Prateek Sharma

Assistant Professor-Dairy Technology

Utah State University

United States

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About

Dr. Prateek Sharma is an Assistant Professor of Dairy Technology at Utah State University, USA. His research focuses on dairy food processing, with particular emphasis on the structure-function relationship in dairy matrices, rheology, and the quality of cheese and dairy powders. Recent publications explore the effects of sample treatment on calcium content in Cheddar cheese and the impact of processing conditions on the texture and microstructure of paneer.

Articles (18)

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2025

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2022

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2021

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2020

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2020

Collaborators (2)

Xin Dai

Utah State University

UNITED STATES

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Alan Kelly

Professor

University College Cork National University of Ireland

IRELAND

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Prateek Sharma

Research Interests

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About

Articles (18)

Effect of sample treatment on determination of insoluble (INSOL) calcium content in the curd during Cheddar cheese-making

Understanding the effect of structure, composition, and particle size on the oral tribology of solid, semi-solid and liquid dairy foods

Understanding the structure–function relationship in selected dairy food matrices using material science approaches

Effect of processing conditions on rheology, texture, and microstructure of paneer

Impact of temperature and concentration on flow behaviour of reconstituted lactose and protein‐rich dairy powders

Determination of insoluble calcium content in Cheddar, feta, Juustoleipa, and mozzarella cheeses using acid-base buffering curves

Effect of pH and calcium chelation on cold gelling properties of highly concentrated-micellar casein concentrate

The utility of a slice defect score method in understanding factors impacting the sliceability of commercial Cheddar cheese blocks

Development of methodology for assessing flowability of milk protein powders using shear failure testing device

Application of a dairy-based model system for mathematical mapping of diffusion of salt within rennet induced micellar casein concentrate matrices

Effect of chymosin‐induced hydrolysis of αS1‐casein on the tribological behaviour of brine‐salted semihard cheeses

ADSA Foundation Scholar Award: Materials science approach to the study of mechanical and diffusion properties in cheese

Gas production by Paucilactobacillus wasatchensis WDCO4 is increased in Cheddar cheese containing sodium gluconate

A preliminary evaluation of the impact of pulsed electric field and high‐pressure processing treatments on mobility of norbixin molecules through rennet‐induced casein matrices

Determination of critical gel-sol transition point of Highly Concentrated Micellar Casein Concentrate using multiple waveform rheological technique

Solubility of carbon dioxide in renneted casein matrices: Effect of pH, salt, temperature, partial pressure, and moisture to protein ratio

Application of a cascade membrane filtration process to standardise serum protein depleted cheese milk for cheddar cheese manufacture

Influence of chaperone-like activity of caseinomacropeptide on the gelation behaviour of whey proteins at pH 6.4 and 7.2.

Collaborators (2)

Xin Dai

Alan Kelly

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