Posts archive

Posts by tag: dairy

Reduced-fat distillers grains…a new way to grow a dairy heifer

Posted on April 5, 2016, in News

Research sponsored by Minnesota Corn Research & Promotion Council (MCRPC) and AURI indicates rations high in reduced-fat distillers grains (the high protein ethanol coproduct) fill the bill as a feed for young dairy heifers. It’s economical, it’s efficient, and dairy producers end up with a sturdy, lean replacement heifer.

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

Posted on March 17, 2016, in Research

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 […]

Assessment of consumer perceptions, preferences and behaviors

Posted on October 14, 2015, in Research

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.

Harold Stanislawski

It’s all about the PROTEIN

Posted on July 2, 2015, in Ag Innovation News, AURI News, News

Protein. It’s a hot trend. But is it just a fad that marketers are using to drive sales? Facts show that there’s more to it than that—protein increases energy levels, helps with muscle maintenance and weight management, curbs cravings for carbs and generally promotes a healthy diet.

Distiller’s dried grains with solubles (DDGS) are not to blame for low-quality Baby Swiss cheese

Posted on July 1, 2015, in Research

> 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 […]

Polylactose – a new “whey” to boost health

Posted on January 15, 2015, in Videos

Watch our video: Most Americans don’t get enough fiber in their diets. If research into an innovative new technology bears out, an underutilized dairy ingredient could soon provide a hidden, healthy fiber boost.

Investigate polymerization of lactose by twin screw extrusion

Posted on January 6, 2015, in Research

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 […]

glass of milk

A new whey to boost health

Posted on December 23, 2014, in Ag Innovation News

Read the full research report Watch a video about this report –by Dan Lemke Most Americans don’t get enough fiber in their diets. If research into an innovative new technology bears out, an underutilized dairy ingredient could soon provide a hidden, healthy fiber boost. An emerging research project at the Midwest Dairy Foods Research Center […]

HACCP Workshop

Posted on November 14, 2014, in Partner Events

December 17 – 18, 2014 University of Minnesota Department of Food Science and Nutrition St. Paul Campus About the Workshop The Hazard Analysis Critical Control Points (HACCP) is a proactive and preventative food safety management program that deals with understanding possible hazards in ingredients, the environment, and process. It assures food safety by eliminating or […]

AURI@Midwest Dairy Expo

Posted on October 7, 2014, in AURI Events

Midwest Dairy Expo December 2-4, 2014 Rivers Edge St. Cloud, MN