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Prof. Young W. Park

Georgia Small Ruminant Research & Extension Center,

Fort Valley State University, Fort Valley, GA, USA

Email: parky@fvsu.edu


1998 D.Min., Northern Baptist Theological Seminary

1989 M.Div., Houston Theological Seminary

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

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

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

Publications (Selected)


  1. 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.
  2. 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.
  3. 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. DOI 10.1002/jsfa.6363
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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. Ani. Sci. 2: 17-23.
  9. 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. Ani. Sci. 1:1-9.
  10. 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. Ani. Sci. 1:10-15.
  11. 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.
  12. 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.
  13. 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.
  14. 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.
  15. 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.
  16. 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.
  17. 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.
  18. 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.
  19. 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.
  20. Raynal-Ljutovac, K., Y.W. Park, F. Gaucheron, and S. Bouhallab. 2007. Heat stability and enzymatic modifications of goat and sheep milks. Small Ruminant Research J. 68:207-220.
  21. Park, Y.W. 2007. Rheological characteristics of goat milk and sheep milk. Small Ruminant Research. 68:73-87.
  22. Park, Y.W., M. Juárez, M. Ramos, and G.F.W. Haenlein. 2007. Physico-chemical characteristics of goat and sheep milk. Small Ruminant Res. 68:88-113.
  23. Maduko, C.O., C.C. Akoh and Y.W. Park. 2007. Enzymatic interesterification of tripalmitin with vegetable oil blends for formulation of caprine milk infant formula analogues. J. Dairy Science. 90:594-601.
  24. Park, Y.W., P.D. Gerard and M.A. Drake. 2006. Impact of frozen storage on flavor of caprine milk cheeses. J. Sensory Studies. 21:654-663.
  25. Park, Y.W. and J.H. Lee. 2006. Effect of freezing on organic acid contents and lipolytic index of plain soft and Monterey Jack goat milk cheeses. Small Ruminant Res. 63:58-65.
  26. Park, Y.W., J.H. Lee and S.J. Lee. 2006. Effects of 6 Months Freezing and Refrigeration Storage on Organic Acid Profiles of Plain Soft and Monterey Jack Goat Milk Cheeses. J. Dairy Science. 89:862-871.
  27. Blackman, I.C., Y.W. Park, and M.H. Harrison. 2005. Effects of oxidative compounds on thermotolerance in Escherichia coli O157:H7 strains EO139 and 380-94. J. Food Protection. 68:2443-2446.
  28. Van Hekken, D.L., M.H. Tunick, and Y.W. Park. 2005. Effect of frozen storage on proteolytic and rheological properties of soft caprine milk cheese. J. Dairy Sci.88:1966-1972.
  29. Park, Y.W. and M.A. Drake. 2005. Effect of 3 months frozen-storage on organic acid contents and sensory properties, and their correlations in soft goat milk cheese. Small Rumin. Res. 58:291-298.
  30. Park, Y.W. 2005. Effect of storage on proteolysis and lipolysis of goat milk cheeses. IDF Special Issue ISSN. 1025-8515. No.5: 226-240. 2005. International Dairy Federation, Brussels, Belgium.
  31. Park, Y.W., J.H. Lee, and K.L. Arora. 2004. Effect of 6 Months Prolonged Frozen-storage on Changes in Organic Acid Composition of Plain Soft Goat Milk Cheese. South African J. Ani. Sci. 34: Suppl. 1:186-188.
  32. Park, Y.W. and M.A. Drake. 2004. Effects of extended frozen-storage and refrigeration on sensory properties of soft and hard goat milk cheeses. South African J. Ani. Sci. 34: Suppl. 1: 200-203 (Abst. 47).
  33. Van Hekken, D.L., M.H. Tunick, and Y.W. Park. 2004. Rheological and proteolytic properties of Monterey Jack goat milk cheese during 6 months aging. J. Agric. Food Chem. 52:5372-5377.
  34. Park, Y.W., A. Kalantari, and J.F. Frank. 2004. Changes in the microflora of commercial soft goat milk cheese during refrigerated and frozen storage.Small Ruminant Res. 53:61-66.
  35. Guo, M.R., Y.W. Park, P.H. Dixon, J.A. Gilmore, and P.S. Kindsteadt. 2004. Relationship between the yield of chevre and chemical composition of goat’s milk. Small Ruminant Res. 52: 103-107.
  36. Imm, J.Y., E.J. Oh, K.S. Han, S, Oh, Y.W. Park, and S.H. Kim. 2003. Functionality and physico-chemical characteristics of bovine and caprine mozzarella cheeses during refrigerated storage. J. Dairy Sci. 86: 2790-2798.
  37. Guo, M.R., P.H. Dixon, Y.W. Park, J.A. Gilmore, and P.S. Kindsteadt. 2001. Seasonal changes in the chemical composition of commingled goat milk. J. Dairy Sci. 84(E. Suppl.):E79-E83.
  38. Park, Y.W. 2001. Proteolysis and lipolysis of goat milk cheese. J. Dairy Sci. 84(E. Suppl.):E84-E92.
  39. Park, Y.W. 2000. Comparison of mineral and cholesterol composition of different commercial goat milk products manufactured in USA. Small Rumin. Res. 37: 115-124.
  40. Park, Y.W. 1999. Cholesterol contents of U.S. and imported goat milk cheeses as quantified by different colorimetric methods. Small Rumin. Res. 32: 77-82
  41. Boleman, S.L., T.L. Graf, H.J. Mersmann, D.R. Su, L.P. Krook, J.W. Savell, Y.W. Park, and W.G. Pond. 1998. Pigs fed cholesterol neonatally have increased cerebrum cholesterol as young adults. J. Nutr. 128: 2498-2504.
  42. Park, Y.W. and Y.K. Jin. 1998. Proteolytic patterns of Caciotta and Monterey Jack hard goat milk cheeses as evaluated by SDS-PAGE and densitometric analysis. Small Rumin. Res. 28: 263-272
  43. Park, Y.W., L.G. Rizk, B.M. Johnson, F. Richards, and L.F. Kubena. 1997. Effects of intramammary infusion of cloxacillin on profiles of serum biochemical parameters in dry and lactating dairy goats. Small Rumin. Res. J. 24: 107-116.
  44. Jin, Y.K. and Y.W. Park. 1996. SDS-PAGE proteins in goat milk cheeses ripened under different conditions. J. Food Sci. 61:490-494.
  45. Jin, Y.K. and Y.W. Park. 1995. Effect of aging time and temperature on proteolysis of commercial goat milk cheeses produced in the U.S. J. Dairy Sci. 78:2598-2608.
  46. Park, Y.W. 1994. Hypo-allergenic and therapeutic significance of goat milk. Small Rumin. Res. J. 14:151-159.
  47. Park, Y.W., M.K. Kandeh, K.B. Chin, W.G. Pond, and L.D. Young. 1994. Concentrations of inorganic elements in milk of sows selected for high and low serum cholesterol. J. Animal Sci. 72:1399-1402.
  48. Park, Y.W. 1994. Basic nutrient and mineral composition of commercial goat milk yogurt produced in the U.S. Small Rumin. Res. 13:63-70
  49. Kandeh, M.M., Y.W. Park, W.G. Pond, and L.D. Young. 1993. Milk cholesterol concentration in sows selected for three generations for high or low serum cholesterol. J. Animal Sci. 71:1100-1103.
  50. Park, Y.W. and A.C. Washington. 1993. Fatty acid composition of goat organ and muscle meat of Alpine and Nubian breeds. J. Food Sci. 58:245-249.
  51. Park, Y.W. 1992. Comparison of buffering components in goat and cow milk.Small Rumin. Res. 8:75-81.
  52. Park, Y.W. 1991. Relative buffering capacity of goat milk, cow milk, soy-based infant formulae and commercial non-prescription anti-acid drugs. J.Dairy Sci. 74:3326-3333.
  53. Park, Y.W., M.A. Kouassi, and K.B. Chin. 1991. Moisture, total fat and cholesterol in goat organ and muscle meat. J. Food Sci. 56:1191-1193.
  54. Park, Y.W. 1991. Interrelationships between somatic cell counts, electrical conductivity, bacteria counts, percent fat and protein in goat milk. Small Rumin. Res. 5:367-375.
  55. Park, Y.W. 1991. Moisture and sodium levels in commercial goat cheeses compared with cow cheeses. Small Rumin. Res. 5: 141-148.
  56. Park, Y.W. 1990. Nutrient profiles of commercial goat milk cheeses manufactured in the United States, J. Dairy Sci. 73:3059-3067.
  57. Park, Y.W. 1990. Effect of breed, sex and tissues on concentrations of macrominerals in goat meat. J. Food Sci. 55:308-311.
  58. Park, Y.W., and H.I. Chukwu. 1989. Trace mineral concentrations in goat milk from French-Alpine and Anglo-Nubian breeds during the first 5 months of lactation. J. Food Composit. and Anal. 2:161-169.
  59. Park, Y.W., G.A. Reynolds, and T.L. Stanton. 1989. Comparison of dry matter intake and digestibility of sun-cured pigeon pea, alfalfa and coastal bermudagrass by growing dairy goats. Small Rumin. Res. 2:11-18.
  60. Park, Y.W., and R. Attaie. 1988. Iron contents of muscle meat and liver in Alpine and Nubian goats. Small Rumin. Res. 1:387-395.
  61. Park, Y.W., and H.I. Chukwu. 1988. Macro-mineral concentrations in milk of two goat breeds at different stages of lactation. Small Rumin. Res. 1:157-166.
  62. Park, Y.W. 1988. Trace mineral contents and Fe/Zn ratio in goat meat. J. Food Composit. and Analysis, 1:283-289.
  63. Mahoney, A.W., P. Whittaker, Y.W. Park, and D.G. Hendricks. 1987. Iron Bioavailability of breakfast cereals supplemented with different iron sources. J. Nutr. Rep. Int'l. 35(2):251-158.
  64. Park, Y.W. 1987. Effect of freezing, thawing, drying and cooking on carotene retention in carrots, broccoli and spinach. J. Food Sci. 52:1022-1025.
  65. Park, Y.W., A.W. Mahoney, and D.G. Hendricks. 1986. Iron bioavailability in goat milk compared with cow milk fed to anemic rats. J. Dairy Science, 69:2608-2615.
  66. Park, Y.W., and R.D. Humphrey. 1986. Bacterial cell counts in goat milk and their correlations with somatic cell counts, percent fat, and protein. J. Dairy Science, 69: 32-37.
  67. Park, Y.W., A.W. Mahoney, and D.G. Hendricks. 1983. Variation of Iron Bioavailability Among Different Sources Ferrous Iron. J. Nutrition 113:2223-2228.
  68. Park, Y.W., M.J. Anderson, K.H. Asay, and A.W. Mahoney. 1983. Predicting Soluble N and Fibrous Fraction in Crested Wheatgrass with Near-Infrared-Reflectance. J. Range Management, 36:529-533.
  69. Park, Y.W., A.W. Mahoney, and D.P. Cornforth, S.K. Collinge, and, D.G. Hendricks. 1983. Iron bioavailability of fresh, cooked or nitrosylated hemoglobin and myoglobin fed anemic rats. J. Nutrition, 113:680-687.
  70. Park, Y.W., M.J. Anderson, J.L. Walters, and A.W. Mahoney. 1983. Effect of Processing Methods and Agronomic Variables on Carotene Contents of Forages, and Predicting Carotene in Alfalfa Hay with Near-Infrared-Reflectance Spectroscopy. J. Dairy Science, 66:235-145.
  71. Park, Y.W., M.J. Anderson, and A.W. Mahoney. 1982. Potential of Near-infrared-Reflectance Spectroscopy in Estimating Nutrient Contents of Dehydrated Vegetables. J. Food Science, 47:1158-1561.
  72. Park, Y.W., and A.G. Hunter. 1977. Effect of repeated inseminations with egg yolk tc "Park, Y.W., and A.G. Hunter. 1977. Effect of Repeated Inseminations with Egg yolk "semen extender on fertility in cattle. J. Dairy Science, 60:1645-1649.


  1. Bioactive Components in Milk and Dairy Products. 2009. Park, Y.W. Ed. Wiley-Blackwell Publishers, Ames, IA. And Oxford, England. 440 pages.
  2. Goat Milk and Sheep Milk. 2007. Haenlein, F.W., Y.W. Park, K. Raynal-Ljutovac and A. Pirisi, (Eds). Special Issue for Small Ruminant Research Journal. Elsevier Publishers, Amsterdam, Netherlands.
  3. Handbook of Milk of Non-Bovine Mammals. 2006. Park, Y.W. and G.F.W. Haenlein, (Eds). Blackwell Publishers. Ames, Iowa and Oxford, England.
  4. Milk and Dairy Products in Human Nutrition. 2013. Park, Y.W. and G.F.W. Haenlein, (Eds). Wiley-Blackwell Publishers. Oxford, England. 728 pages. ISBN 978-0-470-67418-5 www.wiley.com/go/milk&dairyproducts

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