Dr Lydia Ong

  • Room: Level: 01 Room: 105
  • Building: David Penington Building
  • Campus: Parkville

Research interests

  • Cheese Microstructure (Food Texture Microstructure)
  • Food Processing (Yoghurt Cheese Fermented Milk)
  • Functional Food (Probiotic)


Current Research activities

Cheese Microstructure (Food Texture Microstructure)
Functional Food (Probiotic)
Food Processing (Yoghurt Cheese Fermented Milk) 

In the Dairy Innovation Australia Awards held in July 2012 for academics working in the dairy industry Dr Lydia Ong has won the award for Research Achievement Excellence (for individual research).

Recent publications

  1. Lazzaro F, Bouchoux A, Raynes J, Williams R, Ong L, Hanssen E, Lechevalier V, Pezennec S, Cho H, Logan A, Gras S, Gaucheron F. Tailoring the structure of casein micelles through a multifactorial approach to manipulate rennet coagulation properties. Food Hydrocolloids. Elsevier Science. 2020, Vol. 101. DOI: 10.1016/j.foodhyd.2019.105414
  2. Krysiak-Baltyn K, Cavalida R, Thwaites B, Reeve PJ, Scales P, Van Den Akker B, Ong L, Martin G, Stickland A, Gras S. Comparison of physical characteristics and dewatering behaviour between granular and floccular sludges generated from the same sewage source. Journal of Water Processing Engineering. Elsevier BV. 2019, Vol. 29. DOI: 10.1016/j.jwpe.2019.100785
  3. Aldalur A, Ong L, Bustamante MÁ, Gras S, Barron LJR. Impact of processing conditions on microstructure, texture and chemical properties of model cheese from sheep milk. Food and Bioproducts Processing. 2019, Vol. 116. DOI: 10.1016/j.fbp.2019.05.003
  4. Pax A, Ong L, Vongsvivut J, Tobin MJ, Kentish S, Gras S. The characterisation of Mozzarella cheese microstructure using high resolution synchrotron transmission and ATR-FTIR microspectroscopy. Food Chemistry. Elsevier. 2019, Vol. 291. DOI: 10.1016/j.foodchem.2019.04.016
  5. Ong L, D’incecco P, Pellegrino L, Nguyen HTH, Kentish S, Gras S. The Effect of Salt on the Structure of Individual Fat Globules and the Microstructure of Dry Salted Cheddar Cheese. Food Biophysics. 2019. DOI: 10.1007/s11483-019-09606-x
  6. MacDougall P, Ong L, Palmer M, Gras S. The microstructure and textural properties of Australian cream cheese with differing composition. INTERNATIONAL DAIRY JOURNAL. Elsevier BV. 2019, Vol. 99. DOI: 10.1016/j.idairyj.2019.104548
  7. D'Incecco P, Ong L, Gras S, Pellegrino L. A fluorescence in situ staining method for investigating spores and vegetative cells of Clostridia by confocal laser scanning microscopy and structured illuminated microscopy. MICRON. Pergamon. 2018, Vol. 110. DOI: 10.1016/j.micron.2018.04.005
  8. D'Incecco P, Ong L, Pellegrino L, Faoro F, Barbiroli A, Gras S. Effect of temperature on the microstructure of fat globules and the immunoglobulin-mediated interactions between fat and bacteria in natural raw milk creaming. JOURNAL OF DAIRY SCIENCE. American Dairy Science Association. 2018, Vol. 101, Issue 4. DOI: 10.3168/jds.2017-13580
  9. Ong L, Kentish S, Gras S. Small scale production of cream cheese: A comparison of batch centrifugation and cloth bag methods. INTERNATIONAL DAIRY JOURNAL. Elsevier BV. 2018, Vol. 81. DOI: 10.1016/j.idairyj.2018.01.008
  10. Nguyen H, Ong L, Hoque A, Kentish S, Williamson N, Ang C, Gras S. A proteomic characterization shows differences in the milk fat globule membrane of buffalo and bovine milk. FOOD BIOSCIENCE. Elsevier Science. 2017, Vol. 19. DOI: 10.1016/j.fbio.2017.05.004
  11. Ong L, Lawrence RC, Gilles J, Creamer LK, Crow VL, Heap HA, Honore CG, Johnston KA, Samal PK, Powell IB, Gras S. Cheddar Cheese and Related Dry-Salted Cheese Varieties. CHEESE: CHEMISTRY, PHYSICS AND MICROBIOLOGY, VOL 1-2, 4TH EDITION. Academic Press. 2017. Editors: McSweeney PLH, Fox PF, Cotter PD, Everett DW. DOI: 10.1016/B978-0-12-417012-4.00033-8
  12. Soodam K, Ong L, Powell IB, Kentish S, Gras S. Effect of elevated temperature on the microstructure of full fat Cheddar cheese during ripening. FOOD STRUCTURE-NETHERLANDS. Elsevier Science. 2017, Vol. 14. DOI: 10.1016/j.foostr.2017.05.003
  13. Nguyen H, Ong L, Lopez C, Kentish S, Gras S. Microstructure and physicochemical properties reveal differences between high moisture buffalo and bovine Mozzarella cheeses. FOOD RESEARCH INTERNATIONAL. Pergamon. 2017, Vol. 102. DOI: 10.1016/j.foodres.2017.09.032
  14. Chen R, Zhang L, Li X, Ong L, Soe YG, Sinsua N, Gras S, Tabor RF, Wang X, Shen W. Trace Analysis and Chemical Identification on Cellulose Nanofibers-Textured SERS Substrates Using the "Coffee Ring" Effect. ACS SENSORS. American Chemical Society. 2017, Vol. 2, Issue 7. DOI: 10.1021/acssensors.7b00403
  15. Li X, Burger S, O'Connor A, Ong L, Karas J, Gras S. An enzyme-responsive controlled release system based on a dual-functional peptide. CHEMICAL COMMUNICATIONS. Royal Society of Chemistry. 2016, Vol. 52, Issue 29. DOI: 10.1039/c5cc10480g

View a full list of publications on the University of Melbourne’s ‘Find An Expert’ profile