Author Archives: ahs24

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.

Producer/Processor Spotlight – Black River Valley Natural, LLC

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Black River Valley Natural is a micro-creamery and producer of small-batch artisanal foods. Located at the base of the falls in the tiny town of Lyons Falls, NY, we are fortunate to call the North Country home.  Flanked by the Adirondacks to the East and the Tug Hill Plateau to the West, there is just no place we would rather be.

As a farm business, how is the Cornell Dairy Foods Extension Team a valuable resource for you?

Our partnership with Cornell goes back to our initial product development where we were able to utilize their world-class dairy processing facilities to help develop our product and produce our initial production runs.  We continued to work with Cornell to purchase cream and do additional product development as our business expanded and our product line grew.  Cornell was also instrumental in helping us to improve our food safety plan, cleaning and sanitation procedures, and our environmental monitoring program.  We also appreciate the regular feedback we receive from the Voluntary Shelf Life Program that we actively participate in.  Everyone at the Dairy Foods Extension Team is very knowledgeable and wonderful to work with and we would not be where we are today without them.

How do you interact with the dairy foods extension team?

Frequently via phone, text, email, zoom, and in person.  The whole team is extremely approachable.

What services have been valuable for you? Has the team’s expertise helped you tackle unique challenges?

Everything Cornell and the Dairy Foods Extension Team has helped us with has been very valuable and has helped us in some critical way.  Specifically, we have received a lot of value from the VSL program and the various initiatives that has triggered as we seek to continually improve our quality and perfect our processes.  The frequent phone calls and discussions around food safety, formulations, environmental monitoring, and building connections in the industry have also been very important.  The list goes on!

Have collaborations with the dairy extension team contributed to your successes? Please describe.

Our collaboration with the Dairy Extension Team has certainly contributed to our success.  From the development of new product lines, improving our product quality and shelf life, to helping with the fundamentals of plant design, the team has helped us almost every step of the way.  In fact, our recent school milk contract win would not have been possible without the help and support of the Dairy Extension Team and the world-class support they’ve offered us over the past few years!

Milk Quality Improvement Program visited Process Expo 2021 in Chicago to identify new dairy technologies. Part 2

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Aljosa Trmcic

Last November (Nov. 2nd-5th, 2021), Chicago was the host of Process Expo 2021, a trade show that brought together food and beverage processors, equipment manufacturers, and other companies that offer useful solutions to the Food Industry. The Milk Quality Improvement Program was there as part of their constant mission to identify new dairy technologies and assist dairy processors in evaluating the efficacy and value of these innovations.

There were a number of different equipment manufacturers exhibiting at the show that manufacture drains, pumps, valves, and other equipment that can be considered more traditional types of technologies. It was very positive to see that even within this more traditional technology arena, manufacturers are still working on further developing and improving the equipment. For example, one company introduced a centrifugal pump with new patented impellers that minimizes sheer and increases performance. Another company introduced innovations in drain shape and installation design that improves the longevity of drains and floors by minimizing the stress on both the drain and the floor during temperature fluctuations in the processing environment. There were also a number of innovations applied to these traditional pieces of equipment that improve the sanitary design and also makes them more user friendly.

When it comes to the dairy industry, heat exchangers would probably be considered the most traditional pieces of equipment and even here manufacturers were able to present some innovative designs. First one being an innovation in how heat exchanger plates are compressed together into the final press to eliminate long horizontal rods that can be found protruding into the space on some of the older plate heat exchangers. In addition, they also introduced improvements to labeling and design of the plates to prevent incorrect assembly and modifying the inlet portion of the plates to increase the distribution of the product across the plates and increase the efficiency of the heat exchanger. Another exhibitor also introduced improvements to efficiency of their tubular heat exchangers by introducing corrugation to the tubes in the heat exchanger which is a concept that can already be seen in plate heat exchanger siblings. Aside of these minor innovations introduced to different heat exchangers we are still to see if any new technology will ever replace this traditional piece of equipment that for so long has provided the dairy industry with the means to deliver that very important kill step and assure dairy products are safe.

The last large segment that needs to be mentioned is technology that relates to cleaning and sanitation. Almost all exhibitors at the trade show presented some innovation that relates to cleaning and sanitation, new sanitary design, or cleaning and sanitation equipment and chemicals. These innovations are probably also the one type of innovation that processors are exposed to the most through direct advertisement form the manufacturers inside and outside of the trade show. Although proper cleaning and sanitation is one of the most important aspects of making food, we will not go into details about what these numerous innovations are. We will maybe only mention one piece of technology that caught our eye. This technology utilizes, maybe the long forgotten, power of steam to clean and disinfect food surfaces. One application of steam, that is relevant in the era of FSMA and environmental monitoring, involves a simple rubber boot attached to a steam generator that can be used to treat drains and potentially inactivate pathogens. After seeing so many root-cause analyses of environmental monitoring activities pointing to old and pitted drains as the harborage points, this simple piece of equipment just might be that little innovation that can protect our product, customers and our business from environmental pathogens; that is until we do the right thing and fix those floors and drains.

New technologies are an important component in satisfying the demand for dairy products and dairy ingredients, but these technologies need to be safe, effective, and promising for companies to invest in the implementation of these new solutions. The Milk Quality Improvement Program is continuously searching for new technologies that might be of interest to the dairy industry and evaluating them to be able to give better insight into how realistic, effective, and worthwhile these specific technologies are.

Is your business being approached by companies selling tempting new technologies, but your team isn’t sure if the investment is worth it? Our Milk Quality Improvement Program is assisting dairy processors with this question. We are seeking input on which emerging processing technologies are of interest to dairy processors to help evaluate the efficacy and value of these advancements. You can share your thoughts with us by emailing Aljosa Trmcic at at543@cornell.edu or Rob Ralyea at rdr10@cornell.edu.

Alumni Spotlight – Joanne Lawton

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Name: Joanne Lawton

Title: Dairy Products Specialist 2

What is your background and how did you become interested in the dairy/food industry?  Both my grandfathers were dairy farmers, and I got involved in showing dairy cattle in 4-H.  I decided I wanted to stay in agriculture, dairy if possible, I went to SUNY Cobleskill for Agri-Business, then transferred to Cornell and got a degree in General Studies in Agriculture.  I took a wide variety of classes at Cornell, including dairy, horticulture, and agronomy.

What was your Cornell experience like? (i.e. coursework, dairy related activities, internships, jobs, etc.)  I took dairy science classes with Dr. Galton.  I took a dairy foods class with Dr. Bandler.  And I was active in CUDS, which involved trips to different areas where we say both dairy farms and other agriculture industries.

What is your current role in the food industry, and how does it impact the dairy industry?  As a Dairy Products Specialist 2 I oversee the dairy plants and farms in the Lower Hudson Valley.  I supervise four Dairy Products Specialist 1’s.  We ensure that the dairy products in our region are manufactured in safe manner.

How did your Cornell training impact your career in the dairy/food industry?  After graduating from Cornell, I knew I wanted to work in the dairy industry.  Cornell prepares you to think out of the box in a variety of situations.  Cornell training continues in my current career, with many of our training course held at Cornell or with Cornell personnel.  I’ve been fortunate enough to help with the HTST training course, and a couple of vat courses held at plants in my region.

 

 

 

 

 

Recent Dairy Research Publications – March 2022

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CARLIN, CATHARINE R., SHERRY ROOF, and MARTIN WIEDMANN. “Assessment of Reference Method Selective Broth and Plating Media with 19 Listeria Species Highlights the Importance of Including Diverse Species in Listeria Method Evaluations.” Journal of Food Protection 85, no. 3 (December 2, 2021): 494–510. https://doi.org/10.4315/JFP-21-293.

Chen, Tong, Renato H. Orsi, Ruixi Chen, Maureen Gunderson, Sherry Roof, Martin Wiedmann, Sara E. Childs-Sanford, and Kevin J. Cummings. “Characterization of Listeria Monocytogenes Isolated from Wildlife in Central New York.” Veterinary Medicine and Science n/a, no. n/a. Accessed February 18, 2022. https://doi.org/10.1002/vms3.758.

Lin, Tiantian, Gopinathan Meletharayil, Rohit Kapoor, and Alireza Abbaspourrad. “Bioactives in Bovine Milk: Chemistry, Technology, and Applications.” Nutrition Reviews 79, no. Supplement_2 (December 8, 2021): 48–69. https://doi.org/10.1093/nutrit/nuab099.

Qian, C., N. H. Martin, M. Wiedmann, and A. Trmčić. “Development of a Risk Assessment Model to Predict the Occurrence of Late Blowing Defect in Gouda Cheese and Evaluate Potential Intervention Strategies.” Journal of Dairy Science, January 25, 2022. https://doi.org/10.3168/jds.2021-21206.