Robert Roberts is a professor of food science. His work focuses on problems related to the microbiology of dairy products. Currently, his research is focused on quality of fermented dairy products such as yogurt and sour cream; on developing molecular techniques to characterize and enhance survival of probiotic bacteria, specifically bifidobacteria, used in dairy products; and development of probiotic-containing dairy products for use in clinical trials.
Projects underway in the Roberts’ laboratory include development for procedures for manufacture of probiotic dahi, allelic typing of commercial strains of Bifidobacterium animalissubsp. lactis and sequencing the complete genome of Bifidobacterium animalis subsp. animalis. Roberts also leads a number of outreach programs focused on the dairy foods industry, including the Penn State Ice Cream Short Course, Successful Ice Cream Retailing and the Cultured Products Short Course.
from Cook's Illustrated May 29, 2019
"Traditionally, milk was cooked slowly until some of its moisture evaporated and it thickened slightly. Today, manufacturers can achieve that thick consistency in different ways. Robert Roberts, a professor of food science at Pennsylvania State University, told us that it’s common to use evaporated milk instead of regular milk because it’s thicker and, without the extra water weight, cheaper to transport."
from Bloomberg April 27, 2019
'"The blending process is important primarily because, with the exception of the particulates in the product' -- the chocolate chips and bits of cookie dough -- 'people want a uniform consistency' in their shake, said Robert Roberts, the head of food science at Pennsylvania State University’s College of Agricultural Sciences who teaches Ice Cream 101. He isn’t involved in the case."