Author Archives: ahs24

New Dairy Research Publications – October 2025

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Caccamo, Margherita, Catia Pasta, Rosario Petriglieri, et al. “The Affinage of Cheese Using Artisanal Beers from Ricotta Whey: A Sustainable Way to Differentiate Traditional Cheeses.” Applied Sciences 15, no. 18 (2025): 10057. https://doi.org/10.3390/app151810057.

Gong, B., and C. I. Moraru. “A Mechanistic, State Diagram Approach to Understanding Microwave Vacuum Drying and Expansion of Natural Cheese.” LWT 233 (October 2025): 118515. https://doi.org/10.1016/j.lwt.2025.118515.

Hargrove, Drew, David M. Barbano, and MaryAnne Drake. “A Sedimentation Test to Measure Heat Stability of Milk Protein Beverages.” Journal of Dairy Science 108, no. 10 (2025): 10574–85. https://doi.org/10.3168/jds.2025-26974.

Hauser, Dean G., Rahul Sen, Scott R. Lafontaine, et al. “Sensory and Chemical Characterization of Upcycled Pomace- and Whey-Based Piquette Beverages.” Foods 14, no. 18 (2025): 3240. https://doi.org/10.3390/foods14183240.

Henry, Christopher, Ece Bulut, Sarah I. Murphy, et al. “An Agent-Based Model of COVID- 19 in the Food Industry for Assessing Public Health and Economic Impacts of Infection Control Strategies.” Scientific Reports 15, no. 1 (2025): 14153. https://doi.org/10.1038/s41598-025-97076-2.

Nelson, Carly, David M. Barbano, and MaryAnne Drake. “Interaction of Fatty Acid Composition and Temperature Cycling on Melting Properties of Milk Fat.” Journal of Dairy Science 108, no. 9 (2025): 9129–43. https://doi.org/10.3168/jds.2025-26576.

Nooruzzaman, Mohammed, Lina M. Covaleda, Pablo Sebastian Britto de Oliveira, et al. “Thermal Inactivation Spectrum of Influenza A H5N1 Virus in Raw Milk.” Nature Communications 16, no. 1 (2025): 3299. https://doi.org/10.1038/s41467-025-58219-1.

Nooruzzaman, Mohammed, Pablo Sebastian Britto de Oliveira, Salman L. Butt, et al. “H5N1 Influenza Virus Stability and Transmission Risk in Raw Milk and Cheese.” Nature Medicine, Nature Publishing Group, October 8, 2025, 1–9. https://doi.org/10.1038/s41591-025-04010-0.

Samut, Hilal, Damaris V. Mendez-Vallellanes, Hannah Hoyt, et al. Retrospective Analysis of Historical Listeria Monocytogenes Clinical Isolates, New York, USA, 2000–2021 – Volume 31, Number 10—October 2025 – Emerging Infectious Diseases Journal – CDC. October 2025. https://doi.org/10.3201/eid3110.241876.

Schumann, Anna, Martin Wiedmann, and Renato H. Orsi. “Salmonella Serovar Infantis REPJFX01 Isolates Bear a pESI Plasmid That Includes Additional Genes Not Found in Closely Related Non-REP Strains.” Microbial Genomics 11, no. 10 (2025): 001523. https://doi.org/10.1099/mgen.0.001523.

Seminara, J. A., K. R. Callero, S. An, et al. “Predicting Dyscalcemia Status in Early-Lactation Multiparous Holstein Cows Using Milk Weight and Constituent Analysis from a Single Milking at 4 Days in Milk.” Journal of Dairy Science 108, no. 9 (2025): 10073–83. https://doi.org/10.3168/jds.2025-26373.

Su, Jun, Sarah I. Murphy, Nicole H. Martin, et al. “A Fluid Milk Spoilage Simulation Framework Reveals the Need for Spoilage Intervention Strategies That Account for Frequency of Bacterial Postpasteurization Contamination.” Journal of Dairy Science 108, no. 9 (2025): 9309–29. https://doi.org/10.3168/jds.2025-26719.

Yang, Linghuan, Loredana d‘Ovidio, Ruixi Chen, et al. “Novel Genetic Features Associated with the Recently Emerged MDR Clade of Salmonella Dublin Linked to Human Clinical Cases.” Microbiology Spectrum 13, no. 9 (2025). https://doi.org/10.1128/spectrum.01336-25.

New Dairy Research Publications – July 2025

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Arora, Bindvi, and Syed S H Rizvi. “Effect of In-Barrel CO2 Saturation Level on the Morphology and Structure Development of Milk Protein Extrudates.” International Journal of Food Science and Technology 60, no. 1 (2025): vvae095. https://doi.org/10.1093/ijfood/vvae095.

Arvaniti, Marianna, Ahmed Gaballa, Renato H. Orsi, Panagiotis Skandamis, and Martin Wiedmann. “Deciphering the Molecular Mechanism of Peracetic Acid Response in Listeria Monocytogenes.” Journal of Food Protection 88, no. 1 (2025): 100401. https://doi.org/10.1016/j.jfp.2024.100401.

Beary, Maria Amalia, Jakob Baker, V. M. Balasubramaniam, and Abigail Snyder. “Harnessing Sanitation Innovation Safely: A Pilot Study on Operators’ Perceptions and Training When Adopting Superheated Steam in Food Processing Industries.” Food Protection Trends 44, no. 6 (2024): 409–19. https://doi.org/10.4315/FPT-24-011.

Beldie, Anamaria Andreea, Joseph Dumpler, and Carmen I. Moraru. “Draw Solution Selection and Process Parameters Impact the Performance of Forward Osmosis for Nonthermal Concentration of Liquids.” Journal of Food Engineering 400 (November 2025): 112655. https://doi.org/10.1016/j.jfoodeng.2025.112655.

Cadwallader, Dylan C., Joice Pranata, Yaozheng Liu, David M. Barbano, and MaryAnne Drake. “Effects of Storage Time and Temperature on the Chemical and Sensory Properties of Aseptic Milk.” Journal of Dairy Science 108, no. 5 (2025): 4818–38. https://doi.org/10.3168/jds.2024-25955.

Crown, E., D. Rovai, C. M. Racette, D. M. Barbano, and M. A. Drake. “Consumer Perception of Sweeteners in Yogurt.” Journal of Dairy Science 107, no. 12 (2024): 10552–70. https://doi.org/10.3168/jds.2024-24862.

Daly, Sarah E., Jingzhang Feng, Devin Daeschel, Jasna Kovac, and Abigail B. Snyder. “The Choice of 16S rRNA Gene Sequence Analysis Impacted Characterization of Highly Variable Surface Microbiota in Dairy Processing Environments.” mSystems 9, no. 11 (2024): e00620-24. https://doi.org/10.1128/msystems.00620-24.

Gong, B., J. Dumpler, and C. I. Moraru. “Microwave Vacuum Drying of Low-Moisture Part-Skim Mozzarella: Process Parameters and Sample Geometry Affect Product Characteristics.” Journal of Dairy Science 108, no. 6 (2025): 5719–31. https://doi.org/10.3168/jds.2025-26335.

Henry, Christopher, Ece Bulut, Sarah I. Murphy, et al. “An Agent-Based Model of COVID- 19 in the Food Industry for Assessing Public Health and Economic Impacts of Infection Control Strategies.” Scientific Reports 15, no. 1 (2025): 14153. https://doi.org/10.1038/s41598-025-97076-2.

Kemmerling, Leonie, Alina Stelick, Nicole Martin, Martin Wiedmann, and Aljosa Trmcic. “The Most Effective Strategy for Verifying the Absence of Sanitizer Contamination in Milk Depends on the Sanitizer Type Used in Fluid Milk Processing Facilities.” Journal of Dairy Science 108, no. 7 (2025): 6745–60. https://doi.org/10.3168/jds.2025-26394.

Lee, Renee T., Rachel L. Weachock, Zoe D. Wasserlauf-Pepper, Martin Wiedmann, and Nicole H. Martin. “Diverse Spore-Forming Bacterial Populations in US Organic Raw Milk Are Driven by Climate Region.” Journal of Dairy Science 108, no. 5 (2025): 4674–92. https://doi.org/10.3168/jds.2024-26045.

Motzer, Caroline, Aljosa Trmcic, Nicole Martin, Martin Wiedmann, and Samantha Bolten. “Assessment of Drivers of Listeria Environmental Monitoring Programs in Small- and Medium-Sized Dairy Processing Plants.” JDS Communications 6, no. 3 (2025): 277–81. https://doi.org/10.3168/jdsc.2024-0692.

Nooruzzaman, Mohammed, Lina M. Covaleda, Pablo Sebastian Britto de Oliveira, et al. “Thermal Inactivation Spectrum of Influenza A H5N1 Virus in Raw Milk.” Nature Communications 16, no. 1 (2025): 3299. https://doi.org/10.1038/s41467-025-58219-1.

Qian, Chenhao, Renee T. Lee, Rachel L. Weachock, Martin Wiedmann, and Nicole H. Martin. “A Machine–Learning Approach Reveals That Bacterial Spore Levels in Organic Bulk Tank Milk Are Dependent on Farm Characteristics and Meteorological Factors.” Journal of Food Protection 88, no. 5 (2025): 100477. https://doi.org/10.1016/j.jfp.2025.100477.

Rovai, D., M. E. Watson, D. M. Barbano, and M. A. Drake. “Consumer Acceptance of Protein Beverage Ingredients: Less Is More.” Journal of Dairy Science 108, no. 2 (2025): 1392–407. https://doi.org/10.3168/jds.2024-25679.

Schumann, Anna, Ahmed Gaballa, and Martin Wiedmann. “Engineering of a Monitorable Expression System to Characterize β-Lactamase Genes in Enterobacteriaceae.” Journal of Microbiological Methods 232–234 (July 2025): 107120. https://doi.org/10.1016/j.mimet.2025.107120.

Seshadrinathan, Shruthy, V. M. Balasubramaniam, Abigail B. Snyder, Robert Dupont, and Xiaoguang Wang. “Utilizing Superheated Steam to Inactivate Enterococcus Faecium NRRL B-2354 on Various Material Surfaces Used in Food and Produce Industries.” Food Control 169 (March 2025): 110987. https://doi.org/10.1016/j.foodcont.2024.110987.

Wang, Keyu, Yuhan Zhao, Wenzhu Yin, et al. “In Vitro Gastrointestinal Digestibility under Infant Conditions of Bovine Milk Fat Emulsions Stabilized Using Decalcified Micellar Casein Concentrate.” Food Hydrocolloids 168 (December 2025): 111555. https://doi.org/10.1016/j.foodhyd.2025.111555.

Wasserlauf-Pepper, Zoe D., Rachel L. Weachock, Christina M. Geary, Martin Wiedmann, and Nicole H. Martin. “Spore Levels in Bulk Tank Organic Raw Milk and Whole Milk Powder Are Reduced by Udder Hair Singeing.” JDS Communications 6, no. 3 (2025): 282–86. https://doi.org/10.3168/jdsc.2024-0734.

 

New Dairy Research Publications – April 2025

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Anwar Ul Alam, Mohammad, Jessica A. Uhrin, and Syed S. H. Rizvi. “Technoeconomic Feasibility and Environmental Impact of Producing Milk Protein-Rich Orally Self-Disintegrating Puffs Using Supercritical CO Extrusion.” Journal of Food Process Engineering 48, no. 1 (2025): e70021. https://doi.org/10.1111/jfpe.70021.

Baker, Jakob, Yadwinder Singh Rana, Long Chen, Maria Amalia Beary, V. M. Balasubramaniam, and Abigail B. Snyder. “Superheated Steam Can Rapidly Inactivate Bacteria, But Manual Operation of Commercial Units Resulted in Limited Efficacy During Dry Surface Sanitization.” Journal of Food Protection 88, no. 3 (February 26, 2025): 100461. https://doi.org/10.1016/j.jfp.2025.100461.

Belias, Alexandra, Samantha Bolten, and Martin Wiedmann. “Challenges and Opportunities for Risk- and Systems-Based Control of Listeria Monocytogenes Transmission through Food.” Comprehensive Reviews in Food Science and Food Safety 23, no. 6 (2024): e70071. https://doi.org/10.1111/1541-4337.70071.

Bolten, Samantha, Robert D. Ralyea, Timothy T. Lott, Renato H. Orsi, Nicole H. Martin, Martin Wiedmann, and Aljosa Trmcic. “Utilizing Whole-Genome Sequencing to Characterize Listeria Spp. Persistence and Transmission Patterns in a Farmstead Dairy Processing Facility and Its Associated Farm Environment.” Journal of Dairy Science 107, no. 11 (November 2024): 9036–53. https://doi.org/10.3168/jds.2024-24789.

Lau, S., M. Wiedmann, and A. Adalja. “The Effects of Poor Fluid Milk Experience on Store Choice and Customer Loyalty in Online and In-Store Retail Channels.” JDS Communications 6, no. 1 (January 1, 2025): 7–12. https://doi.org/10.3168/jdsc.2024-0615.

Motzer, Caroline, Martin Wiedmann, and Nicole Martin. “Non-Spore-Forming Thermoduric Bacteria Vary Considerably in Thermal Resistance in Milk Media between Strains from the Same Genus.” Journal of Dairy Science 108, no. 4 (April 1, 2025): 3404–18. https://doi.org/10.3168/jds.2024-25598.

Qian, C., R.T. Lee, R.L. Weachock, M. Wiedmann, and N.H. Martin. “A Machine–Learning Approach Reveals That Bacterial Spore Levels in Organic Bulk Tank Milk Are Dependent on Farm Characteristics and Meteorological Factors.” Journal of Food Protection 88, no. 5 (2025). https://doi.org/10.1016/j.jfp.2025.100477.

Schumann, Anna, Ahmed Gaballa, Hyojik Yang, Di Yu, Robert K. Ernst, and Martin Wiedmann. “Site-Selective Modifications by Lipid A Phosphoethanolamine Transferases Linked to Colistin Resistance and Bacterial Fitness.” mSphere 9, no. 12 (November 29, 2024): e00731-24. https://doi.org/10.1128/msphere.00731-24.

Truong, T., A. J. Hernandez, D. M. Barbano, and M. A. Drake. “Erratum to ‘Ultrafiltration: Effect of Process Temperature (7°C and 50°C) on Process Performance and Protein Beverage Physical, Chemical, and Sensory Properties’ (J. Dairy Sci. 107:8919–8933).” Journal of Dairy Science 107, no. 12 (December 1, 2024): 11807. https://doi.org/10.3168/jds.2024-107-12-11807.

Uhrin, J.A., K. Lee, and S.S.H. Rizvi. “Variable Contact Area-Based Compressive Properties of Orally Self-Disintegrating Puffs.” Journal of Food Process Engineering 47, no. 12 (2024). https://doi.org/10.1111/jfpe.70022.

 

Recent Dairy Research Publications – November 2024

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Ehling-Schulz, Monika, Matthias Filter, Jakob Zinsstag, Konstantinos Koutsoumanis, Mariem Ellouze, Josef Teichmann, Angelika Hilbeck, et al. “Risk Negotiation: A Framework for One Health Risk Analysis.” Bulletin of the World Health Organization 102, no. 6 (June 1, 2024): 453–56. https://doi.org/10.2471/BLT.23.290672.

Ge, Xinyu, Jie Zhang, Joe M. Regenstein, Dasong Liu, Yinbo Huang, Yongsheng Qiao, and Peng Zhou. “α-Lactalbumin: Functional Properties and Potential Health Benefits.” Food Bioscience 60 (August 1, 2024): 104371. https://doi.org/10.1016/j.fbio.2024.104371.

Iqbal, Aamir, Abdul Fateh Hosseini, and Syed S. H. Rizvi. “Supercritical Fluid Extrusion of Dairy and Fruit Products to Generate GOS-Enriched and Nutritionally Superior Snack Puffs.” Food and Bioproducts Processing 147 (September 1, 2024): 441–48. https://doi.org/10.1016/j.fbp.2024.07.019.

Iqbal, Aamir, Jessica A. Uhrin, and Syed S. H. Rizvi. “Orally Self-Disintegrating Milk Protein Puffs Enriched with Food by-Products for the Elderly.” Food Chemistry 461 (December 15, 2024): 140781. https://doi.org/10.1016/j.foodchem.2024.140781.

Jung, YeonJin, Chenhao Qian, Cecil Barnett-Neefs, Renata Ivanek, and Martin Wiedmann. “Developing an Agent-Based Model That Predicts Listeria Spp. Transmission to Assess Listeria Control Strategies in Retail Stores.” Journal of Food Protection 87, no. 9 (September 1, 2024): 100337. https://doi.org/10.1016/j.jfp.2024.100337.

Lee, Renee T., Rachel L. Evanowski, Halle E. Greenbaum, Deborah A. Pawloski, Martin Wiedmann, and Nicole H. Martin. “Troubleshooting High Laboratory Pasteurization Counts in Organic Raw Milk Requires Characterization of Dominant Thermoduric Bacteria, Which Includes Nonsporeformers as Well as Sporeformers.” Journal of Dairy Science 107, no. 6 (June 1, 2024): 3478–91. https://doi.org/10.3168/jds.2023-24330.

Ow-Wing, Kai, David M. Barbano, and MaryAnne Drake. “Production of Low-Lactose and Low-Serum-Protein Milk Protein Beverages Using Microfiltration.” Journal of Dairy Science 107, no. 8 (August 1, 2024): 5481–95. https://doi.org/10.3168/jds.2024-24776.

 

Recent Dairy Research Publications – July 2024

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“Lipidomic Comparisons of Whole Cream Buttermilk Whey and Cheese Whey Cream Buttermilk of Caprine Milk | Journal of Agricultural and Food Chemistry.” Accessed May 29, 2024. https://pubs-acs-org.proxy.library.cornell.edu/doi/10.1021/acs.jafc.4c00792.

Rana, Yadwinder Singh, Long Chen, Yang Jiao, Lynn M. Johnson, and Abigail B. Snyder. “A Meta-Analysis of Microbial Thermal Inactivation in Low Moisture Foods.” Food Microbiology 121 (August 1, 2024): 104515. https://doi.org/10.1016/j.fm.2024.104515.

Shukla, Viral, Marcela Villarreal, and Olga I. Padilla-Zakour. “Consumer Acceptance and Physicochemical Properties of a Yogurt Beverage Formulated with Upcycled Yogurt Acid Whey.” Beverages 10, no. 1 (March 2024): 18. https://doi.org/10.3390/beverages10010018.

Snyder, Abigail B. “Surface Sanitation in Food Manufacturing: Clean-In-Place, Clean-Out-of-Place, and Environment.” In Encyclopedia of Food Safety (Second Edition), edited by Geoffrey W. Smithers, 726–31. Oxford: Academic Press, 2024. https://doi.org/10.1016/B978-0-12-822521-9.00131-3.

Snyder, Abigail B., Nicole Martin, and Martin Wiedmann. “Microbial Food Spoilage: Impact, Causative Agents and Control Strategies.” Nature Reviews Microbiology, April 3, 2024, 1–15. https://doi.org/10.1038/s41579-024-01037-x.

Uhrin, J.A., S. Shafiekhani, and S.S.H. Rizvi. “Rheological Behaviors of Lactose Hydrolyzed and Unhydrolyzed Skim Milk Concentrates and Reconstituted Powder Samples.” Food and Bioprocess Technology, 2024. https://doi.org/10.1007/s11947-024-03386-0.

Uhrin, Jessica A., and Syed S. H. Rizvi. “Orally Self-Disintegrating Milk Protein-Based Puffs Enriched with in-Process Generated Short Chain Galacto-Oligosaccharides by Supercritical Fluid Extrusion.” Innovative Food Science & Emerging Technologies 94 (June 1, 2024): 103667. https://doi.org/10.1016/j.ifset.2024.103667.

Uhrin, Jessica A., Soraya Shafiekhani, and Syed S. H. Rizvi. “Rheological Behaviors of Lactose Hydrolyzed and Unhydrolyzed Skim Milk Concentrates and Reconstituted Powder Samples.” Food and Bioprocess Technology, April 2, 2024. https://doi.org/10.1007/s11947-024-03386-0.

 

Recent Dairy Research Publications – March 2023

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Callero, K. R., E. M. Teplitz, D. M. Barbano, C. R. Seely, J. A. Seminara, I. R. Frost, H. A. McCray, R. M. Martinez, A. M. Reid, and J. A. A. McArt. “Patterns of Fourier-Transform Infrared Estimated Milk Constituents in Early Lactation Holstein Cows on a Single New York State Dairy.” Journal of Dairy Science, February 22, 2023. https://doi.org/10.3168/jds.2022-22588.

Evanowski, Rachel L., Sarah I. Murphy, Martin Wiedmann, and Nicole H. Martin. “Low-Cost, on-Farm Intervention to Reduce Spores in Bulk Tank Raw Milk Benefits Producers, Processors, and Consumers.” Journal of Dairy Science, January 27, 2023. https://doi.org/10.3168/jds.2022-22372.

Martin, N. H., R. L. Evanowski, and M. Wiedmann. “Invited Review: Redefining Raw Milk Quality—Evaluation of Raw Milk Microbiological Parameters to Ensure High-Quality Processed Dairy Products.” Journal of Dairy Science, January 9, 2023. https://doi.org/10.3168/jds.2022-22416.

Sakai, Nobumitsu, Ola Yetunde Esho, and Motoko Mukai. “Iodine Concentrations in Conventional and Organic Milk in the Northeastern U.S.” Dairy 3, no. 2 (June 2022): 211–19. https://doi.org/10.3390/dairy3020017.

Dumpler, Joseph, and Carmen I. Moraru. “A Process Optimization Approach for Microwave Vacuum Drying of Concentrated Skim Milk.” Journal of Dairy Science 105, no. 11 (November 1, 2022): 8765–81. https://doi.org/10.3168/jds.2021-21459.

Griep-Moyer, E. R., A. Trmčić, C. Qian, and C. I. Moraru. “Monte Carlo Simulation Model Predicts Bactofugation Can Extend Shelf-Life of Pasteurized Fluid Milk, Even When Raw Milk with Low Spore Counts Is Used as the Incoming Ingredient.” Journal of Dairy Science, October 4, 2022, S0022-0302(22)00571-9. https://doi.org/10.3168/jds.2022-22174.

McGillin, Meghan R., Dana L. deRiancho, Timothy A. DeMarsh, Ella D. Hsu, and Samuel D. Alcaine. “Selective Survival of Protective Cultures during High-Pressure Processing by Leveraging Freeze-Drying and Encapsulation.” Foods 11, no. 16 (January 2022): 2465. https://doi.org/10.3390/foods11162465.

Basbas, Carl, Sharif Aly, Emmanuel Okello, Betsy M. Karle, Terry Lehenbauer, Deniece Williams, Erika Ganda, Martin Wiedmann, and Richard V. Pereira. “Effect of Intramammary Dry Cow Antimicrobial Treatment on Fresh Cow’s Milk Microbiota in California Commercial Dairies.” Antibiotics (Basel, Switzerland) 11, no. 7 (July 18, 2022): 963. https://doi.org/10.3390/antibiotics11070963.

Cheng, Rachel A., Renato H. Orsi, and Martin Wiedmann. “The Number and Type of Chaperone-Usher Fimbriae Reflect Phylogenetic Clade Rather than Host Range in Salmonella.” MSystems 7, no. 3 (June 28, 2022): e0011522. https://doi.org/10.1128/msystems.00115-22.

Hassoun, Abdo, Nour Alhaj Abdullah, Abderrahmane Aït-Kaddour, Mohamed Ghellam, Ayşegül Beşir, Oscar Zannou, Begüm Önal, et al. “Food Traceability 4.0 as Part of the Fourth Industrial Revolution: Key Enabling Technologies.” Critical Reviews in Food Science and Nutrition, August 11, 2022, 1–17. https://doi.org/10.1080/10408398.2022.2110033.

“In‐mouth, Self‐disintegrating Milk Protein Puffs‐I: Process Development – Arora – Journal of Food Process Engineering – Wiley Online Library.” Accessed August 30, 2022. https://onlinelibrary.wiley.com/doi/abs/10.1111/jfpe.14144.

Qian, Chenhao, Yuhan Liu, Cecil Barnett-Neefs, Sudeep Salgia, Omer Serbetci, Aaron Adalja, Jayadev Acharya, Qing Zhao, Renata Ivanek, and Martin Wiedmann. “A Perspective on Data Sharing in Digital Food Safety Systems.” Critical Reviews in Food Science and Nutrition 0, no. 0 (July 26, 2022): 1–17. https://doi.org/10.1080/10408398.2022.2103086.

Rudlong, Autumn M., Yuto T. Koga, and Julie M. Goddard. “Advances in Nonfouling and Antimicrobial Coatings: Perspectives for the Food Industry.” ACS Food Science & Technology, August 17, 2022. https://doi.org/10.1021/acsfoodscitech.2c00148.

Wang, Mingming, Lu Wang, Xiaomei Lyu, Xiao Hua, Julie M. Goddard, and Ruijin Yang. “Lactulose Production from Lactose Isomerization by Chemo-Catalysts and Enzymes: Current Status and Future Perspectives.” Biotechnology Advances 60 (July 25, 2022): 108021. https://doi.org/10.1016/j.biotechadv.2022.108021.

 

Recent Dairy Research Publications – July 2022

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Daeschel, Devin, James B. Pettengill, Yu Wang, Yi Chen, Marc Allard, and Abigail B. Snyder. “Genomic Analysis of Listeria Monocytogenes from US Food Processing Environments Reveals a High Prevalence of QAC Efflux Genes but Limited Evidence of Their Contribution to Environmental Persistence.” BMC Genomics 23, no. 1 (July 4, 2022): 488. https://doi.org/10.1186/s12864-022-08695-2.

“Heat-Stable Liposomes from Milk Fat Globule Membrane Phospholipids for PH-Triggered Delivery of Hydrophilic and Lipophilic Bioactives – ScienceDirect.” Accessed June 10, 2022. https://www-sciencedirect-com.proxy.library.cornell.edu/science/article/pii/S1466856422001151.

Qi, Xinyang, Dasong Liu, Jiajie Yuan, Joe M. Regenstein, and Peng Zhou. “Effects of Heating Temperatures and PH of Skim Milk Fortified with Milk Protein Concentrate on the Texture and Microstructure of High-Protein Yoghurts.” International Dairy Journal 131 (August 1, 2022): 105395. https://doi.org/10.1016/j.idairyj.2022.105395.

Whitt, D. M., J. Pranata, B. G. Carter, D. M. Barbano, and M. A. Drake. “Effects of Micellar Casein Concentrate Purity and Milk Fat on Sulfur/Eggy Flavor in Ultrapasteurized Milk-Based Beverages.” Journal of Dairy Science 0, no. 0 (May 4, 2022). https://doi.org/10.3168/jds.2021-21621.

 

Recent Dairy Research Publications – May 2022

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“Interfacial Behavior of a Polylactic Acid Active Packaging Film Dictates Its Performance in Complex Food Matrices – ScienceDirect.” Accessed March 14, 2022. https://www-sciencedirect-com.proxy.library.cornell.edu/science/article/pii/S2214289422000242.

Keefer, H. M., L. R. Sipple, B. G. Carter, D. M. Barbano, and M. A. Drake. “Children’s Perceptions of Fluid Milk with Varying Levels of Milkfat.” Journal of Dairy Science 105, no. 4 (April 1, 2022): 3004–18. https://doi.org/10.3168/jds.2021-20826.

Mitra, Pranabendu, Ran Zhou, and Syed S. H. Rizvi. “Supercritical Carbon Dioxide Extrusion of Milk Protein Concentrate and Rice Flour Blend: A New Dairy Nutrition Delivery Platform.” Journal of Food Process Engineering n/a, no. n/a (n.d.): e14056. https://doi.org/10.1111/jfpe.14056.

Pomon, Benjamin, Seyed Mohammad Davachi, Peilong Li, Mohammad Arshadi, Seyedeh S. Madarshahian, Younas Dadmohammadi, Chen Tan, et al. “PH-Responsive Delivery of Rebaudioside a Sweetener via Mucoadhesive Whey Protein Isolate Core-Shell Nanocapsules.” Food Hydrocolloids 129 (August 1, 2022): 107657.  https://doi.org/10.1016/j.foodhyd.2022.107657.

“Using Agent-Based Modeling to Compare Corrective Actions for Listeria Contamination in Produce Packinghouses – PubMed.” Accessed April 12, 2022. https://pubmed.ncbi.nlm.nih.gov/35320292/.

 

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By Kimberly Bukowski.

On behalf of Kim Bukowski and the Cornell Dairy Foods Extension team, our thoughts and prayers go out to his family.

The Food Protection community has lost another one of our very loyal and dedicated people. I served on the lab Committee for many years with Gary. He was a strict but fair inspector and was very passionate about the dairy lab and training future lab personnel to monitor the milk during receiving and processing. I considered him a friend and mentor when I had a lab question.

Obituary of Gary L. Davis

CANANDAIGUA- It is with heavy hearts that the family of Gary Davis, 79, announces his passing on May 4, 2022.

He is survived by Dottie, his beloved wife of over fifty years, who provided tender and devoted care as he battled stage IV pancreatic cancer. Gary is also survived by his children, Tara, Pamela (Greg Allen), Jonathan (Kelly), and his dearly loved grandchildren, Luke, Cade, Grace, Zane, Leah, Matthew and Timothy. The oldest of four siblings, Gary is survived by his sisters Carolyn and Marilyn and his brother Greg, several nieces and nephews, and their families.

Gary was raised on a dairy farm in Richville, NY and graduated from the Agriculture and Technical Institute. He worked in public service for over forty years starting with St. Lawrence County and followed by a long career with the NYS Department of Agriculture and Markets. Post retirement Gary was a consultant and traveled to Brazil, Costa Rica, Greece and New Zealand to assist companies in getting their dairy products ready to ship to the U.S.

Gary, Dottie and family moved to Canandaigua in 1977 and he soon began his dedicated involvement with the Town of Canandaigua serving on various committees as well as on the Zoning Board of Appeals for over twelve years. He self-funded his campaign and was elected to the Town Board for the 2018 term and proudly served until his passing. He was very appreciative of his Town family.

Gary enjoyed golfing and the fellowship. Gary leaves behind many friends, some he has known for over forty years, and others who came into his life more recently, but each of whom were dear to him.

Gary was an avid reader and patron of Wood Library where memorial donations would be gratefully accepted https://woodlibrary.org/. Donations for pancreatic cancer research may be made to https://lustgarten.org/.

Friends may call Saturday, June 11, from 2-5pm at Fuller Funeral Home, Inc. 190 Buffalo St. Canandaigua.

To share a memory or express condolences online please visit www.fullerfh.com

Producer/Processor Spotlight – Westmeadow Farm

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Name of farm: Westmeadow Farm

Name of processing business (if different): Westmeadow Creamery

Please provide a brief overview of your farm and processing business:
At Westmeadow Farm, we have 737 acres of pasture in Ames NY where we milk 250 goats and robotically milk 145 registered Jersey cows. We acquired Palatine Valley Dairy in Nelliston in 2017 and relocated the creamery to the current site in Johnstown NY. Committed to organic certification, we believe in rebuilding deplete soils, onsite farm composting, and manufacturing wonderful, artisanal dairy products. We also include in our mission to work with our neighboring farms and provide alternate options and opportunities to transform their milk into delicious products at our creamery. Expanding upon Palantine Valley Dairy’s original line of aged and flavored bovine cheddars, Westmeadow Creamery now creates cave aged cheeses, butter, yogurts, fluid milks, and ice creams with both bovine and caprine milk.

As a farm business, how is the Cornell Dairy Foods Extension Team a valuable resource for you?
Cornell has been valuable with training courses, as well as one on one consulting projects.

How do you interact with the dairy foods extension team?
Via phone, zoom meetings, email, and in person meetings.

What services have been valuable for you? Has the team’s expertise helped you tackle unique challenges?
All the above services have been very helpful for our team. The event that had the biggest impact was them consulting on product microbial testing that increased our awareness of how to critically analyze the methodology used by outside labs. Even though an outside lab has all the proper certifications, does not necessarily mean that they are treating our products properly.

Have collaborations with the dairy extension team contributed to your successes? Please describe.
Yes, collaborations with the dairy extension team have increased the knowledge of our team and are continuously providing support to help us grow in a meaningful and productive manner.