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Posts by tag: Midwest Dairy Association

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.

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 […]

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 […]

cheese

No increased Listeria risk in sodium reduced processed cheese

Posted on September 26, 2014, in Ag Innovation News, AURI News

Reducing the salt content of American cheese slices doesn’t increase the survival of Listeria monocytogenes, a University of Minnesota study has found.

No increased Listeria risk in sodium reduced processed cheese, new research finds

Posted on August 14, 2014, in AURI News, News

Reducing the salt content of American cheese slices doesn’t increase the survival of Listeria monocytogenes, a University of Minnesota study has found.

Enhancing the functionality of delactosed whey: adding value for dairy and meat producers

Posted on March 14, 2014, in Research

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 […]

Spontaneous off flavored raw milk: develop detection methods and prevention strategies

Posted on January 14, 2014, in Research

Read the report:  Spontaneous off flavored raw milk: develop detection methods and prevention strategies About this report: 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 […]

Effects of whey protein on intestinal integrity in heat-stressed growing pigs

Posted on December 13, 2013, in Research

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 […]

Mold control in cheese using metabolites from lactic acid bacteria

Posted on July 21, 2013, in Research

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 […]