Highlights of Northeast Dairy Center Activities

1
Highlights of Northeast Dairy Center Activities

• David Barbano
• Cornell University
• dmb37_at_cornell.edu
• http//foodscience.cit.cornell.edu/dairycenter.htm

2
Overview

• New Projects - 2000
• Continuing Projects
• Completed Projects
• Technology Transfer

3
New Projects - 2000

• 1. Strategies to Produce 640 Cheddar Blocks with
  Uniform Composition - Barbano (DMI - Dairy Foods)

4
New Projects - 2000

• 2. Non-Thermal Pasteurization of Fluid Milk Using
  High Pressure Carbon Dioxide. J. Hotchkiss (DMI
  - Dairy Foods)

5
New Projects - 2000

• 3.Technical and Economic Development of a Milk
  Refinery Model. D. Barbano and A. Novakovic at
  Cornell and M. Etzel at U. Wisconsin. (DMI -
  Dairy Foods)

6
New Projects - 2000

• 4. Using carbon dioxide to improve the bacterial
  killing power of pasteurization. by J.
  Hotchkiss. (DMI - Dairy Foods)

7
Continuing Projects

• 2. Effect of Flavored Milk on Total Milk
  Consumption and Diet Quality in US School Aged
  Children. R. K. Johnson (DMI - Nutrition
  Research)

8
Continuing Projects

• 3. A Novel Process to Improve Lower Fat Cheddar
  Cheese Flavor. D. M. Barbano (DMI - Dairy
  Foods)

9
Continuing Projects

• 4. Influence of Dissolved Carbon Dioxide Content
  of Milk on the Performance of Analytical Testing
  Methods. D. M. Barbano and Joe Hotchkiss (NYSMPB
  and Industry)

10
Continuing Projects

• 5. Development of Yogurt Cheese Prototypes. P.
  Kindstedt (UVM Industry Funds)

11
Continuing Projects

• 6. Enhancing the Quality and Microbial Safety
  of Fluid Milk Products Tracking of Dairy
  Microflora - K. Boor (DMI dairy foods)

12
Continuing Projects

• 7. Establishment of a Genetic Identification
  Data Base for Lactic Acid Bacteria - C. Batt (DMI
  - Dairy Foods)

13
Continuing Projects

• 8. Effect of Direct Carbon Dioxide Addition on
  the Safety and Quality of Neutral pH Dairy
  Products - J. Hotchkiss (DMI - Dairy Foods)

14
Continuing Projects

• 9. Reducing the Post-Baking Chewiness of Low Fat
  Mozzarella Cheese on Pizza - D. Barbano P.
  Kindstedt (DMI - Dairy Foods)

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Objective chewiness test
More Chewy
Cheese solids
Less Chewy
16
Continuing Projects

• 10. Milk Quality Improvement Project - K. Boor/
  D. Bandler (NYSMPB).

17
Continuing Projects

• 11. Improvement of Analytical Testing Methods
  for Payment and Product Testing - D. Barbano
  (USDA-FMM)

18
Continuing Projects

• 12. Identify the Cause and Possible Solutions to
  the Slit Formation Problem in Long Hold Cheddar
  Cheese - K. Boor/C. Donnelly (DMI - Dairy Foods)

19
Continuing Projects

• 13. Role of Dietary Components in Dairy Cattle
  Rations in Controlling the Concentration of CLA
  in Milk Fat - D. Bauman (DMI - Nutrition
  Research)

20
Continuing Projects

• 14. A Direct Approach to the Manufacture of
  Mozzarella Cheese Using 8 to 10X Concentrated
  Microfiltration Retentate - S. Rizvi (DMI -
  Dairy Foods)

21
Continuing Projects

• 15. Characterization and Utilization of Novel
  Composite Gels of Starch and Whey Protein Blends
  - S. Mulvaney (DMI Dairy Foods)

22
Continuing Projects

• 16. Influence of Milk Somatic Cell Count on
  Pasteurized Fluid Milk Quality - D. Barbano
  (NYSMPB).

23
Continuing Projects

• 17. Improved Shelf-Life and Quality of Direct
  Set Cream Cheese Through Control of the Water
  Phase - P. Kindstedt (UVM Local Funds)

24
Completed Projects

• 1. Production of High CLA Butter for Use in
  Clinical Research Studies of the Anticarcinogenic
  Properties of CLA in Dairy Products - D.
  Bauman/D. Barbano/C. Ip (DMI - Nutrition Research)

25
Completed Projects

• 2. Application of Milk Protein Fractionation by
  Microfiltration to Fluid Milk Processing - D.
  Barbano (DMI - Dairy Foods)

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Completed Projects

• 3. Application of Milk Protein Fractionation by
  Microfiltration to Cheddar Cheese Manufacture. -
  D. Barbano (DMI - Dairy Foods)

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Technology Transfer

• Control of Mozzarella Cheese Functionality
  Through Process Control
• Hydrophobic Surface Coating Technology to Control
  Low Fat Mozzarella Melting

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Technology Transfer

• Technology to increase the whiteness and decrease
  post baking chewiness of low fat Mozzarella
  cheese.
• Use of True Protein as the basis for milk
  component pricing.

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Technology Transfer

• Use of Carbon Dioxide to Improve the Shelf-life
  and Quality of Dairy Foods
• Technologies to Enhance the Appearance and Flavor
  of Fat-Free Fluid Milk