rosenberg, M. Dec. 1994. Process design and control in cheesemaking. Presented and distributed at the "Technology and Quality of Milk and its Products" Course, Tel Aviv, Israel. 55. Rosenberg, M. Dec. 1994. Controlling cheesemaking: Why and how? Presented and distributed at the "Technology and Quality of Milk and its Products" Course, Tel Aviv, Israel. 56. Rosenberg, M. Dec. 1994. Acid curds and fresh cheese varieties. Presented and distributed at the "Technology and Quality of Milk and its Products" Course, Tel Aviv, Israel. 57. Rosenberg, M. Dec. 1994. Dutch, Italian, Swiss, and Balkan cheese varieties: Technology, microbiology and physicochemical properties. Presented and distributed at the "Technology and Quality of Milk and its Products" Course, Tel Aviv, Israel. 58. Rosenberg, M. Dec. 1994. Membrane processes in the dairy industry: Principles, models, and applications. Presented and distributed at the "Technology and Quality of Milk and its Products" Course, Tel Aviv, Israel. 59. Rosenberg, M. Dec. 1994. Lowfat dairy products: Technology and challenges. Presented and distributed at the "Technology and Quality of Milk and its Products" Course, Tel Aviv, Israel. 60. Rosenberg, M. Dec. 1994. Byproducts from milk processing. Presented and distributed at the "Technology and Quality of Milk and its Products" Course, Tel Aviv, Israel. 61. Rosenberg, M. Dec. 1994. Cleaning operations in the dairy industry: Principles and systems. Presented and distributed at the "Technology and Quality of Milk and its Products" Course, Tel Aviv, Israel. 62. Rosenberg, M. Feb. 1995. Ways to enhance and control cheese yield and quality. Proceedings of the Fourth California Cheese Symposium, San Francisco, California. 63. Rosenberg, M. Feb. 1995. Proteolysis and texture development during ripening of California Cheddar cheese. Proceedings of the Fourth California Cheese Symposium, San Francisco, California.

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64. Altemueller, A.G., and Rosenberg, M. Feb. 1995. Changes in peptide profiles during ripening of California Cheddar cheese. Proceedings of the Fourth California Cheese Symposium, San Francisco, California. 65. Moreau, D.L., and M. Rosenberg. Feb. 1995. Stability of anhydrous milkfat and citrus essential oils encapsulated in whey proteins. Proceedings of the Fourth California Cheese Symposium, San Francisco, California. 66. Rosenberg, M. March 1995. Cheese making: The art and the technology. Principles of cheese-making. Presented and distributed at the Fifth CalPoly/UC Davis Cheese Making short course, California Polytechnic State University, San Luis Obispo, California. 67. Rosenberg, M. March 1995. Production of lowfat cheeses. Presented and distributed at the Fifth CalPoly/UC Davis Cheese Making short course, California Polytechnic State University, San Luis Obispo, California. 68. Rosenberg, M. March 1995. Processed cheese manufacturing. Theoretical and practical aspects. Presented and distributed at a Processed-cheese technology seminar, Boston, Massachusetts. 69. Rosenberg, M. April 1995. Physicochemical and drainage properties of Full-fat, lowfat, and fat-free cottage cheese varieties. Presented and distributed at the Second Chr. Hansen Fermented Dairy product Symposium, Milwaukee, Wisconsin. 70. Rosenberg, M. June 1995. Microencapsulated milkfat. Proceedings of the CMAB/CDRF (California Milk Advisory Board/California Dairy Research Foundation) New Technologies Symposium. Anaheim, California. 71. Rosenberg, M. Oct. 1995. The composition and chemistry of milk and its components. Presented and distributed at Wuxi University of Light Industry, Wuxi, P.R. China. 72. Rosenberg, M. Oct. 1995. Enzymatic coagulation of milk: Kinetics, chemistry, and implications on milk processing. Presented and distributed at Wuxi University of Light Industry, Wuxi, P.R. China. 73. Rosenberg, M. Oct. 1995. Cold storage of milk: Microbiological and chemical consequences. Presented and distributed at Wuxi University of Light Industry, Wuxi, P.R. China. 74. Rosenberg, M. Oct. 1995. Applications for starter cultures in milk processing. Presented and distributed at Wuxi University of Light Industry, Wuxi, P.R. China.

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75. Rosenberg, M. Oct. 1995. Enzymes in milk processing. Presented and distributed at Wuxi University of Light Industry, Wuxi, P.R. China. 76. Rosenberg, M. Oct. 1995. Membrane processes: Modeling and principles. Presented and distributed at Wuxi University of Light Industry, Wuxi, P.R. China. 77. Rosenberg, M. Oct. 1995. Membrane processes in milk and whey processing and fractionation. Presented and distributed at Wuxi University of Light Industry, Wuxi, P.R. China. 78. Rosenberg, M. Oct. 1995. Ice cream: Physico-chemical characteristics and structural features. Presented and distributed at Wuxi University of Light Industry, Wuxi, P.R. China. 79. Rosenberg, M. Oct. 1995. Milk byproducts. Manufacturing technology and properties. Presented and distributed at Wuxi University of Light Industry, Wuxi, P.R. China. 80. Rosenberg, M. Oct. 1995. Microencapsulating properties of whey protein: Part I - Microencapsulation: The concept and its application in the food industry. Presented and distributed at Wuxi University of Light Industry, Wuxi, P.R. China. 81. Rosenberg, M. Oct. 1995. Whey proteins as microencapsulating agents: Part II - Microencapsulation of AMF in wall systems consisting of whey proteins. Presented and distributed at Wuxi University of Light Industry, Wuxi, P.R. China. 82. Rosenberg, M. Oct. 1995. Whey proteins as microencapsulating agents: 2.2 - Microencapsulating properties of wall systems consisting of whey proteins and carbohydrates. Presented and distributed at Wuxi University of Light Industry, Wuxi, P.R. China. 83. Rosenberg, M. Oct. 1995. Whey proteins as microencapsulating agents: 2.3 - Structural features of whey protein-based microcapsules. Presented and distributed at Wuxi University of Light Industry, Wuxi, P.R. China. 84. Rosenberg, M. Oct. 1995. Whey proteins as microencapsulating agents: 2.4 - Microstructural features of whey protein-based emulsions. Presented and distributed at Wuxi University of Light Industry, Wuxi, P.R. China. 85. Rosenberg, M. Feb. 1996. Milk composition and properties. Presented and distributed at the First UC Davis Fermented Dairy Products Technology Course, University of California, Davis.

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86. Rosenberg, M. Feb. 1996. Enzymatic and acid coagulation of milk. Presented and distributed at the First UC Davis Fermented Dairy Products Technology Course, University of California, Davis. 87. Rosenberg, M. Feb. 1996. Starter cultures in milk processing. Presented and distributed at the First UC Davis Fermented Dairy Products Technology Course, University of California, Davis. 88. Rosenberg, M. Feb. 1996. Starter culture operations. Presented and distributed at the First UC Davis Fermented Dairy Products Technology Course, University of California, Davis. 89. Rosenberg, M. Feb. 1996. Yogurt and other fermented products. Presented and distributed at the First UC Davis Fermented Dairy Products Technology Course, University of California, Davis. 90. Rosenberg, M. Feb. 1996. Manufacturing high quality yogurt. Presented and distributed at the First UC Davis Fermented Dairy Products Technology Course, University of California, Davis. 91. Rosenberg, M. Feb. 1996. Manufacturing high quality cottage cheese. Presented and distributed at the First UC Davis Fermented Dairy Products Technology Course, University of California, Davis. 92. Rosenberg, M. March 1996. Controlling cheesemaking: Why and how. Presented and distributed at the Sixth CalPoly/UC Davis Cheese Course I, California Polytechnic State University, San Luis Obispo, California. 93. Rosenberg, M. March 1996. Cheesemaking: A process that needs control. Presented and distributed at the Sixth CalPoly/UC Davis Cheese Course I, California Polytechnic State University, San Luis Obispo, California. 94. Rosenberg, M. March 1996. Cheese making - The art and the technology. Principles of cheese-making. Presented and distributed at the Sixth CalPoly/UC Davis Cheese Course I, California Polytechnic State University, San Luis Obispo, California. 95. Rosenberg, M. March 1996. Production of lowfat cheeses. Presented and distributed at the Sixth CalPoly/UC Davis Cheese Course I., California Polytechnic State University, San Luis Obispo, California. 96. Rosenberg, M. March 1996. Specialty cheeses. Presented and distributed at the Sixth CalPoly/UC Davis Cheese Course I, California Polytechnic State University, San Luis Obispo, California.

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97. Rosenberg, M. March 1996. Control elements in cheesemaking. Presented and distributed at the Sixth CalPoly/UC Davis Cheese Course I, California Polytechnic State University, San Luis Obispo, California. 98. Rosenberg, M. April 1996. Dairy Science and Technology Research. Fresno Dairy Herd Improvement Association 1995 Annual Report. pp. 66-67. 99. Rosenberg, M. May 1996. Advances in consumer-milk manufacturing. Presented and distributed at the Advances in Milk Processing Symposium, Columbus, Ohio. 100. Rosenberg, M. May 1996. Quarg manufacturing technology. Presented and distributed at the Advances in Milk Processing Symposium, Columbus, Ohio. 101. Rosenberg, M. May 1996. Current and future trends in manufacturing fermented dairy products. Presented and distributed at the Advances in Milk Processing Symposium, Columbus, Ohio. 102. Rosenberg, M. May 1996. Ingredients consisting of fractionated milk and milk-derived solids. Presented and distributed at the Advances in Milk Processing Symposium, Columbus, Ohio. 103. Rosenberg, M. Sept. 1996. Applications for magnetic resonance imaging (MRI) in cheesemaking. pp. 43-48. Proceedings of the Marschall Italian and Specialty Cheese Seminar, Madison, Wisconsin. 104. Rosenberg, M. Sept. 1996. Improving lower-fat cheese with milkfat fractions. A research note. IN: Dairy Foods, p.29 105. Rosenberg, M. Feb. 1997. Designing, controlling and monitoring the development of cheese quality attributes during cheesemaking and ripening. Presented and distributed at the First UC Davis/CalPoly Cheese Course II, California Polytechnic State University, San Luis Obispo, California. 106. Rosenberg, M. Feb. 1997. Trends and advances in manufacture of European style cheese. Presented and distributed at the First UC Davis/CalPoly Cheese Course II, California Polytechnic State University, San Luis Obispo, California. 107. Rosenberg, M. March 1997. Principles and unit operations in cheesemaking: general considerations. Presented and distributed at the 7th CalPoly/UC Davis Cheese Course I, California Polytechnic State University, San Luis Obispo, California. 108. Rosenberg, M. March 1997. Principles and unit operations in cheesemaking: milk to coagulation. Presented and distributed at the 7th CalPoly/UC

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Davis Cheese Course I. California Polytechnic State University, San Luis Obispo, California. 109. Rosenberg, M. March 1997. Principles and unit operations in cheesemaking: post-coagulation operations. Presented and distributed at the 7th CalPoly/UC Davis Cheese Course I. California Polytechnic State University, San Luis Obispo, California. 110. Rosenberg, M. March 1997. Potential applications for fractionated milkfat in lowfat cheese. IN: "Fat and Cholesterol Reduced Foods", International Business Communications 6th Biannual Conference, Orlando, Florida. 111. Rosenberg, M. Dec. 1997. Accumulation of some flavor compounds in full- and reduced-fat cheddar cheese under different ripening conditions. Proceedings of the National Cheese Technology Forum, Chicago, Illinois. 112. Rosenberg, M. Feb. 1998. Cheesemaking at home. Presented and distributed at the Cheese Making At Home Workshop, Sacramento, California. 113. Rosenberg, M. Feb. 1998. Potential applications for fractionated milkfat in lowfat cheese. Proceedings of the Dairy Management Inc. National Milkfat Forum, Rosemont, Illinois 114. Rosenberg, M. March 1998. Principles and unit operations in cheesemaking: general considerations. Presented and distributed at the 8th CalPoly/UC Davis Cheese Course I, California Polytechnic State University, San Luis Obispo, California. Revised. 115. Rosenberg, M. March 1998. Principles and unit operations in cheesemaking: milk to coagulation. Presented and distributed at the 8th CalPoly/UC Davis Cheese Course I, California Polytechnic State University, San Luis Obispo, California. Revised. 116. Rosenberg, M. March 1998. Principles and unit operations in cheesemaking: post-coagulation operations. Presented and distributed at the 8th CalPoly/UC Davis Cheese Course I, California Polytechnic State University, San Luis Obispo, California. Revised. 117. Rosenberg, M. April 1998. Cheese technology beyond year 2000. Proceedings of the International Cheese Exposition and Conference. Madison, Wisconsin. 118. Rosenberg, M. April 1998. Ice cream: A frozen colloidal system with unique structure. Presented and distributed at the Freezing Technology Short Course, University of California, Davis.

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119. Rosenberg, M. May 1998. Development of cheese quality attributes 1. Presented and distributed at the 2nd CalPoly/UCDavis Cheese Short course II, California Polytechnic State University, San Luis Obispo, California. Revised. 120. Rosenberg, M. May 1998. Development of cheese quality attributes 2. Presented and distributed at the 2nd CalPoly/UCDavis Cheese Short course II, California Polytechnic State University, San Luis Obispo, California. Revised. 121. Rosenberg, M. May 1998. Proteolysis, lipolysis and glycolysis during cheese making and aging. Presented and distributed at the 2nd CalPoly/UCDavis Cheese Short course II, San Luis Obispo, California. Revised. 122. Rosenberg, M. May 1998. Manufacturing technology for Dutch-type cheese varieties. Presented and distributed at the 2nd CalPoly/UCDavis Cheese Short course II, California Polytechnic State University, San Luis Obispo, California. Revised. 123. Rosenberg, M. June 1998. Developing a high functional long shelf-life whole milk powder. p.27-28, IN: California Dairy Research Foundation 1996-1997 Annual Report. 124. Rosenberg, M. July 1998. Microencapsulation properties of whey proteins. Proceedings of the “Functionality 98”: International Conference on Food System Functionality, Atlanta, Georgia. 125. Rosenberg, M. Aug. 1998. Influence of temperature on cheese ripening. Proceedings of the 13th Biennial Cheese Conference. Utah State University, Logan, Utah. 126. Rosenberg, M. Sept. 1998. Principles and unit operations in cheesemaking: general considerations. Presented and distributed at the 9th CalPoly/UC Davis Cheese Course I, California Polytechnic State University, San Luis Obispo, California. Revised. 127. Rosenberg, M. Sept. 1998. Principles and unit operations in cheesemaking: milk to coagulation. Presented and distributed at the 9th CalPoly/UC Davis Cheese Course I, California Polytechnic State University, San Luis Obispo, California. Revised. 128. Rosenberg, M. Sept. 1998. Principles and unit operations in cheesemaking: post-coagulation operations. Presented and distributed at the 9th CalPoly/UC Davis Cheese Course I, California Polytechnic State University, San Luis Obispo, California. Revised. 129. Rosenberg, M. Sept. 1998. Developing consumer-pleasing lowfat cheese. Proceedings of California Milk Producer Research Conference, Fresno, California.

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130. Rosenberg, Moshe. Oct. 1998. Developing consumer-pleasing low-fat cheeses. California Milk Producer Research Conference: Report on Producers’ Investments, Visalia, California. 131. Rosenberg, M. Sept. 1998. Manufacturing specialty cheese varieties for the American marketplace. Proceedings of the 35th Annual Marschall Italian & Specialty Cheese Seminar. Madison, Wisconsin. 132. Rosenberg, M. Oct. 1998. Manufacturing high quality cottage cheese. Proceedings of the Chr. Hansen Seminar on Manufacturing Fresh Cheeses, São Paulo, Brazil. 133. Rosenberg, M. Nov. 1998. Whey protein-based microcapsules for controlled and sustained core release applications. Proceedings of the 7th Symposia on Microencapsulation and Bioencapsulation, Euston, Massachusetts. 134. Rosenberg, M. March 1999. Principles and unit operations in cheesemaking: general considerations. Presented and distributed at the 10th CalPoly/UC Davis Cheese Course I, California Polytechnic State University, San Luis Obispo, California. 135. Rosenberg, M. March 1999. Principles and unit operations in cheesemaking: milk to coagulation. Presented and distributed at the 10th CalPoly/UC Davis Cheese Course I, California Polytechnic State University, San Luis Obispo, California. 136. Rosenberg, M. March 1999. Principles and unit operations in cheesemaking: post-coagulation operations. Presented and distributed at the 10th CalPoly/UC Davis Cheese Course I, California Polytechnic State University, San Luis Obispo, California. 137. Rosenberg, M. March 1999. Cheese making. Presented and distributed at the Hilmar Cheese Company In-House Cheesemaking Training Program, Hilmar, California. 138. Rosenberg, M. April 1999. Manufacturing specialty cheese varieties for the American marketplace. Proceedings of the 11th CIFAR Conference, Culinary Institute of America, St. Helena, California. 139. Rosenberg, M. May 1999. Development of cheese quality attributes 1. Presented and distributed at the 3rd CalPoly/UC Davis Cheese Short course II, California Polytechnic State University, San Luis Obispo, California. Revised. 140. Rosenberg, M. May 1999. Development of cheese quality attributes 2. Presented and distributed at the 3rd CalPoly/UCDavis Cheese Short course II, California Polytechnic State University, San Luis Obispo, California. Revised.

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141. Rosenberg, M. May 1999. Proteolysis, lipolysis and glycolysis during cheese making and aging. Presented and distributed at the 3rd CalPoly/UC Davis Cheese Short course II, California Polytechnic State University, San Luis Obispo, California. Revised. 142. Rosenberg, M. May 1999. Manufacturing technology for Dutch-type cheese varieties. Presented and distributed at the 3rd CalPoly/UC Davis Cheese Short course II, California Polytechnic State University, San Luis Obispo, California. 143. Rosenberg, M. July 1999. Rheological properties of milk and whey composite gels containing fractionated milkfat. Proceedings of the 1999 Food Systems Functionality Annual Meeting. Chicago, Illinois. 144. Rosenberg, M. Sept. 1999. Principles and unit operations in cheesemaking: general considerations. Presented and distributed at the 11th CalPoly/UC Davis Cheese Course I, California Polytechnic State University, San Luis Obispo, California. Revised. 145. Rosenberg, M. Sept. 1999. Principles and unit operations in cheesemaking: milk to coagulation. Presented and distributed at the 11th CalPoly/UC Davis Cheese Course I, California Polytechnic State University, San Luis Obispo, California. Revised. 146. Rosenberg, M. Sept. 1999. Principles and unit operations in cheesemaking: post-coagulation operations. Presented and distributed at the 11th CalPoly/UC Davis Cheese Course I, California Polytechnic State University, San Luis Obispo, California. Revised. 147. Rosenberg, M. Oct. 1999. Preparation and properties of glutaraldehyde cross-linked whey protein-based microcapsules containing theophylline. Proceedings of the 12th International Symposium on Microencapsulation, London, United Kingdom. 148. Rosenberg, M. March 2000. Preparation and properties of whey protein-based microspheres for delivery of functional food ingredients. Proceedings of the CAPPS Meeting, North Carolina State University, North Carolina. 149. Rosenberg, M. March 2000. Principles and unit operations in cheesemaking: general considerations. Presented and distributed at the 12th CalPoly/UC Davis Cheese Course I, California Polytechnic State University, San Luis Obispo, California. Revised. 150. Rosenberg, M. March 2000. Principles and unit operations in cheesemaking: milk to coagulation. Presented and distributed at the 12th CalPoly/UC Davis Cheese Course I. California Polytechnic State University, San Luis Obispo, California. Revised.

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151. Rosenberg, M. March 2000. Principles and unit operations in cheesemaking: post-coagulation operations. Presented and distributed at the 12th CalPoly/UC Davis Cheese Course I, California Polytechnic State University, San Luis Obispo, California. Revised. 152. Rosenberg, M. May 2000. Development of cheese quality attributes 1. Presented and distributed at the 4th CalPoly/UCDavis Cheese Short course II, California Polytechnic State University, San Luis Obispo, California. Revised. 153. Rosenberg, M. May 2000. Development of cheese quality attributes 2. Presented and distributed at the 4th CalPoly/UCDavis Cheese Short course II, California Polytechnic State University, San Luis Obispo, California. Revised. 154. Rosenberg, M. May 2000. Proteolysis, lipolysis and glycolysis during cheese making and aging. Presented and distributed at the 4th CalPoly/UCDavis Cheese Short course II, California Polytechnic State University, San Luis Obispo, California. Revised. 155. Rosenberg, M. May 2000. Manufacturing technology for Dutch-type cheese varieties. Presented and distributed at the 4th CalPoly/UCDavis Cheese Short course II, California Polytechnic State University, San Luis Obispo, California. Revised. 156. Rosenberg, M. June 2000. Rheological properties of milk and whey gels containing fractionated milkfat. Proceedings of the Dairy Ingredients 2000 Conference, Melbourne, Australia. 157. Rosenberg, M. June 2000. Composite whey protein gels containing fractionated millkfat: An application for fractionated milkfat. p.43-44, IN: California Dairy Research Foundation 1999 Annual Report. 158. Rosenberg, M. June 2000. Developing a highly functional long shelf-life whole milk powder. p.69-70, IN: California Dairy Research Foundation 1999 Annual Report. 159. Rosenberg, M. July 2000. Applications for fractionated milkfat in modulating rheological properties of milk and whey composite gels. Special Issue, Proceedings Dairy Ingredient Science 2000, Melbourne, Australia. The Australian Journal of Dairy Technology 2000 55(2). 160. Rosenberg, M. Sept. 2000. American cheese varieties: Challenges, approaches and practices in meeting market expectations. Distributed at the 37th Marschall Cheese Seminar, Visalia, CA

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161. Rosenberg, M. Oct. 2000. Milk for fermented products. Fermented Dairy Products Science and Technology Training Program, Tel-Aviv, Israel. 162. Rosenberg, M. Oct. 2000. Cold storage of milk. Fermented Dairy Products Science and Technology Training Program, Tel-Aviv, Israel. 163. Rosenberg, M. Oct. 2000. Separation and homogenization operations. Fermented Dairy Products Science and Technology Training Program, Tel-Aviv, Israel. 164. Rosenberg, M. Oct. 2000. Starter cultures in milk processing. Fermented Dairy Products Science and Technology Training Program, Tel-Aviv, Israel. 165. Rosenberg, M. Oct. 2000. Starter culture operations. Fermented Dairy Products Science and Technology Training Program, Tel-Aviv, Israel. 166. Rosenberg, M. Oct. 2000. Enzymatic and acid coagulation of milk. Fermented Dairy Products Science and Technology Training Program, Tel-Aviv, Israel. 167. Rosenberg, M. Oct. 2000. Bacteriophages and starter cultures. Fermented Dairy Products Science and Technology Training Program, Tel-Aviv, Israel. 168. Rosenberg, M. Oct. 2000. Technological approaches in manufacturing Quarg. Fermented Dairy Products Science and Technology Training Program, Tel-Aviv, Israel. 169. Rosenberg, M. Oct. 2000. About UF Quarg. Fermented Dairy Products Science and Technology Training Program, Tel-Aviv, Israel. 170. Rosenberg, M. Oct. 2000. Milk treatments in manufacturing fermented milk products and implications on the quality attributes of the final product. Fermented Dairy Products Science and Technology Training Program, Tel-Aviv, Israel. 171. Rosenberg, M. Nov. 2000. Manufacturing high quality yogurt and other fermented milk products. Fermented Dairy Products Science and Technology Training Program, Tel-Aviv, Israel. 172. Rosenberg, M. Nov. 2000. Rheological measurements. Fermented Dairy Products Science and Technology Training Program, Tel-Aviv, Israel. 173. Rosenberg, M. Nov. 2000. Hygienic operations in manufacturing fermented milk products. Fermented Dairy Products Science and Technology Training Program, Tel-Aviv, Israel. 174. Rosenberg, M. July 2001. Milk for processing. Distributed at the Advances in Dairy Chemistry and Technology, Technion, Haifa, Israel.

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175. Rosenberg, M. July 2001. Milk structure and component composition. Distributed at the Advances in Dairy Chemistry and Technology, Technion, Haifa, Israel. 176. Rosenberg, M. July 2001. Cold storage of milk. Distributed at the Advances in Dairy Chemistry and Technology, Technion, Haifa, Israel. 177. Rosenberg, M. July 2001. Somatic cell counts and their effect on milk quality, processability and quality of the final product. Distributed at the Advances in Dairy Chemistry and Technology, Technion, Haifa, Israel. 178. Rosenberg, M. July 2001. Separation and homogenization and unit operations. Distributed at the Advances in Dairy Chemistry and Technology, Technion, Haifa, Israel. 179. Rosenberg, M. July 2001. Coagulating enzymes. Distributed at the Advances in Dairy Chemistry and Technology, Technion, Haifa, Israel. 180. Rosenberg, M. July 2001. Enzymatic and acid coagulation: Curd formation and synerseis. Distributed at the Advances in Dairy Chemistry and Technology, Technion, Haifa, Israel. 181. Rosenberg, M. July 2001. Enzymatic coagulation: Mechanisms and kinetics. Distributed at the Advances in Dairy Chemistry and Technology, Technion, Haifa, Israel. 182. Rosenberg, M. July 2001. Starter cultures in milk processing. Distributed at the Advances in Dairy Chemistry and Technology, Technion, Haifa, Israel. 183. Rosenberg, M. July 2001. Bacteriophages and starter cultures. Distributed at the Advances in Dairy Chemistry and Technology, Technion, Haifa, Israel. 184. Rosenberg, M. July 2001. pH-controlled starter cultures. Distributed at the Advances in Dairy Chemistry and Technology, Technion, Haifa, Israel. 185. Rosenberg, M. July 2001. Fermented milk products. Distributed at the Advances in Dairy Chemistry and Technology, Technion, Haifa, Israel. 186. Rosenberg, M. April 2001. Cutting edge. The Times Higher Education Supplement No. 1,483:22. 187. Rosenberg, M. Sept. 2002. Cheese making: The art and the technology. Distributed at the Science Series Lecture, U.S. Coast Guard Academy, New London, CT. 188. Rosenberg, M. April 2004. Myth and Truth about Heat Treatment and Its Implications on Cheese Making and Product Quality. Distributed at the Second Cheese Making Opportunities and Challenges Conference, Sonoma CA.

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189. Rosenberg, M. May 2005. Cheese as a potential platform for probiotics delivery. Distributed at the First 2005 Semi-Annual Technical Meeting of South American Milk Processors, Lima, Peru. 190. Rosenberg, M. May 2005. Stenols-Fortified Dairy Products: Facts and Myth. Distributed at the First 2005 Semi-Annual Meeting of South American Milk Processors, Lima, Peru. 191. Rosenberg, M. May 2005. Minerals-Fortified Dairy Products – Technological Challenges and Directions. Distributed at the First 2005 Semi-Annual Technical Meeting of South American Milk Processors, Lima, Peru. 192. Rosenberg, M. May 2005. “The Other Milk” – Opportunities and Challenges with Soy Proteins. Distributed at the First 2005 Semi-Annual Technical Meeting of South American Milk Processors, Lima, Peru. 193. Rosenberg, M. November 2005. LP-Activated Milk – Potential Implications on yogurt Manufacturing. Distributed at the Second 2005 Semi-Annual Technical Meeting of South American Milk Processors, Lima, Peru. 194. Rosenberg, M. November 2005. Probiotics in Dairy Products – Microbiological and Technological Aspects. Distributed at the Second 2005 Semi-Annual Technical Meeting of South American Milk Processors, Lima, Peru. 195. Rosenberg, M. November 2005. Whipping Cream Analogues – Compositional and Technological Considerations. Distributed at the Second 2005 Semi-Annual Technical Meeting of South American Milk Processors, Lima, Peru. 196. Rosenberg, M. November 2005. Butter Making – Technology and Process Configuration. Distributed at the Second 2005 Semi-Annual Technical Meeting of South American Milk Processors, Lima, Peru. 197. Rosenberg, M. April 2006. Quality of Milk for Manufacturing UHT Products. Distributed at the First 2006 Semi-Annual Technical Meeting of South American Milk Processors, Cochabamba, Bolivia. 198. Rosenberg, M. April 2006. Controlling and Adjusting the Textural Properties and Quality of Yogurt. Distributed at the First 2006 Semi-Annual Technical Meeting of South American Milk Processors, Cochabamba, Bolivia. 199. Rosenberg, M. April 2006. Feasible Opportunities in Whey Processsing. Distributed at the First 2006 Semi-Annual Technical Meeting of South American Milk Processors, Cochabamba, Bolivia.

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200. Rosenberg, M. April 2006. Accelerated Cheese Ripening. Distributed at the First 2006 Semi-Annual Technical Meeting of South American Milk Processors, Cochabamba, Bolivia. 201. Rosenberg, M. April 2006. Milk for Cheese Making – Microbiological, Compositional, and Physio-Chemical Considerations. Distributed at the First 2006 Semi-Annual Technical Meeting of South American Milk Processors, Cochabamba, Bolivia. 202. Rosenberg, M. November 2006. Okara Processing and Utilization – Technological and Economical Considerations. Distributed at the Second 2006 Semi-Annual Technical Meeting of South American Milk Processors, Lima, Peru. 203. Rosenberg, M. November 2006. Manufacturing UHT Sweetened Condensed Milk. Distributed at the Second 2006 Semi-Annual Technical Meeting of South American Milk Processors, Lima, Peru. 204. Rosenberg, M. November 2006. Viscosity Properties of Evaporated Milk. Distributed at the Second 2006 Aemi-Annual Technical Meeting of South American Milk Processors, Lima, Peru. 205. Rosenberg, M. November 2006. Soy Proteins – Containing Products: Opportunities and Technological Challenges. Distributed at the Second 2006 Semi-Annual Technical Meeting of South American Milk Processors, Lima, Peru. 206. Rosenberg, M. November 2006. Formation and Stability of Dairy Emulsions Stabilized by Milk-Derived Proteins. Distributed at the Second 2006 Semi-Annual Technical Meeting of South American Milk Processors, Lima, Peru. 207. Rosenberg, M. March 2007. Controlling Listeria monocytogenese in Milk Processing Plants. Distributed at the First 2007 Semi-Annual Technical Meeting of South American Milk Processors, Lima, Peru. 208. Rosenberg, M. March 2007. Manufacturing Energy Beverages. Distributed at the First 2007 Semi-Annual Technical Meeting of South American Milk Processors, Lima, Peru. 209. Rosenberg, M. March 2007. Energy Drinks – Challenges and Opportunities. Distributed at the Fist 2007 Semi-Annual Technical Meeting of South American Milk Processors, Lima, Peru. 210. Rosenberg, M. March 2007. Plastic Packaging Materials for Dairy Products. Distributed at the First 2007 Semi-Annual Technical Meeting of south American Milk Processors, Lima, Peru.

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211. Rosenberg, M. March 2007. Nisin in Dairy Products. Distributed at the First 2007 Semi-Annual Technical Meeting of South American Milk Processors, Lima, Peru. 212. M. Rosenberg. July, 2007. Enzymatic Coagulation: Mechanism and kinetics. Distributed At the Cheese Science and Technology Course, Lima, Peru 213. M. Rosenberg. July, 2007. Enzymatic Curd - Formation and synerseis. Distributed At the Cheese Science and Technology Course, Lima, Peru 214. M. Rosenberg. November, 2007. Fermented Dairy Products: Traditional and Advanced Technological Approaches. Distributed at the Semi-Annual Technical Meeting of South American Milk Processors, Lima, Peru 215. M. Rosenberg. February, 2008. About B. megaterium and B. sphaericus in Fermented milk products. Distributed at the Semi-Annual Technical Meeting of South American Milk Processors, Lima, Peru 216. M. Rosenberg. February, 2008. Cheese Analogues. Distributed at the Semi-Annual Technical Meeting of South American Milk Processors, Lima, Peru 217. M. Rosenberg. March, 2008. Protein-stabilized Emulsions – Physico-chemical and Technological aspects. Distributed) at the UHT Processing of Milk and Dairy Products course, Lima, Peru 218. M. Rosenberg. September, 2008. Genetically Modified Foods - A status report. Distributed at the Semi-Annual Technical Meeting of South American Milk Processors, Lima, Peru 219. M. Rosenberg. September, 2008. Heat treatment of milk – U.S. Regulations -Selected updates Distributed at the Semi-Annual Technical Meeting of South American Milk Processors, Lima, Peru 220. M. Rosenberg. February, 2009. Elements of Hygienic Operations in Milk Processing Plants. Distributed at the Semi-Annual Technical Meeting of South American Milk Processors, Cochabamba, Bolivia 221. M. Rosenberg. February, 2009. Compositional, Physico-chemical and Microbiological Quality of Milk for Cheese Making. Distributed at the Technical Meeting with Bolivian Milk Processors, Santa Cruz, Bolivia 222. M. Rosenberg. September, 2009. Bacteriophages in manufacturing fermented milk products and cheese. Distributed at the Advances in cheese microbiology Course, Novato, CA 223. M. Rosenberg. October, 2009. Imitation whipping cream. Distributed at the Semi-Annual Technical Meeting of South American Milk Processors, Lima, Peru

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224. M. Rosenberg. October, 2009. Improving the processing quality of milk for processed in Latin and South America. Distributed at the Semi-Annual Technical Meeting of South American Milk Processors, Lima, Peru 225. M. Rosenberg. November 2009. Adjusting and maintaining the pH of Starter Cultures – Technological approaches. Distributed at the Science and Technology of Fermented milk product course, Manizales, Colombia 226. M. Rosenberg. November 2009. Starter Cultures in Fermented Milk Products. Distributed at the Science and Technology of Fermented milk product course, Manizales, Colombia 227. M. Rosenberg. November 2009. High Hydrostatic Pressure Processing in manufacturing fermented milk products. Distributed at the Science and Technology of Fermented milk product course, Manizales, Colombia 228. M. Rosenberg. February, 2010. Milk and Human Nutrition – The benefit in milk consumption. Distributed at the Semi-Annual Technical Meeting of South American Milk Processors, Lima, Peru 229. M. Rosenberg. October, 2010. Elements of Hygienic Operations in UHT Plants. Distributed at the Semi-Annual Technical Meeting of South American Milk Processors, Lima, Peru 230. M. Rosenberg. October, 2010. Satiety Enhancing Food Products: Concepts, opportunities and challenges. Distributed at the Semi-Annual Technical Meeting of South American Milk Processors, Lima, Peru 231. M. Rosenberg. October, 2010. Technological Approaches in Manufacturing Unripened Soft Cheeses (Quarg). Distributed at the Semi-Annual Technical Meeting of South American Milk Processors, Lima, Peru 232. M. Rosenberg. November, 2010. Composition, quality standards and utilization of whey products. Distributed at the 2010 Cheese Technology Symposium, Haifa, Israel 233. M. Rosenberg. February 2011. Formulating and processing Soy protein-containing products – Critical Technological Aspects. Distributed at the Semi-Annual Technical Meeting of South American Milk Processors, Lima Peru 234. M. Rosenberg. February 2011. Soy and soy processing - The other white beverage. Distributed at the Semi-Annual Technical Meeting of South American Milk Processors, Lima Peru 235. M. Rosenberg. February 2011. Highly functional spray-dried powders in the dairy industry – technological, physic-chemical and compositional aspects. Distributed at the Semi-Annual Technical Meeting of South American Milk Processors, Lima Peru 236. Microbial defects in Cheese - 1 hr. lecture, Presenter, Californian cheese makers, affiliated with the California Artisan Cheese Guild, Cheese Defects. Novato, CA, 09/26/2011, 26 Attendees. 237. Adjusting curd composition - 1.5 h lecture, Presenter, Californian cheese makers, affiliated with the California Artisan Cheese Guild, Cheese Defects. Novato, CA, 09/26/2011, 26 Attendees. 238. Defects in acid-curd cheese varieties - 1 h lecture, Presenter, Californian cheese makers, affiliated with the California Artisan Cheese Guild, Cheese Defects. Novato, CA, 09/26/2011, 26 Attendees.

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239. Defects in surface-mold ripened cheese varieties - 1.5 hr. lecture, Presenter, Californian cheese makers, affiliated with the California Artisan Cheese Guild, Cheese Defects. Novato, CA, 09/26/2011, 26 Attendees. 240. Defects in washed-rind cheese varieties - 1.5 hr. lecture, Presenter, Californian cheese makers, affiliated with the California Artisan Cheese Guild, Cheese Defects. Novato, CA, 09/26/2011, 26 Attendees. 241. Cheese Clininc - 7 hr cheese clinic: Analyzing cause and effect in 20 cheeses. Discussing approaches and strategies to overcome and prevent the occurrence of the defects in the future, Presenter, Californian cheese makers, affiliated with the California Artisan Cheese Guild, Cheese Defects. Novato, CA, 09/27/2011, 26 Attendees. 242. “Cheese: The Place where Land, Society, and Science Meet”, Invited Speaker, Rohnert Park, CA, 10/29/2011, 50 Attendees. 243. “New ways with whey”, Invited Speaker, TWA/FND/TIFN Seminar on Food & Nutrition: health improvement, Dutch government officials, international industry executives and academicians, Utrecht, The Netherlands, 11/03/2011, 135 Attendees. 244. The World of Cheese. The Annual Conference of Forensic Science Program, Invited Speaker, Tahoe City, Ca., 2012. 245. "Cheeses of the World: The Most Successful Local Representatives to the Global Arena.", Invited Speaker, Davis, Ca, 2012. 246. “The World of Cheese: From Sustenance to Indulgence”, Invited Speaker, The University Farm Circle annual event, RMI, UC Davis, 04/14/2012, 70 Attendees. 247. “Cheeses of the World: The Most Successful Local Representatives to The Global Arena”, Invited Speaker, Cheese makers, food professionals and enthusiasts, RMI, UC Davis, 04/14/2012, 124 Attendees. 248. “The world of Cheese”, Invited Speaker, The Annual Conference of Forensic Science Program, Granlibakken Lodge, Tahoe City, CA, 05/05/2012, 74 Attendees. 249. The 25th Cal Poly/UC Davis Cheese Course I, Organizer, Cheese makers from CA and other states., San Luis Obispo, Ca., 03/19 - 22/2013, 42 Attendees. 250. Principles and unit operations in cheese making: general considerations - 2 hour lecture, Presenter, Cheese makers from CA and other states, The 25th Cal Poly/UC Davis Cheese Course I, San Luis Obispo, Ca., 03/19 - 22/2013, 42 Attendees. 251. Principles and unit operations in cheese making: Milk to coagulation Operations 3 hr lecture, Presenter, Cheese makers from CA and other states The 25th Cal Poly/UC Davis Cheese Course I, San Luis Obispo, Ca., 03/19 - 22/2013, 42 Attendees. 252. Principles and unit operations in cheese making: Post coagulation Operations 2 hr lecture, Presenter, Cheese makers from CA and other states The 25th Cal Poly/UC Davis Cheese Course I, San Luis Obispo, Ca., 03/19 - 22/2013, 42 Attendees. 253. Cheese manufacturing practices. An 8-hour laboratory/pilot plant session on cheese making: Manufacturing Cheddar Cheese, Presenter, Cheese makers from CA and other states, The 25th Cal Poly/UC Davis Cheese Course I, San Luis Obispo, Ca, 03/19 -22/2013, 42 Attendees. 254. Group projects discussion. Led 3-hour round-table discussion,, Presenter, Cheese makers from CA and other states, The 25th Cal Poly/UC Davis Cheese Course I, San Luis Obispo,Ca., 03/19 - 22/2013, 42 Attendees.

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255. Encapsulation and delivery of functional compounds in food applications. UKC 2012 conference – US-Korea Conference on Science, Technology and Entrepreneurship, Invited Speaker, attendees from US and Korea academia and Industry, Los Angeles, CA, 08/08-12/2012, 1200 Attendees. 256. Rumen-protected Biological Composite for Healthier Milk. Presenter, at the UKC 2012 conference – US-Korea Conference on Science, Technology and Entrepreneurship, Invited Speaker, attendees from US and Korea academia and Industry, Los Angeles, Ca, 8/08-12/2012, 1200 Attendees. 257. Cheese Terroir– The Science and the Opportunity . Terroir Conference., Invited Speaker, Academia and Industry, RMI, UCDavis, 11/09-10/2012, 45 Attendees. 164. Even Healthier Cheese and Butter Products. Annual Conference of the California Cheese and Butter Association, Invited Speaker, attendees from the Dairy Industry and Related Industries., Sonoma, Ca., 04/19/2013, 75 Attendees. 258. Chirping Opportunities: New Approaches for Developing High Quality Foods and Food Ingredients. CIFAR Conference XXXIIII. October, 16 2014, UC Davis, Davis, CA.