A Promise Kept

Abstract

This article is largely biographical and relates to my experiences of the past 67 years in research and teaching, both of equal importance in my life. I was fortunate to start at the beginning of the development of instrumental methods of analysis and have eagerly embraced each new methodology as it became available. This paper is dedicated to all those students and colleagues who taught me much and whose efforts are mainly responsible for what has been accomplished in our work with food science and technology. The research focused primarily on trying to find out the "why" behind the problems that food, and especially the dairy products area, encountered over the past 65 years. The teaching has tried to foster thinking and problem solving.

A 100-Year Review: A century of dairy processing advancements—Pasteurization, cleaning and sanitation, and sanitary equipment design

“…Early work also established the deleterious effects of reactive sanitizing agents on dairy product quality, such as the residual effects of quaternary ammonia on lactic acid bacteria growth (Miller and Elliker, 1951) and halogen residuals on off-flavors (Jensen et al, 1963;Hekmati and Bradley, 1979) and color (Toba et al, 1980) in milk. Theoretical or preliminary setups for automation of CIP began in 1953 (Seiberling, 1954(Seiberling, , 1955a; however, the key to CIP automation was the development of an automated valve that could be cleaned in place (Harper, 2010). Seiberling and Harper (1957b) developed the automated air-operated valve and confirmed its ability to be cleaned in place using radioactive Ca 45 , followed by a trial of the automated CIP system using these valves in an Ohio dairy plant in 1956.…”