Progress 10/01/07 to 09/30/08
Outputs
OUTPUTS: The Northeast Dairy Foods Research Center is a multi-disciplinary dairy foods research program that is a joint effort of faculty at Cornell University and the University of Vermont. The center receives funding the New York State Milk Promotion Board, individual dairy product manufacturing companies, and related industries. An on going project to ensure the quality and safety of fluid milk is part of the dairy center program by monitoring quality and identifying areas for improvement in commercial fluid milk processing plants in the Northeast. Technology is being developed to develop processing approaches to reduce the risk of acts of bioterrorism that might be directed towards fluid milk products. Technologies to more cost effectively concentrate and store the high values components of milk in times of surplus and then utilize those milk components in times of milk deficit are being developed. Research is being done to develop a new more efficient process to manufacture Mozzarella cheese. A technology using CO2 has been developed to block microbial growth during long distance shipping of raw milk or raw milk concentrates to enable fresh liquid milk or milk concentrates to be transported by ship over longer time periods to distant markets without spoilage. CO2 technologies have been developed and are currently used to improve the quality and safety of cottage cheese. Mathematical models to optimize ingredient selection and type of cheese and cheese by-product manufactured to maximize net revenues have been developed and we are working with a commercial software company to make these models available to the dairy industry in a user friendly form. In the Northeast, small scale production of farmstead specialty cheeses from cow, goat and sheep milks has increased. Research has been initiated to develop technological and hardware technologies better suited for small scale processing that are cost effective and will enhance the ability of farmstead cheese makers to be more economically competitive while reducing the risk of contamination of their products by bacteria that can cause food-borne illness. PARTICIPANTS: Nothing significant to report during this reporting period. TARGET AUDIENCES: Nothing significant to report during this reporting period. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
Research at the Northeast Dairy Foods Research Center has resulted in the development of many technologies that have improved the sensory and nutritional quality of dairy foods for consumers and has helped maintain and expand the consumption of dairy products and dairy based ingredients. Approaches to improve the safety of dairy foods by preventing the post pasteurization contamination and growth of pathogens will increase the safety of the food supply. Technology that was developed to increase the shelf-life and safety of cottage cheese has increased the sales of cottage cheese produce by manufacturing plants in the Northeast US. Increased consumption has helped dairy farmers by providing a strong and growing market for milk in the Northeast.
Publications
- No publications reported this period
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Progress 01/01/07 to 12/31/07
Outputs
OUTPUTS: The Northeast Dairy Foods Research Center is a multi-disciplinary dairy foods research program that is a joint effort of faculty at Cornell University and the University of Vermont. The center receives funding from the National Dairy Promotion and Research Board, the New York State Milk Promotion Board, individual dairy manufacturing companies, and related industries. An on going project to ensure the quality and safety of fluid milk is part of the dairy center program by monitoring quality and identifying areas for improvement in commercial fluid milk processing plants in the Northeast. Technology is being developed to develop processing approaches to reduce the risk of acts of bioterrorism that might be directed towards fluid milk products. Technologies to more cost effectively concentrate and store the high values components of milk in times of surplus and then utilize those milk components in times of milk deficit are being developed. Research is being done to develop a
new more efficient process to manufacture Mozzarella cheese. A technology using CO2 has been developed to block microbial growth during long distance shipping of raw milk or raw milk concentrates to enable fresh liquid milk or milk concentrates to be transported by ship over longer time periods to distant markets without spoilage. CO2 technologies have been developed and are currently used to improve the quality and safety of cottage cheese. Mathematical models to optimize ingredient selection and type of cheese and cheese by-product manufactured to maximize net revenues have been developed and we are working with a commercial software company to make these models available to the dairy industry in a user friendly form. In the Northeast, small scale production of farmstead specialty cheeses from cow, goat and sheep milks has increased. Research has been initiated to develop technological and hardware technologies better suited for small scale processing that are cost effective and
will enhance the ability of farmstead cheese makers to be more economically competitive while reducing the risk of contamination of their products by bacteria that can cause food-borne illness.
PARTICIPANTS: Individuals: Mark Newbold Collaborators: Kathyrn Boor - Cornell; Carmen Moraru, Cornell; MaryAnne Drake - NC State; Allen Foegeding - NC State; Dale Bauman - Cornell; Andrew Novakovic - Cornell; and Paul Kindstedt - University of Vermont. Companies: Kraft General Foods, Elanco, Praxair, Pall Corporation, HP Hood, Crowley Foods, Cabot Cheese, Select Dairies.
TARGET AUDIENCES: Dairy Food Processors, Equipment manufacturers, ingredient suppliers.
Impacts
Research at the Northeast Dairy Foods Research Center has resulted in the development of many technologies that have improved the sensory and nutritional quality of dairy foods for consumers and has helped maintain and expand the consumption of dairy products and dairy based ingredients. Approaches to improve the safety of dairy foods by preventing the post pasteurization contamination and growth of pathogens will increase the safety of the food supply. Technology that was developed to increase the shelf-life and safety of cottage cheese has increased the sales of cottage cheese produce by manufacturing plants in the Northeast US. Increased consumption has helped dairy farmers by providing a strong and growing market for milk in the Northeast.
Publications
- No publications reported this period
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Progress 01/01/06 to 12/31/06
Outputs
The Northeast Dairy Foods Research Center is a multi-disciplinary dairy foods research program that is a joint effort of faculty at Cornell University and the University of Vermont. The center receives funding from the National Dairy Promotion and Research Board, the New York State Milk Promotion Board, individual dairy manufacturing companies, and related industries. An on going project to ensure the quality and safety of fluid milk is part of the dairy center program by monitoring quality and identifying areas for improvement in commercial fluid milk processing plants in the Northeast. Technology is being developed to develop processing approaches to reduce the risk of acts of bioterrorism that might be directed towards fluid milk products. Technologies to more cost effectively concentrate and store the high values components of milk in times of surplus and then utilize those milk components in times of milk deficit are being developed. Research is being done to
develop a new more efficient process to manufacture Mozzarella cheese. A technology using CO2 has been developed to block microbial growth during long distance shipping of raw milk or raw milk concentrates to enable fresh liquid milk or milk concentrates to be transported by ship over longer time periods to distant markets without spoilage. CO2 technologies have been developed and are currently used to improve the quality and safety of cottage cheese. Mathematical models to optimize ingredient selection and type of cheese and cheese by-product manufactured to maximize net revenues have been developed and we are working with a commercial software company to make these models available to the dairy industry in a user friendly form. In the Northeast, small scale production of farmstead specialty cheeses from cow, goat and sheep milks has increased. Research has been initiated to develop technological and hardware technologies better suited for small scale processing that are cost
effective and will enhance the ability of farmstead cheese makers to be more economically competitive while reducing the risk of contamination of their products by bacteria that can cause food-borne illness.
Impacts
Research at the Northeast Dairy Foods Research Center has resulted in the development of many technologies that have improved the sensory and nutritional quality of dairy foods for consumers and has helped maintain and expand the consumption of dairy products and dairy based ingredients. Approaches to improve the safety of dairy foods by preventing the post pasteurization contamination and growth of pathogens will increase the safety of the food supply. Technology that was developed to increase the shelf-life and safety of cottage cheese has increased the sales of cottage cheese produce by manufacturing plants in the Northeast US. Increased consumption has helped dairy farmers by providing a strong and growing market for milk in the Northeast. Publications are reported separately by individual faculty. The Dairy Center provides a focus for the interaction between faculty and dairy foods companies to identify important research topics, bring faculty and industry
representatives together to partner on research projects that will serve the industry and consumers.
Publications
- No publications reported this period
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Progress 01/01/04 to 12/31/04
Outputs
The Northeast Dairy Foods Research Center is a multi-disciplinary dairy foods research program that is a joint effort of faculty at Cornell University and the University of Vermont. The center receives funding from the National Dairy Promotion and Research Board, the New York State Milk Promotion Board, individual dairy manufacturing companies, and related industries. The center produces an annual technical report and also has the information available on our web site.
Impacts
Research at the Northeast Dairy Foods Research Center has resulted in the development of many technologies that have improved the sensory and nutritional quality of dairy foods for consumers and has helped maintain and expand the consumption of dairy products and dairy based ingredients. Increased consumption has helped dairy farmers by providing a strong and growing market for milk in the Northeast.
Publications
- 14th Annual Technical Report of the Northeast Dairy Foods Research Center. 2004. Cornell University, 118 Stocking Hall, Ithaca, NY. 14853 (available by mail request)
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Progress 01/01/03 to 12/31/03
Outputs
The Northeast Dairy Foods Research Center is a multi-disciplinary dairy foods research program that is a joint effort of faculty at Cornell University and the University of Vermont. The center receives funding from the National Dairy Promotion and Research Board, the New York State Milk Promotion Board, individual dairy manufacturing companies, and related industries. The center produces an annual technical report and also has the information available on our web site.
Impacts
Research at the Northeast Dairy Foods Research Center has resulted in the development of many technologies that have improved the sensory and nutritional quality of dairy foods for consumers and has helped maintain and expand the consumption of dairy products and dairy based ingredients. Increased consumption has helped dairy farmers by providing a strong and growing market for milk in the Northeast.
Publications
- 13th Annual Technical Report of the Northeast Dairy Foods Research Center. 2003. Cornell University, 118 Stocking Hall, Ithaca, NY. 14853 (available by mail request)
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Progress 01/01/02 to 12/31/02
Outputs
The Northeast Dairy Foods Research Center is a multi-disciplinary dairy foods research program that is a joint effort of faculty at Cornell University and the University of Vermont. The center receives funding from the National Dairy Promotion and Research Board, the New York State Milk Promotion Board, individual dairy manufacturing companies, and related industries. The center produces an annual technical report and also has the information available on our web site.
Impacts
Research at the Northeast Dairy Foods Research Center has resulted in the development of many technologies that have improved the sensory and nutritional quality of dairy foods for consumers and has helped maintain and expand the consumption of dairy products and dairy based ingredients. Increased consumption has helped dairy farmers by providing a strong and growing market for milk in the Northeast.
Publications
- 12th Annual Technical Report of the Northeast Dairy Foods Research Center. 2002. Cornell University, 118 Stocking Hall, Ithaca, NY. 14853 (available by mail request)
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Progress 01/01/01 to 12/31/01
Outputs
The Northeast Dairy Foods Research Center is a multi-disciplinary dairy foods research program that is a joint effort of faculty at Cornell University and the University of Vermont. The center receives funding from the National Dairy Promotion and Research Board, the New York State Milk Promotion Board, individual dairy manufacturing companies, and related industries. The center produces an annual technical report and also has the information available on our web site.
Impacts
Research at the Northeast Dairy Foods Research Center has resulted in the development of many technologies that have improved the sensory and nutritional quality of dairy foods for consumers and has helped maintain and expand the consumption of dairy products and dairy based ingredients. Increased consumption has helped dairy farmers by providing a strong and growing market for milk in the Northeast.
Publications
- Eleventh Annual Technical Report of the Northeast Dairy Foods Research Center. 2001. Cornell University, 118 Stocking Hall, Ithaca, NY. 14853 (available by mail request)
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Progress 01/01/00 to 12/31/00
Outputs
The Northeast Dairy Foods Research Center is a multi-disciplinary dairy foods research program that is a joint effort of faculty at Cornell University and the University of Vermont. The center receives funding from the National Dairy Promotion and Research Board, the New York State Milk Promotion Board, individual dairy manufacturing companies, and related industries. The center produces an annual technical report and also has the information available on our web site.
Impacts
Research at the Northeast Dairy Foods Research Center has resulted in the development of many technologies that have improved the sensory and nutritional quality of dairy foods for consumers and has helped maintain and expand the consumption of dairy products and dairy based ingredients. Increased consumption has helped dairy farmers by providing a strong and growing market for milk in the Northeast.
Publications
- Tenth Annual Technical Report of the Northeast Dairy Foods Research Center. 2000. Cornell University, 118 Stocking Hall, Ithaca, NY. 14853 (available by mail request)
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Progress 01/01/99 to 12/31/99
Outputs
The Northeast Dairy Foods Research Center is a multi-disciplinary dairy foods research program that is a joint effort of faculty at Cornell University and the University of Vermont. The center receives funding from the National Dairy Promotion and Research Board, the New York State Milk Promotion Board, individual dairy manufacturing companies, and related industries. The center produces an annual technical report and also has the information available on our web site.
Impacts
Research at the Northeast Dairy Foods Research Center has resulted in the development of many technologies that have improve the sensory and nutritional quality of dairy foods for consumers and has helped maintain and expend the consumption of dairy products and dairy based ingredients. Increased consumption has helped dairy farmers by providing a strong and growing market for milk in the Northeast.
Publications
- Ninth Annual Technical Report of the Northeast Dairy Foods Research Center. 1999. Cornell University, 118 Stocking Hall, Ithaca, NY. 14853 (available by mail request or on our web site at http://www.foodscience.cornell.edu/dairycenter/dairycenter.htm.
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