“This initiative is about creating a vision and strategy to transform Minnesota’s fundamental strength in agriculture into leading-edge innovation and economic growth for the state,” says the Institute’s Executive Director Teresa Spaeth.
This study was initiated to determine the needs of the meat processing industry in Minnesota. Project outcomes: The findings are intended to be informative of the needs and priorities of small meat processors to determine targeted services and funding opportunities.
Overall, results indicated that DLW subjected to controlled and limited/moderate hydrolysis can easily replace whey protein isolates in processed meat applications. The use of hydrolyzed DLW in meat products will result in a dual benefit to both the dairy industry through adding value to a dairy coproduct, and to the meat industry by reducing cost.
Rapid measurement of the lactose content of cheese whey and process cheese using a commercially available blood glucose meter
This report examines whether a glucose meter could be used to determine the lactose content of milk.
Over the past five decades, researchers have investigated factors that influence the occurrence of ‘spontaneous oxidized off‐flavor’ in milk; however, the conclusions from this body of work are not consistent and limit our ability to monitor and control this important industrial problem. This reports looks to define the causative off‐flavor compounds involved to more appropriately develop analytical methods for detection of this milk quality issue based on understanding the chemistry involved.