Prof. Young W. Park

Fort Valley State University, USA

Email: parky@fvsu.edu

Qualifications

1998 D.Min., Northern Baptist Theological Seminary, USA

1989 M.Div., Houston Theological Seminary, USA

1981 Ph.D., Food Chemistry/Nutrition, Utah State University, USA

1976 M.Sc., Animal Physiology, University of Minnesota, USA

1973 B.Sc., Animal/Dairy Science, Kon Kuk University,  Korea

Publications(Selected)

1. McGhee, C.E., J.O. Jones and Y.W. Park. 2015. Evaluation of textural and sensory characteristics of three types of low-fat goat milk ice cream. Small Ruminant Res. 123: 293-300.
2. Renchinkhand, G., Y.W. Park, S-H Choi, G-Y Song, H.C. Bae, S-J Choi, and M.S. Nam. 2015. Identification of β-glucosidase Activity of Lactobacillus plantarum CRNB22 in Kimchi and Its Potential to Convert Ginsenoside Rb1 from Panax ginseng. J. Food Biochemistry. In press. DOI 10.1111/jfbc 12116
3. McGhee, C.E., B.P. Gupta and Y.W. Park. 2015. Evaluation of total fatty acid profiles of two types of low-fat goat milk ice creams. Open J. Animal. Sci. 5:21-29.  10.4236/ojas.5.2015
4. Renchinkhand, G., Y.W. Park, S-H Choi, G-Y Song, M. Urgamal, H.C. Bae, S-J Choi, and M.S. Nam. 2015. Identification of β-glucosidase activity of Enterococcus faecalis CRNB-A3 in Airag and its potential to convert Ginsenoside Rb1 from Panax ginseng. J. Food Biochemistry. In press.
5. Hernandez,K., Jolethia O. Jones , Young W. Park. 2015. Evaluation of lipolysis and proteolysis in commercial bovine and caprine milk yogurts compared with those of a university manufactured caprine milk yogurt during 4 weeks  refrigerated storage. Frontiers in Food Sci. and Technol. 2: 1-7.
6. Hernandez, K. and Y.W. Park. 2014. Evaluation of 20 macro and trace mineral concentrations in commercial goat milk yogurt and its cow milk counterpart. Food and Nutrition Sci. 5: 889-895.
7. Guler, Z., Y.E. Sekerli, and Y.W. Park. 2014. Evaluation of volatile compounds of red and white wine treated Dil cheese during refrigerated storage. Frontiers in Food Sci. and Technol. 1: 30-37.
8. Nam, M.S., K-S. Whang, S-H. Choi , H.C. Bae, and Y.W. Park. 2013. Purification, characterization, and properties of an alkaline protease produced by Serratia marcescens S3-R1 inhabiting Korean Ginseng Rhizosphere. J. Sci. Food and Agric. 93:3876-3882.
9. Van Hekken, D.L., Y. W. Park and M. H. Tunick. 2013. Effects of reducing fat content on the proteolytic and rheological properties of Cheddar-like caprine milk cheese. Small Ruminant Res. 110:46-51.
10. Park, Y.W. 2013. Effect of five years long-term frozen storage on sensory quality of Monterey Jack caprine milk cheese. Small Ruminant Res. 109:136-140.
11. Ham, J-S., G-S. Han, S-G. Jeong, K-H. Seol, A-R. Jang, M-H. Oh, D-H. Kim, and Y.W. Park. 2012. Determination of molecular weights of caprine milk proteins by Matrix-assisted laser desorption/ionization mass spectrometry.  J. Dairy Sci. 95:15-19.
12. Maduko, C.O. and Y.W. Park. 2011. Production of infant formula analogs by membrane fractionation of caprine milk: Effect of temperature treatment on membrane performance. Foods and Nutrition Sci. 2: 1097-1104.
13. Nouira, W., Y.W. Park, Z. Guler and T.H. Terrill. 2011. Comparison of free fatty acid composition between low-fat and full-fat goat milk cheeses stored for 3 months under refrigeration. Open J. Anim. Sci. 2: 17-23.
14. Güler, Z. and Y.W. Park. 2011. Characteristics of physico-chemical properties, volatile compounds and free fatty acid profiles of commercial set-type Turkish yoghurts. Open J. Anim. Sci. 1:1-9.
15. Güler, Z. and Y.W. Park. 2011. Evaluation of sensory properties and their correlation coefficients with physico-chemical indices in Turkish set-type yoghurts. Open J. Anim. Sci. 1:10-15.
16. Güler, Z., H. Şanal, and Y.W. Park. 2011. Non-essential element concentrations of concentrated (Torba) yoghurts made from different types of milk and wheys. Food Additives and Contaminants. 4: 275-281.
17. Ham, J-S., S-G. Lee, S-G. Jeong, M-H. Oh, D-H. Kim, and Y. W. Park. 2010. Characteristics of Korean-Saanen goat milk caseins and somatic cell counts in comparison with Holstein cow milk counterparts. Small Ruminant Research 93:202-205.
18. Zhang, H., S. Gokavi, H. Walsh, Y.W. Park, and M.R. Guo. 2009. Chemical composition of goats’ milk cake. Australian J. Dairy Technology. 64:182-186.
19. Guler, Z. and Y.W. Park. 2009. Evaluation of chemical and color index characteristics of goat milk, its yoghurt and salted yoghurt. Tropical and Subtropical Agroecosystems. 11:37-39.
20. Gadiyaram, K.M., G. Kannan, T.D. Pringle, B. Kouakou, K.W. McMillin, and Y.W. Park. 2008. Effects of postmortem carcass electrical stimulation on goat meat quality characteristics. Small Rumin. Res. 78:106-114.
21. Maduko, C.O., Y.W. Park, and C.C. Akoh. 2008. Characterization and oxidative stability of structured lipid: infant milk fat analog. J. Amer. Oil. Chem. Soc. 85:197-204.
22. Park, Y.W. 2007. Impact of goat milk and milk products on human nutrition. CAB Reviews: Perspectives in Agriculture, Veterinary Science, Nutrition and Natural Resources 2007: 2, No. 081. CAB Online Journal. ISSN 1749-8848.
23. Maduko, C.O. and Y.W. Park. 2007. Modification of fatty acid and sterol composition of caprine milk for use as infant formula. International Dairy J. 17:1434-1440.
24. Maduko, C.O., C.C. Akoh and Y.W. Park. 2007. Enzymatic Production of Infant Milk Fat Analogues Containing Palmitic Acid: Optimization of Reactions by Response Surface Methodology. J. Dairy Science. 90:2147-2154.