Mr R. Andrew Wilbey
Programme Director, BSc Food Science
Programme Director: BSc Food Science with BusinessLibrary representative
Andrew's primary interests are in the production of dairy products and their analogues - including ice cream and yellow fats- and the associated HTST heat treatment of these emulsions, whether by plate or swept surface heat exchange technology.This research includes the quantification of factors affecting the consistency of ice cream and the use of enzyme assays as heat treatment indicators, particularly in relation to the effect of physical and compositional factors on heat processing performance.
Other interests are packaging systems, water treatment and oenology.
2007 KTP Project with R&G Fresh Herbs
Huerta-Gonzalez L. & Wilbey R.A. (2000)Comparison of a laboratory butter reworker with a Westfalia industrial reworker.International Journal of Dairy Technology,53 (2), 75-77.
Hydamaka A.W., Wilbey R.A. & Lewis M.J. (2000) Manufacture of direct acidified cheese from ultrafiltration and reverse osmosis retentates.International Journal of Dairy Technology,53 (3), 120-124.
Huerta-Gonzalez L., & R.A. Wilbey (2001)Determination of free fatty acids produced in filled-milk emulsions as a result of lactic acid bacteria.Food Chemistry72, 301-307.
Hydamaka A.W., Wilbey R.A., Lewis M.J. & Kuo A.W. (2001) Manufacture of heat and acid coagulated cheese from ultrafiltered milk retentates.Food Research International, 34, 197-205.
Vlahopoulou I., Bell A.E. & Wilbey R.A. (2001) Effcts of starter culture and its exopolysaccharides on the gelation of glucono-d-lactone-acidified bovine and caprine milk.International Journal of Dairy Technology 54 (4), 135-140.
Balci A.T., Ledward D.A. & Wilbey R.A. (2002) Effect of high pressure on acid phosphatase in milk.High Pressure Research, 22, 639-642.
Wilbey R.A. (2002) Microbiology of cream and butter.In Dairy Microbiology Handbook 3rd edn, edited by R.K. Robinson.Wiley, New York. pp 123-174.
Roseiro L.B., Barbosa M., Ames J.A. & Wilbey R.A. (2003) Cheesemaking with vegetable coagulents-the use of Cynara L. for the production of ovine milk cheeses.International Journal of Dairy Technology 56 (2), 76-85.
Roseiro L.B., Garcia-Risco M., Barbosa M., Ames J.A. & Wilbey R.A. (2003) Evaluation of Serpa cheese proteolysis by nitrogen content and capillary zone electrophoresis.International Journal of Dairy Technology 56 (2), 99-104.
Roseiro L.B., Wilbey R.A.& Barbosa M. (2003) Serpa cheese: Technological, biochemical and microbiological characterisation of a PDO ewe milk cheese coagulated with Cynara cardunculus L..Le Lait 55(6), 469-481.
Al-Otaibi M.M. & Wilbey R.A. (2004) Effect of temperature and salt on the maturation of white-salted cheese.International Journal of Dairy Technology 57(1), 57-63.
Wilbey R.A., Bell A.E., Levy M. & Buxi P.K. (2004) Texture development in ice cream - effects of adding cocoa solids.In Ice Cream II, SI 0401, International Dairy Federation, Brussels.pp 276-280.
Wilbey R.A. (Guest Editor) (2004) Proceedings of the international symposium "40 Years of Dairy Chemistry".International Journal of Dairy Technology, 57 (2/3), 73-190.
Al-Otaibi, M.M. & Wilbey, R.A. (2005) Effect of chymosin and salt reduction on the quality of ultrafiltrated white-salted cheese.J. Dairy Research 72(2), 234-242.
Wilbey R.A. (2006) Water and waste treatment.In: Food processing handbook.Ed J.G. Brennan, Wiley-VCH, Weinheim.pp 399-428.
Al-Otaibi M.M. & Wilbey R.A.(2006)Effect of chymosin reduction and salt substitution on the properties of UF produced white salted cheese.International Dairy Journal, 16, 903-909.Theophilou P. & Wilbey R.A. (2007) Effects of fat on the properties of halloumi cheese. International Journal of Dairy Technology, 60(1), 1-4.