NY Dairy Promotion Board Research Update – 2/11/2020

Preventing Spoiled MilkUHT Shelf life – The application of lactose

oxidase to control Pseudomonas and improve UHT milk.

Proteolysis

Plasmin Bacterial

Project Phases

1. Strain selection

Screen different Pseudomonas spp.

strains for heat-stable protease production

2. Lactose oxidase testing

Study ability of lactose oxidase to control heat-

stable protease producers in sterile and

raw milk under refrigeration conditions

3. Shelf life testing

Assess shelf-stability, in the form of age

gelation, of UHT milktreated with lactose

oxidase

4. Sensory evaluation

Explore sensorial impact on UHT milk made from

raw milk treated with lactose oxidase

ResultsStrain code

Isolatesource

Proteasesynthesis

Proteaseheat-stability

Proteasesynthesis

Proteaseheat-stability

Proteasesynthesis

Proteaseheat-stability

FSL R5 - 0199 + + + + + +FSL R5 - 0202 + + + + + +FSL W5 - 0203 + + + + + +FSL W5 - 0208 + + + + + +FSL W5 - 0287 + + + + + +FSL W5 - 0206 + + + + + +FSL W5 - 0207 + + + + + +FSL W5 - 0296 + + + + + +FSL W5 - 0319 + + + + + +FSL W5 - 0325 + + + + + +FSL W5 - 0326 + + + + + +FSL W5 - 0327 + + + + + +

FSL E2-0614 - - - - - -FSL E2-0616 - - - - - -FSL E2-0615 - - - - - -FSL M7-0526 - - -FSL M7-0618 - - -FSL M7-0628 - - -FSL W7-0098 Pasteurized 2% Milk - - -FSL P4-0823 + + + + + +FSL P4-0824 + + + + + +FSL P4-0825 + + + + + +FSL M7-0328 Raw Milk - - -FSL M7-0356 + + + + + +FSL M7-0606 + + + + + +FSL M7-0607 + + + + + +FSL M7-0636 + + + + + +FSL M7-0637 + + + + + +

P. fr

agi

UHT Milk

Laboratory Heat Treated Raw

Milk

Pasteurized Milk

P.

lund

ensi

Laboratory Heat Treated Raw

Milk

Pseudomonas spp. Heat-stable protease screening results

REPLICATE 1 REPLICATE 2 REPLICATE 3

P. fl

uore

scen

s Heat Treated 2% Fat Milk

Queso Fresco

Plant Environment

Rivera Flores, V. and Alcaine, S., 2019

Results6 °C

Sterile Milk

Rivera Flores, V. and Alcaine, S., 2019

Sterile MilkResults

Rivera Flores, V. and Alcaine, S., 2019

Raw MilkResults

6 °C

Rivera Flores, V. and Alcaine, S., 2019

Raw MilkResults

Incubation time [day]Coagulation Assessment [ week] 1 2 3 5 1 2 3 5

1. Raw milk (RM) - - - - - - - -2. RM + LOX [0.12 g/L] - - - - - - - -3. RM + Pseudomonas spp. (Pseud) + + + + + + + +4. RM + Pseud + LOX [0.12 g/L] - - - - - - - +5. RM + Pseud + LOX [0.24 g/L] - - - - - - - -6. RM + Pseud + LOX [0.60 g/L] - - - - - - - -7. RM + Pseud + LOX [0.12 g/L] + NaSCN - - - - - - - -8. RM + Pseud + LOX [0.24 g/L] + NaSCN - - - - - - - -9. RM + Pseud + LOX [0.60 g/L] + NaSCN - - - - - - - -

3 4

Rivera Flores, V. and Alcaine, S., 2019

Shelf life testing

30 °C - 2 months

Raw Milk ControlLOX

Rivera Flores, V. and Alcaine, S., 2019

Papers1. Lara-Aguilar S, Alcaine SD. Lactose oxidase: a novel activator of the lactoperoxidase system in milk for improved shelf-life.

Journal of Dairy Science . 2019 Mar 1;102(3):1933-42.2. Lara-Aguilar S, Alcaine SD. Screening inhibition of dairy-relevant pathogens and spoilage microorganisms by lactose oxidase.

Journal of dairy science. 2019 Sep 1;102(9):7807-12

Presentations1. New York State Cheese Manufacturers’ Association Spring Meeting. New York State Cheese Manufacturers’ Association, Syracuse, NY. “Fermented Dairy Beverages, Glowing Cheese & Other Experiments” March 4-5,

20192. Northeast Dairy Foods Research Center Annual Meeting. “Microbial Spotlights in Product and Safety” January 10-11, 2019.3. Pennsylvania State University Food Science Seminar Series. “Spoilage and Whey: Two stories about tackling dairy waste.” State College, PA. January 25, 2018.4. New York State Cheese Manufacturers’ Association Spring Meeting. New York State Cheese Manufacturers’ Association, Syracuse, NY. “What’s Fermenting in Extension Research” Participants = 135, length in hours =

.75, Total contact hours = 101, March 6-7, 20185. Northeast Dairy Foods Research Center Annual Meeting. “Building a New Dairy Extension Research Program” Participants = 20, length in hours = .5, Total contact hours = 10, January 12-13, 20176. New York State Cheese Manufacturers’ Association Spring Meeting. New York State Cheese Manufacturers’ Association, Syracuse, NY. “What’s Fermenting in Extension Research” March 6-7, 20177. IFT Live Webcast - Emerging Technologies in Dairy Foods to Reduce Food Waste. March 21, 20178. Dairy Center of Excellence Seminar Series. “Tackling Dairy Waste Downstream” Ithaca, NY. Length in hours =1. May 8, 20179. New York State Cheese Manufacturers’ Association Fall Meeting. New York State Cheese Manufacturers’ Association, Clayton, NY. “What is Fermenting” September 10-12, 2017

Viviana Flores M.Sc. ProgramStaying for PhD

Sofia Lara-Aguilar, M.Sc. 2018DSM’s Dairy Culture and Enzymes

Outcomes

Conferences1. Lara-Aguilar, S, Alcaine, SD. ” Lactose oxidase: An enzymatic preservative of raw milk.” American Dairy Science Association Annual Meeting (June 24-27). Knoxville, TN. 2018. (Poster)2. Lara-Aguilar S, Alcaine SD. Lactose oxidase as a novel activator of the lactoperoxidase system for improved dairy product shelf-life. ADSA Annual Meeting. American Dairy Science Association, Pittsburg, PA. June

26-28,2017 (Poster)

Novel Diagnostics for DairyEvaluating the ElastoSense as an indicatorof incoming milk quality and product shelflife for cheese and fermented dairyproducers.

Other Variables: Culture type, Temperature

Understanding Limitations

Gel

Str

engt

h (G

’)

Time (s)

Validating Against Traditional Rheometry

=?

Keqin HePh.D. Program

Outcomes

Conferences1. He, K, Alcaine, SD. “Evaluating ElastoSens, a novel instrument for gelation measurements, on yogurt fermentation” American Dairy Science Association Annual Meeting (June 23-26). Cincinnati, OH. 2019. (Poster)

RefermentedUpcycling dairy by-products into a new

category of value-added consumer beverages.

J. Marcus, T. DeMarsh, S. Alcaine. 2019

J. Marcus, T. DeMarsh, S. Alcaine. 2019

J. Marcus, T. DeMarsh, S. Alcaine. 2019

J. Marcus, T. DeMarsh, S. Alcaine. 2019

J. Marcus, T. DeMarsh, S. Alcaine. 2019

J. Marcus, T. DeMarsh, S. Alcaine. 2019

J. Marcus, T. DeMarsh, S. Alcaine. 2019

Rivera Flores, V., DeMarsh, T. and Alcaine, S., 2019

Rivera Flores, V., DeMarsh, T. and Alcaine, S., 2019

Steensels et. al., 2015

Rivera Flores, V., DeMarsh, T. and Alcaine, S., 2019

Rivera Flores, V., DeMarsh, T. and Alcaine, S., 2019

? Tagatose

Presentations1. Alcaine, SD “Fermenting Sustainability: Utilizing Dairy By-Products to Create Value-Added Fermented Beverages” Institute of Food Technologists Annual Meeting (June 2-5). New Orleans, LA. 2019. 2. Alcaine, SD “Upcycling Dairy By-Products to Improve Environmental and Economic Sustainability in Upstate NY.” International Association of Milk Control Agencies Meeting 83rd Annual Meeting. (August 11-14).

Golden, CO. 20193. Northeast Dairy Foods Research Center Annual Meeting. “Developing Streams for Acid Whey Utilization” January 12-13, 20184. Pennsylvania State University Food Science Seminar Series. “Spoilage and Whey: Two stories about tackling dairy waste.” State College, PA. January 25, 2018.5. New York State Cheese Manufacturers’ Association Spring Meeting. New York State Cheese Manufacturers’ Association, Syracuse, NY. “What’s Fermenting in Extension Research” Participants = 135, length in hours

= .75, Total contact hours = 101, March 6-7, 20186. Cornell Parents Family Fellows Weekend. “A New Whey: Beer from Dairy By-products” Cornell University, Ithaca, NY. March 10, 20187. Whey and Dairy Co-Products Symposium. Cornell University, Ithaca, NY. “Acid Whey Beer: acid whey as a fermentation base in a brewing process” August 13-14, 20188. The Acid Whey – Fermenting Value from Waste - including beer. Dairy Australia. Webinar. November 28, 2018.9. Northeast Dairy Foods Research Center Annual Meeting. “Building a New Dairy Extension Research Program” Participants = 20, length in hours = .5, Total contact hours = 10, January 12-13, 201710. New York State Cheese Manufacturers’ Association Spring Meeting. New York State Cheese Manufacturers’ Association, Syracuse, NY. “What’s Fermenting in Extension Research” March 6-7, 201711. IFT Live Webcast - Emerging Technologies in Dairy Foods to Reduce Food Waste. March 21, 201712. Dairy Center of Excellence Seminar Series. “Tackling Dairy Waste Downstream” Ithaca, NY. Length in hours =1. May 8, 2017

Conferences1. Lawton, M, Alcaine SD. ”Whey Tonics: One-step fermentation of acid whey to acetic acid.” American Dairy Science Association Annual Meeting (June 24-27). Knoxville, TN. 2018. (Oral)2. Lawton M, Alcaine SD. Mashing lactose into a fermentable adjunct. ASBC Annual Meeting. American Society of Brewing Chemists, Fort Myers, FL. June 4-7, 2017 (Poster)3. Lawton M, Alcaine SD. Utilizing acid whey in the beer brewing process. ADSA Annual Meeting. American Dairy Science Association, Pittsburg, PA. June 26-28,2017 (Poster)

Papers1. Lawton MR, Alcaine SD. Barley-based lactose hydrolysis: Leveraging endogenous barley enzymes to turn lactose-containing dairy by-products into fermentable adjuncts for Saccharomyces cerevisiae based ethanol

fermentations. Journal of dairy science 102 (3), 2044-20502. Lawton MR, DeMarch T, Alcaine, SD. Evaluation of non-traditional yeast Brettanomyces claussenii conversion of acid whey in value-added alcoholic beverages. (submitted) 2019

Justin Marcus M.P.S. Program.

Wegman’s Quality ControlMarie Lawton

Ph.D. Program

Outcomes

Additional Spport1. Recycling Dairy Waste into Value-added Products. Funding from NY Pollution Prevention Institute. Award: $100,000.

1437846

20181. “Alcohol from dairy waste may be headed to tap near you” Cornell Chronicle.

April 10th, 2018. Matt Hayes. (http://news.cornell.edu/stories/2018/04/alcohol-dairy-waste-may-be-headed-tap-near-you)

2. “Beer made from milk? Cornell researcher finds a whey to brew it” Syracuse.com/Newrokupstate.com April 10th, 2018. Don Cazentre. (http://www.syracuse.com/drinks/index.ssf/2018/04/beer_made_from_milk_cornell_researcher_finds_a_whey_to_do_it.html)

3. “Finding a Whey…” Dairy Business.com April 11th, 2018. (https://www.dairybusiness.com/finding-a-whey/)

4. “Beer Made From Milk? Why One Scientist Is Working on It”. Food & Wine. April 11th, 2018. Mike Pomranz (http://www.foodandwine.com/news/milk-beer)

5. “WHEY TO GO! CORNELL PROF DEVELOPING A DAIRY BEER” On air interview with WNBF News Radio 1290. April 12th, 2018 (http://wnbf.com/whey-to-go-cornell-prof-developing-a-dairy-beer/)

6. “Dairy ‘beer’ in the pipeline”. Dairy Reporter.com April 12th, 2018. Jim Cornall. (https://www.dairyreporter.com/Article/2018/04/12/Dairy-beer-in-the-pipeline)

7. “Cornellians Develop Beer Made From Dairy Byproducts”. The Cornell Daily Sun. April 13th, 2018. Chance Masloff. (http://cornellsun.com/2018/04/13/cornellians-develop-beer-made-from-dairy-byproducts/)

8. “Yogurt to be kidding me with this “dairy beer”. Kate Bernot. The Takeout. April 19th, 2018. (https://thetakeout.com/yogurt-to-be-kidding-me-with-this-dairy-beer-1825393715)

9. "TIRED: WATER INTO WINE. WIRED: WHEY INTO BEER.” Anna Irish. May 30th, The Outline. (https://theoutline.com/post/4736/greek-yogurt-acid-whey-alcohol-beverage-waste-economy-sustainable?zd=1&zi=zyeopk76)

10. “Collaborative Spirit Drives Dairy’s Food Safety Commitment” Scot Wallin. December, 2018. Food Safety Magazine. (https://www.foodsafetymagazine.com/magazine-archive1/december-2018january-2019/collaborative-spirit-drives-dairye28099s-food-safety-commitment/)

20171. “Something is brewing in dairy” PeriodiCALS Vol 7 Issue 2 Nov, 2017. –

Interviewed.

In The World

Samuel D. Alcaine, Ph.D.Assistant Professor - Dairy Fermentations

Department of Food ScienceCornell University

362 Stocking HallIthaca, NY 14853

607-255-9183alcaine@cornell.edu