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.
High voltage atmospheric cold plasma (HVACP) inactivates Penicillium and Aspergillus molds to retard microbial spoilage of shredded cheddar and mozzarella cheese
November 2022
Presented by Dr. Aubrey Mendonca
Iowa State University
Improving dairy protein functionality using nonthermal processing technology
October 2022
Presented by Sonali Raghunath (Dr. Kumar Mallikarjunan, advisor)
University of Minnesota
Delivery of bioactive molecules by casein micelles
September 2022
Presented by: Dr. Maneesha Mohan
South Dakota State University
Probiotic butter and whipped cream containing encapsulated probiotic organisms
August 2022
Presented by: Kritika Gaba (Dr. Sanjeev Anand, Advisor)
South Dakota State University
Evaluation of LactoSensR rapid assay method for the determination of lactose in lactose-free, low lactose, and other dairy products
June 2022
Presented by: Sonia Patel, Dairy Applications Scientist
University of Minnesota
Electrical Resistance Tomography (ERT) as a tool to understand the stability of high protein dairy beverages
April 2022
Presented by: Baheeja Zaitoun (Dr. Jayendra Amamcharla, advisor)
Kansas State University
Heated whey protein and polysaccharide complexes: Functional properties and applications
March 2022
Presented by: Dr. Jeab Vardhanabhuti
University of Missouri
Impact of transglutaminase-treated MPC and MCC powders on imitation Mozzarella cheese
February 2022
Presented by: Dr. Prafulla Salunke
South Dakota State University
Application of bulk nanobubbles to improve processability of dairy streams
December 2021
Presented by: Karthik Sajith Babu and Dr. Jayendra Amamcharla
Kansas State University
Dairy nutrition education: Potential to increase dairy product consumption
November 2021
Presented by: Dr. Stephanie Clark
Iowa State University
Spectroscopic procedures for reconstitution behavior of dairy powders
October 2021
Presented by: Dr. Kumar Mallikarjunan
University of Minnesota
Influence of flavor reactions with whey protein on flavor quality and shelf-life
September 2021
Presented by: Dr. Gary Reineccius
University of Minnesota
Membrane-biofilm control by a natural antimicrobial from Bacillus subtilis
August 2021
Presented by: Dr. Sanjeev Anand
South Dakota State University
Understanding and Controlling Environmental Contamination in Dairy Facilities
April 7, 2021
Presented by: Dr. Andreia Bianchini Huebner
University of Nebraska-Lincoln
Development and Characterization of Fibrillated Model Milk Protein Concentrate (MPC)
March 2, 2021
Presented by: Rathod Gunvantsinh Indrasinh (Dr. Jayendra Amamcharla, advisor)
Kansas State University
Development of an FT-NIR Method to Predict Process Cheese Functionality
January 27, 2021
Presented by: Lisa Chou (Dr. Tonya Schoenfuss, advisor)
University of Minnesota
Extraction of Phospholipids from Dairy Processing By-Products
December 10, 2020
Presented by: Dr. Tong Wang, Professor of Food & Lipid Chemistry
University of Tennessee-Knoxville
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
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
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
Developing Whey protein-based stabilizer for baked products
March 25, 2020
Presented by Dr. Bongkosh (Jeab) Vardhanabhuti
University of Missouri
Interventions for Reduction of Sporeforming Bacteria at Farm Level
February 24, 2020
Presented by Dr. Andreia Bianchini
University of Nebraska-Lincoln
Polylactose: A novel and potent prebiotic
January 29, 2020
Presented by Drs. Daniel Gallaher and Tonya Schoenfuss
University of Minnesota
Bigels and their potential application in yogurt
December 18, 2019
Presented by Drs. Stephanie Clark and Nuria Acevedo
Iowa State University
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
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
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