Food

Enhancing the functionality of delactosed whey: adding value for dairy and meat producers

Overall, results indicated that DLW subjected to controlled and limited/moderate hydrolysis can easily replace whey protein isolates in processed meat applications. The use of hydrolyzed DLW in meat products will result in a dual benefit to both the dairy industry through adding value to a dairy coproduct, and to the meat industry by reducing cost. Continue Reading Enhancing the functionality of delactosed whey: adding value for dairy and meat producers

Rapid measurement of the lactose content of cheese whey and process cheese using a commercially available blood glucose meter

This report examines whether a glucose meter could be used to determine the lactose content of milk. Continue Reading Rapid measurement of the lactose content of cheese whey and process cheese using a commercially available blood glucose meter

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

New report projects Minnesota could be global leader in agbioscience

A new report out shows that Minnesota’s economic future may well be rooted in its historic leadership in agricultural production. Continue Reading New report projects Minnesota could be global leader in agbioscience

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. Continue Reading Concentrated high intensity electric field (CHIEF) pasteurization of milk

« Previous
1
…
10
11
12
13
14
…
17
Next »