DAIRY RESEARCH INSTITUTE® NATIONAL DAIRY FOODS RESEARCH CENTERS RESEARCH AND APPLICATIONS RESOURCES Dairy Research Centers Applications Labs Facilities and Equipment Technical Training and Short Courses Technical Assistance ® INTRODUCTION 2 DAIRY RESEARCH AND APPLICATION CENTERS SUPPORT INNOVATION National Dairy Foods Research Centers, supported by the Dairy Research Institute®, provide industry with dairy product and ingredient research and technical resources to help industry innovate to address unmet consumer demand for dairy and dairy-based products. The Dairy Research Institute leverages the expertise of the six dairy research centers and works in partnership with major universities and government agencies. All dairy research centers have a dairy pilot plant and other facilities for research on dairy products, ingredients, processing and packaging. Research centers also offer technical assistance, technical training and short courses. The dairy applications and technology development labs assist in prototype and concept development, product and process troubleshooting, scale-up and sensory evaluation. For the most up-to-date information, visit www.USDairy.com/DairyResearchInstitute For questions, contact the Dairy Technical Support Line at 800-248-8829 or [email protected] ABOUT THE DAIRY RESEARCH INSTITUTE Dairy Research Institute® was established under the leadership of America’s dairy farmers with a commitment to nutrition, product and sustainability research. The Dairy Research Institute is a 501(c)(3) non-profit organization created to strengthen the dairy industry’s access to and investment in the technical research required to drive innovation and demand for dairy products and ingredients globally. The Institute works with and through industry, academic, government and commercial partners to drive pre-competitive research in nutrition, products and sustainability on behalf of the Innovation Center for U.S. Dairy®, National Dairy Council® and other partners. The Dairy Research Institute is primarily funded by the national dairy checkoff program managed by Dairy Management Inc.™ CALIFORNIA DAIRY FOODS RESEARCH CENTER 3 CALIFORNIA DAIRY FOODS RESEARCH CENTER • Dairy Products Technology Center (DPTC) California Polytechnic State UniversitySan Luis Obispo, CA www.dptc.calpoly.edu CENTER CONTACT Cal Poly – San Luis Obispo A. Charles Crabb, Ph.D. Interim Director, Dairy Products Technology Center San Luis Obispo 805-756-6101 [email protected] OVERVIEW The California Dairy Foods Research Center, located at the Dairy Products Technology Center (DPTC) at California Polytechnic State University at San Luis Obispo, supports the dairy industry from farm to table. The scientists, technologists and other experts work with industry to provide innovative solutions that support the nation’s dairy industry and the global marketplace. The California Dairy Foods Research Center conducts applied and strategic dairy research and development in the areas of product technology and utilization, ingredient technology and utilization, products for health enhancement, food quality and food safety. Its applications and outreach programs facilitate innovative uses of dairy foods and ingredients by the food industry. Facilities at DPTC are state of the art, equipped with advanced and routine analytical equipment, dairy foods pilot plants and a commercially licensed dairy processing facility. The DPTC serves as the focal point to draw upon expertise and resources from throughout Cal Poly and other collaborating institutions in the packaging, engineering, business, chemistry, microbiology and other disciplines. Adjacent to the DPTC is the university dairy farm where fresh milk is available for research and development activities. CALIFORNIA DAIRY FOODS RESEARCH CENTER 4 RESEARCH FOCUS The California Dairy Foods Research Center offers significant expertise in and resources for research and development involving dairy products and ingredients. Research is industry-driven and can address the specific needs of companies in research or applications. Current research includes: • Cheese technology (e.g., flavor, texture, yield, starter culture performance functional properties) • Milk, dairy ingredients and dairy products quality (sensory, functionality, composition, physical properties manufacturing efficiency) and shelf life • Process development (e.g., membrane and other concentration/fractionation processes, UHT and other heat treatments, and nonthermal process evaluation) • Product development, dairy ingredients applications (prototypes, nutritional labels) and flavor lexicons • Dairy nutrition and health (e.g., probiotics, bioactives, milk genomics) • Dairy quality assurance (e.g., food safety, environmental stewardship, testing methods development) DAIRY INGREDIENTS APPLICATION PROGRAM (Cal Poly State University, San Luis Obispo, CA) This program provides technical support to manufacturers, users and marketers of dairy protein, dairy carbohydrate, and dairy fatbased powders and concentrates [nonfat dry milk (NFDM), skim milk powder (SMP), milk protein concentrate (MPC), whey protein concentrate (WPC), lactose, delactosed permeate (DLP), butter and milkfat]. It involves transfer of existing research information, technical training, preparation of information bulletins, providing solutions/information on technical product applications issues and conducting targeted short-term projects to address specific applications needs including new food and product development. Approximately 8,000 square feet of processing area is available in the pilot plant facilities. Applications support and specialized analytical capabilities are also available. Sensory expertise is available for food and beverages by QDA style descriptive testing and affective/consumer testing with the use of Compusense® Five or Compusense at-hand software. The plant is fully equipped for all traditional unit operations for the manufacture of dairy foods and ingredients and is licensed by the state of California for commercial manufacture of dairy foods. Additionally, space is available to accommodate specialized equipment for research and development projects on a short-term basis. Four analytical labs support work in the areas of microbial, physical and chemical analyses of dairy foods and ingredients. For additional information, visit www.dptc.calpoly.edu/facilities.html 5 CALIFORNIA DAIRY FOODS RESEARCH CENTER FACILITIES AND EQUIPMENT DAIRY PRODUCTS TECHNOLOGY CENTER California Polytechnic State University, San Luis Obispo EQUIPMENT: – HTST — 270 to 600 gph for ice cream mix, milk, etc., and associated cold milk separator, batch tanks, pasteurized surge tanks, CIP systems, etc. (HTST is a legally sealed unit by the state of California) –½-gal. to 1-gal. plastic federal rotary filler – Scholle filler for 3- to 6-gal. bags – Microthermics UHT (direct and indirect heating) with clean-fill hood and aseptic homo (25 L/hr.) – Continuous ice cream freezer (Hoyer Frigus SF 600) (50 to 150 gal./hr.) – Ingredient feeder (Hoyer Addus FF 2000 C2) (10 to 200 L/hr.) – Sawvel cup filler — pint to 3.5 oz.; 35 cups/minute (pint) – Emery Thompson batch ice cream freezer (40 qt.) – Egli continuous pilot-scale butter churn (1 to 2 lbs./min.) – PMS 30-gal./hr. HTST with two-stage homogenizer – Technogel 100 L/hr. continuous ice cream freezer – Marriott Walker rising film evaporator (100 lbs./hr. evaporative capacity) – Open-water jacketed cheese vats (Stoelting 500 gal., Stoelting 3 to 50 gal., Kusel 2 to 100 gal. with drain table) – 2 Universal 50-gal. specialty cheese vats – 150-gal. Damrow Double-O enclosed cheese vat CONTACT: A. CHARLES CRABB, PH.D. Interim Director 805-756-6101 [email protected] – Blentech process cheese cooker (50 to 100 lbs.) – Stefan process cheese cooker (5 lbs.) – Suprema pasta filata system (mixer/molder and cooker/stretcher) – Koch vacuum packaging system (1- to 40-lb. block) – Miscellaneous tanks and pumps – High-shear Silverson mixer – 4 Groen process steam kettles (40 to 60 gal.) – 2 APV conical bottom swept-surface processors (100 gal.) – Legal batch pasteurizer system (200 gal.) – 4-booth sensory evaluation area with test/preparation kitchen and Compusense software system – Controlled atmosphere cold storage (approx. 3,000 sq. ft.) – Cold storage (-15 to -40 F) (approx. 200 sq. ft.) – Spiral-wound DDS UF and RO system (50 to 100 L/hr.) – Niro Pilot R-12 MF/UF/RO system (60 to 90 gal. feed/min.) – Niro Filterlab spray dryer FLG-60 (60 lb./hr. water evaporation rate, capable of drying milk, whey and agglomeration) – Small pilot-scale supercritical carbon dioxide fluid extraction system 6 CALIFORNIA DAIRY FOODS RESEARCH CENTER SUPPORTING ANALYTICAL EQUIPMENT Fast-performance liquid chromatograph Separation analysis and isolation of proteins from milk, whey and dairy products Capillary electrophoresis Analysis of proteins, DNA and RNA Pulsed field gel electrophoresis DNA-based differentiation of probiotic lactic acid bacteria Gel electrophoresis acrylamide Analysis of proteins and peptides: native, denaturing, urea, gradient and twodimensional Preparative isoelectric focusing Isolation and characterization of proteins Gel densitometer Individual protein concentration determination PCR thermal cycler DNA characterization, bacteria identification and determination, gene manipulation, etc. ELISA plate reader Multiple antibody and enzymatic assays for milk product component analysis or microbiological safety Membrane transfer platform Northern, southern and western blots of RNA, DNA, and protein analysis and identification Dot blot instrument Antibody and enzyme quantification and titration Ultracentrifuge Sedimentation of milk and cellular components Phase contrast microscope Microbiological analysis of spores Digital imager Quantification and record-keeping of dairy product sample structure and composition Pilot plant scale affinity chromatography column Large scale-up of laboratory affinity chromatography procedures Gas pycnometer, tap density, powder flowability Characterization of bulk density, particle density and angle of repose 7 CALIFORNIA DAIRY FOODS RESEARCH CENTER SUPPORTING ANALYTICAL EQUIPMENT GC/MS Flavor and other compound characterization and identification High-pressure liquid chromatograph (HPLC) Protein and peptide analysis of dairy foods Laser diffraction particle size analyzer Particle size and particle size distribution of dry dairy powders, emulsions and colloidal dispersions TX.T2 analyzer Texture profile analysis, firmness, etc. Formagraph Coagulation studies Hunter colorimeter Whiteness, color intensity and hue, appearance of dairy foods and ingredients Differential scanning calorimeter (DSC) Thermal properties of milk components Dynamic stress rheometer Flow properties, gel strength, viscosity Block digestion and distillation system Nitrogen/protein analysis Autotitration system Determination of buffering capacity High-throughput nitrogen analyzer Quantification of total milk protein, casein and whey protein content of foods Fourier transform infrared analysis Milk component analysis NOTE 1: In addition to the specialized equipment available, DPTC routinely conducts chemical (fat, protein, ash, total solids, pH, etc.), physical (viscosity, color, etc.) and microbiological (APC, yeasts, molds, coliform, lactobacilli, etc.) analyses and related research, plus the development of dairy foods and ingredients. NOTE 2: In addition, Cal Poly works with several entities on campus (Materials Engineering, Biological Science and Food Science & Nutrition) for more specialized expertise, instrumentation, process equipment, etc. Ongoing collaboration with the Cal Poly Environmental Biotechnology Institute (Dr. Raul Cano, director) provides access to the following capabilities: • High-throughput DNA sequencing (gene or chromosome sequencing and species identification) • Fatty acid methyl ester (FAME) analysis (used to determine strain relatedness of microorganisms of significance to dairy/food industry) • Terminal restriction fragment polymorphism (TRFP) (characterization of changes in microbial communities) CALIFORNIA DAIRY FOODS RESEARCH CENTER COURSES, SYMPOSIA AND EVENTS • Annual International Symposium on Milk Genomics & Human Health: www.cdrf.org • Annual Symposium on Advances in Dairy Product Technology — Dairy Ingredients Symposium: www.dptc.calpoly.edu • Annual Cheese Short Course: www.dptc.calpoly.edu • Annual Dairy Processing 101 Short Course: www.dptc.calpoly.edu • Annual Dairy Science and Technology Basics for the Farmstead/Artisan Cheese Maker: www.dptc.calpoly.edu • Annual Frozen Dairy Desserts Manufacturing Short Course: www.dptc.calpoly.edu • Global Cheese Technology Forum • The International Milk Genomics Consortium (IMGC) provides a collaborative and interactive pre-competitive resource platform for researchers and research end users to accelerate the understanding of the biological process underlying the mammalian milk genome: www.cdrf.org • Dairy 101: www.dptc.calpoly.edu 8 9 CALIFORNIA DAIRY FOODS RESEARCH CENTER RESEARCHERS AND STAFF MATT ARNOLD ANDREA LAUBSCHER Research Associate Dairy Products Technology Center California Polytechnic State University Research Associate Dairy Products Technology Center California Polytechnic State University [email protected] [email protected] Gas chromatography/mass spectrometry of cheese, cheese technology. Microbial and biochemical analysis of dairy foods. A. CHARLES CRABB, PH.D. Interim Director Dairy Products Technology Center California Polytechnic State University [email protected] NANA Y. FARKYE, PH.D. Professor of Dairy Science California Polytechnic State University [email protected] Dairy chemistry and biochemistry, cheese technology, food enzymology, heat-induced changes in milk and milk protein structure-function relationships. KRISTEN HERBAUGH Administrative Program Assistant Dairy Products Technology Center California Polytechnic State University KATY LEES Research Assistant Dairy Products Technology Center California Polytechnic State University [email protected] Dairy ingredients applications support. CHENCHAIAH MARELLA, PH.D. Assistant Professor Dairy Science and Leprino Foods Chair in Dairy Products Technology Center, California Polytechnic State University [email protected] Dairy ingredient development and processing optimization with membrane processing. VANDNA SIKAND, PH.D. Research Scientist Dairy Products Technology Center [email protected] [email protected] Center and programs administration. Functional properties of dairy ingredients. LAURIE JACOBSON PHILLIP S. TONG, PH.D. Outreach Specialist Dairy Products Technology Center California Polytechnic State University Professor of Dairy Science California Polytechnic State University [email protected] Communications and outreach programming. RAFAEL JIMENEZ-FLORES, PH.D. Professor of Dairy Science Dairy Products Technology Center California Polytechnic State University [email protected] Milk protein, function and quality of dairy products; application of biotechnology to dairy; identification of dairy products’ point of origin; characterization of milkfat globular membrane function in binding mechanism of probiotic bacteria. [email protected] Dairy Ingredients performance, applications and technology. Science and process technology of dairy foods systems including dairy beverages, frozen desserts, fermented milks, cheese, and dairy spreads, training and other continuing education as it relates to dairy foods. SEAN VINK Research Associate Dairy Products Technology Center California Polytechnic State University [email protected] Pilot plant operations. MIDWEST DAIRY FOODS RESEARCH CENTER 10 MIDWEST DAIRY FOODS RESEARCH CENTER www.midwestdairy.umn.edu • University of Minnesota (St. Paul) • South Dakota State University (Brookings) • Iowa State University (Ames) CENTER DIRECTOR Lloyd Metzger, Ph.D. Center Director 605-688-5477 [email protected] OVERVIEW The Midwest Dairy Foods Research Center has resources within the University of Minnesota (St. Paul), South Dakota State University (Brookings) and Iowa State University (Ames). The dairy center was formed to conduct research and provide support needed to increase the viability of the U.S. dairy industry and ensure its future competitiveness. The center offers expertise in dairy foods research for both traditional dairy products and dairy products used as an ingredient. RESEARCH FOCUS • • • • • • • Improving and controlling flavor development and functionality in cheese Improving the performance of cheese starter cultures through genetics Adding value to milk-based products with probiotics and nutraceuticals Improving shelf life of flavored milks Reducing undesirable taste attributes of milk Improving functionality and controlling flavor attributes of milk fractionation components Developing methods for effective and profitable uses of whey 11 MIDWEST DAIRY FOODS RESEARCH CENTER FACILITIES AND EQUIPMENT UNIVERSITY OF MINNESOTA CONTACT: RAY MILLER Plant Manager 612-624-7776 [email protected] FACILITIES • Sensory Center — Zata Vickers, Director The sensory center has two tasting suites, and each suite contains eight booths and a food preparation area. Both suites have computerized data collection systems. Sensory center staff routinely train and administer descriptive analysis panels, and recruit and administer consumer taste panels. • Flavor Research and Education Center — Devin Peterson, Director The flavor center is a member-based facility that offers innovative flavor research solutions to the food, flavor and fragrance industries. Research solutions include: isolation and analysis for aroma (volatiles) and taste compounds; taste-aroma interations and flavor modulation; flavor synthesis, flavor processing and flavor release. • Joseph J. Warthesen Food Processing Center — Tonya Schoenfuss, Director – Dairy Processing Equipment – Cheese Curing Rooms (includes brining and sporulation rooms) – Cereal milling, mixing, extrusion and baking equipment FACILITIES AND EQUIPMENT EQUIPMENT: – Agglomerator: Glatt, 3-lb. cap. – Blue cheese needler –Buhler twin-screw extruder with loss-in weight powder feed and flow metered liquid injection –Desludging centrifuge: Westfalia, 3 to 5 L/min. – Dewheying and salting belt –Drum dryer: Buffalovac 6-in. drums –Dryer: Coulter, 90 lbs./hr. –Cheddaring belt: Tetra-Scherping, 200 to 300 lbs./hr. –Dryer: Niro, 20 lbs./hr. –Cheese presses: vertical and horizontal with various hoop styles – Fluidized bed dryer –Cheese vat: Damrow, 5,000 lbs. –Cheese vat: Tetra-Scherping, automated, 2,500-lb. cap. –Cheese vats: Kusel, 2,000 lbs. –Cheese vats: Nu-Vat, 800 lbs. (2) –Coating drum: Spray Dynamics – Evaporator: CE Rogers, 200 lbs./min. – Freeze dryer – Fruit/nut feeder – Hammermill: Fitzpatrick, 5-lb. hopper – Homogenizers: Gaulin 30 and 125 gal./hr. – HTST and homogenizer: APV 30 gal./hr. –Colloid Mill –HTST pasteurizer: Cherry-burrell, 4,000 lbs./hr. –Curdmill: Damrow –Microfluidizer –Decanter: Sharples, 1 gal./min. 12 MIDWEST DAIRY FOODS RESEARCH CENTER FACILITIES AND EQUIPMENT EQUIPMENT (cont.): –Microthermics UHT System: includes homogenizer and HEPA filtered filling hood, 1 to 3 L/min. –Tetra-Hoyer Frigus SF600 continuous ice cream freezer: 120 gal./hr. –Mix process unit (vat pasteurizer, homogenizer and plate cooler): 50 to 100 gal. –UF system: DDS-20, Plate and Frame, 10-L – Pasteurizer: Cherry-Burrell, 4,000 lbs./hr. – Process cheese cooker: Blentech, 10 lbs. – Process cheese cooker: Damrow, 40 lbs. – Tray dryer – UF system: Osmonics 5 m2, spiral-wound – Univats: Cherry-Burrell, 50 gal. – PTI RO/UF system multitube –Vacuum pan evaporator: Rogers, 100 lbs. – Ribbon blender –Variegator – Separator: Westfalia, 2,000 lbs./hr. – Water activity testing – Storage tank: Cherry-Burrell, 200 gal. –Temperature- and humidity-controlled environmental chamber 13 MIDWEST DAIRY FOODS RESEARCH CENTER FACILITIES AND EQUIPMENT CONTACT: SOUTH DAKOTA STATE UNIVERSITY DAIRY PLANT HOWARD BONNEMAN Dairy Plant Research Manager SOUTH DAKOTA STATE UNIVERSITY INSTITUTE FOR DAIRY INGREDIENT PROCESSING CONTACT: ANIL KOMMINENI Assistant Manager/Research Associate 605-688-5478 [email protected] 605-688-4184 DairyIngredientProcessing.com FACILITIES AND EQUIPMENT EQUIPMENT: – Batch freezer: 40-qt. Emery Thompson – Homogenizer: 7,500 lbs./hr., 3,500 psi – Butter churns: 15 to 450 lbs. – Centrifugal pumps – HTST systems: 5,000 lbs./hr. and 7,500 lbs./hr. – Cheddar mill – Cheese block cutter (pneumatic) – Cheese press (pneumatic) – Cheese sealer: Sipromac – Cheese shredder: Hobart – Cheese vat: 2,500-lb. HCV – Cheese vat: 2x Kusel Double-O, 500 lbs. – Cheese vat: 1,000 lbs. fully enclosed, double-O on load cells with pre-draw and final drain – Cold bowl cream separator: DeLaval, 5,000 lbs./hr. and 7,500 lbs./hr. cold bowl – Crystallization tank: 3,000 lbs. – Drain table for HCV and 100 lbs. Double-O –Evaporator: multi-pass, falling film with high concentration finisher and singlestage flesh cooler, 1,500 lbs./hr., custom built, Dahmes Equipment – Filler: Bag-n-Box, Scholle –Filtration systems: multi-stage, low and high pressure – Fruit feeder –Homogenizer: Gaulin, 5,000 lbs./hr., 4,000 psi – Ice cream freezer: APV K110, 150 gal./hr. –Likwifier: 100 gal. – Microfiltration system: 1.7 m2, ceramic membranes – Nano/reverse osmosis filtration, pilot lab, spiral wound with 3.8-in. elements – Niro spray dryer: rotary atomizer – Platform scales: 75 lbs. and 400 lbs. – Positive pump for revel in ice cream – Process cheese cooker: single-screw, 30-lb. culinary steam generator – Process vats: 20, 50, 200, 300, 500 and 600 gal.; steam and cool – Raw milk storage: 2 x 8,500-gal. silos – Refrigerated and frozen storage facilities, includes -40 F blast freezer –Spray dryer: two-stage with vibrating fluid bed and agglomeration capacity, custom built, Dahmes Equipment, 300 lbs./hr. – Steam culture chest – Ultrafiltration pilot lab, spiral-wound with 3.8-in. elements –Ultra/microfiltration system, 4-stage w/mag flow meters and pressure transducers, process 1,000 to 1,500 lbs./hr. 14 MIDWEST DAIRY FOODS RESEARCH CENTER FACILITIES AND EQUIPMENT IOWA STATE UNIVERSITY CONTACT: HUI WANG Pilot Plant Manager 515-294-3572 [email protected] FACILITIES • • • • • Dry processing pilot plant Fermentation facility Food microbiology lab High hydrostatic pressure processing facility Nutrition and wellness research center – Fitness and metabolism unit – Meeting rooms – Sensory evaluation unit • Process development lab • Product development capabilities • Technology transfer pilot plant and theater • Test kitchen and sensory lab • Wet processing pilot plant FACILITIES AND EQUIPMENT A fee for use may be associated with some of the listed equipment. Please contact Stephanie Clark or Hui Wang if you are interested in more information about equipment or services provided at Iowa State University. EQUIPMENT: – Acid digester: Labconco – Cheese press – Aroma scan –Autoclave – Cheese vats: jacketed stainless steel w/agitation – Brookfields HBYR1 – CEM Microwave Ashing System 300 – Compression and injection molding machines – Centrifuge: Autocrit Ultra 3 – Consistometer: Adams – Centrifuge: Beckman J2-21 – Consistometer: Bostwick – Centrifuge: Beckman J2-2M/E, refrigerated – Centrifuge: Beckman J2-HC, high-speed – Cold and dry storage lockers – Extrusion systems for grain processing – Fermentors: Benchtop, 1-, 2-, 5-, 10-L – Fermentors: sterilizable-in-place, 15-, 50-, 100-L – Centrifuge: Cepa Z41, continuous – Centrifuge: Clinical – Filtration unit: Amicaon hollow-fiber – Centrifuge: Damon/IEC, tabletop – Flow cytometer: Accuri C6 – Centrifuge: IEC, explosion-proof, low-speed – Centrifuge: International Model HN – Centrifuge: Sorvall RC3B Plus – Centrifuge: Swing Bucket, 4-L – Centrivap concentrator: Labconco –Filters – Food extrusion – Freeze drying – Freezer: ultralow (-70 C) – Refrigerator/Freezer: explosion proof, isotemp 15 MIDWEST DAIRY FOODS RESEARCH CENTER FACILITIES AND EQUIPMENT EQUIPMENT (cont.): – Gamma counter – Photochem (oxidation potential system) – Gas chromatography: Varian – Plastic film and sheet extruder – Gas chromatography-mass spectrometry: Agilent – Rapid Visco Analyzer – Gel imaging cabinet –Retorts – Glue depositing – Rotary evaporator and vacuum pump –Refractometer – High-performance liquid chromatograph – Screens and mixing tanks – High-temperature short-time pasteurizer (Microthermics) – Spectronics XL-1500 UV Crosslinker – SLM French Pressure Cell Press – Homogenizer: Brinkman – Spectrophotometer: Beckman DU 640 – Hunter Labscan XE – Spectrophotometer: Genesys 20 – Incubator shaker: New Brunswick Sci – Spectrophotometer: HP PDA 8452 – Instron 1122 – Spectrophotometer: Spectronic 21D – Kettle: electric-heated with agitation, 10 gal. – Spinning disc colorimeters – Kjeldahl: Labconco –Stomachers – Membrane filter system – Texture analyzer (TAXT2) –Microbiological incubators: regular, refrigerated – Toxic diet prep room and pelletor and mixer – Microplate reader – Ultracentrifuge: Beckman L8M –Microscopes, light and fluorescence with digital-imaging capability – UV illuminator: Fisher Biotech – Milestone M/S Meba Micro Digest Units – Oven: Fisher Isotemp – Oven: Lindberg Blue M –PCR Cycler: Applied Biosystems, Biorad, Finnzymes – Penetrometers – Spiral filter/pump – Vacuum oven: food-grade – Viscometers: Digital Brookfield (YR-1; HDB, RV) – Votary evaporator: food-grade – Water activity meter: AquaLab – Wet grinders – Wire cheese block cutter SYMPOSIA COURSES, AND EVENTS University of Minnesota South Dakota State University • Artisan Cheese Making Workshop • Cheese Judging Workshops • Extrusion Workshop • Micro and Ultra Filtration Workshops • Food Chemistry Workshops • Flavor Chemistry Workshops • Serv Safe • Microbiology and Engineering of Sterilization Process • Milk Pasteurization and Dairy Plant Sanitation Workshops 16 MIDWEST DAIRY FOODS RESEARCH CENTER RESEARCHERS AND STAFF Researchers and nutritionists work within the dairy research program and are closely aligned with the University of Minnesota Food Science Department, the South Dakota State University Dairy Science Department and the Iowa State University Food Science and Human Nutrition Department, addressing new product development and processes for dairy products and ingredients. JAYENDRA AMAMCHARLA, PH.D. TERRY BOYLSTON, PH.D. Assistant Professor Kansas State University Associate Professor of Food Science and Human Nutrition Iowa State University [email protected] [email protected] Advanced sensing technologies for dairy and food process monitoring, rapid and alternative methods for dairy and food analysis (functional, chemical and microbial). Lipid and flavor composition of foods; conjugated linoleic acid formation in dairy products. SANJEEV ANAND, PH.D. Associate Professor of Dairy Microbiology, Food Safety South Dakota State University [email protected] Public health microbiology of milk and food products, predictive microbiology, quality systems implementation, biofilms, nutraceuticals and molecular methods in microbiology. Bioluminescent markers and signal molecules. LANCE BAUMGARD, PH.D. Associate Professor; Norman Jacobson Endowed Professor, Animal Science Iowa State University [email protected] Environmental and nutritional physiology; post-absorptive carbohydrate and lipid metabolism; bioenergetics; dairy science and nutrition. DONALD BEITZ, PH.D. Distinguished Professor in Agriculture and Professor of Animal Science and Biochemistry Iowa State University MARIN BOZIC, PH.D. Assistant Professor of Dairy Foods Marketing Economics University of Minnesota [email protected] Evaluate economics (demand, price analysis and market potential) of new dairy products; elicit consumer preferences for new dairy foods; assess feasibility of processing investments for new product development. BYRON BREHM-STECHER, PH.D. Associate Professor of Food Science and Human Nutrition Iowa State University [email protected] Food safety and biosecurity; rapid molecular detection of foodborne pathogens and spoilage organisms; flow cytometry; biomimetics; multicomponent antimicrobial systems. STEPHANIE CLARK, PH.D. Associate Professor of Food Science and Human Nutrition; Associate Director of the Midwest Dairy Foods Research Center Iowa State University [email protected] [email protected] Lipid metabolism; cholesterol; nutritional and genetic control of animal food. Applies food microbiology and chemistry approaches to bridge the gap between dairy product sensory quality and human health. ANDREIA BIANCHINI, PH.D. Research Assistant Professor University of Nebraska-Lincoln [email protected] Develop strategies to reduce and prevent contamination with mycotoxins and bacterial pathogens; HACCP; improvements with safety and quality of dairy foods and ingredients. SAARI CSALLANY, PH.D. Professor of Food Science University of Minnesota [email protected] Lipids, vitamin E, oxidative enzyme systems, edible fats and oil nutritional biochemistry, free radicals. 17 MIDWEST DAIRY FOODS RESEARCH CENTER RESEARCHERS AND STAFF FRANCISCO DIEZ-GONZALEZ, PH.D. THEODORE LABUZA, PH.D. Professor of Food Science University of Minnesota Morse Alumni Distinguished Teaching Professor of Food Science University of Minnesota [email protected] Food safety microbiology, foodborne pathogens, preharvest control of pathogenic E. coli, bioterrorism. CARRIE EARTHMAN, PH.D. Associate Professor of Nutrition University of Minnesota [email protected] Water activity, food stability and safety, food law, shelflife testing, glass transition phenomena, bioterrorism, contaminants in food, time-temperature integrator tags. BUDDHI LAMSAL, PH.D. [email protected] Assistant Professor of Food Science and Human Nutrition Iowa State University Clinical nutrition, medical nutrition therapy, body cell mass, nutrition support and assessment for patients at risk for wasting and gastric bypass surgery. [email protected] ASHRAF HASSAN, PH.D. Associate Professor of Dairy Science South Dakota State University Food processing and engineering; crops utilization and industrial value-addition through enzyme application, fermentations and bio-based products; engineering properties of food; structure-functional properties of proteins, polysaccharides and food rheology. [email protected] PEGGY LEHTOLA Lactic acid bacteria, fermented milks, low-fat cheeses and exopolysaccharides. Assistant Director of Midwest Dairy Foods Research Center University of Minnesota BARAEM ISMAIL, PH.D. [email protected] Assistant Professor of Food Science University of Minnesota Assistant to the director. [email protected] AUBREY MENDONCA, PH.D. Phytochemicals, protein and enzyme chemistry; improving the functionality and bioactivity of food constituents; soy isoflavones (chemical structure, protein association, extractability, stability and bioavailability). Associate Professor of Food Science and Human Nutrition Iowa State University STEPHANIE JUNG, PH.D. Associate Professor of Food Science and Human Nutrition Iowa State University [email protected] High-pressure treatment of foods; effects of processing on food components (proteins and enzymes); use of enzymes to modify protein characteristics (extractability and functional properties). [email protected] Rapid detection of human pathogens in dairy foods; development and application of natural antimicrobials to enhance the safety and quality of dairy foods. LLOYD METZGER, PH.D. Professor and Alfred Chair in Dairy Education, Director of Dairy Center South Dakota State University [email protected] Structure and functional roles of cheese components and modification of manufacturing parameters; cheese technology; dairy products processing. 18 MIDWEST DAIRY FOODS RESEARCH CENTER RESEARCHERS AND STAFF VIKRAM MISTRY, PH.D. R. ROGER RUAN, PH.D. Professor and Department Head of Dairy Science South Dakota State University Professor of Biosystems and Agricultural Engineering University of Minnesota [email protected] [email protected] Reduced-fat dairy products; membrane processing; process cheese manufacture; salt whey in cheese making; cheese making characteristics of milks from Holstein and Brown Swiss cows. Imaging and spectroscopy technology, shelf-life testing, structure-function relationships of biological materials. KASIVISWANATH MUTHUKUMARAPPAN, PH.D. Professor Kansas State University Professor of Agricultural and Biosystems Engineering South Dakota State University [email protected] Dairy rheology and microstructure; physical and functional properties of dairy products. DANIEL O’SULLIVAN, PH.D. Professor of Food Science University of Minnesota [email protected] Bacteriophage resistance and bacteriocin production in lactococci, genetic regulatory circuits, genetic fingerprinting, probiotic cultures. HASMUKH PATEL, PH.D. Assistant Professor of Dairy Science South Dakota State University [email protected] Dairy protein ingredients, value-added ingredients, new technologies. DEVIN PETERSON, PH.D. Associate Professor of Food Science University of Minnesota [email protected] Flavor generation, characterization of flavor compounds and flavor delivery in foodstuff. KAREN SCHMIDT, PH.D. [email protected] Dairy protein chemistry, dairy quality and technology. TONYA SCHOENFUSS, PH.D. Assistant Professor of Food Science University of Minnesota [email protected] How formula and manufacturing processes affect natural and process cheeses, fermented milks and other dairy ingredients. BONGKOSH VARDHANABHUTI, PH.D. Assistant Professor University of Missouri [email protected] Improving functional properties of dairy proteins, understand relationship between structure, physical properties and functionality of proteins and mixed protein-polysaccharide systems; develop protein and polysaccharide complexes with enhanced functional properties. ZATA VICKERS, PH.D. Professor of Food Science University of Minnesota [email protected] Food aromas and acceptability; sensory evaluation of food; improved sensory and flavor techniques for fermented dairy products. 19 MIDWEST DAIRY FOODS RESEARCH CENTER RESEARCHERS AND STAFF TONG WANG, PH.D. LESTER A. WILSON, PH.D. Professor of Food Science and Human Nutrition Iowa State University University Professor Iowa State University [email protected] [email protected] Lipid chemistry and analysis; value-added processing and utilization of soybeans and other oilseeds; vegetable oil refining. Food quality determination (instrumental and sensory methods: color, flavor, aroma, taste, texture, viscosity and pungency); influence of radiation on rennet activity (NASA); food safety and quality training; influence of processing and storage on food acceptance. NORTHEAST DAIRY FOODS RESEARCH CENTER • Cornell University http:/Ifoodscience.cornell.edu/cals/foodsci/research/ dairy-centerloveJView.dm CENTER DIRECTORS David M. Barbano, Ph.D. Center Director 607-255-4122 Martin Wiedmann, Ph.D., Dr. Med. Vet. Center Associate Director 607-254-2838 [email protected] [email protected] OVERVIEW The Northeast Dairy Foods Research Center located at Cornell University, Ithaca, N.Y., was formed to conduct fluid milk and dairy ingredient research, provide applications and technical support for the improvements in milk powder quality and help establish the next generation of dairy ingredients. The Northeast Dairy Foods Research Center also provides new learning opportunities for the industry with short-course training in dairy food safety and Hazard Analysis and Critical Control Points (HACCP) and dairy processing, including artisan dairy production, with certificate programs in fluid milk processing,cheesemaking, and yogurt production. RESEARCH FOCUS Value Added Dairy • • • • Physical and engineering properties of dairy ingredients Supercritical Fluid Extrusion processing of dairy foods Functionalization of whey protein Technological approaches to produce longer shelf-life-concentrated micellar casein from skim milk for ingredient use in dairy and nondairy food products 21 NORTHEAST DAIRY FOODS RESEARCH CENTER Dairy Microbiology and Safety/Fluid Milk Quality • Investigation of farm management practices associated with high sporeformers levels in raw milk • Influence of processing parameters on bacterial outgrowth in pasteurized fluid milk • Development molecular-based raw milk testing methods • Dairy foods safety: intervention strategies for microbial inactivation • Tracking and characterization of sporeformers in dairy processing systems • Evaluation of raw milk tests for predicting pasteurized milk quality • Extension of chocolate milk shelf life • Determine the impact of annatto and bleaching on flavor and functionality of WPC 80 and SPC 80 Dairy Processing • Milk protein rheology and functional properties • Novel processing methods for the dairy industry FACILITIES AND EQUIPMENT FOOD PROCESSING AND DEVELOPMENT LABORATORY (FPDL) CONTACT: ROBERT RALYEA General Manager, Cornell University 607-255-7643 [email protected] http://www.cals.cornell.edu/cals/ foodsci/research/FPDL/index.cfm The goal of the Cornell University Food Processing and Development Laboratory (FPDL) is to create a professional environment in which teaching, research and extension activities can be conducted in support of the mission of the Institute of Food Science and College of Agriculture and Life Sciences program at Cornell. As such, FPDL priorities are as follows: • Teaching: Provide hands-on learning experiences for students enrolled in Food Science and related curricula. • Research: Provide a state-of-the-art facility and technical assistance for conducting food and dairy-related research and development using Cornell’s pilot plant facilities. – Assist in the transfer of new technology from the research program to the industry. –Provide facilities and staff support on a fee-for-use basis to assist companies and individuals with production and testing of product formulations provided by the client. • Extension: Provide facilities for use in applied extension research and continuing education programs. 22 NORTHEAST DAIRY FOODS RESEARCH CENTER The facility has experienced full-time staff professionals who are able to assist in all aspects of food product development and processing. Companies/individuals can visit our facilities and work collaboratively with personnel, or the staff of the FPDL can process products to your specifications and ship it to you overnight. Customized small product development runs can be conducted with our established access to ingredients and raw materials. The 10,000-square-foot main processing area is adjacent to our fully licensed operating dairy plant. It houses a NYS permitted, small-scale HTST system capable of continuous pasteurization of batches as small as 100 gallons and multiple permitted cheese vats (with associated cheddar milling equipment, cheese press, etc.). This combination allows for scaling up of production in order to provide a variety of products for customer demonstrations, food shows and exhibitions. EQUIPMENT: DRYING CAPABILITIES –Model 1 Niro Atomizer Versatile Utility Spray Dryer — 22-kg/hr. evaporative capacity –100SRC Virtis Freeze Dryer — 45.5 kg condenser ice capacity –Model GA 31 Yamato Pulvis Mini Spray Dryer — 1600-mL/hr. evaporative capacity –Buflovak Laboratory Atmospheric Double Drum Dryer — 8-in. drying width EVAPORATOR –Model Type E — Anhydro Laboratory Vacuum Evaporator (rising film) ICE CREAM FREEZERS – Emery Thompson — 20-qt. batch freezer – Technogel 80 — continuous freezer –Armfield 25 BA Scraped Surface Processing system — continuous freezer, 20 L/hr. –Plate Heat Exchangers — 1 pt./min. to 15 gal./min. HTST/UHT PASTEURIZING EQUIPMENT –Microthermics 25DH — 1 to 2 L/min. (HTST/UHT indirect steam application) VAT PASTEURIZING EQUIPMENT –Walker Scraped Surface Cone Bottom Processor — 30 min./100 gal. max capacity –Vat pasteurizer with VFD agitation (30 min./50 max. capacity) –Additional Jacketed Vats — 400-gal. vats (not inspected for pasteurization currently) (2) EXTRUSION TECHNOLOGY –Wenger TX 52 MEMBRANE FILTRATION EQUIPMENT –Pilot scale microfiltration unit equipped with a ceramic membrane, with automated data acquisition and a CO2 injection system for minimizing membrane fouling –Tetra Pak M7 ceramic UTP –GP pilot scale microfiltration system for separation of casein from milk serum proteins MIXING EQUIPMENT –Various high- and low-shear mixers CHEESE MAKING EQUIPMENT –Kusel A-Frame cheese press –Kusel L/I Laboratory cottage cheese vat –Damrow S4-2M starter tank –Supreme Mini Mixer Mozzarella cheese stretcher –300-gal. semi-automatic cheese vat –4 Damrow 5-can open vats –2 Kusel “Double-O” 5-can automatic vats GAULIN TWO STAGE HOMOGENIZERS –42 to 1,000 gal./hr. 23 NORTHEAST DAIRY FOODS RESEARCH CENTER EQUIPMENT (cont.): SEPARATORS/CLARIFIERS (1,750 lbs./hr. to 13,000 lbs./hr.) –Equipment Engineering Model 590 –DeLaval Model 340 –DeLaval Model 366 –CO2 incorporation system –Various Membrane Systems –Pending: Westfalia KNA 3-06-076 Clarifier (quark separator) DAIRY PROCESSING PLANT PACKAGING SYSTEMS UTILITIES COOLERS –Koch Multivac vacuum sealer –Pending: Modern Packaging SR8DC Rotary Denesting, Filling, and Heat Sealing machine for 6oz plastic containers –Electrical, chilled water, steam (culinary and regular), reverse osmosis water and pressurized air –Various walk-in coolers and wind tunnels, temp range from -40 F to 105 F CONTACT: JASON HUCK General Manager, Cornell University 607-254-4882 [email protected] The Cornell Dairy Processing Plant (permitted by New York State Agriculture & Markets) supports the primary teaching, research and outreach missions of the Department of Food Science, the Cornell Institute of Food Science and the College of Agriculture and Life Sciences. Specifically, the Dairy contributes to undergraduate and graduate instruction in food science; to basic and applied dairy foods research; to public service through extension programs; and as a designated training facility for New York State Certified Milk Inspectors and New York State Department of Agriculture and Market Inspectors. As a by-product of its mission-based functions, the Cornell Dairy also produces fluid milk, yogurt, juice and ice cream products to be sold on the Cornell University, Ithaca campus, to offset the total costs incurred in the equipping and operations of the dairy plant. EQUIPMENT: RAW MILK STORAGE HTST SYSTEM (W/HOMOGENIZER) – Two silos 3,000 gallons each –Tetra Plex plate heat exchanger (1,200 gal./hr.) COLD MILK SEPARATION –Tetra Centri cold milk separator (1,200 gal./hr.) –VTetra Alex homogenizer (1,200 gal./hr.; 3,000 psi two-stage) –Includes 22-second legal hold tube and 90-second extended hold tube BATCHING –Industrial batching system (automated or manual) including 200-gal. blender and three batching tanks (500, 1,000 and 1,500 gallons) 24 NORTHEAST DAIRY FOODS RESEARCH CENTER EQUIPMENT (cont.): OTHER CAPABILITIES PASTEURIZED STORAGE TANKS FLUID MILK/JUICE FILLING –Two 12-valve rotary bottle fillers (Federal) with coding and labeling capabilities –Three 2,000-gal. silos, one 1,000-gal. silo and one 500-gal. tank (all jacketed with ice water cooling) –Ice cream manufacture and packaging –Yogurt manufacture and packaging »» 8 oz. (25 to 50 cpm) »» Squat quart, half gallon and gallon (25 to 35 cpm) –Bag-n-Box (1- to 5-gal. dispenser bags) DAIRY PROCESSING LABORATORY The Dairy Processing Laboratory research focus areas include Food Safety Engineering and Food Quality. Research in the area of Food Safety Engineering focuses on the development of new and improved processing methods able to reduce the microbial load in food systems, of current interest being membrane separation and Pulsed Light treatment. The Food Quality component of research aims at elucidating the intermolecular interactions and structural transformations that occur during processing of dairy and complex foods, and using this understanding to improve their quality and functionality. EQUIPMENT: –Strain-controlled Advanced Rheometric Expansion System (ARES) (TA Instruments) –Zeta potential and particle size analysis instrumentation (Brookhaven Inc.) –Thermal analysis system (DSC and TGA, Seiko Instruments) –Pulsed Light treatment unit (Xenon Corp.) –Incubators –Colorimeter –Basic equipment for physical, chemical and microbiological analyses –Pilot scale, automated microfiltration unit equipped with ceramic membranes MILK QUALITY IMPROVEMENT PROGRAM The laboratories and staff of the MQIP are involved in a variety of applied research projects related to the quality and safety of milk and dairy products. A number of research projects are conducted in collaboration with the Cornell Food Science Department Food Safety Laboratory. Results from these research projects are rapidly communicated to the dairy industry, resulting in immediate improvements for the industry. This team is available to solve dairy quality and food safety issues using a farm-to-table approach. EQUIPMENT: – Autoplate 4000 – Q-Count 25 NORTHEAST DAIRY FOODS RESEARCH CENTER FOOD SAFETY LABORATORY AND LABORATORY FOR MOLECULAR TYPING Research in Food Safety Laboratory focuses on the pathogenesis of foodborne diseases, pre- and postharvest food safety and on improving our understanding of the transmission of foodborne bacterial pathogens from farm animals and from foods to humans. A better understanding of the transmission pathways of foodborne pathogens is necessary to design better strategies to prevent and control human disease. Both basic and applied research in the laboratory is targeted toward developing the scientific knowledge necessary to improve our ability to prevent foodborne diseases. EQUIPMENT: –RiboPrinter — Microbial Characterization System –Agilent 2100 Bioanalyzer, REP-PCR Based Microbial Characterization –Pulsed Field Gel Electrophoresis (PFGE) — Genetic Fingerprinting –Illumina — Full Genome Sequencing (Life Sciences Core Laboratory) –PCR and Sequence Based Characterization (16S, rpoB, etc.) –ABI Prism — Real Time PCR Detection System DAIRY FOODS ENGINEERING LABORATORY The Dairy Foods Engineering Laboratory is engaged in research on experimental and theoretical aspects of bioseparation processes, high pressure extrusion with supercritical fluids, physical and engineering properties of biomaterials and novel food processing technologies. A major longterm goal is to develop new and improved unit operations for value-added processing of food and biomaterials. Derivative goals include new techniques for measurement and control of processes and properties for industrial applications. EQUIPMENT: –Supercritical fluid sterilization systems for –Dynamic Mechanical Analyzer and Brookfield viscometers COURSES, SYMPOSIA AND EVENTS • New York State Association for Food Protection Annual Conference • Fluid Milk Processing for Quality & Safety • Membrane/Separation Technology & Evaporator/Dryer in Dairy Foods Processing Workshop http://foodscience.cornell.edu/cals/ foodsci/extension/extension-calendar.cfm liquid and solid foods • • • • • • HTST Pasteurizer Workshop (2 times per year) Vat Pasteurizer/Cheese Grading Workshop Cultured Dairy Products Workshop Certified Milk Inspectors School Dairy Laboratory Workshop New York State Cheese Manufacturers Annual Conference 26 NORTHEAST DAIRY FOODS RESEARCH CENTER RESEARCHERS AND STAFF DAVID M. BARBANO, PH.D. Professor Cornell University [email protected] Membrane filtration of milk, improvement of chemical analysis methods for milk and dairy products, Fourier transform mid-infrared milk analysis — development of models to measure the fatty acid composition of milk, impact of milk somatic cell count on dairy product quality and yield. Methods for production of robust calibration samples for milk analysis. Microfiltration for bacteria and spore removal. Strategies to improve the safety of farmstead raw milk cheese. KATHRYN J. BOOR, PH.D. Dean/Professor Cornell University [email protected] Bacterial response and adaptation to environmental stresses; bacterial virulence; physiology and genetic characteristics of pathogenic bacteria; and dairy microbiology. Dr. Boor collaborates with the department’s Food Safety Laboratory (FSL) and the Milk Quality Improvement Program (MQIP). Scientists in the FSL conduct basic and applied research in microbial food safety using the tools of molecular biology and microbiology. Scientists in the MQIP focus on identification and elimination of spoilage microbes in dairy food systems. Work in progress focuses on the genetics and physiology of foodborne bacterial pathogens and spoilage organisms, including Listeria monocytogenes and Bacillus spp. and related sporeforming bacteria. MACKENZIE BROWN Projects & Resources Support Technician Cornell University [email protected] Food Processing Development Lab. KIMBERLY R. BUKOWSKI Extension Support Specialist Cornell University [email protected] 607-254-3313 Dairy Foods Extension/Dairy Certificate Program, with focus on marketing, development and refinement of extension training courses. Contribute to the development of the Dairy Industry in NYS. Offer SQF, HACCP and Food Safety consulting and training to the Industry. NANCY CAREY Research Support Specialist I Cornell University [email protected] Data management and sensory analysis. JASON R. HUCK, M.S. General Manager, Dairy Operations Cornell University [email protected] Dairy processing plant operations. 27 NORTHEAST DAIRY FOODS RESEARCH CENTER RESEARCHERS AND STAFF JANENE LUCIA Extension Support Specialist Cornell University [email protected] Dairy Foods Extension/Dairy Certificate Program; training/ short course coordination and management; certificate program management. NICOLE H. MARTIN Research Support Specialist II Cornell University STEVEN C. MURPHY, M.P.S. Senior Extension Associate Cornell University [email protected] Dairy Foods Extension — dairy product quality and safety; milk shelf life; dairy laboratory programs; HACCP training and implementation. ROBERT D. RALYEA, M.S. [email protected] Senior Extension Associate Cornell University Dairy microbiology. Research focus on dairy product spoilage and safety throughout the dairy production and processing continuum, with particular interest in dairy product testing. Milk Quality Improvement Program Food science, dairy microbiology, improved and sustainable dairy agriculture, agroterrorism prevention. [email protected] CARMEN I. MORARU, PH.D. SYED S. H. RIZVI, PH.D. Associate Professor Cornell University Professor Cornell University [email protected] [email protected] Dairy Foods Engineering, Food Safety Engineering. Specific research projects include: functionality and processing behavior of milk protein preparations obtained by membrane filtration, microfiltration processing for the physical removal of microorganisms from milk, pulsed light treatment for inactivation of microorganisms on food (including dairy) and food contact surfaces, and nanotechnology-based approaches for controlling microbial attachment to food contact surfaces. The broader objective of Carmen Moraru’s research is to develop processes capable of delivering safe dairy foods of high quality and nutritional value. Physical and engineering properties of foods; bioseparation and extrusion processes; supercritical fluid-based extraction, sterilization, functionalization and texturization processes. 28 NORTHEAST DAIRY FOODS RESEARCH CENTER RESEARCHERS AND STAFF MARTIN WIEDMANN, PH.D., DR. MED. VET. Professor Cornell University [email protected] Food Microbiology. Research focus includes: tracking and characterization of sporeforming bacterial contaminants through farm environments and dairy processing systems; development of molecular-based raw milk tests for the detection of psychrotolerant sporeforming bacteria; full genome sequencing of psychrotolerant sporeformers; influence of processing parameters on bacterial outgrowth in milk; evaluation of pasteurized milk quality using microbiological, sensory and chemical parameters; chocolate milk shelf-life extension and other areas concerning improvement of dairy product quality. TRISTAN J. ZUBER Senior Extension Associate Cornell University [email protected] 607/227-7398 Dairy Foods Extension w/focus in yogurt and fermented dairy products and economic Development in NYS Dairy Foods Processing. SOUTHEAST DAIRY FOODS RESEARCH CENTER 29 SOUTHEAST DAIRY FOODS RESEARCH CENTER www.cals.ncsu.edu/food_science/sdfrc/sdfrc.html • North Carolina State University (Raleigh) • Mississippi State University (Starkville) • Sensory Applications Laboratory (North Carolina State University) www.ncsu.edu/sensory CENTER DIRECTOR Todd Klaenhammer, Ph.D. Center Director 919-515-4197 [email protected] OVERVIEW The Southeast Dairy Foods Research Center, with facilities and support at North Carolina State University (Raleigh) and Mississippi State University (Starkville), has been operating since 1988 and actively participates in national research planning and execution on behalf of the dairy industry and other entities. The center’s researchers work nationally on cutting-edge information and technologies, educate future professionals for the dairy industries, and help food processors address applications challenges and develop new products and processes using dairy products and ingredients. The center hosts a commercial-scale dairy farm, an operational dairy plant, a Food Rheology Laboratory, and a Sensory Applications Laboratory, conducting analytical, qualitative and affective sensory tests and flavor chemistry analyses tailored to meet specific needs of the food industry. RESEARCH FOCUS • • • • • • Milk protein and whey ingredient functionality Thermal and biological processing Extended shelf-life processing Sensory properties and flavor chemistry of cheese and dairy ingredients Dairy food safety Dairy starter cultures and probiotics 30 SOUTHEAST DAIRY FOODS RESEARCH CENTER SENSORY APPLICATIONS LABORATORY The Sensory Applications Laboratory at North Carolina State University specializes in dairy sensory and flavor chemistry analysis, including consumer testing (qualitative and quantitative), preference mapping, instrument flavor analysis techniques (gas chromatography mass spectrometry, gas chromatography olfactometry and HPLC) and descriptive analysis. The center maintains three trained descriptive panels. Ongoing flavor research is primarily focused on dairy products (including milk, cheese, milk powders, whey proteins and butter), dairy ingredients applications, and how flavor varies with processing and storage. A specific focus is development of defined sensory languages and the application of these languages to enhanced product understanding, links to volatile compounds (flavor chemistry) and enhanced consumer understanding. FOOD RHEOLOGY LABORATORY The research objective of the Food Rheology Laboratory at North Carolina State University is the explanation of the physical chemistry, molecular-level interactions and effect of processing conditions within a food system, through an understanding of rheological behavior, while solving processing and product development problems facing the food industry. Particular emphasis is placed on evaluating rheological contributions to sensory properties of materials during oral processing. The laboratory maintains a full complement of high-precision rheometric, viscometric and compression/extension equipment for complete characterization of food material properties as they relate to material structure and texture. Complementary techniques including tribology and acoustic emission are being developed in the laboratory to expand the scope of research capabilities with respect to food material characterization functionality. FACILITIES AND EQUIPMENT NORTH CAROLINA STATE UNIVERSITY CONTACT: TODD KLAENHAMMER, PH.D. Director, Southeast Dairy Foods Research Center 919-515-4197 [email protected] FACILITIES AND EQUIPMENT EQUIPMENT: – Cherry-Burrell EQ-3 ESL Gable-top filler – Ice cream processing – LiquiBox Semi-automatic Bag-n-Box filler – Tetra Hoyer Frigus 600 freezer – Tetra Hoyer variegation system – HTST system (700/350 gal./hr.) – Feldmeier tubular ultrapasteurization booster – DeLaval 590 cold milk separator – Multiple batch tanks – Admix Rotosolver submersible mixer – Admix FastFeed Power Induction System – CEM SMART Trac fat/solids analysis system – APV Gaulin 2-stage homogenizer – Tetra Hoyer FF 2000 ingredient feeder – Sweetheart rotary 4-oz. cup filler – Sawvel rotary pint cup filler – Shrink-wrap oven – Cheese vat — 300 gal. (automatic) – Kusel 4MX cheese vat — 65 gal. – Manual cheese vat — 50 gal. (jacketed) – Cheddar mill – Cheese hoops and presses – Koch vacuum sealer 31 SOUTHEAST DAIRY FOODS RESEARCH CENTER FACILITIES AND EQUIPMENT – VRC multicoil processor XXI –Autoclaves – Feldmeier tubular heat exchanger –Rheometers – 75-kw continuous microwave processor – Electrophoretic analyses: DNA and protein – Marlen piston pump Model 629 – Particle size analysis – ASTEPO low-acid aseptic Bag-n-Box filler – DNA fingerprinting – Kitchen preparation room – Radio Frequency Co. Macrowave processor – Consumer testing booths with Compusense – Superspeed and ultracentrifuges – Descriptive panel room – Gas chromatography/mass spectrometry (GC/MS) – Sensory panel room – Atomic absorption spectrophotometry – Gas chromatography olfactometry (GCO) – Benchtop micro- and ultrafiltration – Visible, UV and fluorescent plate readers – Pilot scale ultrafiltration – Mammalian cell culture – High-pressure liquid chromatography (HPLC) – Stock retort and can sealer – Microscopy: light, phase and fluorescent – Anhydro pilot scale spray dryer – Microbiological support laboratory – Buchi benchtop spray dryer FACILITIES AND EQUIPMENT MISSISSIPPI STATE UNIVERSITY CONTACT: SAM CHANG, PH.D. Head, Food Science, Nutrition and Health Promotion [email protected] EQUIPMENT EQUIPMENT: – Double-O cheese vat — 65 gal. with stirrers – Anderson, 2-stage homogenizer (30 gal./hr.) – Square cheese vat — 100 gal., hand-stirred – Walts UHT unit-indirect steam-heated (40 gal./hr.) – Romicon ultrafiltration unit (1,700 lbs./hr.) – Cheese vats — 750 gal. with stirrers (2) – Vats — 2- to 3-gal. capacity, hand-stirred (4) – Cultured products vat — 50 gal., heated and stirred – Continuous ice cream freezer — 150 gal./hr. – Emery Thompson batch ice cream freezer — 5 liters –CO2 freezing tunnel — 24 ft. long – Anderson HTST unit – APV spray dryer — 7 kg./hr., 1-m diameter – Dayton Electric steam-closing canning machine 32 SOUTHEAST DAIRY FOODS RESEARCH CENTER FACILITIES AND EQUIPMENT EQUIPMENT – Rooneys semi-automatic canning (cont.):machine –Spectrophotometers –Oven – Retort — approx. 120 1-lb. cans – Kemotech smoking room — 4- by 5-ft. firebox – CEM microwave moisture analyzer – APV homogenizer — 2 stages – Gas chromatographs (GC), GC-MS, GC-O – HPLC, LC-MS – Mass spectrometers (MS) –Ultracentrifuge – Walk-in freezer –Cooler – Grape crusher – Juice processing – Freeze dryers – Deep-fat fryers COURSES, SYMPOSIA AND EVENTS • • • • • • • Sensory and Instrumental Analysis of Dairy Flavors Short Course FS 324 Milk and Dairy Products (Internet-based distance education course) FS 554 Lactation, Milk and Nutrition FNH 4143 Dairy Foods Processing FNH 4990 Dairy Products Judging Cheese Making Short Course Annual Farmstead Cheese Manufacture Short Course RESEARCHERS AND STAFF JON ALLEN, PH.D. SAM CHANG, PH.D. Professor of Food, Bioprocessing and Nutrition Sciences North Carolina State University Head, Food Science and Health Promotion Mississippi State University [email protected] Mammary gland biology and lactation; milk composition, chemistry and functional properties; mineral and vitamin nutrition and metabolism; food allergy; epithelial transport; regulatory biology; nutrition education; diabetes and obesity; glycemic index. RODOLPHE BARRANGOU, PH.D. Associate Professor of Food, Bioprocessing and Nutrition Sciences North Carolina State University [email protected] CHRISTOPHER R. DAUBERT, PH.D. Professor of Food, Bioprocessing and Nutrition Sciences Director of Food Rheology Laboratory North Carolina State University [email protected] Process cheese structure and texture; functionality of dairy ingredients; protein interactions in gel formation; fracture and texture design of dairy products. [email protected] MARYANNE DRAKE, PH.D. Dairy starter cultures, probiotics, and novel bacteriophage defense systems via CRISPR. Professor, Food, Bioprocessing and Nutrition Sciences, and Director of DMI Sensory Applications Laboratory and NCSU Sensory Services Center North Carolina State University GARY CARTWRIGHT Dairy Enterprise System Director North Carolina State University [email protected] Dairy processing, aseptic processing and packaging, continuous-flow microwave processing. [email protected] Sensory perception and chemistry of dairy flavors; understanding consumer needs, including market drivers and segmentation. 33 SOUTHEAST DAIRY FOODS RESEARCH CENTER RESEARCHERS AND STAFF E. ALLEN FOEGEDING, PH.D. CAROL REILLY William Neal Reynolds Distinguished Professor Department of Food, Bioprocessing and Nutrition Sciences North Carolina State University [email protected] Program Specialist Southeast Dairy Foods Research Center Department of Food, Bioprocessing and Nutrition Sciences North Carolina State University Whey and milk protein ingredient functionality; using dairy proteins to design food structures with desirable properties regarding texture and health; controlling astringent flavor and stability in high-protein/high-acid drinks. WES SCHILLING, PH.D. TAEJO KIM, PH.D. Research Assistant Professor Department of Food Science, Nutrition and Health Promotion Mississippi State University [email protected] [email protected] [email protected] Associate Professor, Food Chemistry and Sensory Analysis Department of Food Science, Nutrition and Health Promotion Mississippi State University [email protected] Food safety and molecular microbiology, rapid detection methods, analysis and synthesis of bioactive components. Sensory and flavor analysis of foods; consumer testing, descriptive analysis, gas chromatography, flavor and preference mapping. TODD KLAENHAMMER, PH.D. JOSIP SIMUNOVIC, PH.D. Dairy Center Director, Distinguished University Professor and William Neal Reynolds Distinguished Professor Department of Food, Bioprocessing and Nutrition Sciences North Carolina State University [email protected] Microbiology of starter cultures and probiotics; controlling fermentations and understanding probiotic bacteria through genomics. RAMA NANNAPANENI, PH.D. Assistant Research Professor Department of Food Science, Nutrition and Health Promotion Mississippi State University [email protected] Food safety and molecular food microbiology with focus on microbial stress adaptation and antimicrobial resistance; and microbiological safety of soft process cheeses. Research Associate Professor Department of Food, Bioprocessing and Nutrition Sciences North Carolina State University [email protected] Conventional and advanced aseptic processing, continuousflow microwave thermal processing, monitoring and validation of thermal processes for high-acid and low-acid dairy, particulate/multiphase foods and biomaterials. KAMLESH SONI, PH.D. Research Associate Department of Food Science, Nutrition and Health Promotion Mississippi State University [email protected] Food safety and molecular food microbiology, Quorum sensing molecules, microbial stress and microbiology of fresh soft cheeses. 34 WESTERN DAIRY CENTER WESTERN DAIRY CENTER • Utah State University (Logan, UT) www.usu.edu/westcent • Oregon State University (Corvallis, OR) • Weber State University (Ogden, UT) • Brigham Young University (Provo, UT) CENTER DIRECTOR Donald J. McMahon, Ph.D. Center Director 435-797-3644 [email protected] OVERVIEW The Western Dairy Center’s primary location is Utah State University in Logan, with additional resources available at Oregon State University (Corvallis, OR), Weber State University (Ogden, UT), and Brigham Young Universitty (Provo, UT). These institutions have extensive expertise in dairy processing/production, microbiology, chemistry and sensory analysis. An integral part of the center is a newly established Dairy Technology Innovation Laboratory group of researchers dedicated to providing innovative solutions to challenges and opportunities facing today’s dairy processing industry. RESEARCH FOCUS • Utah State University • • • • • • • • • • • • Cheese flavor and functionality Cheese technology Fermented products, including cheese and yogurt Ultra-high-temperature and extended-shelf-life fluid milk beverages Milk protein chemistry, including coagulation, denaturation and separation Milk fractionation and use of membrane separation in dairy foods Anaerobic digestion of dairy processing waste Whey protein extrusion Application of genetics, genomics and metabolomics to lactic acid bacteria Whey and milk utilization Microstructure of dairy products Sensory analysis 35 WESTERN DAIRY CENTER FACILITIES AND EQUIPMENT The Gary Haight Richardson Dairy Products Laboratory at Utah State University is a complete dairy processing facility. It operates daily to produce the dairy products used on campus. It also is used extensively by the researchers at the Western Dairy Center, as well as by researchers from industry for research and product development. Facilities are available on a daily basis for research, product development, formulation, manufacture and scale-up of dairy products. The efficient operation and flexible scheduling ensure a short turnaround time for the customers’ products. TO ARRANGE USE OF THE PILOT PLANT FACILITY, CONTACT: TO ARRANGE RESEARCH TRIALS, CONTACT: EQUIPMENT: – Scherping horizontal cheese vats (1,500 lbs.) (2) –Bench scale cheese vats (30 lbs., 10 lbs.) – Open cheese vats (500 lbs.) (3) – Homogenizer and pasteurizer – Tetra Pak Sterilab ultra-high temperature processor (steam injection and indirect heating) CONTACT: DAVID IRISH Manager, Gary Haight Richardson Dairy Products Laboratory 435-797-2108 [email protected] CONTACT: CARL BROTHERSEN, M.S. Associate Director, Dairy Technology Innovation Laboratory 435-797-3466 [email protected] – Process cheese cooker – Ice cream freezer, continuous and batch – Ultrafiltration, microfiltration, nanofiltration and reverse osmosis separation – Mozzarella cooker/stretcher –Grinder – Vacuum packager – High-pressure, high-temperature extruder SUPPORTING ANALYTICAL EQUIPMENT: –Rheometer –Fermenters – Texture profile analyzer – High-performance chromatograph –BSL2+ laboratory with necessary equipment –High-performance chromatograph/ mass spectrometer – Twin-screw extruder –Titrater – Gas chromatograph – Freeze dryer – Gas chromatograph/mass spectrometer – Particle analyzer – Capillary electrophoresis – Light microscope – Babcock apparatus – Polarized light microscope –Microtome – Turbidity meter – Water activity meter – Low-intensity ultrasound 36 WESTERN DAIRY CENTER SUPPORTING ANALYTICAL EQUIPMENT (cont): – High-intensity ultrasound –Centrifuges – Thermo analyzer – Sample homogenizers – Moisture analyzer – Freezer (-80 C) – Spectrophotometer UV/Vis COURSES, SYMPOSIA AND EVENTS • Basic Cheese Making Short Course for Industrial Cheese Makers (Utah State University) • Advanced Cheese Making Short Course for Artisan Cheese Makers (Utah State University) • Artisan Cheese Symposium (Utah State University) • GMP Workshop (Utah State University) • HACCP Workshop (Utah State University) • Advanced Sanitation Workshop (Utah State University) • Behavior-Based Food Safety (Utah State University) • Statistical Process Control Workshop (Utah State University) • Safe Quality Foods Workshop (Utah State University) OTHER • Consumer sensory analysis • DNA and RNA analysis OREGON STATE UNIVERSITY CONTACT: LISBETH GODDIK [email protected] RESEARCH FOCUS • Cheese technology • Raw milk quality FACILITIES AND EQUIPMENT • Batch pasteurizer (32, 200, 300 gal.) • Consumer sensory • Gas chromatography-mass spectrometry with SPME and autosampler • GC X GC-TOF-MS equipped with sample preparation station unit • MDGC BRIGHAM YOUNG FACILITIES AND EQUIPMENT • Consumer sensory CONTACT: MICHELLE LLOYD [email protected] 37 WESTERN DAIRY CENTER RESEARCHERS AND STAFF DAVID BRITT, PH.D. CONLY HANSEN, PH.D. Assistant Professor, Biological Engineering Utah State University Professor, Food Engineering Utah State University [email protected] [email protected] Surface chemistry, interfacial water structure (hydration layers) and associated surface potential of membranes and biomaterials as related to protein absorption and biofilm formation; lactose-hydrogels for enhanced water retention in soil and crop yield. Anaerobic digestion as a waste management tool for decreasing effluent load from farms and food processing facilities and generation of energy. JEFF BROADBENT, PH.D. Associate Professor, Sensory Science Oregon State University Professor, Dairy Microbiology Utah State University [email protected] [email protected] Mechanisms underlying perceptions of taste, smell, and chemesthesis; flavor integration; sensory testing methodology; applications of sensory evaluation techniques in various aspects of dairy research. Genomics of lactic acid bacteria, nonstarter lactic acid bacteria in cheese; improvements in low-fat cheeses; functionality in high-moisture cheeses; effect of oxidation reduction potential on growth of lactic acid bacteria; use of adjunct cultures. CARL BROTHERSEN, M.S. Associate Director, Western Dairy Center Associate Director, Dairy Technology Innovation Laboratory Utah State University [email protected] Chemical diffusion of molecules in cheese matrix; oxidationreduction potential in Cheddar cheese; value-added cheese. BALASUBRAMANIAN GANESAN, PH.D. Research Scientist Dairy Technology Innovation Laboratory Utah State University JUYUN LIM, PH.D. SYLVANA MARTINI, PH.D. Assistant Professor, Lipids, Sensory Evaluation Utah State University [email protected] Technologies for designing healthy, high-quality, fatcontaining foods for today’s consumer; fat crystallization and phase transition theory; encapsulation; relationships between physicochemical properties of fats and emulsions and sensory characteristics. DONALD J. MCMAHON, PH.D. Director, Western Dairy Center Director, Dairy Technology Innovation Laboratory Professor, Dairy Food Processing Utah State University [email protected] [email protected] Genomics, metabolomics and informatics of lactic acid bacteria. Structure and function of casein proteins, milk coagulation, cheese manufacture, low-fat cheese texture and flavor, mozzarella cheese functional properties; membrane fractionation and processing of milk and whey; ultra-hightemperature processing of milk. LISBETH GODDIK Professor Oregon State University Lisbeth.email@example.com Cheese technology, raw milk quality, French and artisan cheeses. BRIAN NUMMER, PH.D. Assistant Professor, Extension Food Safety Specialist Utah State University firstname.lastname@example.org Food safety manager education, retail-foodservice food safety, small food entrepreneur food safety, home food storage, HACCP short course. 38 WESTERN DAIRY CENTER RESEARCHERS AND STAFF CRAIG J. OBERG, PH.D. Regents Professor, Microbiology Weber State University email@example.com Cheese starter cultures, microbiology of lactic acid bacteria, probiotic cultures. MICHAEL QIAN, PH.D. Associate Professor, Food Science Oregon State University firstname.lastname@example.org Flavor chemistry, food analysis and dairy chemistry. Characterization of aroma compounds, and chemical and biological generation in dairy, small fruits and wines. Instrumental analysis of food components. J. ANTONIO TORRES, PH.D. Associate Professor, Food Process Engineering Oregon State University email@example.com Novel and conventional applications of high-pressure processing with emphasis on bacterial spore inactivation mechanisms, in-line/real-time optical polarization measurements in food systems. MARIE WALSH, PH.D. Associate Professor, Dairy Chemistry Utah State University firstname.lastname@example.org KIMBERLY RASMUSSEN Whey proteins (formulation, extrusion and production) in snack foods and meat extenders; immobilized enzyme reactors. Dairy Technology Innovation Laboratory Staff Assistant Utah State University ROBERT WARD, PH.D. email@example.com Associate Professor, Bioactive Food Components Utah State University WALT REAM firstname.lastname@example.org Professor in Microbiology Oregon State University Lipid analysis and metabolism, plus novel bioactivities associated with the milkfat globular membrane. email@example.com Bacterial genetics; plant-microbe interactions; genetic recombination; DNA-protein interactions; ancient DNA. Bacteria populations in milk during shelf-life. ELIZABETH TOMASINO Oregon State University Elizabeth.firstname.lastname@example.org Chemical and sensory relationships in wine; measurement of volatile aroma compounds using MDGC; sensory and chemical evaluation of wine and cheese terroir; impact of brown marmorated stinkbug (BMSB) to wine quality. Comparison and pairing of volatile flavors in wines and cheeses. WISCONSIN CENTER FOR DAIRY RESEARCH WISCONSIN CENTER FOR DAIRY RESEARCH • University of Wisconsin-Madison www.cdr.wisc.edu CENTER DIRECTOR John Lucey, Ph.D. Center Director 608-262-1195 email@example.com OVERVIEW The Wisconsin Center for Dairy Research (CDR) is located within a licensed, operating dairy plant on the University of Wisconsin-Madison campus and is one of the premier dairy research centers in the world. Building on Wisconsin’s tradition as the “Dairy State,” the center explores functional, flavor and physical properties of cheese/cheese products and other milk components used as ingredients and as finished products. CDR research focuses on innovation, technology, and product development for cheese, dairy ingredients, cultured products and beverages, in addition to dairy protein processing/ separation procedures, use of cheese and dairy ingredients in foods, processes involving fractionation, concentration or drying of milk, whey and whey proteins, and technologies for product safety and quality. More than 30 researchers and scientists are involved in conducting basic and applied dairy research. Collectively, the CDR staff has over 250 years of food industry experience, which creates a unique mix of academic and industry perspectives to help address any challenges facing the dairy industry. The facilities (including a pilot plant) and equipment are extensive, allowing the center to not only create new products, uses and processes, but also to meet the unique needs of the food industry. Annually, the CDR provides specialized training and short courses to over 1,400 industry personnel. RESEARCH FOCUS • Explore and understand the functional properties of cheese, cheese products and cultured dairy products • Functional dairy proteins (casein alternatives, milk protein concentrate (MPC), modified whey protein concentrate (WPC), etc.) and milk ingredients • Dairy food safety and quality systems • Dairy processing (membrane filtration, drying, separation, etc.) 39 WISCONSIN CENTER FOR DAIRY RESEARCH 40 CHEESE The University of Wisconsin-Madison has a long and proud history of cheese research and outreach. The CDR extends the art and science of cheese making into the realm of specialty cheese innovation, as well as cheese as an ingredient. Its licensed cheese makers/scientists provide industry with training programs, research facilities, cheese making protocols for specific end use, and leading-edge technologies for adjusting the texture, taste and/or functionality of cheese in food applications. The CDR cheese making pilot plant is located within the University of Wisconsin-Madison Dairy Plant, a licensed, operational dairy. This setting allows for flexibility in all aspects of the cheese making process. The facility is designed for manufacture of any retail cheese variety (fresh, cream, cottage, hard, soft, semisoft, surface-ripened, molded and eyed), process cheese and cheese food, plus cold pack. CDR cheese applications staff, through consultation, pilot plant trials, applications laboratory evaluation, and on-site trials and visits, works in a confidential manner with all entities of the dairy industry. From dairy producers and manufacturers to ingredient suppliers and equipment manufacturers, applications staff works with the entire cheese distribution system, including foodservice, retail, wholesale, brokers, converters, warehouses, executive chefs and quick-service restaurants — wherever cheese is used in food application systems. Staff members also provide direct technical support for the end user of natural, process and cold pack cheeses, as well as cheese in food applications. DAIRY PROTEIN/INGREDIENTS CDR has an extensive program focusing on dairy ingredients. Working on a confidential basis, the program strives to meet the needs of regional and national dairy ingredient processors and food manufacturers. These needs include process, product and applications support. The dairy ingredient program and applications lab offer technical support for whey, buttermilk, nonfat dry milk, permeate, whey protein concentrate (WPC), whey protein isolate (WPI), individual whey proteins, milk protein concentrates (MPC) and isolates, milk protein fractions and native whey protein. Services include information, training, seminars, process development, process troubleshooting, ingredient functionality testing and prototype development. Application areas of expertise are beverages, baked products, confections, dairy products, energy bars and prepared foods. ANALYTICAL SERVICES Analytical services are offered to support projects carried out at the Wisconsin Center for Dairy Research. CDR provides comprehensive chemical and microbiological testing services and follows EURACHEM-CITAC Guide CG-2 as quality assurance guideline of nonroutine and R&D analysis of samples. Tests performed include crude protein, casein, true protein, milkfat, total solids, mineral content by reference methods, enzymatic determination of lactose and galactose, protein profiles of milk and milk products by capillary electrophoresis, cheese proteolysis and determination of particle size analysis. Rheological tests performed include texture profiles, cheese meltability and functional properties of milk products. Microbiological dairy food safety and quality tests are routinely determined, including tests for coliforms, standard plate count, plus yeast and mold. Shelf life and microbial challenge studies also are performed. 41 WISCONSIN CENTER FOR DAIRY RESEARCH SAFETY/QUALITY APPLICATIONS Providing an active approach to safety and quality, the CDR staff conduct multiple training workshops for industry each year in addition to performing audits of dairy facilities, solves problems for dairy plants and reviews dairy facilities’ good manufacturing practice (GMP) programs. CDR staff works with facility personnel to improve their GMP program and establish or modify an HACCP program. Staff members also interpret government regulations related to specific dairy products and dairy facilities and provide technical expertise in HACCP (including FSMA) implementation and compliance with the Committee for the Assurance of Wisconsin Dairy Product Safety requirements. In addition, cheese and dairy ingredients produced at CDR are monitored for microbial safety. SENSORY ANALYSIS This area designs, conducts and summarizes sensory analysis of cheese and dairy ingredients, using modern sensory testing approaches including the use of FIZZ Networks software with trained panelists performing a wide range of consumer and quantitative tests to meet the customers’ needs. Evaluations include flavor, body/texture and appearance profiles, as well as cheese functionality for shredding/slicing and cooking applications. Panels conducted range from trained to focus group, from descriptive to consumer. FACILITIES AND EQUIPMENT The CDR pilot plant facilities meet the needs of the dairy and food processing industry by offering access to smaller-scale equipment. The small-vat new product development capability in the cheese pilot plant helps evaluate new cheese making processes. The dairy ingredient pilot plant has the capability to perform milk and whey processing of all types to produce beverages, yogurt, ice cream, sauces, spreads, dips and salad dressings. In addition, the applications lab at CDR has equipment to test the functionality of cheese as an ingredient, including a full line of foodservice pizza ovens. CDR also can evaluate the functionality of dairy ingredients and formulate dairy ingredients into baked products and confections. The chemical and microbiological laboratories extend more than 5,000 square feet and offer some unique testing capabilities. 42 WISCONSIN CENTER FOR DAIRY RESEARCH FACILITIES AND EQUIPMENT WISCONSIN CENTER FOR DAIRY RESEARCH/UW-MADISON PILOT PLANT EQUIPMENT CONTACT: THOMAS SZALKUCKI Wisconsin Center for Dairy Research firstname.lastname@example.org 608-262-9020 EQUIPMENT: Full cheese making manufacturing line located in a state-licensed, state-inspected, operating dairy manufacturing facility. Natural cheese manufacturing line includes multiple raw storage tanks, separator, homogenizer, HTST and various membranes (RO, UF, MF) for full milk standardization based on any desired ratios or incorporation of any ingredient before pasteurization of cheese milk. Capabilities to manufacture any style and variety of cheeses. –D amrow bulk starter tank with 100-lb. capacity – D R Tech single station vacuum cheese press –A ccument pH meters with temperature compensation, pH, mV, ion, conductivity and dissolved oxygen capabilities – Press for blocks and horns –6 Stoelting 600-lb. cheese vats with variable speed agitators and knives ranging in size from ¼ in. to 1½ in. – Kusel scale-up 5,400-lb. cheese vat –F our Labtronics mini cheese vats with 45-lb. capacity –S upreme 640 Pasta Filata mixer including heads for balls, loaves and string –S toelting eyed cheese prepress with 4 separate compartments and 2 pneumatic rams with an 80 psi maximum – EBR curd mill –D amrow 2LS-12 Type H horizontal cheese press with 2 air rams that can be adjusted from 20 to 80 psi –K usel A-frame vertical cheese press with 8 air rams that can be adjusted from 5 to 40 psi – S tainless steel cheese forms (including Wilson 10-, 20- and 40-lb. block, rectangular and round perforated forms for brick, Muenster and Havarti style cheeses – P lastic cheese forms of various sizes and shapes, including 10-lb. wheels (both Crellin and Fromagex), 5-lb. loaves, smaller sizes for 1-lb. Edam balls, Camembert, ricotta and panela baskets, etc. – Stacked fiberglass circulating brine system – W arm room capabilities for eyed cheese storage – V arious cold storage capabilities with variety of temperature ranges for cheese ripening – Kusel portable cheese vat (450 lbs.) – Haas dairy product aerator – Damrow starter tank 43 WISCONSIN CENTER FOR DAIRY RESEARCH EQUIPMENT: Full cream cheese manufacturing line. Cream cheese manufacturing line includes items listed below, as well as equipment listed under other categories. Processing lines include cheese vats, pumping line to collect whey and cream cheese, holding vessel, through packaging. – Sharples DS2 cream cheese separator – APV Gaulin 100 DJ F385J homogenizer with 1- and 2-stage capability and a 40-lb. minimum batch size – Scherping DJ30G swept-surface tank with 250-lb. capacity Cold pack and processed cheese manufacturing line. Cold pack and processed cheese manufacturing line includes items listed below, as well as equipment listed under other categories. Processing lines include mixing/cooking vessels, homogenization and blending. All direct steam comes from culinary steam sources. – Biro cheese grinder, Model 922, includes various plate sizes – Blentech low shear, double screw process cheese cooker, Model CC 0025, 20-lb. capacity, direct and indirect steam with vacuum system – Haas-Mondomix VB continuous aerator with 10-lb. minimum batch size – High Shear (bowl chopper-style) processed cheese cooker (5-lb. batch size), direct and indirect steam, and a vacuum system – Pick Heater for jet cooking sauces – Stephan cold pack cheese mixer, 10-lb. capacity – Stephan vertical cutter/mixer with 50-lb. capacity, indirect steam only Other various equipment used in the processing, converting and packaging of cheese: – Sprinkman portable batch butter churn with a 30- to 240-lb. capacity – Urschel cheese shredder with crinkle, feather and V-cut shredding heads – Reiser Vemag robot 500 cheese extruder/portioner with double screw system aided by vacuum; includes a variety of extrusion tubes with and without jackets – Lincoln Impinger oven, Model 1130, for baking of Juustoleipä – Multivac vacuum sealer with nitrogen flush capability and a 40-lb. block capacity – Variety of portable holding tanks *PLEASE NOTE: Additional equipment may be obtained by the CDR on a project-specific basis. 44 WISCONSIN CENTER FOR DAIRY RESEARCH – Five spiral-wound UF- or MF-compatible DAIRY systems that contain multiple vessels PROCESSING EQUIPMENT – One system using up to five 3.8-in.-dia. vessels holding two elements each – O ne system using up to three 4.3-in.-dia. vessels holding two elements each – One system using one or two 8-in.-dia. vessels holding one element each – NF or RO operated with up to three 3.8-in.-dia. vessels, one or two elements long – Pilot-scale plate evaporator capable of 200 to 400 lbs. of water evaporation/hr. – Pilot-scale spray dryer capable of 40 to 60 lbs. of water evaporation/hr. – Stephan mixer with 40-L capability – Homogenizer (two-stage) – A pilot-scale butterfat separator – Small research HTST pasteurizer – Ion exchange chromatography system – 10 L – Tanks ranging from 5 to 500 gal. – APV Gaulin homogenizer Model 125E, 2-stage with 2 gpm flow rate – 2 Mobile Fristam pumps: one liquid ring pump and one positive displacement pump – Ice cream: Emery Thompson, Taylor and ADDITIONAL Coldelite batch PROCESSING EQUIPMENT – Taylor soft serve – Ice cream: Tetra Pak continuous SUPPORTING ANALYTICAL EQUIPMENT Moisture analyzers Total solids, moisture Forced-air ovens Total solids, moisture, total solids (nonfat) pH/mV meters pH Balances (capable of reading to 1 mg) Fat, nitrogen, lactose, galactose, lactates, protein composition, acid degree value, titratable acidity, whey (undenatured) protein number, coliforms, yeast and mold, starter organisms, Lactococcus starter, nonstarter lactic acid bacteria, Lactobacillus (hetero), standard plate count, ash, mineral analysis, triglycerides Immersion sonicators Solutions, suspensions, degasification Centrifuges (various sizes to 25,000 rpm) Soluble nitrogen, milkfat separation Paar Physica and Malvern Rheometers Gelation, small deformation technology Zeiss Epi-Fluorescence Microscope Light and fluorescent microscopy WISCONSIN CENTER FOR DAIRY RESEARCH SUPPORTING ANALYTICAL EQUIPMENT Centrifuge rotors (fixed-angle and swing bucket) Soluble nitrogen, milkfat separation Microcentrifuges Protein composition Microwave mineralization oven Mineral analysis Viscometer Viscosity Electrophoresis tanks Protein composition (10 to 250 kD), protein composition (casein variants) Electrophoresis power supplies Protein composition (10 to 250 kD) Capillary electrophoresis Protein composition (10 to 250 kD) Block digesters (6 and 20 Place) Nitrogen content Automated nitrogen analyzer with autosampler Nitrogen content Furnaces Ashing Cryoscope Freezing point depression ALP analyzer Alkaline phosphatase Melt meter Melt test -80 C freezers Sample preservation, starter culture storage Low-temperature incubators Various microbiological tests Refrigerated circulating water baths Sample preparation Rotary evaporators (1 L) Solvent evaporation Soxhlet extractors (100 mL) Fat extractions Sample homogenizers Sample preparation Particle size analyzer (20 to 2,000 um) with autosampler Particle size determination Microfluidizer Preparation of liposomes Multi-angle laser light scattering detector (MALLS) Determination of molecular weight of polymers 45 WISCONSIN CENTER FOR DAIRY RESEARCH SUPPORTING ANALYTICAL EQUIPMENT Inductively coupled plasma-axial optical emission spectroscope with autosampler Mineral analysis Gas chromatograph-flame ionization detectors with autosampler and GC-MS Fatty acid composition, triglycerides, fatty acid sn- triglyceride positional analysis High-performance liquid chromatograph with autosampler Phospholipids, carbohydrates Evaporative light-scattering detector Phospholipids, carbohydrates, triglycerides Drop point analyzer Melt point Walk-in coolers (4 C) Sample preservation Commercial deli-style slicers Melt test Vacuum sealers Sample preservation Oxidative stability instrument Accelerated oxidative stability Chloride analyzers Salt determination Shaker water bath Lactose COURSES, SYMPOSIA AND EVENTS • • • • • • • • • • • • Applied Dairy Chemistry Short Course Cleaning and Sanitation Workshop Cheese Grading and Evaluation Short Course (two times per year) Cheese Technology Short Course (two times per year) Cultured Dairy Products Short Course (odd-numbered years) Dairy and Food Plant Wastewater Short Course Dairy HACCP Workshop Dairy Ingredients Utilization Short Course (odd-numbered years) Ice Cream Makers Short Course Batch Freezer Workshop Dairy Ingredient Manufacturing Short Course (even-numbered years) Master Cheese Maker Short Course (Focus on specific trends and technologies in the manufacture of various cheeses) • Milk Pasteurization and Process Control School (two times per year) • Process Cheese Short Course • World of Cheese — Pasture to Plate Short Course 46 WISCONSIN CENTER FOR DAIRY RESEARCH COURSES, SYMPOSIA AND EVENTS • • • • • Buttermakers Short Course (every two years) Custom company training programs for industry CDR Industry Team Research Forum International Cheese Technology Exposition Wisconsin Cheese Industry Conference COMMUNICATIONS AND OTHER RESOURCES • • The Dairy Pipeline technical newsletter (published quarterly) Technical reviews – Dried Dairy Ingredients – Dairy Proteins –Bleaching – Fact sheets on various topics – Cracker and Cheese Pairing Guide – Distribution of Milk Components Between Cheese & Whey – Membranes 101 – Membrane Configurations – Quick Guide to Choosing the Best Type of Whey – Manufacturing Dairy Ingredients from Milk and Whey – Composition of Dairy Ingredients made from Milk and Whey – Relative Milk Component Sizes in Comparison with Membrane Pore Size Ranges – Use of Membranes for Standardizing Milk for Cheese Production – Guide to Smoked Cheeses – Brining Cheese, A Comprehensive Guide 47 48 WISCONSIN CENTER FOR DAIRY RESEARCH RESEARCHERS AND STAFF ROBERT BRADLEY, JR., PH.D. MICHAEL DONATH Professor Emeritus of Food Science UW-Madison Research Specialist Center for Dairy Research email@example.com firstname.lastname@example.org Processing and utilization of dairy foods, analytical methods of analysis; food product development; ultrafiltration and reverse osmosis, frozen dessert technology, analytical methods of food analysis and dairy foods technology; stabilization and emulsification of food systems, environmental toxicants in food products; independent third-party, 3A-mandated equipment cleanliness evaluations. Supports analytical activities for CDR; tests and studies the microbial aspects of cheese and milk products. KIMBERLEE (K.J.) BURRINGTON Coordinator, Dairy Ingredients and Cultured Products Center for Dairy Research email@example.com Coordinates dairy ingredients program targeting industry needs in the areas of whey processing/component separation and utilization of these components in a variety of food and beverage products. Also coordinates work on cultured products. CAROL CHEN Researcher, Sensory Analysis Center for Dairy Research MARK ETZEL, PH.D. Professor, Food Science (joint with Chemical Engineering) Food Research Institute UW-Madison firstname.lastname@example.org Food and bioprocess engineering; mass transfer and bioseparation processes; membrane bioseparations; protein purification; drying of foods and microorganisms. JOANNE GAUTHIER Associate Outreach Specialist Center for Dairy Research email@example.com Coordinates short courses, the Master Cheesemaker courses and curriculum. BEKAH GILLESPIE firstname.lastname@example.org Communications Specialist Center for Dairy Research Conducts sensory analysis of cheese; evaluations include flavor, body/texture and appearance profiles, as well as cheese functionality for shredding/slicing and cooking applications; types of panels conducted range from focus group to descriptive to consumer. email@example.com BÉNÉDICTE COUDÉ Assistant Coordinator, Cheese Industry & Applications Center for Dairy Research Coordinates cheese making trials, including mixed milks, involving a wide variety of natural and process cheeses; provides information and technical support for brokers, end users, ingredients suppliers, manufacturers and others in the industry. SRINIVASAN DAMODARAN, PH.D. Professor, Food Science UW-Madison firstname.lastname@example.org Enzyme chemistry and technology; food chemistry; protein chemistry and technology. Responsible for CDR publications, web content, social media and media relations. KATHY GLASS, PH.D. Assistant Scientist, Microbial Sciences Food Research Institute UW-Madison email@example.com Process cheese safety; shelf-life studies with foodborne pathogens; evaluation of product safety for new formulations. RANI GOVINDASAMY-LUCEY, PH.D. Senior Scientist Center for Dairy Research firstname.lastname@example.org Coordinates research projects within CDR. Areas of expertise include: evaluation of texture and rheological properties of cheese; standardization approaches for cheese making, including cheese yield determination; design of cheese projects/trials; determination of the coagulation properties of cheese milk; membrane processing for cheese making; cream cheese properties; buttermilk as an ingredient; low-fat cheese. 49 WISCONSIN CENTER FOR DAIRY RESEARCH RESEARCHERS AND STAFF VIC GRASSMAN, CEcD BARBARA INGHAM, PH.D. Commercialization Manager Center for Dairy Research Associate Professor, Food Science UW-Madison email@example.com firstname.lastname@example.org Contact for CDR technology commercialization, startup support services and economic development. Analytical methods for food analysis; microbial quality and safety of foods; HACCP, food quality and food safety. SUNDARAM GUNASEKARAN, PH.D. JOHN JAEGGI Professor, Biological Systems Engineering (joint with Food Science) UW-Madison Cheese Industry and Applications Coordinator Center for Dairy Research email@example.com Determining physical properties and quality factors of food materials and design of sensors and instrumentation for quality evaluation of food materials nondestructively; rheological and transport properties, structure-function relationships; value-added food and nonfood processes of biomaterials. firstname.lastname@example.org Coordinates cheese making trials; serves as an industry information resource, provides technical support for specialty cheese makers. JOEY JAEGGI Research Cheesemaker Center for Dairy Research RICHARD HARTEL, PH.D. email@example.com Professor, Food Science (joint with Biological Systems Engineering) UW-Madison A third-generation licensed cheesemaker. Responsible for research related to cheese. firstname.lastname@example.org LUIS JIMENEZ-MAROTO Food engineering/processing, separations, crystallization/ particulate processes, structure-function relations. Sensory Coordinator Food Science/Center for Dairy Research CARMEN HUSTON Designs, conducts and summarizes sensory analysis of cheese; evaluations include flavor, body/texture and appearance profiles, as well as cheese functionality for shredding/slicing and cooking applications; types of panels conducted range from focus group to descriptive to consumer. Department Administrator Center for Dairy Research email@example.com KRISTEN HOUCK Research Specialist Center for Dairy Research MARK JOHNSON, PH.D. firstname.lastname@example.org Assistant Director Distinguished Scientist Center for Dairy Research Coordinator of microbiological services; food safety. email@example.com SHINYA IKEDA Coordinates CDR’s strategic and applied cheese research program; cheese technology; manufacturing procedures and effects on quality; technology and microbiology of reduced-fat cheeses; enhanced ripening of cheese using lactobacilli; and cheese defects. Assistant Professor, Food Science UW-Madison firstname.lastname@example.org Food structure and functionality with a focus on dairy foods; physico-chemical properties of food biopolymer (protein, carbohydrate polymer); food nanotechnology. BECKY KALSCHEUER Associate Research Specialist Center for Dairy Research email@example.com Cultured product and beverage development expertise; also assists the Processing group with pilot plant projects. 50 WISCONSIN CENTER FOR DAIRY RESEARCH RESEARCHERS AND STAFF ELISE LAMBERT GINA MODE Associate Research Specialist Center for Dairy Research Assistant Coordinator, Cheese Industry & Applications Program Center for Dairy Research firstname.lastname@example.org Serves as research specialist for the commercialization program, assisting clients with the science and technology. SUSAN LARSON, PH.D. Research Specialist Center for Dairy Research email@example.com Dairy ingredient applications and responsible for the InnovateWithDairy.com website and dairy technical-support line. YANJIE LU, PH.D. Associate Researcher, Lucey Lab Manager Center for Dairy Research firstname.lastname@example.org Supports research projects on cheese and dairy ingredients. Lab manager for Dr. Lucey lab. JOHN LUCEY, PH.D. Director, Center for Dairy Research Professor, Food Science UW-Madison email@example.com Dairy chemistry/technology; physicochemical properties of dairy products; cheese technology; rheological properties of dairy products; milk proteins; yogurt science and technology. firstname.lastname@example.org Coordinates cheese making trials involving a wide variety of natural and process cheeses; provides information and technical support for brokers, end users, ingredients suppliers, manufacturers and others in the industry. MIKE MOLITOR Pilot Plant Manager Center for Dairy Research email@example.com Coordinates the center’s pilot plant use for filtration, evaporation and spray-drying projects; serves as department resource for equipment design and maintenance; supports processing of dairy products, including yield and mass balance. KIRK PARKIN, PH.D. Professor, Food Science UW-Madison firstname.lastname@example.org Food chemistry and biochemistry, particularly enzymology and bioactive phytochemicals and nutraceuticals; identification, characterization and enrichment of health promoting, bioactive compounds in foods; characterization of enzymes in foods and as processing aides. SCOTT RANKIN, PH.D. Professor, Food Science UW-Madison RAY MICHELS email@example.com Research Cheesemaker Center for Dairy Research Characterization primarily of dairy food flavor with sensory and instrumental techniques; programs and short courses in support of the dairy foods processing industry. firstname.lastname@example.org Primarily involved in cheese making but also contributes knowledge in the areas of buttermaking, dairy plant management, pasteurization, chemical safety, and equipment maintenance. SARAH MINASIAN Applications Lab Coordinator Center for Dairy Research email@example.com With a culinary background, supports research and development application projects for the CDR. JUAN ROMERO Researcher Center for Dairy Research firstname.lastname@example.org Supports analytical activities for the CDR, including comprehensive chemical, microbiological, sensory and rheological testing services. 51 WISCONSIN CENTER FOR DAIRY RESEARCH PAMELA L. RUEGG, DVM, MPVM, DABVP (Dairy Practice) Professor, Dairy Science UW-Madison email@example.com Milk quality specialist; on-farm implementation of best management practices to improve milk quality and safety; research interests focused on the application of epidemiologic techniques to critical issues related to milk quality and safety; influence of cow and farm hygiene on milk safety and quality. KAREN SMITH, PH.D. Dairy Processing Technologist Center for Dairy Research firstname.lastname@example.org Specializes in process development, scale-up and troubleshooting; conducts research in milk/whey separation, concentration and drying; develops materials for industry education. MARIANNE SMUKOWSKI Safety and Quality Coordinator Center for Dairy Research email@example.com Serves as technical adviser to the dairy industry for safety/ quality programs, HACCP implementation and dairy facility audits; facilitates industry/regulatory interactions; and is technical coordinator for the Wisconsin Master Cheesemaker® Program. ©2014 Dairy Research Institute DEAN SOMMER Cheese and Food Technologist Center for Dairy Research firstname.lastname@example.org Serves as a resource for cheese manufacturers and end users interested in expanding the use of cheese, particularly as an ingredient. JAMES STEELE, PH.D. Professor, Food Science UW-Madison email@example.com Dairy microbiology; genetics and physiology of lactic acid bacteria; cheese flavor; probiotics. BECKY SURLES Associate Researcher Center for Dairy Research firstname.lastname@example.org Responsible for analytical work, particularly for the Cheese Applications and Research group; also involved in general research and student training at CDR. TOM SZALKUCKI Senior Management Team Center for Dairy Research email@example.com Serves as assistant to the director with specific additional duties related to projects, contracts, reports, technical information and CDR physical facilities. 52 WISCONSIN CENTER FOR DAIRY RESEARCH RESEARCHERS AND STAFF EMMA M. WATRY WILLIAM WENDORFF, PH.D. Research Cheesemaker Center for Dairy Research Emeritus Professor, Food Science UW-Madison firstname.lastname@example.org email@example.com Supports both the CDR Cheese Applications and Research group as well as the CDR Processing group. Quality and environmental concerns of the dairy industry; sheep milk processing. DEBRA WENDORF BOYKE DANA WOLLE, PH.D. Senior Outreach Specialist Center for Dairy Research Research Specialist Center for Dairy Research firstname.lastname@example.org email@example.com Manages all internal and external communications, events and the short course/training program. Supports applied and basic research and development projects in both the dairy ingredients and cheese utilization group.
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