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.

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

Key Takeaways:

  • Dairy phospholipids (PLs) are unique in composition and nutritional properties.
  • Dairy PLs can be feasibility recovered from processing by-products by solvent extraction and fractionation.
  • Development of green technology will lead to dairy PL products of consistent composition and qualify to enable better controlled nutritional studies and commercial applications.

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

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