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 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.

Develop a Two-Step Process to Produce Food Ingredients from Permeate

November 18, 2020

Presented by Dr. Sergio Martinez-Monteagudo 
New Mexico State University

Application of Natural Antimicrobials for Control of Mold Spoilage in Shredded Cheddar Cheese

September 21, 2020

Presented by Dr. Aubrey Mendonca 
Iowa State University

Recent Advances in Spore Research: Best Practices in Spore Control

July 9, 2020

Presented by Vaishu Sankarlal 
Midwest Dairy

Key Takeaways

  • 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.

Advancements in non-thermal technologies to reduce the levels of bacterial spores in dairy powders

May 28, 2020

Presented by Dr. David Baumler 
University of Minnesota

Key Takeaways

  • 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

Key Takeaways

  • 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.

Developing Whey protein-based stabilizer for baked products

March 25, 2020

Presented by Dr. Bongkosh (Jeab) Vardhanabhuti 
University of Missouri

Key Takeaways

  • 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. 

Interventions for Reduction of Sporeforming Bacteria at Farm Level

February 24, 2020

Presented by Dr. Andreia Bianchini
University of Nebraska-Lincoln

Key Takeaways

  • 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.

Polylactose: A novel and potent prebiotic

January 29, 2020

Presented by Drs. Daniel Gallaher and Tonya Schoenfuss
University of Minnesota

Key Takeaway

  • 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.

Bigels and their potential application in yogurt

December 18, 2019

Presented by Drs. Stephanie Clark and Nuria Acevedo
Iowa State University

Key Takeaways

  • 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

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.

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.

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