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. 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
  2. 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
  3. 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
  4. 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
  5. 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
  6. 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
  7. 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
  8. 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
  9. 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
  10. Nguyen H, Madec M-N, Ong L, Kentish S, Gras S, Lopez C. The dynamics of the biological membrane surrounding the buffalo milk fat globule investigated as a function of temperature. FOOD CHEMISTRY. Elsevier. 2016, Vol. 204. DOI: 10.1016/j.foodchem.2016.02.141
  11. Chandrapala J, Ong L, Zisu B, Gras S, Ashokkumar M, Kentish S. The effect of sonication and high pressure homogenisation on the properties of pure cream. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES. Elsevier BV. 2016, Vol. 33. DOI: 10.1016/j.ifset.2015.11.023
  12. Nguyen H, Ong L, Beaucher E, Madec M-N, Kentish S, Gras S, Lopez C. Buffalo milk fat globules and their biological membrane: in situ structural investigations. FOOD RESEARCH INTERNATIONAL. Pergamon. 2015, Vol. 67. DOI: 10.1016/j.foodres.2014.10.022
  13. Zhang L, Li X, Ong L, Tabor RF, Bowen BA, Fernando AI, Nilghaz A, Garnier G, Gras S, Wang X, Shen W. Cellulose nanofibre textured SERS substrate. COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS. Elsevier Science. 2015, Vol. 468. DOI: 10.1016/j.colsurfa.2014.12.056
  14. Soodam K, Ong L, Powell IB, Kentish S, Gras S. Effect of calcium chloride addition and draining pH on the microstructure and texture of full fat Cheddar cheese during ripening. FOOD CHEMISTRY. Elsevier. 2015, Vol. 181. DOI: 10.1016/j.foodchem.2015.01.135
  15. Soodam K, Ong L, Powell IB, Kentish S, Gras S. Effect of rennet on the composition, proteolysis and microstructure of reduced-fat Cheddar cheese during ripening. 6th International Cheese Symposium. EDP Sciences. 2015, Vol. 95, Issue 5. DOI: 10.1007/s13594-015-0250-5

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