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Spontaneous off flavored raw milk: develop detection methods and prevention strategies

    Over the past five decades, researchers have investigated factors that influence the occurrence of ‘spontaneous oxidized off‐flavor’ in milk; however, the conclusions from this body of work are not consistent and limit our ability to monitor and control this important industrial problem. This reports looks to define the causative off‐flavor compounds involved to more appropriately develop analytical methods for detection of this milk quality issue based on understanding the chemistry involved.

    Concentrated high intensity electric field (CHIEF) pasteurization of milk

      Whey is a protein‐rich liquid component of milk that is produced as a byproduct of the cheesemaking. The health benefits of consuming whey have been recognized, and the use of whey has been expanded to many functional foods. Whey protein is unstable when subjected to heat. Our innovative concentrated high electric field (CHIEF) process kills microbes in liquid non‐thermally.

      Mold control in cheese using metabolites from lactic acid bacteria

        A major economic loss for shredded cheese manufacturers is product return because of mold growth. Currently used antifungal agents such as potassium sorbate and natamycin are not considered ideal due to unique problems linked to use of these preservatives.  Certain substances (produced by lactic acid bacteria) that have antifungal efficacy and good stability in cheese may provide may provide an attractive alternative to currently used antifungal agents.Some lactic acid bacteria (LAB) can produce low-molecular weight substances that exhibit antifungal properties and researchers have detected phenyllactic acid (PLA) and 4-hydroxyphenyllactic acid (OH-PLA) may prevent mold growth.