Dairy Research for Your Businessresearchsubmission.nationaldairycouncil.org/Documents/NDCResarc… · between dairy foods and good health in 1917. It was Dr. McCollum who suggested

Dairy Research for Your BusinessNutrition, Product and Sustainability Research Program Overview 2011-2016

141707 DMI NDCResearchBro2016.indd 1 7/11/16 9:46 AM


For 100 years, on behalf of dairy farmers and the dairy community, National Dairy Council (NDC) has been committed to research and education. It has supported groundbreaking scientific research, including Dr. E.V. McCollum’s, who first made the scientific connection between dairy foods and good health in 1917. It was Dr. McCollum who suggested milk be fortified with vitamin D.

NDC has helped provide science-based education about the nutrition and health benefits that dairy foods provide and helped connect people to the hard working dairy farmers who provide nutrient-rich milk. Like our farmers, NDC aims to help foster healthy products, healthy people, healthy communities and a healthy planet – now and for future generations.

Since its inception NDC has played a part in the launch of pioneering programs that have benefitted generations of children and adults, including the nutrition education program in 1929 that helped form USDA’s National School Lunch Program, the Guide to Good Eating in 1941 that predated any other food grouping system; and the “Big Ideas” comprehensive nutrition education program in 1971 for grade school students.

Comprised of registered dietitians and nutrition research and communication experts across the country, today NDC carries on that tradition through our continued focus on dairy goodness as well as by partnering with organizations that want to join our mission to bring to life the dairy community’s vision of a healthy, joyful and sustainable world.



1

Innovation is essential to meet unmet consumer demand for healthy, convenient and great-testing dairy and dairy-based products that fit the way people live today. Established by America’s dairy farmers, the National Dairy Council™ works with and through industry, academic, government and commercial partners to drive pre-competitive, demand-building technical research in nutrition, products and sustainability. These partnerships help identify strategies and priorities to address the most significant opportunities and challenges for the dairy industry.

Research prioritiesOur programs provide the technical information and insights needed to drive innovation that increases demand. Research priorities include:

For the most up-to-date research information, visit http://researchsubmission.nationaldairycouncil.org/Pages/FundedResearch.aspx

For questions, contact the Dairy Technical Support Line at 1-800-248-8829 or [email protected]; [email protected]

National Dairy Council™ Nutrition, Product and Sustainability Research Supports Industry Innovation

Nutrition ResearchPublic Health

• Cardiovascular, Bone, Metabolic and Childhood Health

• Full-Fat DairyConsumer Benefits

• Dairy Protein, Muscle Health and Sports Nutrition

• Digestive Health• Cognition

Product ResearchCheeseWhey Ingredients/Co-ProductsMilk PowdersMilk Ingredients/FractionsFluid Milk/Cultured Products

Sustainability ResearchLife Cycle Assessment for Fluid MilkLife Cycle Assessment for Natural CheeseLife Cycle Assessment for Yogurt


2

The National Dairy Council™ (NDC) administers research on behalf of the Innovation Center for U.S. Dairy®, U.S. Dairy Export Council® and other partners. NDC research program provides a comprehensive approach to technical research for dairy and leverages the expertise of six National Dairy Foods Research Centers, major universities, government agencies as well as other leading scientific and health organizations. Information about research priorities as well as current and completed research projects are contained in this book.

Dairy Research CentersWe fund product research projects through National Dairy Foods Research Centers to meet the needs of business today and tomorrow.

Dairy Applications/Technology Developments LabsApplications/technology development labs turn prototypes into products. The labs, supported by the National Dairy Council™, assist with: prototype and concept development, product and process troubleshooting, scale-up and sensory evaluation.

Dairy Research Resources

California Dairy Research Center• California Polytechnic State University (San Luis Obispo)

Midwest Dairy Foods Research Center• University of Minnesota (St. Paul)• South Dakota State (Brookings)• Iowa State University (Ames)

Northeast Dairy Foods Research Center• Cornell University (Ithaca)

Dairy Products Technology Center• California Polytechnic State University (San Luis Obispo)

Dairy Technology and Innovations Laboratory• Utah State University (Logan)

Institute for Dairy Ingredient Processing• South Dakota State University (Brookings)

Southeast Dairy Food Research Center• North Carolina State University (Raleigh)• Mississippi State University (Starkville)

Western Dairy Center• Utah State University (Logan)

Wisconsin Center for Dairy Research• University of Wisconsin-Madison

Sensory Applications Laboratory• North Carolina State University (Raleigh)

Wisconsin Center for Dairy Research• University of Wisconsin-Madison


3

California Dairy Research Center

Western Dairy Center

Midwest Dairy Foods Research Centers

Wisconsin Center for

Dairy Research

Northeast Dairy Foods Research Center

Southeast Dairy Foods Research Centers

National Dairy Council™National Dairy Foods Research Centers


4


5

Nutrition Research

Public Health 6 – 13

Cardiovascular, Metabolic, Bone and Childhood Health 6

Full-Fat Dairy 12

Consumer Benefits 14 – 19

Dairy Protein, Muscle Health and Sports Nutrition 14

Digestive Health 18

Cognition 19

Product Research

Cheese 20

Whey Ingredients/Co-Product Utilization 22

Milk Powders 25

Milk Ingredients and Fractions 28

Fluid Milk/Cultured Products 30

Safety 31

Sustainability Research

Environmental Assessment and Performance of Milk and Dairy Foods 32

Notes 33

Table of Contents


6 Nutrition Research – Public Health: Cardiovascular, Metabolic, Bone, and Childhood Health

Dairy and Control of Blood Glucose O. Hamdy Joslin Diabetes Research Center 2019

Cheese Consumption and Vascular Function L. Alexander Penn State University 2019

Dairy, Vitamin D, and Bone Health in the Framingham Cohort

S. Sahni Harvard University- Hebrew Senior Life Center

2018

Dairy’s Nutritional Benefit and Environmental impact O. Joliet University of Michigan 2018

Animal-Based Protein Sources and Bone Health T. Wallace National Osteoporosis Foundation 2017

Regulation of Postprandial Nitric Oxide Bioavailability and Vascular Function by Milk

R. Bruno Ohio State University 2018

Healthcare Costs and Savings Associated with Increased Dairy Consumption

L. Barraj Exponent® 2017

Nutrition Evidence Library Review of Dairy and Health Outcomes

C. Scrafford Exponent® 2017

Strong Kids 2: A Cells-to-Society Approach to Nutrition in Early Childhood

S. Donovan University of Illinois 2017

Milk Protein Feeding After Aerobic Exercise in Older Adults with Pre-Diabetes

B. Miller Colorado St. University 2017

Current Research

Research Project Principal Investigator Location Expected Completion


7Nutrition Research – Public Health: Cardiovascular, Metabolic, Bone, and Childhood Health

Evaluation of Health Benefits of a High-Quality Diet in Persons at Risk for Development of Metabolic Disease: Rapidity and Weight-Independent Effects

N.Keim USDA-ARS Western Human Nutrition Research Center

2017

Vitamin K2 Content of Dairy Products S. Booth Tufts University 2016

Yogurt, Blood Pressure, and Cardiovascular Risk in Three Prospective Cohorts

L. Moore Boston University School of Medicine 2016

Diet and Exercise Intervention in Type 2 Diabetes S. Klein Washington University School of Medicine 2016

Effect of Increased Dairy Consumption on Risk of Fracture and Overall Health in the Elderly

S. Iuliano-Burns University of Melbourne, Australia 2016

Milk Protein Concentrate Improves the Metabolic Effects of GLP-1-Based Pharmacotherapy in Diabetic Rat Models

M. Hayes University of Pennsylvania 2016

Dietary protein – Fracture Outcomes and Markers of Bone Health: A Systematic Review and Meta-Analysis

T. Wallace National Osteoporosis Foundation 2016

Reduction of Obesity-Associated Intestinal Inflammation by Low-Fat Yogurt

B. Bolling University of Wisconsin 2016

Acute Consumption of Fluid Milk and Cheese to Improve Microcirculatory Function

L. Alexander Pennsylvania State University 2015

Current Research




Effects of Fluid Milk in Attenuating Hyperglycemia and Hypertriglyceridemia after a Meal

H. Tanaka University of Texas 2015

Impact of Fluid Milk on Post-Meal Glycemia and Insulinemia in Overweight/Obese Adults with Normal or Impaired Glucose Tolerance or Type 2 Diabetes

W. Campbell Purdue University 2015

Meta-Analysis of the Effect of Dairy Foods on Body Composition

D. Alexander EpidStat Institute 2015

Effects of Replacing Sugar Sweetened Beverages with Milk on Metabolic Risk Factors in Overweight and Obese Adolescents

R. Krauss Children’s Hospital Oakland Research Institute

2015

Attributable Risk Analysis and Disability Adjusted Life Years (DALYs) Based on Increased Dairy Consumption

D. Alexander EpidStat Institute 2015

Evaluating the Acceptance of Reformulated Flavored Milk in Schools

R. Johnson University of Vermont 2015

Current Research




Dietary Sodium and Blood Pressure in Adolescent Girls


Dairy Intake in Pediatric Obesity Prevention and Treatment Interventions: Secondary Analyses of Existing Data from Two Randomized Trial

B. Wrotniak D'Youville College 2014

Dairy Risk of Hypertension: Framingham Offspring and PREMIER Studies


Hypotensive Effects of Conventional Dairy Products: Role of Arterial Stiffness

H. Tanaka University of Texas-Austin 2014

Vasoprotective Activities of Low-Fat Milk in Individuals with Metabolic Syndrome

R. Bruno University of Connecticut 2014

Nutritional Benefits and Environmental Performance of Dairy Products

O. Joliet University of Michigan 2014

Does a Dairy-Rich Diet Modify Indicators of Inflammatory and Oxidative Stress in Adults with Excess Adiposity?

S. Nichols-Richardson Pennsylvania State University 2014

Does High Calcium Exacerbate Atherosclerosis? C. Weaver Purdue University 2013

A Randomized, Controlled Trial to Assess the Effects Of Low-Fat Dairy Intake on Endothelial Function and Blood Pressure in Subjects With Pre-Hypertension or Stage-1 Hypertension

K. Maki Biofortis-Provident Clinical Research 2013

Completed Research

Research Project Principal Investigator Location Completion



Effect of Dairy Beverages on Insulin Sensitivity and Beta Cell Function in Men and Women at Risk for Diabetes

K. Maki Biofortis-Provident Clinical Research 2013

Effects of Dairy Macronutrients on Glucagon-like-peptide-1 Receptor Mediated Suppression of Food Intake and Blood Glucose Regulation

M. Hayes University of Pennsylvania 2013

Beneficial Effects of Low-Fat Dairy Products on Lipoprotein Metabolism and Inflammation in Subjects With Metabolic Syndrome

M. Fernandez University of Connecticut 2013

The Impact of a Protein Supplement on Bone Mass in Older Men and Women

K. Insogna Yale University 2013

Influence of Dairy on Bone Mass Accrual, Bone Size and Fat and Lean Body Mass in Early Pubertal Overweight vs. Healthy Weight Girls

C. Weaver Purdue University 2013

A Systems Biology Analysis of the Impact of Dairy and Calcium Intake on Type 2 Diabetes Associated Phenotypes

L. Tosi Children’s National Medical Center, Washington D.C.

2013

Milk Versus Calcium Citrate and Vitamin D Supplements for Bone Health in Postmenopausal Women

M. Van Loan USDA-ARS Western Human Nutrition Research Center

2013

Healthy Eating and Lifestyle for Total Health (HEALTH)

T. Nicklas Baylor College of Medicine 2012

Completed Research




Meeting U.S. Dietary Guidelines for Calcium: The Role of Dairy Foods

A. Drewnowski University of Washington 2012

Modulation of Human Airway Muscle Function by Dairy Components

M. Zemel University of Tennessee 2012

Bovine Milk’s Potential as a Functional Food for DNA Damage Control

M. Fenech CSIRO Food and Nutritional Sciences, Adelaide, Australia

2012

Dairy at Breakfast and Breakfast Patterns Analysis V. Fulgoni Nutrition Impact LLC 2011

Dairy Consumption and Risk of Type 2 Diabetes: Systematic Review and Dose-response Meta-analysis of Prospective Cohort Studies

E. Ding Feigl-Ding International, Boston, Mass 2011

Dairy Intake and Type of Dairy Intake from NHANES 2007-2008

V. Fulgoni Nutrition Impact LLC 2011

Diet and Clustering of Metabolic Risk in Adolescent Girls


Effects of Dairy Consumption on SIRT1 and Metabolic Risk in Humans

M. Zemel University of Tennessee 2011

Effects of Resistance Training and Milk Supplementation on Body Composition in Middle School Children

J. Donnelly University of Kansas 2011

Milk for Lean Mass for Overweight Kids: The MILK with Exercise Study

B. Timmons McMaster University, Canada 2011

Completed Research



12 Nutrition Research – Public Health: Full-Fat Dairy

Effects of a Modified High-Fat Mediterranean Dietary Pattern on Lipoprotein and Inflammatory Markers of CVD Risk in Adults

R. Krauss Children’s Hospital, Oakland Research Institute

2018

Hypotensive Effects of Whole Milk and Full-Fat Dairy Products

H. Tanaka University of Texas 2018

Controlled Clinical Study to Determine Novel Health Benefits of Cheese Consumption

J. Volek Ohio State University 2018

The Impact of Low-Fat and Full-Fat Dairy Consumption on Glucose Homeostasis

M. Kratz Fred Huchinson Cancer Research Center-University of Washington

2018

Dialogue Mapping of Knowledge and Knowledge Gaps Related to the Effects of Dairy Intake on Human Health

D. Allison University of Alabama-Birmingham 2017

Investigation of the Impact of Cheese Consumption on HDL Function

B. Lamarche Laval University 2017

Activation of Nrf2 by Fatty Acids in Milk to Decrease the Anabolic Resistance of Aging

B. Miller Colorado State University 2016

Examining the Effects of Consuming a Diet Comprising of Milkfat on Metabolic Health Markers

J. Kraft University of Vermont 2016

Dairy Fat as a Mediator of Vitamin E Adequacy in Individuals with Metabolic Syndrome

R. Bruno Ohio State University 2015

Current Research



13Nutrition Research – Public Health: Full-Fat Dairy

Health Effects of High Cheese Intake: Does Maturation and Fat Content Matter?

A. Astrup University of Copenhagen, Denmark 2014

Effects of Dairy Fat on Postprandial Inflammation A. Zivkovic University of California, Davis 2014

Meta-Analysis on Effects of Cheese Consumption on Blood Lipids and Lipoproteins

S. Soedamah-Muthu Wageningen University, Netherlands 2014

Effect of Milkfat on Obesity Mediated Changes in Gastrointestinal Function and Microflora Composition

G. Solano-Aguilar USDA-ARS Beltsville Human Nutrition Research Center

2014

Effect of Incremental Increases in Dietary Carbohydrate in Saturated Fat Levels and Blood Borne Risk Markers for Cardiovascular Disease

J. Volek University of Connecticut 2014

Effect of a Modified Lower Carbohydrate, High Fat DASH Diet Plan on Plasma Lipids, Lipoprotein Particle Size and Blood Pressure in Healthy Adults


2014

Effects of Cheese Consumption on Blood Lipids L. Dragsted University of Copenhagen, Denmark 2012

Effect of Milk Fat Globule Membrane on Gut Barrier Protection in Runners

R. Ward Utah State University 2012

Milk Fat and Carbohydrate Intake Effects on Lipid Levels (NHANES)


Short Chain Saturated Fatty Acids and Blood Pressure


Changes in LDL and HDL With Increased Intake of Saturated Fat From Dairy Foods in Individuals with Atherogenic Dyslipidemia and LDL Subclass Pattern B


2011

Association of Dairy Consumption with Lipoprotein Subfractions and Cardiovascular Disease in the Malmo Diet and Cancer Study


2011

Completed Research



14 Nutrition Research – Consumer Benefits: Dairy Protein, Muscle Health, and Sports Nutrition

Whey Protein Intake in the Amelioration of Skeletal Muscle Quantity and Function During Inactivity in Older Adults

S. Phillips McMaster University 2017

Effects of Animal and Plant Proteins of Functional Decline in Older Adults


An Enhanced Dairy Protein Weight Loss Intervention for Dynapenic Obesity: Impact on Muscle Quality and Composition

C. Bales Duke University 2017

Whey Protein and Exercise to Accelerate Recovery of Muscle Mass and Function After Acute Hospitalization in Previously Independent Older Adults

E. Volpi University of Texas Medical Branch 2017

Amino Acid Digestibility and DIAAS Values in Dairy Proteins and Other Sources of Protein Used in Human Consumption

H. Stein University of Illinois 2016

Whey Protein Isolate as a Source of Vitamin B12 and to Lower Homocysteine in the Elderly

M. Fenech CSIRO 2016

Effect of Dietary Protein Intake Distribution on Protein Metabolism and Skeletal Muscle

A. Ferrando University of Arkansas for Medical Sciences 2016

Effects of Dietary Protein Patterning on Weight Loss and Resistance Training-Induced Changes in Body Composition, Skeletal Muscle, and Indices of Metabolic Syndrome


Current Research



15Nutrition Research – Consumer Benefits: Dairy Protein, Muscle Health, and Sports Nutrition

Whey Protein, Aging, and Physical Activity D. Paddon-Jones University of Texas Medical Branch 2016

Effect of Whey Protein on Cerebrovascular and Cognitive Function in Older Adults

K. Heffernan Syracuse University 2016

Protein Effects on Metabolic Outcomes in Older Men (Supplement to NIA Randomized Clinical Trial)


Casein in Milk as a Functional Ingredient for the Prevention of Sarcopenia

L. Van Loon Maastricht University 2015

Influence of Chocolate Milk on Intense Cycle Training M. Saunders James Madison University 2015

Dietary Protein Intake and Source and Body Composition in U.S. Adults Aged 50 Years and Older


Current Research



16 Nutrition Research – Consumer Benefits: Dairy Protein, Muscle Health, and Sports Nutrition

Effects of Milk Protein Concentrate on Blood Pressure, Inflammation, Muscle Composition, and Metabolic Health During Weight Loss in Overweight/Obese Adults


Dairy Macronutrient Effects on the Metabolic Syndrome


Molecular Events Underpinning Changes in Tissue Metabolism with Whey and Soy Ingestion in Energy Restriction in Overweight/Obese Adults

S. Phillips McMaster University 2014

Evaluating the Efficiency of the Production of Intrinsically Labeled Milk Protein Products

T. Schoenfuss University of Minnesota 2014

Comparative Effects of Milk- and Soy-Based Diets on Musculoskeletal Health and Glucose Homeostasis During Prolonged Energy Restriction in Rats

S. Pasiakos U.S. Army Research Institute of Environmental Medicine

2013

The Role of Dairy Protein and Branched Chain Amino Acids on Optimal Mitochondrial Function Through Induction of BCKD Enzyme

S. Adams USDA-ARS Western Human Nutrition Research Center

2013

Meta-Analysis of Whey Protein Supplementation D. Alexander EpidStat Institute 2013

Novel Approaches to Maintain Muscle Mass With Aging: Benefits of Yoga and Higher-Protein Intakes in Middle-Aged Men and Women

N. Rodriguez University of Connecticut 2013

Completed Research



17

Effect of Dietary Protein Intake Pattern on Skeletal Muscle in Older Individuals


The Effects of Dairy Intake on Weight Re-gain and Risk Markers of Diabetes and Cardiovascular Diseases

A. Raben University of Copenhagen, Denmark 2012

Whey Protein Supplementation With Resistance Training: Effects on Body Composition of Young Adults

R. Washburn University of Kansas 2012

Protein Intake and Lean Body Mass in Older Americans


Efficacy of Whey Protein Supplementation on Resistance Exercise-Induced Changes in Muscle Strength, Fat-Free Mass, and Function in Mobility-Limited Older Adults

R. Fielding Jean Mayer USDA Human Nutrition Research Center on Aging — Tufts University

2011

Investigation of Whey Protein Supplementation for Physiologic Enhancement to Resistance Training and Dietary Regimes

J. Volek University of Connecticut 2011

The Effects of Resistance Training Combined With Whey Protein Supplementation on Body Composition and Health of Elderly Japanese People

S. Machida Tokai University, Japan 2011

Total Distribution of Protein Intake Throughout the Day in American Diets


Nutrition Research – Consumer Benefits: Dairy Protein, Muscle Health, and Sports Nutrition

Completed Research



18 Nutrition Research – Consumer Benefits: Digestive Health

Effects of Milk Consumption after Sugar Snacks on Dental Plaque Acid Production and Oral Health in Children

C. Wu University of Illinois-Chicago 2017

Effects of Consuming Bioactive Yogurt on Endotoxemia and Markers of Metabolic Syndrome


Effects of Dairy Ingredients on Gut Microbiome and Gut Health

R. Walzem Texas A&M University 2014

Influence of Delivery System on the Efficacy of a Probiotic Intervention

R. Roberts Pennsylvania State University 2014

Does Milk Matter? The Importance of Milk for Lactobacillus Casei Performance in the Gut

M. Marco University of California, Davis 2013

Effectiveness of Bovine Milk Oligosaccharides in Modifying Gastrointestinal Function in Healthy Individuals

D. Barile University of California, Davis 2013

Effects of Milk Components on Gastrointestinal Signaling Pathways

H. Raybould University of California, Davis 2011

Influence of Lactic Acid Bacteria, Milk, Yogurt and Milk Components on Gene Expression in Human Intestinal Epithelial Cells

T. Klaenhammer North Carolina State University 2011

Effects of Dairy Delivery on Survival and Activity of Probiotic Cultures in Vivo

G. Solano-AguilarT. Klaenhammer

USDA-ARS Beltsville Human Nutrition Research CenterNorth Carolina State University

2011

Host Effects Derived From Milk-Dependent Production of Soluble Signals from Bifidobacteria

H. Raybould University of California, Davis 2011

Completed Research


Current Research



19

Is Milk the Drink That Helps Kids Think? M. Spitznagel Kent State University 2016

A Randomized, Controlled, Crossover Trial of Acute Cognitive, Appetite, Glucose and Insulin Responses to Milk or Juice in Men and Women

K. Maki Midwest Center for Metabolic and Cardiovascular Research

2015

Dairy, Acute Glycemic Control, and Cognitive Function

M. Spitznagel Kent State University 2013

Dairy Intake and Brain Glutathione Levels I. Choi University of Kansas 2013

Effect of Dairy Product Consumption on Cognitive Performance Among Elderly Participants of the Cache County Study on Memory, Health, and Aging


Dairy Intake and Cognitive Function V. Fulgoni Nutrition Impact LLC, Battle Creek, Mich. 2011

Completed Research


Nutrition Research – Consumer Benefits: Cognition

Current Research



20 Product Research – Cheese

Controlling Cheese Acidity by Adjustment of the Lactose to Protein Content of Cheese Milk

R. Govindasamy-Lucey University of Wisconsin-Madison 2018

Designing Novel Cheese with High Levels of Intact Casein for Processing Purposes

J. Lucey University of Wisconsin-Madison 2018

Investigating the Textural Changes When Cream Cheese and Mascarpone are Super Chilled Instead of Freezing


Increasing the Shelf Life of Export Cheeses by Prolonged Low Temperature Storage


Utilization of GRAS Compounds as an Antimicrobial Dip and Coating Treatment for Controlling Listeria Monocytogenes in High Moisture Cheese

D. D'Amico University of Connecticut 2016

Current Research


Inhibition of Clostridium Botulinum in Reduced-Sodium Pasteurized Process Cheese Products

K. Glass University of Wisconsin-Madison 2015

Inhibition of Clostridium Botulinum in Reduced-Sodium Process Cheese Products-Validation of Model


Sensory Analysis and Preference Mapping of Gouda Cheeses

M. Drake North Carolina State University 2015

Evaluation of Cheese with Desirable Fat and Sodium Attributes for School Lunch Snack Choices

T. Schoenfuss University of Minnesota 2015

Completed Research



21Product Research – Cheese

Completed Research


Enhancing the Microbiological Safety and Quality of Reduced-Sodium Cheese with Natural Preservatives or Adjunct Cultures


A Systematic Study of Cheese Microbiology and Flavor-based on Salt Cation Substitution in Lower Sodium Cheddar Cheese (Collaborative Project)

D. McMahonJ. SteeleN. FarkyeM. Drake

Utah State UniversityUniversity of Wisconsin-MadisonCalifornia Polytechnic State UniversityNorth Carolina State University

2013

Annatto Partitioning in Cheese and Cheese Whey M. Drake North Carolina State University 2013

Development of Pulsed Light-based Combination Surface Treatments as a Nonthermal Strategy for Microbial Inactivation on Cheese Surface

C. Moraru Cornell University 2013

Role of Thermoduric and Thermophilic Sporeformers and Their Biofilms in Cheese Spoilage

S. Anand South Dakota State University 2013

Effects of Salt Substitutes and Anti-Microbial Intervention Methods on Functionality, Shelf life, Consumer Acceptability of Low Sodium String Cheese (LMPS Mozz) and Survival of Pathogenic Bacteria

N. Farkye California Polytechnic State University 2013

Manufacture of a Low Sodium, Mild-flavored Cheese Suitable for Ingredient Purposes by a Curd Heating Process


Development or Validation of Alternative Methods for Rapid Sodium Testing in Cheese


Identification of Taste Compounds in Cheddar Cheese: Strategies for Flavor

D. Peterson University of Minnesota 2012

At What Salt Level Do Consumers Notice Decreasing Salt Concentrations and at What Concentration is Acceptance Negatively Impacted

M. Drake and D. McMahon

North Carolina State UniversityUtah State University

2012


22 Product Research – Whey Ingredients

Evaluating Enzyme Formulations for Biofilm Removal from Dairy Separation Membranes


Whey Protein Ingredient with Improved Emulsification Properties

B. Vardhanabhuti University of Missouri 2017

Randomized Controlled Trial of the Impact of Treating Moderately Malnourished Women in Pregnancy with Sub Studies

P. Papathakis California Polytechnic State University 2016

Current Research



23Product Research – Whey Ingredients

Functional Whey Protein Ingredients Based on Designed Aggregates

A. Foegeding North Carolina State University 2015

Long-Term Shelf Life Studies of Whey Protein Concentrates (WPC34 and 80)

M. Tunick USDA, ARS, Eastern Regional Research Center

2015

The Effects of Whey Proteins and Cocoa Polyphenols on Postprandial Fullness, Blood Glucose, and Satiety Hormone Levels in a Human Clinical Trial

A. Foegeding North Carolina State University 2015

Dairy Protein-based Antimicrobial Delivery System to Improve the Microbiological Safety of Dairy Products

Q. Zhong University of Tennessee – Knoxville 2014

Influence of Spray Drying Parameters and the Lactoperoxidase System to Minimize Flavor Formation in Spray Dried Whey Protein


Improved Cold Gelation Properties of Whey Proteins by Heated Whey Protein and Polysaccharide Soluble Complexes

B. Vardhanabhuti University of Missouri 2013

Physical Removal of Annatto in Cheddar Cheese Whey by Inert Adsorbents to Manufacture Bland Flavor Whey Protein Concentrate

Q. Zhong University of Tennessee - Knoxville 2013

Shelf-Stable Whey Protein-Based High Protein Beverages

Q. ZhongM. Drake

University of Tennessee – KnoxvilleNorth Carolina State University

2013

Creating Novel Structures to Stabilize Whey Proteins During Heating Nearby Isoelectric Points


Completed Research



24 Product Research –Co-Product Utilization

Commercial Feasibility of Soluble Soybean Polysaccharide (SSPS) for Enhancing Lactose Crystallization in Lactose Manufacture and as Drying Aid in Acid Whey Manufacture

L. Metzger South Dakota State University 2016

Exploring Consumer Perception of Permeate-based Sodium Reduction with Different Permeate Sources

L. MetzgerM. Drake

South Dakota State UniversityNorth Carolina State University

2016

Complimentary Calcium Fractionation Techniques to Increase Co-Product Solids Utilization and Value


Hydrolysis of Milk Powder, Permeate and/or Milk for No Sugar Added Flavored Milk


Charged Ultrafiltration Membrane Scale Up M. Etzel University of Wisconsin – Madison 2014

Fractionating Acid Whey into Value-Added Ingredients for Use in Cultured Dairy Products

K. Smith University of Wisconsin – Madison 2014

Hydrocolloids for Improved Recovery and Utilization of Lactose


Pro-Cream/DLP Blends: Functionality and Applications R. Hartel University of Wisconsin – Madison 2014

Concentration, Storage Stability and Functionality of Highly Concentrated Micellar Casein

L. MetzgerD. McMahon

South Dakota State UniversityUtah State University

2014

Sources of Salty Taste in Permeate M. Drake North Carolina State University 2014

Developing Milk Protein-Based Structures for New Dairy Products

R. Jimenez-Flores A. Foegeding

North Carolina State University 2013

Current Research


Completed Research



25Product Research –Milk Powders

Impact of Bedding Type in Raw Milk Contamination with Spore Formers Affecting Dairy Powder Quality

M. Wiedmann Cornell University 2017

Producing Dairy Protein Ingredients for Targeted Markets

K. Schmidt Kansas State University 2017

Application of Interventions at Farm Level to Reduce Spore Former Bacteria

A. Bianchini University of Nebraska 2017

Scale-up and Implementation of Strategies to Improve Quality and Process Efficiency During Manufacturing of Dairy Ingredients


Single Droplet Drying Technology for Optimization of Dairy Ingredients with Best Quality and Functionality


The Influence of Processing Parameters on SMP Quality


Improving SMP/NFDM Processing, Microbiological Quality and Functionality Through Process And Ingredient Technologies That Change Mineral Composition and Activity

P. Thong California Polytechnic State University 2016

Use of Micro and Nano-Bubbles in Dairy Processing Applications

J. Amamcharla Kansas State University 2016

Evaluation of Adherence Ability and Biofilm Formation of HHRS to Modified Stainless Steel Surfaces


Understanding the Process of Spore Germination or Sporulation, and Biofilm Formation under Simulated Skim Milk Powder Manufacturing Conditions


Current Research



26 Product Research –Milk Powders

Improve the Quality and Efficiency of Milk Powder by Developing Strategies to Minimize Increase in the Viscosity of Milk Concentrate with High Total Solids Milk (52-55%)

H. Patel South Dakota State University 2015

Development and Removal of Biofilms M. Johnson University of Wisconsin-Madison 2014

A Systems Approach to Reducing Spore Contamination in Dairy Powders


Adapt Terbium Measurement of Spores for Use During Milk Processing

D. McMahon Utah State University 2014

Modification of CIP Protocol to Prevent and Control Biofilms in Dairy Processing Environments


Completed Research


Current Research


Use of Nano-Scale Aqueous Ozone to Remove Biofilms From Selected Dairy Product Contact Surfaces

J. Amamcharla Kansas State University 2016

Use of Novel Surface Modification Techniques to Reduce Biofilms on Plate Heat Exchanger Plates

J. Amamcharla S. AnandJ. Goddard

Kansas State UniversitySouth Dakota State UniversityUniversity of Massachusetts-Amherst

2016

Improve the Microbial Quality of Milk Powders by Controlling Thermally Resistant Spore Formers and Spores



27Product Research –Milk Powders

Survey of Mesophilic and Thermophilic Sporeformers in Dairy Powders and Raw Milk Across the U.S.


Developing Milk Protein-Based Structures for New Dairy Products

A. Foegeding R. Jimenez-Flores

North Carolina State University 2013

Prevent Oxidative Off-Flavors to Maximize Quality and Shelf Life of Fluid Milk

S. Clark Iowa State University 2013

Manufacturing of Low Spores, Low-Heat Milk Powders for Various Food and Beverage Applications

F. Harte University of Tennessee - Knoxville 2013

Reduce the Saturated Fat Content of Milk Fat Fractions by Dry Crystallization of Anhydrous Milk Fat Made from Small and Large Milk Fat Globules Obtained by Microfiltration

K. Kaylegian Pennsylvania State University 2013

Product Development by the Modification of Casein Micelles Size and Stability


Benchmarking Study to Evaluate Quality and Performance Gaps in US and International NDM/SMP

K. Smith University of Wisconsin-Madison 2013

Radio Frequency Dielectric Heating (RFDH): A Process Lethality Treatment That Impacts Unique Functionality

K. Schmidt Kansas State University 2012

Inactivation of Spores of Aerobic Spore Formers in Non-Fat Milk and Non-Fat Milk Concentrate by Ultrasonic Transmission


Completed Research



28 Product Research –Milk Ingredients and Fractions

Comparison of Functionality and Properties of Liquid Concentrates and Dried Dairy Ingredients


Scale-Up and Implementation of Strategies to Improve Quality and Process Efficiency During manufacturing of Dairy Ingredients


Prototype to Study the Effect of Ionic Environments on Casein Micelle Integrity

F. Harte Pennsylvania State University 2016

Next Generation Value-Added Milk Protein Ingredients to Meet Growing International Demand for Clinical Foods


Application and Evaluation of Modified Milk Protein Concentrates in High Protein Nutrition Bars

B. Lamsal Iowa State University 2016

Current Research



29Product Research –Milk Ingredients and Fractions

Scale-Up of Modified Milk Protein Concentrates to Replace Rennet Casein


Modified Milk Protein Concentrates J. Lucey University of Wisconsin-Madison 2014

Non-Fouling Stainless Steel for Dairy Processing J. Goddard University of Massachusetts-Amherst 2014

Impact of Processing on Milk Protein Concentrate Functionality


Use Sonication to Study Impact on Physiochemical Properties of Concentrated Milk, and Impact on Fouling and Milk Powder Quality

M. Walsh Utah State University 2014

Rheological and Tribological Evaluation of Creaminess in Model Dairy Systems

C. Daubert North Carolina State University 2013

Effect of Protein on Partial Coalescence in Ice Cream R. Hartel University of Wisconsin-Madison 2013

Development of Caseinate Alternative Using Membrane Filtration


Development of Modified Milk Protein Concentrates and Native Casein Concentrates That Can Be Utilized as an Alternative to Rennet Casein in Process Cheese Product Applications


Manufacture of Modified MPC Utilizing Injection of Carbon Dioxide


Modification of a Milk Protein Concentrate (MPC) Ingredient and Evaluation for Potential Applications

B. Lamsal Iowa State University 2012

Application of Milk Proteins for Greek Style Yogurts with Comparable or Superior Sensory and Nutritional Properties to Traditional Strained Greek Yogurts


Nano-Structure and Hydrophobic Binding Properties of the Casein Micelle


Completed Research



30 Product Research –Fluid Milk

The Impact of Milk and Whey Protein-Based Ingredients on Sensory and Physical Properties of Beverages

M. Drake A. FoegedingD. Barbano

North Carolina State University

Cornell University

2017

Delivery System of Lactase to Improve the Quality of Milk for Lactose-Intolerant Consumers

Q. Zhong University of Tennessee-Knoxville 2017

Impact of Milk Hauling and Receiving on Microbial Content in Raw Milk

L. Goddik Oregon State University 2017

The Role of Vitamin Premix on Flavor and Flavor Stability of Fluid Milk


Control of Post-Pasteurization Contamination of Pasteurized Fluid Milk Through Improved Sanitation


Milk Packaging Options for Light Protection of Milk Flavor from Processing Through Retail Purchase

S. Duncan Virginia Polytechnic State University 2016

The Role of Milk Heat Treatment and Fat Content on Consumer Acceptability


The Role of Protein, Protein Ratio, and Fat Content on Consumer Acceptance: Platform for Innovation

M. DrakeD. Barbano

North Carolina State UniversityCornell University

2016

Current Research



31Product Research –Fluid Milk

Product Research –Safety

Feasibility of Integrating Ultrasound into High Temperature Short Time Processing for Extended Shelf Life Milk

S. Clark Iowa State University 2015

Consumer Sensory Perception of Pasteurized Fluid Milk Over Shelf Life


In-Package Production of Lactose-Free Milk by the Design of Novel Bioactive Packaging Films

J. Goddard University of Massachusetts-Amherst 2013

Understanding Cell Envelope Composition to Improve L. Monocytogenes Control


Effect of Acid Type, pH, and Antimicrobials on Growth of Listeria Monocytogenes in High-Moisture Cheese

K. Glass University of Wisconsin 2017

Controlling Listeria Monocytogenes in High Risk Cheeses by Treatment with High Voltage Atmospheric Cold Plasma

K. Keener Iowa State University 2017

Identification of Microbially-Derived Anti-Listerial Compounds

M. Begley Cork Institute of Technology 2017

Development of a Rapid In-Plant Method for the Detection of Dairy Proteins in Processed Meat Products

T. Labuza University of Minnesota 2016

Completed Research


Current Research



32

Climate Change Mitigation and Adaptation in Dairy Production Systems of the Great Lakes Region

M. Ruark University of Wisconsin 2018

Nutrient Requirements of Dairy Cattle, 8th Edition R. A. Erdman National Research Council 2016

The Environmental Performance of Dairy Products in the Sustainable Food Systems

A. Henderson University of Texas 2016

National Nutrient Optimization & Dairy A. Henderson University of Texas 2016

Comprehensive LCA for Yogurt G. Thoma University of Arkansas 2016

Critical Role of Animal Science Research in Food Security and Sustainability

B. D. Goldstein National Academy of Sciences 2015

Modeling the trade-off between diet costs and methane emissions: A goal programming approach

E. Kebreab University of California 2015

Prediction and Evaluation of Enteric Methane Emissions from Lactating Dairy Cows Using Different Levels of Covariate Information

E. Kebreab University of California 2015

Comprehensive LCA for Fluid Milk O. Jolliet University of Michigan 2012

Comprehensive LCA for Processing and Packaging of Fluid Milk

G. Thoma University of Arkansas 2012

Comprehensive LCA for Natural Cheese G. Thoma University of Arkansas 2011

Completed Research


Sustainability Research – Environmental Assessment and Performance of Milk and Dairy Foods

Current Research



33Notes


34 Notes



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©2016 National Dairy Council™.
