Kerry E. Kaylegian, Ph.D.
- Ph.D., Cornell University, Food Science, 2006
- M.S., University of Wisconsin-Madison, Food Science, 1991
- B.S., University of Wisconsin-Madison, Food Science, 1985
My program focuses on providing technical support and delivering outreach programs to improve the safety and quality of value-added dairy products. I direct and teach in the following short courses focused on food and dairy foods manufacture:
- Dairy Basics: Fundamentals of Food Safety
- Dairy HACCP Workshop
- Fundamental of Food Science
- Pasteurizer Operator's Workshop
- The Science and Art of Cheese Making
and assist with other departmental short courses on food and dairy foods manufacture:
- Ice Cream Short Course
- Ice Cream 101
- Penn State Cultured Products Short Course
- Food Safety and Sanitation for Food Manufacturers Short Course
My research focuses on the functional and nutritional aspects of milk fat, with an emphasis on milk fat fractionation.
I am an international cheese and dairy product judge, and coach of the Penn State Collegiate Dairy Products Evaluation Team. I am the faculty adviser to the Penn State Cheese Club.
Rico, D. E., E. R. Marshall, J. Choi, K. E. Kaylegian, C. D. Dechow, and K. J. Harvatine. 2014. Within-milking variation in milk composition and fatty acid profile of Holstein dairy cows. J. Dairy Sci. 97:4259-4268.
Kaylegian, K. E. 2014. Milk-derived Ingredients for Confections. Manufacturing Confectioner. 94:33.
Kaylegian, K. E., D. A. Dwyer, J. M. Lynch, D. E. Bauman, J. R. Fleming, and D. M. Barbano. 2009. Impact of Fatty Acid Composition on the Accuracy of Mid-infrared Fat Analysis of Farm Milks. J. Dairy Sci. 92:2502-2513.
Kaylegian, K. E., J. M. Lynch, J. R. Fleming, and D. M. Barbano. 2009. Influence of Fatty Acid Chain Length and Unsaturation on Mid-infrared Milk Analysis. J. Dairy Sci. 92:2485-2501.
Kaylegian, K.E., R. Moag, D. M. Galton, and K. J. Boor. 2008. Raw milk attitudes and consumption practices among New York state dairy producers. J. Food Prot. Trends. 28:184-191.
Kaylegian, K. E., J. M. Lynch, J. R. Fleming, and D. M. Barbano. 2007. Lipolysis and proteolysis of modified and producer milks used for calibration of mid-infrared milk analyzers. J. Dairy Sci. 90:602-615.
Kaylegian, K. E., J. M. Lynch, G. E. Houghton, J. R. Fleming, and D. M. Barbano. 2006. Modified versus producer milk calibrations: mid-infrared analyzer performance validation. J. Dairy Sci. 89:2833-2845.
Kaylegian, K. E., G. E. Houghton, J. M. Lynch, J. R. Fleming, and D. M. Barbano. 2006. Calibration of infrared milk analyzers: modified milk versus producer milks. J. Dairy Sci. 89:2817-2832.
- Food Engineering and Processing
Primary research and outreach interests are dairy chemistry and processing. Technical support and access to the pilot plants to increase the partnership between the food industry and the Department of Food Science.