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Research reports by tag: dairy
Evaluation of growth performance, nutrient utilization, metabolic profile and onset of puberty in dairy heifers fed reduced-fat distillers grains in replacement of forage in limit-fed rations
Read the full report: Evaluation of growth performance, nutrient utilization, metabolic profile and onset of puberty in dairy heifers fed reduced-fat distillers grains in replacement of forage in limit-fed rations About: Can dairy producers feed reduced-fat distillers grains to dairy heifers and still get the type of replacement heifer they want? Outcomes: This research found […]
This research was to work to understand consumers’ perceptions about various fluid milk products that are available in the market. This research looked at two variables related to milk and taste perception. The objective of the first part was to understand consumers’ expectations and evaluate the impact of a sensory experience upon perceived value of fluid milk in translucent high-density polyethylene (translucent plastic), white-pigmented high-density polyethylene (lightblock), and paperboard. The objective of the second part was to understand consumers’ expectations and evaluate the impact of a sensory experience upon perceived value of fluid milk at the beginning and end of code.
> Read the full report About this report: Late-blowing in Swiss cheese (which can be described as an appearance of undesirable slits, cracks, splits or blown areas in the cheese), is a result of unwanted gas production. This is unacceptable to consumers, and causes economic loss to manufacturers. Previous work has raised concerns that feeding […]
Read the full report About this report: Dietary fibers are a growing food ingredient market. Oligosaccharides are prebiotic fiber compounds that enhance the digestive health of the lower gastrointestinal tract. This study uses twin-screw extrusion of lactose with an acid catalyst to polymerize lactose to oligosaccharides or polylactose. Current industrial methods of oligosaccharide production include extraction, chemical synthesis […]
Read the full report: Enhancing the Functionality of Delactosed Whey: Adding value for dairy and meat producers About this report: An increasing amount of whey is available world-wide due to increasing cheese production. Scientists have been working to identify beneficial components of whey to be functional and nutritional enhancers in food products. The use of […]
Read the complete report: Effects of whey protein on intestinal integrity in heat-stressed growing pigs About this report: Heat stress reduces livestock productivity and this may in part be by reduced intestinal integrity or “leaky gut”. Dairy products improve intestinal integrity in a variety of human and small animal models. Consequently, we hypothesized that dietary […]
Read the complete report: Twin-screw extrusion puffing of non-fat dry milk powder About this report: The use of twin-screw extrusion to produce puffs and crisps for cereals and snacks is widely utilized in the food industry. Soy protein is the leading protein used in this category. Extrusion puffing of caseinates and whey protein concentrates has […]
Read the complete report: Mold control in cheese using metabolites from lactic acid bacteria About this report: A major economic loss for shredded cheese manufacturers is product return because of mold growth. Currently used antifungal agents such as potassium sorbate and natamycin are not considered ideal due to unique problems linked to use of these […]
Read the report: Biofilm formation on dairy separation membranes as affected by the substrate and cheese starter About this report: The objectives of the project are: 1) to study the effect of feed (concentration; whey vs milk; pasteurized vs raw) on biofilm formation, and 2) to study the effect of cheese starter culture (ropy vs […]
Read the report: Evaluation of different cleaning agents for the removal of membrane biofilms About this report: Dairy concentration membranes are prone to biofouling, which leads to their reduced performance and also poses quality and food safety issues. This research looked into inhibiting and controlling biofilms on whey reverse osmosis (RO) membranes. Conclusions: The studies […]