Northeast Dairy Foods Research Center

Dave Barbano, Northeast Dairy Center

Continuing and New Research ProposalsSeptember 21, 2021

Northeast Dairy Center Project Proposals for 2022

List of Dairy Center Projects to be Presented at the Board meeting:

Continuing Projects (5)Project 1 Transfer of technology for the NEDFRC. Project Leader - NEDFRC Director (Barbano).Project 2: Microwave vacuum dehydrated, shelf stable cream (Moraru)Project 3: Development of quick, in-mouth dissolving milk protein-rich extruded baby foods (Rizvi)Project 4: Sequestration of Bovine Milk Oligosaccharide: A Novel Value-Added Food Ingredient (Abbaspourrad)Project 5: Conversion of Milk Proteins to Clean Label Emulsifiers (Abbaspourrad)

New Projects (4)Project 6: Improve Liking of Milk by Kids: school lunch, food service, and retail. (Barbano/Drake)Project 7: Leavened Dairy: Innovating dairy products through fermentation. (Alcaine)Project 8: Novel process for the manufacture of shelf stable yogurt powders with live and active cultures (Moraru/Alcaine)Project 9: Rapid method to determine the melting properties of milk fat/butter to address buttergate concerns. (Barbano/Drake)

2:50 to 3:00 pm – BarbanoIntroduction/overview & Projects 1, 6, & 9

3:00 to 3:05 pm – Rizvi – Project 33:10 to 3:20 – Abbaspourrad – Projects 4 & 5 3:20 to 3:25 – Alcaine - Project 73:25 to 3:35 – Moraru - Projects 2, 8 and wrap up.

Presentation to the DPO BoardTuesday, September 21 at 2:50 to 3:35 PM

Project 1 - Transfer of technology for the NEDFRC (continuing)Goal: Facilitate and achieve implementation of results of Dairy Center research results and help NYS dairy processing industry innovate in new dairy product/ingredient applications and to react to real-time problems related to dairy product manufacturing.

Key Activities in 2021: Implemented new farm management milk testing technology for DFA producer testing at

DairyOne (Ithaca, NY) and Consolidated Labs (Lexington, KY).Worked with a fluid milk processor on auto-oxidation off-flavor problem in fluid milk.Solved a problem on heavy cream and whipping cream destabilization for a NYS fluid mil

processing plant. Solved an free fatty acid off-flavor development problem for a national brand fluid milk

processor.Work with a beverage innovation company on a lactose free (100% lactose removal)

beverage and supported a large scale (1 tanker load) processing run in a NYS plant.

Project 1 - Transfer of technology for the NEDFRC (continuing)Goal: Facilitate and achieve implementation of results of Dairy Center research results and help NYS dairy processing industry innovate in new dairy product/ingredient applications and to react to real-time problems related to dairy product manufacturing.

Proposed Activities in 2022: Continue work with on elimination of auto-oxidation off-flavor problem in fluid milk.

Implemented a new infrared cheese testing method in NYS cheese plants to improve composition control and consistency of cheese quality.

Continue to work with product developers and processors to produce and market high protein, low-lactose milk-based beverages.

Project 6: Improve Liking of Milk by Kids (new project)

Specific Goal of This Project:Design flavored milks with mouthfeel and flavor that kids like and that meet nutrition targets in the school lunch program. Variants of the processing and formulation will be made to meet school lunch, food service and retail market needs.

Desired Outcome:Increase consumption of the high value components of milk (fat and protein) by children and support life long consumption of milk based beverages.

Approach: Use modern filtration and separation processes to enhance the characteristics of milk children like while meeting calorie and clean label desires of parents.

Project 9: Rapid method to determine the melting properties of milk fat/butter to address buttergate concerns (new project)

Specific Goals of This Project:1) Determine the impact of stage of lactation, breed, tanker-to-tanker load variation, and the impact of dietary fat feeding on milk fat melting properties2) Develop a rapid MIR method to estimate milk sample to sample variation in melting properties of milk fat.

How will this project benefit NYS Dairy Producers or the NYS Dairy Industry?

This project will provide information to answer questions and address consumer concerns about variation in butter hardness and milk fat melting properties and fatty acid composition of dairy products produced by modern dairy cow feeding technologies (e.g., different dietary fat sources).

Development of quick, in-mouth dissolving, milk protein-rich extruded baby foods*

Sy RizviSRizvi@cornell.edu

Project-3: year-2 of 2

* Baby’s first solid food & Baby led weaning food!* Milk protein-rich geriatric food!

1. Established process parameters & generated MPC puffsFormulation

(84% MPC80 + 14% Sucrose + 1% Lecithin + 1% Dimodan) +

0.4% SHMP

MPC Samples

Steam SCFX

Market Samples

Puffs Melties($ 48/lb)

Accomplishments

Per serving (7g) MPC-scfx puffs Market Puffs

Calories (kcal) 25 25

Protein (g) 4.6 0Total Fat (g) 0.08 0Total Carbohydrates (Added sugar)-g

1.24 (1) 6 (1)

Product Composition

2. Optimized SC-CO2 input rate for best cellular architecture of MPC puffs

3. Demonstrated quick dissolving characteristics

Market SamplesMPC Samples

Objective 1: Establish the supercritical fluid extrusion process protocols for production of MPC85-rich quick dissolving puffs (Done)Objective 2: Quantify the effect of selected functional ingredients on the hydration and disintegration properties of MPC based extruded puffs

Objective 3: Evaluate the physico-chemical and sensory properties of the final products (To be done)

(In progress)

For your support