Category Archives: Dairy News

ENERGY STAR Resources for Dairy Processors

One way to save money during these unusual times is to reduce or eliminate energy waste.  Within any processing plant, there are always opportunities to improve energy efficiency, often through low- and no-cost measures.  The U.S. Environmental Protection Agency’s ENERGY STAR Industrial program offers a variety of tools and resources that dairy processors can use to assess the efficiency of their plants, identify energy savings measures, and gain recognition for saving energy or being one of the most efficient plants in the U.S.

Many companies are using Energy Treasure Hunts to find quick energy savings opportunities. ENERGY STAR offers guides, checklists, and other resources to help plants organize and conduct Treasure Hunts.  For efficiency measures and upgrades with paybacks of 4 years or less, there is a dairy-specific Energy Guide.  Fluid milk and yogurt processing plants can benchmark their energy performance using the plant Energy Performance Indicator (EPI) and see if they qualify for ENERGY STAR certification.  Any processing plant can pursue ENERGY STAR recognition by taking the Challenge for Industry and reducing energy intensity by 10% within 5 years. To learn more, contact Valerie Askinazi (askinazi.valerie@epa.gov) or visit:

www.energystar.gov/dairyprocessingfocus

www.energystar.gov/treasurehunt

www.energystar.gov/industrychallenge

Remembering Bruce Krupke

A Partner and Friend of Our Team

Our team hopes you will join us in remembering our friend, Bruce Krupke, of the Northeast Dairy Foods Association. We have collected sentiments from our team members who worked closely with Bruce. Bruce will be missed by his family, friends, and the dairy industry. Visit Bruce’s obituary here.

 

Kathryn Boor: Bruce Krupke has been a constant for me, throughout my entire career as a Cornell University professor who works closely with the NYS dairy industry.  I could always count on Bruce for an honest, but upbeat, assessment of the future of this critical industry.  He was tireless and endlessly optimistic.  He was my friend and ally.  He will be missed by so many.

 

Kim Bukowski: I have known Bruce since the beginning of my Dairy Career, back when I was at Borden’s and he worked for the American Dairy Association. I consider him part of my Dairy family and a good friend. I was always impressed by his knowledge and professionalism related to the Dairy Industry. He was an advocate for “what was right” for the Dairy Industry and always strived to make it better. I also have great memories of playing golf with him in the Dairy Clambake Events. I will miss his can do attitude and his friendship.

 

Rob Ralyea: Bruce was a great friend as well as industry colleague.  He was always smiling and full of excitement in any endeavor we tried to attack.  From the time he talked me into sitting on the dunk tank at the annual clambake one year, to the B-52’s (the official drink of NEDFA) at the Christmas party, he was always full of fun and energy.  One year at the State Fair, with the sweat pouring off my wife and I, he said come here, I have a secret to tell you….as we entered his ice cream freezer to cool off…..he didn’t really have a secret.  Then, there was the epoch year of the clambake flood which he took all in stride as he threatened to build an ark.  He was a spectacular person, a treasured and genuine friend and he will be immensely missed.

 

Anika Gianforte: Bruce was not only a strong advocate for the dairy industry, but also a truly effervescent person. I had the privilege of getting to know Bruce when I began working at Cornell, and I am very grateful that I had that opportunity. I will always admire his enthusiasm, and will miss his encouragement. At the annual convention and other events, Bruce always had a camera and loved taking candid photos. He always managed to get a photo of me right as I was taking a big bite of food, and it became a running joke that we laughed about after each event. Our friend will be greatly missed.

 

Louise Felker: Bruce was always so welcoming and genuinely interested in helping people. If I ever asked him a question that he didn’t know the immediate answer to, he always said “let me find that out for you.” and he would follow-up with all I needed and more. His warm heart and generosity will be greatly missed.

Dairy Foods Extension Pays tribute to Eric J. Dutton

Our team recognizes the countless contributions made by Eric as a dedicated member of the dairy industry in New York State. He impacted many as a New York State dairy processing specialist, a lifelong sanitarian, cheese judge, and friend.

November 5, 2019

ADAMS, NY — Eric J. Dutton, 83, Adams, passed away Sunday evening, Nov. 3, 2019, at his home with his family by his side and under the direction of Hospice of Jefferson County.

Eric was born in Gowanda, NY July 30, 1936, a son to Walter and M. Inez Milks Dutton.  He was a 1954 graduate of Gowanda Central High School.

Following his high school education, Eric managed the Kane Dairy Co-op, Kane, PA for one year.  Eric graduated from Alfred State Technical College in 1957. He served with the NY Army National Guard Reserves from 1953 to 1956 and the US Army from 1959 until his honorable discharge in 1962.

In 1957, Mr. Dutton was hired by the New York State Department of Agriculture and Markets, Dairy Products Division as a field inspector.  He was promoted to Dairy Products Specialist 3 in 1980, retiring in 1996 after 39 years of service. Eric received the NYS Dairy Product Specialist Association “Specialist of the Year” award. In 1996 he was recognized by Cornell University, Dept. of Food Science for his years of dedication to the cheese industry through his annual cheese making seminar and was awarded Honorary Life membership in the NYS Association of Milk and Food Sanitarians in 1996.  He served as judge at the 1998 World Championship Cheese contest held in Wisconsin. Eric was a career long member of the NYS Assoc. of Milk & Food Sanitarians and the NYS Cheese Manufacturers Assoc.

Eric married Karen J. Murphy April 4, 1959 at St. Vincent’s, Attica, NY   Karen passed away on December 12, 2012.

Eric was an avid self-taught sailor, starting with a 14 ft. Rhodes Bantam, progressing to a 30 ft. CAL sailboat. He was an accomplished self-taught woodworker and enjoyed making custom pieces for his family and friends.  Eric also enjoyed photography and was a professional photographer from 1970 through the early 1980s. He was a member of the Boy Scouts of America and was a dedicated member for years of services with the South Jefferson Lions Club.

Mr. Dutton is survived by a daughter Katharine Dutton (Joseph Redick), Oswego, NY; two sons, Richard (Marcia) Dutton, Limerick, NY and Christopher Dutton (Nydia Colon), Auburn, NY; his grandchildren Jonathan Belden, Kara Belden, Erin (Kevin) Jones, Jesse Dutton, Adrian James and John Wessner; a great granddaughter Emily Jones.

Online condolences may be made atwww.carpenterstoodley.com

‘Stockinghall’!!! BEST IN SHOW at the American Cheese Society Convention – 2019!

‘Stockinghall’!!! BEST IN SHOW at the American Cheese Society Convention – 2019!

In 2014, Murray’s Cheese coordinated with Cornell and Old Chatham Creamery on the idea of developing an original cheese recipe. After some trial and error (which all product development entails), we hit it out of the park–using milk from Old Chatham Creamery, the clothbound cheddar we know as ‘Stockinghall’ emerged.   This award-winning cheddar, named ACS 2019’s Best in Show, was the first Best in Show win for any NY cheese in the 36 year history of the contest, beating out almost 2,000 entries this year from across the western hemisphere. This work was all done in the Cornell University’s Food Processing & Development Laboratory (FPDL) and up until September of this year, ‘Stockinghall’ has been made at Cornell (in October it transitioned to the new Old Chatham plant in Groton, NY). Other cheeses developed in the FPDL have won both State and National awards, but we cannot disclose the company names because of Non-Disclosure Agreements we have in place.

The FPDL is housed within the Department of Food Science (College of Agriculture and Life Sciences) in Stocking Hall on Cornell’s Ithaca, NY, campus. It is a fully licensed dairy plant inspected by NY State Department of Agriculture and Markets. The FPDL serves as a statewide center for food and dairy product development and cutting-edge food processing research. It is a key resource supporting the long-term sustainability of value-added agricultural businesses (and their suppliers) across New York State. As such, our goal is to help promote and grow dairy processing opportunities in New York State and to provide opportunities for agricultural producers to develop and market value-added products. The successful establishment and expansion of local, value added products also encourages the creation and expansion of other local businesses (farmer’s markets, restaurants, agri-tourism, marketing, etc.).

We know that starting a dairy plant costs a lot of money in facilities, equipment, and all that goes along with putting together a proper food processing facility. To facilitate the success of dairy start-up companies and promote growth in the dairy industry, we offer a dairy processing incubator program. To qualify, you must be in NY State and be a small dairy business or be aspiring to start a business in dairy processing in NY. This is not an open ended proposition, as you must sign agreements with Cornell University indicating your desire to start and grow a dairy processing-type business. You must have an approved business plan in place within 3 months of starting, and you must be planning to move out of our facility into your own facility within 12-18 months. You provide the labor (although we do have Food Science students/interns available to assist in production), and for set fees, we provide equipment for you to use. We will help with small product development projects provided you already have the concept. If you want us to do full blown product development, the fees go up commensurate with the work.

We also provide contract manufacturing support to start-up companies as well as support for established manufacturers who aim to develop new and innovative products. Examples of product development and research projects supported by the FPDL include dairy-based puddings, drinkable yogurts, fermented dairy beverages, flavored egg nog and other dairy related products. Our small-scale equipment makes the FPDL excellent for product formulation test runs that mimic real life production. These smaller batches are also conducive for consumer and shelf life testing.

We have the capability of manufacturing most dairy (and some non-dairy) products using a wide variety of operations. We have the only university operated Greek yogurt separator in the country, and also have the ability to pasteurize, ultra-pasteurize, evaporate, spray dry, and ferment (cheeses, yogurts, etc.). If you are interested in any of these programs or would like more information on the facility, please contact Rob Ralyea at rdr10@cornell.edu.

What Is An Apprentice Program, And How Can Your Plant Benefit From One?

 

“Apprenticeship program” is a term that gets thrown around frequently, but what does it actually mean, and how is it beneficial? Our Dairy Foods Extension and Harvest New York teams have spoken with the Manufacturer’s Alliance of Central New York (MACNY) to discuss how apprenticeship programs can be useful for New York dairy processors in closing the skills gap.

MACNY is an organization that assists businesses with navigating the logistics and documentation side of an apprenticeship program. Our teams and MACNY have identified a maintenance mechanic track as having potential for dairy processors in the near future. There are two options for apprenticeship programs: first is an Accelerated Apprenticeship Program (AAP). In an AAP, businesses tell MACNY how many employees are needed for a certain apprenticeship track (for example, maintenance mechanics). When enough employers request enough maintenance mechanics to guarantee at least 10-15 new hires, MACNY will assist in locating and screening potential employees. They then host a career night where interested businesses meet potential employees to find the ones best suited for each business, similar to speed dating. The employees that are matched and hired go through a six-week boot camp, followed by on-the-job training.

An AAP is an attractive options if several dairy and/or food plants are willing to consolidate their needs and commit to bringing on developing employees.

The other option is a Registered Apprenticeship (RA). The purpose of an RA is to enroll an existing employee or new hire to build up an existing workforce. With this option, businesses work directly with MACNY to determine a path for employees. In order for an RA to be effective, five components are necessary:

    1. Business Involvement
    2. Structured on-the-job training
    3. Related instruction
    4. Wage reward for gained skills
    5. National Occupational Credentials

If your organization is interested in learning more about apprenticeship program options, please reach out to MACNY at 315-474-4201, or Anika Zuber at adz8@cornell.edu

IFS@CU to Host Webinar on World Food Safety Day

Join the Institute for Food Safety at Cornell University (IFS@CU) and its collaborating programs in celebrating World Food Safety Day on June 7, 2019 by attending a webinar on food safety from farm to fork.

Learn how Cornell faculty and staff are working to address food safety challenges through conducting applied research, offering trainings, and providing services. This webinar will feature talks from some of our food safety experts in fresh produce (Dr. Elizabeth Bihn), dairy foods (Dr. Sam Alcaine and Dr. Nicole Martin), and food processing and manufacturing (Dr. Bruno Xavier).

The IFS@CU is hosting the webinar on June 7, 2019 from 10 am to 11:30 am (Eastern Time). It is free but registration is required. You will receive a confirmation email containing information about joining the webinar after you register.

Please register through the following link: https://cornell.zoom.us/webinar/register/4bf938e3e3227ebdc5b9141539e44ee6

Questions? Please contact Nancy Long at foodsafety@cornell.edu.

2019 Critical Issues in the Food Industry Conference

Thursday, June 6, 2019

 Terry Hills Golf Course

5122 Clinton Street Road Batavia, NY 14020

 

Registration begins at 8:00 AM

Light Continental Breakfast will be served during registration

Conference followed by 9-Hole Golf Outing (shotgun start)

  • Doors open at 8 AM for continental breakfast & registration
  • 08:30 – 08:45 AM: Welcome and Affiliate updates, Marsha Koerner
  • 08:45 – 09:45 AM: “The New York State Cattle Health Assurance Program” Melanie Hemenway DVM, NYS Cattle Health Assurance Program Coordinator, NYS Agriculture and Markets
  • 09:45 – 09:55 AM Break
  • 09:55 – 11:00 AM: “Regulatory response to Food Borne Illness” -Mary Walawander, Epidemiology/ Surveillance/ Disease Control, Erie County Dept. of Health & John Luker, Assistant Director, NYS Ag & Mkts, Food Safety & Inspection Division”
  • 11:00 – 12:15 PM: Lunch Buffet
  • 12:15 – 01:30 PM: “Sliced Swiss Cheese, A weight Loss Story” – Kim Bukowski, Dairy Foods Extension Specialist, Cornell University
  • 01:30 – 01:45 PM: Break
  • 01:45 – 02:45 PM: “Food Defense on the Farm” – Donna Walker, Regulatory Manager, Dairy Farmers of America
  • 3:00 PM NETWORKING OPPORTUNITY and Tee Time

 

3:30 PM: Tee Time

  • 9 Holes of Golf with Cart Rental: $20.00 per person. Shotgun Start
  • This is a great price with a large discount for our group!
  • Please note below if you will be part of a particular foursome or if we can pair you up

 

Directions to Terry Hills Golf Course:

  • NYS Thruway/I-90 to exit 48 Batavia, Pay toll, then turn left onto Rt. 98 South, Turn left at 2nd light onto Rt. 33 East, Go 1 mile and continue left onto Rt. 33 East, Terry Hills is 1.5 miles on the right

******************************************************************************

Registration Fee Conference only: $40                       Registration Fee for Conference & Golf: $60 Registration Deadline: May 17, 2019                                Pre-payment required

Send your PRE- PAID REGISTRATIONS to:

Deb Hill 8046 Airville Rd. Corfu NY 14036 or jerseycows@empacc.net.

Questions? Please contact Marsha Koerner at: (716) 562-0297 marsha.koerner@perrysicecream.com

 If payment through corporate channels will delay registration, please email Deb a list of attendees and note: “payment to follow.”

*checks must be payable to Western Association of Sanitarians*

Number Attending
Conference Only: X $40.00 per person =
Conference and Golf: X $60.00 per person =
TOTAL AMOUNT ENCLOSED:
Company:
Names:

 

 

 

 

– Critical Issues in the Food Industry Conference –

 

OVERVIEW:

This 1-day conference will cover a variety of topics for Food Safety and Quality Professionals. The program includes educational and networking opportunities over a continental breakfast, lunch and golf. The key topics will be: The NYS Cattle Health Assurance program, Statistical Process control for weights, Food Defense on the Farm, and Regulatory Response to Food Borne Illness.

 

SPEAKERS:

 

Melanie Hemenway DVM, NYS Cattle Health Assurance Program Coordinator, NYS Agriculture and Markets

Dr. Hemenway earned her Doctor of Veterinary Medicine degree from the University of Florida and her B.S. degree in Animal Science from the University of Florida. For the past 15 years she has been a field veterinarian for the New York State Department of Agriculture and Markets, 9 of them as the New York State Cattle Health Assurance Program Coordinator.  Before that she was a private veterinarian at Attica Veterinary Associates in Attica, New York for 7 years.  She is a member of the National Institute of Animal Agriculture and the U.S. Animal Health Association.

 

Kim Bukowski, Dairy Foods Extension Specialist, Cornell University

Kimberly Bukowski is part of the Dairy Food Science Extension team at Cornell University where she provides leadership for the Dairy Foods Certificate Program, including program oversight, marketing, and development. Kim also provides Global Food Safety Initiative (GFSI) consulting and training to the industry. She is a certified Safe Quality Foods (SQF) auditor and Trainer. She is a lead instructor for FSPCA Preventive Controls and FSVP.

Kim’s career in the dairy food industry includes working in dairy quality and processing, plant management, brand development, and building a facility to manufacture and sell ice cream.  She managed the Borden’s Ice Cream Plant, the Cornell Dairy Plant and operated her owned 2 stores that manufactured and sold ice cream in Manlius, NY.

 

Donna Walker, Regulatory Manager, Dairy Farmers of America

Donna Walker’s family operates a 6th generation dairy farm in Springwater, New York.  After graduating from Cornell University with a degree in Biology, she worked for Quality Milk Production Services as a laboratory technician before taking a position with Dairylea and later Dairy Farmers of America as a Field Representative and Certified Milk Inspector.

Donna is the current chair of the NYS Association for Food Protection Farm Methods Committee, sits on the Quality Milk Production Services Industry Advisory Committee, and is a past board member of the Empire State Milk Quality Council.

 

Mary Walawander, Epidemiologist, Erie County Department of Health                                                                      Mary Walawander is an Epidemiologist with the Erie County Department of Health Office of Epidemiology and Disease Surveillance.  She has worked on many communicable disease and food related outbreaks over the past 28 years.  As an Epidemiologist, Mary is responsible for overseeing the investigation and reporting of communicable diseases in Erie County.  She works closely with the community and medical providers to offer guidance in Public Health policies and procedures.

 

John Luker, Assistant Director, NYS Ag & Mkts, Food Safety & Inspection Division

John is a recognized expert in food safety and low acid food processing and has been an instructor for Cornell’s Better Process Control School. He has been on the executive board for NYSAFP and is a past president for that organization. He is also a member of The Association of Food and Drug Officials, Central Atlantic States Association of Food and Drug Officials, and North East Food and Drug Officials Association. John is a graduate of the Food Processing Technology program at Morrisville College. He has 18 years of industry experience at Comstock Foods and Grandma Browns’ Beans Inc. While at NYS Ag & Mkts he has been in the role of field inspector, Director of Field Operations and since 2009 has been the Assistant Director for the Food Safety and Inspection division.

 

Five Ways Dairy Foods Extension Helps Put New York Cheese on the Map

Janet Fletcher’s April newsletter article places New York as her #4 pick in her Top 5 States for Cheese. We are proud to say that we have worked with many of the Cheesemakers and retailers mentioned in her article, and many more of the fantastically innovative cheesemakers in New York State and beyond.

There are many barriers to success in the cheese business. Our team works to help break those barriers by providing practical resources to businesses to promote the production of high-quality dairy products. These resources include collaboration with the Food Processing Development Laboratory, Product and Process Development, increased market accessibility, Food Safety and Quality Plan guidance, and dairy specific coursework as part of the Certificate Program.
Ezra's clothbound cheddar at Murray's Cheese in NYC
Food Processing Development Laboratory: Our FPDL pilot plant provides businesses with the equipment and technical resources that they need. For businesses looking to make a new or different style of cheese, equipment costs and product development can be a major bottleneck. The FPDL equipment is available for companies to utilize, allowing them to avoid capital costs of new equipment for different products. This resource allows New York cheesemakers to make innovation more affordable. Additionally, our staff can provide cheesemakers with valuable input for product development. This resource allows companies’ visions come to life in examples like the partnership between the FPDL, Murray’s Cheese, and Old Chatham Sheepherding Company.

Product and Process Development: Product and process development are easier said than done. There are endless possibilities for cheese flavor profiles and how to achieve them. Moisture and pH levels? What type of cheese press to use? What type of cultures? There is always more to learn in the cheese business. Whether or not businesses utilize our FPDL, we work with cheesemakers to answer their specifics questions on the cheese making processes and how to best achieve the product profile they are looking for.

Linking to markets: “If you build it they will come” is not always true! To ensure consumers can enjoy the breadth of fantastic cheese produced in New York and the Northeast, partnering with retailers is critical. We have helped foster connections between cheesemakers and retailers such as Wegmans. Old Chatham Creamery, Nettle Meadow, Sprout Creek, Consider Bardwell, and Goats and Gourmets are some of the cheesemakers who we have helped partner with Wegmans. Sometimes, a barrier for cheesemakers entering the retail market can be food safety and quality plans. We work with companies through workshops and individual consultation to help them.

Food Safety and Quality Plans: While people do not enter the cheese making business to begin writing food safety plans, they are extremely important. If done well, they prevent problems from occurring. If ignored, there can be major ramifications that impact the cheese industry. Our entire Dairy Foods Extension staff makes food safety a top priority, and we assist plants with developing strong food safety plans, and reacting to food safety issues. The Food Safety Modernization Act emphasizes the importance of proper food safety plan development in hazard analyses, record keeping, and corrective actions. We provide resources to cheesemakers of all sizes through our Artisan Dairy Food Safety Coaching Workshops, Certified HACCP Workshops, Preventive Controls for Qualified Individuals Workshops, SQF Quality and Safety Workshops, and one-on-one food safety plan development meetings.

Certificate Program: Knowing the “why” behind the steps we take is key to fully understanding a process. Dairy processing is no different. Our Dairy Foods Certificate Program is designed for participants to learn the “why” behind the most critical steps in dairy processing. Business owners and employees attend our workshops to elevate their knowledge and understanding to the next level. Participants who complete our Dairy Science and Sanitation course, a Food Safety Course, our Pasteurization course (Vat or HTST), and our Cheesemaking course, can achieve a Cornell University Dairy Foods Extension Certificate in the Science of Cheesemaking at a basic or advanced

We look forward to continuing the growth and success of the New York State Cheese Industry!

 

What are the Workforce Issues? Why We Need an Industry Benchmarking System.

The Dairy Foods Extension and Harvest New York team members are always trying to keep their fingers on the pulse of the most pressing current issues in dairy food manufacturing. Over the past several years, we have heard increasing mention of trouble attracting and keeping strong candidates amongst various departments within dairy plants. While many efforts have been made to bring these issues to a head, the lack of quantitative data has made finding a solution difficult. This gap in information has also hindered our ability to find a starting point. In order to kick-up our efforts to address workforce issues, it is imperative that we gain information. Is dairy industry pay comparable across the board? Which departments in plants face the most pressing issues in the Northeast- Maintenance, Quality, Sanitation? While the overall workforce is aging out baby boomers, how do dairy plant employees compare? Most importantly, where do we start?

Our Harvest New York Dairy Processing Specialists are teaming up with Cornell’s Agricultural Workforce Development program to construct a workforce benchmarking survey that will be going out in Q4 of 2018. The survey will ask individual plants about their workforce challenges including department turnover and general demographic information. All of the information we receive back from plants will be averaged out to create benchmark results. While each individual plant’s information will be anonymous upon submission, each plant will receive their own results back along with the benchmarking data. Therefore, factors such as starting pay, department turnover and benefits can be easily compared.

It is critical we do this to quantitatively identify areas of focus for future workforce development projects. This information will provide much needed insight for: 1) Individual plants to use as a tool, 2) Education institutions for development of future programming, and 3) The ultimate sustainability of a strong dairy processing workforce. We urge plant leadership to keep an eye out for correspondence about this much needed survey in the near future. If you have any questions, please reach out to Barb Williams: bw495@cornell.edu, or Anika Zuber: adz8@cornell.edu.

The Acid “Whey” – A New Hero’s Journey?

By: Samuel D. Alcaine
Previously published in Dairy Foods, May 2018

To the yang of every superhero’s rise, there is the yin of an equally formidable foe. Batman and the Joker, Spiderman and the Green Goblin, and in the fermented dairy aisle, Greek yogurt and acid whey.

Greek yogurt’s decade of protein-powered growth in American refrigerators has been hounded by stories of the production of “toxic” acid whey and its potentially nefarious impact on the environment. But is acid whey really the villain it’s been made out to be? Or is it just misunderstood?

 

Understand the enemy

Acid whey’s bad rap starts with its name, which makes it sound like a spill would burn a hole through the floor. But when it comes to food, is it really deserving of its acidic moniker?

Coming in at a pH of 4.5 to 4.2, acid whey’s acidity compares to beer. Juices, ciders, wines and kombucha are actually much more acidic, below 4.0.

The acidity does have ramifications for some processing such as drying, but the lower pH also means that many of those important dairy minerals have solubilized; thus, acid whey is rich in calcium, magnesium and phosphorus.

Due to the extended pasteurization in Greek yogurt production — which denatures whey protein, trapping it in the casein gel — acid whey has very little protein. But it is high in lactose, a valuable carbohydrate. You see, young Skywalker, there is still good in acid whey.

Acid whey is typically loaded into a tanker and hauled off for use as a mineral additive to soil, a nutritional component for animal feed or an energy substrate for anaerobic digesters. This inherently involves the environmentally unfriendly transport of a lot of water.

Membrane filtration technologies have come to the rescue, allowing for the concentration of acid whey to minimize the carbon footprint of transportation. Membrane technologies haven’t stopped there; researchers at universities across the country have been optimizing and cascading these technologies to tease out each of the components in acid whey — lactose, minerals and lactic acid — so their value can be captured and put to good use.

 

Toast a hero

Lifting a glass of whey for an afternoon recharge has never been popular in the United States, but whey-based products have gained traction in Europe. There are plenty of signs that the American taste palate is changing, too. Growth in beverages such as kombucha, vinegar tonics and switchel show rising interest in sour good-for-you propositions, where acid whey could naturally find a home.

We are beginning to see action here. White Moustache, an artisanal strained-yogurt producer in Brooklyn, has a line of probiotic tonics and just launched popsicles from its acid whey. Perhaps all acid whey will need is a new superhero package and creation story.

I’ve heard stories of Dr. Kosikowski’s whey wine, but sometimes great ideas are too early for their times. Forty years later, we are beginning to see whey-based vodkas hit the global market, including those from Black Cow in the U.K. and the Hartshorn Distillery in Australia. Universities are also researching whey-based distilled spirits, and my lab is exploring acid whey-based sour beers.

In this era of new environmentally focused, health-conscious dairy consumers, the upcycling of acid whey represents a natural frontier. Rather than a “toxic” poison, it’s full of bioavailable minerals and potential prebiotic and probiotic components. Perhaps it’s the magic elixir for creating a new superhero in your portfolio.

Link to original article is here.