Idea to reality: Develop gourmet, fresh turkey sausages to expand Ferndale Market’s line of turkey products. AURI’s role: AURI provided formulations, nutritional paneling and labeling. AURI staff also helped identify appropriate processors and worked with the processors to develop specifications for each new product. Outcomes: Three different turkey sausage formulations were successfully developed and are currently marketed to numerous retail stores across the state as well as at Ferndale’s on-farm… Read More »Ferndale Market
“This initiative is about creating a vision and strategy to transform Minnesota’s fundamental strength in agriculture into leading-edge innovation and economic growth for the state,” says the Institute’s Executive Director Teresa Spaeth.
This study was initiated to determine the needs of the meat processing industry in Minnesota. Project outcomes: The findings are intended to be informative of the needs and priorities of small meat processors to determine targeted services and funding opportunities.
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.
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.