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Biofilm formation on dairy separation membranes as affected by the substrate and cheese starter

    Read the report: Biofilm formation on dairy separation membranes as affected by the substrate and cheese starter About this report: The objectives of the project are: 1) to study the effect of feed (concentration; whey vs milk; pasteurized vs raw) on biofilm formation, and 2) to study the effect of cheese starter culture (ropy vs nonropy) on biofilm formation. Conclusions: The findings of this research indicate that the type of… Continue Reading Biofilm formation on dairy separation membranes as affected by the substrate and cheese starter

    Potential Health Benefits of Wild Rice and Wild Rice Products (Literature Review)

      Read the complete report: Potential Health Benefits of Wild Rice and Wild Rice Products (Literature Review) About This Report Wild rice has long been considered a live-giving food by the Native Americans, but there have only been a modest number of scientific studies of its potential health benefits. There has been no comprehensive review of the phytochemicals, which are complicated to define, but have potential health benefits. As the Agricultural… Continue Reading Potential Health Benefits of Wild Rice and Wild Rice Products (Literature Review)

      Smude’s Sunflower Oil

        Idea: After the hot, dry summer of 2007 took a toll on Tom Smude’s corn and soybean crops, he learned that hardy sunflower plants could thrive in such adverse conditions, and he began to explore the idea of producing sunflower oil. AURI’s role: Nutritional analysis, product development, troubleshooting and innovation networking. Outcomes: Today, Smude’s is on shelves in major grocery chains, has a loyal customer base, is expanding its offerings to include flavor-infused sunflower… Continue Reading Smude’s Sunflower Oil

        Natural & Organic Meat Processing Guide

          Over the past 10-15 years the food industry has seen a push from consumers for products that are more “label friendly” or minimally processed. Often times this means developing products with as few added ingredients as possible. However, one of the biggest challenges to meat processors is the fact that the consumer still desires the same taste and appearance in these minimally processed products that conventional products possess. Therefore, in order for processors to meet consumer demands, they must create minimally processed products without sacrificing the taste and appearance of the product. Continue Reading Natural & Organic Meat Processing Guide