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.
July 9, 2020
Presented by Vaishu Sankarlal
- Learn about different areas of spore research funded by checkoff in the last 10 years. The key areas shown in the presentation are:
- Spore control on the farm
- Post pasteurization contamination
- Biofilm formation and control
- Novel control technologies
- The studies that tested for spores and sporeformers in dairy products and the farm environment confirmed that Bacillus lichenformis is a predominant sporeforming organism found both on the farm and during processing.
- Spores from the biofilms can contribute to post pasteurization contamination. The ability of modified stainless steel surfaces in prevention of fouling and biofilm formation is reviewed in the slides.
- An overview of thermal and non-thermal technologies in controlling spores in dairy products.
May 28, 2020
Presented by Dr. David Baumler
University of Minnesota
- An update on non-thermal processing technologies that can be applied to dry powdered ingredients.
- Levels of vegetative bacteria, bacterial spores, and molds can be reduced through use of non-thermal technologies.
- How do these technologies affect the functional properties of dairy powders?
Enhanced attributes of a conjugated whey protein in terms of bioactivity, functionality, and as an encapsulant for probiotics
April 24, 2020
Presented by Dr. Sanjeev Anand
South Dakota State University
- Based on in vitro bioactive properties and functionality, conjugated whey protein (WPH10) demonstrated improved properties as compared to non-conjugated WPH10.
- Successful entrapment of probiotics in the conjugated whey protein (WPH10) matrix with a higher survival rate during spray drying and under storage conditions showing the suitability of the conjugate to be used as an encapsulant.
- Such encapsulated probiotic powder, with value added benefits from both WPH and probiotics, and having even improved functionality, could offer several food applications.
March 25, 2020
Presented by Dr. Bongkosh (Jeab) Vardhanabhuti
University of Missouri
- Overview of the formation of whey protein isolate and pectin complexes.
- Foaming properties of the complexes as influenced by biopolymer concentrations and pH.
- Application of the complexes in angel food cake.
February 24, 2020
Presented by Dr. Andreia Bianchini
University of Nebraska-Lincoln
- Learn about spore research done at the University of Nebraska-Lincoln in the last five years;
- Get an overview of sporeformers that are associated with the supply chain; and
- Learn potential interventions that may be applied at the farm level to control sporeformers.
January 29, 2020
Presented by Drs. Daniel Gallaher and Tonya Schoenfuss
University of Minnesota
- Learn about the fermentability of polylactose and several different prebiotic dietary fibers, and how this fermentability relates to both changes in the large intestinal bacterial population (i.e. the colonic microbiome) and in accumulation in body fat and fat in the liver.
December 18, 2019
Presented by Drs. Stephanie Clark and Nuria Acevedo
Iowa State University
- Bigels are biphasic systems composed of a structured oil phase (organogel), and structured water phase (hydrogel).
- Bigels show a promising future in yogurt production to improve the viability of probiotics.
- In vitro digestion revealed that bigel structure is very important for probiotic survival.
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
- 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.
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.
- 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.
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