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.

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.

“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/.

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.

Nicole Martin, PhD

A recent Milk Quality Improvement Program study published in the Journal of Food Protection leveraged advanced statistical tools and machine learning to identify quality management practices in processing facilities that are associated with post-pasteurization contamination in fluid milk. Post-pasteurization contamination (PPC) is a barrier to high quality fluid milk, often causing pre-mature spoilage of product which can impact consumer acceptance and willingness to purchase.

Many fluid milk processors struggle to control PPC, especially when multiple factors at an individual facility may be directly and indirectly causing the contamination. Our study identified that the most important drivers of PPC are; i) cleaning and sanitation practices; ii) activities related to good manufacturing practices; iii) container type (a proxy for different filling equipment); iv) in-house finished product testing, and; v) designation of a quality department. Fluid milk processors should use these results to prioritize implementation of intervention strategies to reduce PPC. Read the fully study (https://doi.org/10.4315/JFP-20-431) or contact Sarah Murphy or Nicole Martin with questions.

As part of a current project at Cornell University, supported by the Foundation for Food and Agriculture Research (FFAR), we organized a stakeholder webinar on development of data-informed approaches to reducing food waste from primary production to consumers. The opening presentation was presented by Martin Wiedmann, the Gellert Family Professor in Food Safety, where he first covered the basics of food waste and food loss. For example, we found out that food loss and food waste are often used interchangeably, however food waste is specifically used to describe decrease in food quality and quantity due to actions and decisions made by retailers, service providers and consumers. While food loss is describing decrease in quality and quantity of food due to actions and decisions of food suppliers earlier in the chain, both food loss and food waste are greatly impacted by shelf-life of the food. Martin continued his presentation by using fluid milk as a specific example of (i) how to develop predictive models that can be used as a decision support tools to reduce waste and loss of fluid milk from grass-to-glass, and (ii) how to develop new approaches to dynamically predict product shelf-life and price.

There are two general groups of culprits responsible for spoilage of fluid milk, (i) different cold-tolerant Gram-negative bacteria, like different Pseudomonas species and coliforms, and (ii) different cold-tolerant spore-forming bacteria, like Bacillus weihenstephanensis and different Paenibacillus species. Frist group of microorganisms are generally introduced into milk as post-processing contamination while the sporeforming bacteria are typically introduced with raw milk and can survive the pasteurization process. The first presented model was developed to predict spoilage of pasteurized fluid milk due to growth of cold-tolerant sporeforming bacteria and its design followed four specific steps as part of the simulation: (i) it selects a raw bulk tank spore concentration based on concentrations that were previously determined in raw milk from different dairy farms, (ii) it selects a single sporeformer subtype that will spoil the milk based on the subtypes identified in raw milk from these dairy farms, (iii) it applies specific growth parameters for that subtype determined in laboratory growth experiments, and finally (iv) it calculates bacterial counts in milk at different days of shelf-life. The model repeats these four steps thousands of times to give us the final range of results and estimation of how confident we are in these results. A similar model was presented that predicts spoilage of pasteurized fluid milk due to post-processing contamination with cold-tolerant Gram-negative bacteria and there was also a promise of a complete model that takes into account all of the culprits responsible for spoilage of fluid milk. One glance of the future, that was presented and where these models could be used together with other digital solutions, was a container of milk equipped with a time/temperature sensor and a QR-code that would connect to a predictive model that accounts for both inherent characteristics of that specific container of milk that are related to raw milk and processing conditions used to make it as well as the time/temperature regimes it was subjected to during transport and storage. The model like this could not only give information about the shelf-life left on this specific product but also adjust the price to incentivize a purchase of older product and reduce the product waste.

The dairy predictive models (i.e. fluid milk, yogurt) as well as some produce predictive models that were presented were mostly developed based on large sets of data collected from across the state and country; however, if the data is available these models can be made specific to a single facility or a company to create something that is known as a ‘’Digital Twin’’. A ‘’Digital Twin’’ of a food processing facility captures all of the specific characteristics of that facility and as such it can function in this digital format the same way this facility functions in a real world. What this ‘’Digital Twin’’ offers to a facility or a company is a tool to test different ‘’What-If’’ scenarios, including some scenarios that would in real world require large investments or result in large losses. For example, there are number of different interventions available that can potentially be used to extend shelf-life of fluid milk. A ‘’Digital Twin’’ can help you evaluate these interventions from both cost and benefit perspective to make the most optimal decision for your product and your company.

It looks like Cornell is well on its way to develop these and other tools for the food industry. Examples presented during this webinar are relevant to the dairy and produce industry; however, the same principles can be also applied to develop tools for other commodities and other food industry needs. Identifying these needs and developing tools that will in the end prove useful to the food industry is why this type of stakeholder engagements and exchange of information are so important for the success of digital innovations in the future.

Feel free to reach out to us at at543@cornell.edu with any questions, comments, or interests for collaboration. You can also check out our new webpage dedicated to Digital Dairy where you can find all of the information on our work in this field including the recording and presentation slides from our stakeholder webinar.

Arora, Bindvi, and Syed S H Rizvi. “Process Optimisation and Product Characterisation of Milk Protein Concentrate Extrudates Expanded by Supercritical Carbon Dioxide.” International Journal of Dairy Technology, July 5, 2021, 1. https://doi.org/10.1111/1471-0307.12801.

Flynn, Brenna, Dana deRiancho, Marie R. Lawton, and Samuel D. Alcaine. “Evaluation of Lactose Oxidase as an Enzyme-Based Antimicrobial for Control of L. Monocytogenes in Fresh Cheese.” Foods 10, no. 7 (July 2021): 1471. https://doi.org/10.3390/foods10071471.

“Frontiers | Optimizing Pasteurized Fluid Milk Shelf-Life Through Microbial Spoilage Reduction | Sustainable Food Systems.” Accessed September 1, 2021. https://www.frontiersin.org/articles/10.3389/fsufs.2021.670029/full.

Ganda, Erika, Kristen L Beck, Niina Haiminen, Justin D Silverman, Ban Kawas, Brittany D Cronk, Renee R Anderson, Laura B Goodman, and Martin Wiedmann. “DNA Extraction and Host Depletion Methods Significantly Impact and Potentially Bias Bacterial Detection in a Biological Fluid.” MSystems 6, no. 3 (June 29, 2021): e0061921. https://doi.org/10.1128/mSystems.00619-21.

Liao, J., X. Guo, D.L. Weller, S. Pollak, D.H. Buckley, M. Wiedmann, and O.X. Cordero. “Nationwide Genomic Atlas of Soil-Dwelling Listeria Reveals Effects of Selection and Population Ecology on Pangenome Evolution.” Nature Microbiology, 2021. https://doi.org/10.1038/s41564-021-00935-7.

Portnoy, M., C. Coon, and D. M. Barbano. “Performance Evaluation of an Enzymatic Spectrophotometric Method for Milk Urea Nitrogen.” Journal of Dairy Science, August 11, 2021. https://doi.org/10.3168/jds.2021-20308.

Vogel, Kenneth G., B. G. Carter, N. Cheng, D. M. Barbano, and M. A. Drake. “Ready-to-Drink Protein Beverages: Effects of Milk Protein Concentration and Type on Flavor.” Journal of Dairy Science, July 22, 2021, S0022-0302(21)00761-X. https://doi.org/10.3168/jds.2021-20522.

Weller, Daniel Lowell, Tanzy M. T. Love, and Martin Wiedmann. “Comparison of Resampling Algorithms to Address Class Imbalance When Developing Machine Learning Models to Predict Foodborne Pathogen Presence in Agricultural Water.” Frontiers in Environmental Science 0 (2021). https://doi.org/10.3389/fenvs.2021.701288.

Cornell Chronicle. “All in the Family: Cornell Adds Five Species to Listeria Genus.” Accessed May 21, 2021. https://news.cornell.edu/stories/2021/05/all-family-cornell-adds-five-species-listeria-genus.

Carter, Brandon, Larissa DiMarzo, Joice Pranata, David M. Barbano, and MaryAnne Drake. “Efficiency of Removal of Whey Protein from Sweet Whey Using Polymeric Microfiltration Membranes.” Journal of Dairy Science, January 1, 2021. https://doi.org/10.3168/jds.2020-18771.

“Frontiers | Moving Past Species Classifications for Risk-Based Approaches to Food Safety: Salmonella as a Case Study | Sustainable Food Systems.” Accessed June 15, 2021. https://www.frontiersin.org/articles/10.3389/fsufs.2021.652132/full.

Marcus, Justin Fisk, Timothy A. DeMarsh, and Samuel David Alcaine. “Upcycling of Whey Permeate through Yeast- and Mold-Driven Fermentations under Anoxic and Oxic Conditions.” Fermentation 7, no. 16 (January 1, 2021): 16. https://doi.org/10.3390/fermentation7010016.

Nielsen, Line, Maria Rolighed, Ariel Buehler, Susanne Knøchel, Martin Wiedmann, and Cecilie Marvig. “Development of Predictive Models Evaluating the Spoilage-Delaying Effect of a Bioprotective Culture on Different Yeast Species in Yogurt.” Journal of Dairy Science, June 11, 2021, S0022-0302(21)00669-X. https://doi.org/10.3168/jds.2020-20076.

Orsi, Renato H., Balamurugan Jagadeesan, Leen Baert, and Martin Wiedmann. “Identification of Closely Related Listeria Monocytogenes Isolates with No Apparent Evidence for a Common Source or Location: A Retrospective Whole Genome Sequencing Analysis.” Journal of Food Protection 84, no. 7 (July 1, 2021): 1104–13. https://doi.org/10.4315/JFP-20-417.

Torres-Frenzel, Pablo, Timothy A. DeMarsh, and Samuel D. Alcaine. “Investigation of the Surface-Application of Lactose Oxidase to Fresh Mozzarella Cheese as a Potential Means of Inhibiting Blue Discoloration.” Food Control 130 (December 1, 2021): 108289. https://doi.org/10.1016/j.foodcont.2021.108289.

Beldie, Anamaria Andreea, and Carmen I. Moraru. “Forward Osmosis Concentration of Milk: Product Quality and Processing Considerations.” Journal of Dairy Science 0, no. 0 (April 14, 2021). https://doi.org/10.3168/jds.2020-20019.

———. “Forward Osmosis Concentration of Milk: Product Quality and Processing Considerations.” Journal of Dairy Science, April 15, 2021. https://doi.org/10.3168/jds.2020-20019.

Carter, Brandon, Larissa DiMarzo, Joice Pranata, David M. Barbano, and MaryAnne Drake. “Determination of the Efficiency of Removal of Whey Protein from Sweet Whey with Ceramic Microfiltration Membranes.” Journal of Dairy Science, April 2, 2021. https://doi.org/10.3168/jds.2020-18698.

Di Marzo, Larissa, Joice Pranata, and David M. Barbano. “Measurement of Casein in Milk by Kjeldahl and Sodium Dodecyl Sulfate–Polyacrylamide Gel Electrophoresis.” Journal of Dairy Science, April 2, 2021. https://doi.org/10.3168/jds.2020-18794.

Orsi, Renato H., Soraya Chaturongakul, Haley F. Oliver, Lalit Ponnala, Ahmed Gaballa, and Martin Wiedmann. “Alternative σ Factors Regulate Overlapping as Well as Distinct Stress Response and Metabolic Functions in Listeria Monocytogenes under Stationary Phase Stress Condition.” Pathogens 10, no. 4 (April 2021): 411. https://doi.org/10.3390/pathogens10040411.

Portnoy, M., C. Coon, and D. M. Barbano. “Infrared Milk Analyzers: Milk Urea Nitrogen Calibration.” Journal of Dairy Science, April 2, 2021. https://doi.org/10.3168/jds.2020-18772.

Portnoy, Matilde, and David M. Barbano. “Lactose: Use, Measurement, and Expression of Results.” Journal of Dairy Science, April 1, 2021. https://doi.org/10.3168/jds.2020-18706.