Webinars

Research Update Webinar Series

The Midwest Dairy Foods Research Center (MDFRC) is pleased to present on-demand webinars to our members that provide research updates on current projects at our center.

Topics are hand-selected by our center director, Dr. Lloyd Metzger, with the focus of helping our dairy producers, industry sponsors, and the dairy community learn new ideas, hear our latest scientific discoveries, and stay current on our research activities.


Developing a blood glucose meter-based method for the rapid detection of lactose in dairy ingredients

November 22, 2019

Presented by Caleb Wagner and Dr. Jayendra Amamcharla
Ecolab and Kansas State University

Key Takeaways

  • Current methods of lactose analysis in the dairy industry can be tedious, time-consuming, and costly.
  • Blood glucose meter biosensors can be adapted as a low-cost method for measuring lactose in dairy products, but have been found to be sensitive to sample characteristics such as pH, background solids amount, and background solids type.
  • By utilizing ingredient-specific calibration and sample dilution procedures, it has been found that blood glucose meter biosensors can accurately measure lactose in most commercial dairy ingredients.

Read Project Abstract


Strategies for increasing solids to improve the drying efficiency of milk protein concentrate

October 24, 2019

Presented by Dr. Lloyd Metzger, Professor-Alfred Chair
Dairy and Food Science Department
South Dakota State University

This webinar introduces novel processing strategies for increasing the total solids in liquid MPC to improve the drying efficiencies of spray dryers. Dr. Metzger also presents experimental data from two concentration techniques called hydrodynamic cavitation, and plate and frame ultrafiltration systems.

Key Takeaways

  • There are opportunities to increase the solids of MPC prior to drying by altering the temperature of nanofiltration as well as with plate and frame ultrafiltration.
  • Increasing the solids prior to drying affects the physical and functional properties of the dried MPC.
  • Higher temperatures during filtration can have a negative impact on the microbial quality of MPC.

Read Project Abstract


Dairy Thermodurics Training Modules

Module 1: Thermoduric Bacteria: Basic Terminology and Characteristics of Common Thermodurics

Module 2: Thermoduric Bacteria: The Raw Milk Connection

Module 3: Controlling Thermodurics in Dairy Farms

Module 4: Persistence of Thermodurics in Dairy Processing Plants

Module 5: Common Quality and Safety Issues Related to Milk Thermodurics

Module 6: Control of Thermodurics in Dairy Processing Plants