Food

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

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.
Continue Reading Mold control in cheese using metabolites from lactic acid bacteria

Value-Added Opportunities and Alternative Uses for Wheat and Barley

Read the complete report: Value-Added Opportunities and Alternative Uses for Wheat and Barley About This Report The overarching objective of the “Value-Added Opportunities and Alternative Uses for Wheat and Barley” research initiative was to identify opportunities that can develop Minnesota’s agricultural economy as it relates to wheat and barley production so as to capture higher value traditional and non-traditional end-use markets and products. To accomplish this, the initiative was structured… Continue Reading Value-Added Opportunities and Alternative Uses for Wheat and Barley

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

Food Safety Interventions for Small Meat Processors

The livestock and meat industries have made huge strides over the last 10 to 15 years to ensure they are producing the safest food supply in the world. However, there continue to be a large number of foodborne illness outbreaks; a number of these outbreaks can be traced back to meat products. Continue Reading Food Safety Interventions for Small Meat Processors

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