Progress 10/01/03 to 09/30/11
Outputs
OUTPUTS: Activities include conducting and analyzing experiments or surveys, assessments, facilitating, teaching, or mentoring. Research in four main areas was conducted, specifically we conducted research on the compound diacetyl, on the effect of grazing on dairy product functionality, on research with browning in dairy food ingredient powders, and with blue cheese flavor chemistry. The PI mentored three undergraduate students in research projects. Events include conferences, demonstration sites, field days, symposia, workshops, and trainings. The PI conducted or chaired many short courses. These short courses included the dairy field representative conference, the batch freezer ice cream course, the applied dairy chemistry course, the milk pasteurization program, the ice cream maker chorus and two cheese grading short courses. The PI also assisted with numerous other short courses on dairy foods processing. Services include consulting, counseling, and tutoring. The PI also had several consulting opportunities mainly as an expert witness on lawsuits involving the quality of dairy foods products. Products include: audio or video products; curricula; data or databases; equipment or instruments; patent applications; applications for Plant Variety Act protection; models; networks and/or collaborations fostered by the project or activity; physical collections or resources, new animal germplasm, or genetic maps; software; technology, methods, or techniques; train-the-trainer manuals; website(s) with the appropriate URL(s); information, skills, and technology for individuals, communities, and programs; or students graduated in agricultural sciences. We have initiated a website with materials for Hispanic cheeses. See dairyfoods.wisc.edu. PARTICIPANTS: Co-authors are listed under publication section. TARGET AUDIENCES: Target audience is namely professionals associated with the dairy foods processing industry. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
Our dairy industry relies on researchers capable of generating basic research to aid in the applied use of dairy foods and dairy ingredients. The outcome of our work and efforts impact our cheese industry in an economic fashion. In addition to providing our short course material, as noted above, we also evaluate the impact of our program through class evaluations. The result of these assessments is captured in a variety of program assessments. The PI annually chairs, co-chairs or participates in over a dozen specific courses that use the results of work in dairy foods research.
Publications
- L. E. Coppola, S. A. Rankin, M. S. Molitor, and J.A. Lucey. 2010. Functional and volatile properties of milk serum protein concentrates. Presented at the American Dairy Science Association annual meeting, Denver, CO.
- M. I. Rincon, A. Lopez-Hernandez, M.S. Surianto, A. R. Rankin, and S. A. Rankin. 2010. Volatile profiles of commercial starter distillates and diacetyl levels in selected dairy foods. Presented at the American Dairy Science Association annual meeting, Denver, CO.
- A. Dattatreya, W. Lee and S.A. Rankin. 2010. Presence of galactose and glucose potentiate browning in sweet whey powder. J. Dairy Sci. In press.
- S. A. Rankin, A. Titel, W. Lee, D. S. Banavara, and A. Lopez-Hernandez. 2010. The application of alkaline phosphatase assays for the validation of milk product pasteurization. J. Dairy Sci. In press.
- K. V. Grant, S. Govindasamy-Lucey, J. A. Lucey, J. J. Jaeggi, M. E. Johnson, and S. A. Rankin. 2010. Influence of NaCl reduction on the properties of Cheddar Cheese. Presented at the American Dairy Science Association annual meeting, Denver, CO.
- A. Lopez-Hernandez, L. E. Rodriguez-Saona, M. M. Giusti, M. E. Johnson, D. A. Sommer, and S. A. Rankin. 2010. Pigments from nonthermal browning formed in Gouda and Parmesan cheeses. Presented at the American Dairy Science Association annual meeting, Denver, CO.
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Progress 01/01/09 to 12/31/09
Outputs
OUTPUTS: Activities include conducting and analyzing experiments or surveys, assessments, facilitating, teaching, or mentoring. Research in four main areas was conducted, specifically we conducted research on the compound diacetyl, on the effect of grazing on dairy product functionality, on research with browning in dairy food ingredient powders, and with blue cheese flavor chemistry. CPI mentored three undergraduate students in research projects. Events include conferences, demonstration sites, field days, symposia, workshops, and trainings. The PI conducted or chaired many short courses. These short courses included the dairy field representative conference, the batch freezer ice cream course, the applied dairy chemistry course, the milk pasteurization program, the ice cream maker chorus and two cheese grading short courses. The PI also assisted with numerous other short courses on dairy foods processing. Services include consulting, counseling, and tutoring. The PI also had several consulting opportunities mainly as an expert witness on lawsuits involving the quality of dairy foods products. Products include: audio or video products; curricula; data or databases; equipment or instruments; patent applications; applications for Plant Variety Act protection; models; networks and/or collaborations fostered by the project or activity; physical collections or resources, new animal germplasm, or genetic maps; software; technology, methods, or techniques; train-the-trainer manuals; website(s) with the appropriate URL(s); information, skills, and technology for individuals, communities, and programs; or students graduated in agricultural sciences. We have initiated a website with materials for FFA programming and for cheese and ice cream. See dairyfoods.wisc.edu. PARTICIPANTS: Erin Harvey, Luis Maroto, Arnold Lopez, Dean Sommer, mark Johnson, Dana Wolle, Siska Surianto TARGET AUDIENCES: Nothing significant to report during this reporting period. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
Our dairy industry relies on researchers capable of generating basic research to aid in the applied use of dairy foods and dairy ingredients. The outcome of our work and efforts impacts our cheese industry in an economic fashion. In addition to providing our short course material as noted above we also evaluate the impact of our program through class evaluations. The result of these assessments is captured in a variety of program assessments in the PI's possession.
Publications
- E. L. Harvey and S. A. Rankin. 2009. Evaluation of heated milkfat flavor profile and its effect on buttery flavor in cheese. J. Dairy Sci. Vol. 92, E-Suppl. 1
- L. A. Jimenez-Maroto, A. Lopez-Hernandez, B. Maldonado and S. A. Rankin. 2009. Comparison of Hispanic cheeses from US and country of origin manufacturers. Presented at the American Dairy Science Association Annual Meeting, Montreal, Canada.
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Progress 01/01/08 to 12/31/08
Outputs
OUTPUTS: Dairy Food flavor and quality has been the major focus of my research activities. Two new areas of research were established this year. One on the area of low fat cheese where we have gained a small grant to establish a means of improving the flavor character of low fat cheese by pretreating the cream. Another area of research has been the investigation of flavor differences in Hispanic cheeses made here in the US as compared to the same cheeses made in their countries of origins. A third are of research on the development of technologies to improve the functional performance of intramammary teat sealants. These products are administered to cows during their dry period. While this is not directly a food product issue, if residual teat sealant gets into the milk and eventually the cheese, even in minute concentrations, the cheese develops black spots. Each of these programmatic research areas has been presented at regional or national meetings and at numerous short courses held at UW-Madison. Additionally we have initiated patent applications on two of the technologies, one involving teat sealants and one involving low fat cheese flavor improvement. PARTICIPANTS: L. A. Jimenez-Maroto, Graduate student, UW-Madison; A. Lopez-Hernandez, post-doctoral researcher, UW-Madison; E. L. Harvey, Graduate Student, UW-Madison; I. Jarto, Graduate Student, UW-Madison; A. M. Renaud, Undergraduate student, UW-Madison; J. A. Lucey, Professor, UW-Madison; S. Damodaran, Professor, UW-Madison; Pamela Ruegg, Professor, UW-Madison; K. E. Smith, Researcher, Center for Dairy Research, UW-Madison. TARGET AUDIENCES: The target audience for these researchers include the dairy foods and the dairy production industries. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
Much of the work we have initiated in 2008 has yet to yield long term changes or outcomes. Additionally, since these impact the behavior of a rather guarded industry, adoption rates are difficult to assess. We can report that our research area has been supported by the industry in the form of grant monies which serves as a form of endorsement.
Publications
- L.A. Jimenez-Maroto, A. Lopez-Hernandez, and S.A. Rankin. 2008. Comparison of Hispanic cheeses from US and country of origin manufacturers. Presented at the American Dairy Science Association annual meeting, Indianapolis, IN.
- E.L. Harvey, A.M. Renaud, and S.A. Rankin. 2008. Flavor assessments of heated sweet cream butter. Presented at the American Dairy Science Association annual meeting, Indianapolis, IN.
- I. Jarto, J.A. Lucey, S. Damodaran, S.A. Rankin, and K.E. Smith. 2008. Production of whey protein concentrate 80 with improved clarity and flavor. Presented at the American Dairy Science Association annual meeting, Indianapolis, IN.
- S. Rankin. 2008. Concentrated and dried milk products. Ch 11 in The Sensory Ealuation of Dairy Products. Eds. S. Clark, M. Costello, M Drake, F. Bodyfelt, 2nd Edition. Springer, New York.
- Non-provisional patent filed (WARF). 2008. Intramammary teat sealant formulation and method of using same to reduce or eliminate visual defects in aged cheese., Rankin et al.
- Provisional patent filed (WARF). 2008 Intramammary teat sealant with improved cleanability properties, Rankin et al. P06388US
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Progress 01/01/07 to 12/31/07
Outputs
OUTPUTS: Our work continues to support the dairy foods industry by responding to their needs through conducting applied research projects and conduction appropriate outreach activities.
TARGET AUDIENCES: Dairy Food Industry
Impacts
The results of our research activities are reported through numerous short courses and publications.
Publications
- W. Lee, D. S. Banavara, J. L. Steele, J. R. Broadbent, S. A. Rankin. 2006. Cystathionine Blyase influences the formation of volatile sulfur compounds in genetically modified strains of Lactobacillus helveticus CNRZ32. Presented at the Institute of Food Technologists annual meeting, Orlando, FL.
- Anupama D. and S.A. Rankin. 2006 (Invited). Revisiting Maillard reaction chemistry in sweet whey powders. Presented at the American Chemical Society Annual Meeting, March, 2006, Atlanta, GA.
- I. Diaz-Muniz, D.S. Banavara, M.F. Budinich, S.A. Rankin, E.G. Dudley, J.L. Steele 2006 Lactobacillus casei metabolic potential to utilize citrate as an energy source in ripening cheese: a bioinformatics approach. Journal of Applied Microbiology 101 (4), 872.
- Anupama D. and S.A. Rankin. 2006. Moderately acidic pH potentiates browning of sweet whey powder. Inter. Dairy J. 16: 822-828.
- Blaschek, K., Rankin, S.A. and Wendorff, W. 2006 Survey of salty and sweet whey composition from various cheese plants in Wisconsin. J. Dairy Science. Accepted.
- S. A. Rankin and A Dattatreya. 2006. Sweet whey powder color. Ch. X in American Chemical Society Symposium Series, Washington D.C. In press.
- Rankin, S.A., Banavara, D.S. Mooberry, E.S., Steele, J.L, Broadbent, J.R., and Hughes, J.E. 2006. Volatile sulfur-containing compounds from methionine metabolism in genetically modified Lactobacillus helveticus CNRZ32 strains. Ch. X in Flavor of Dairy Foods, American Chemical Society Symposium Series, Washington D.C.
- A. Dattatreya and S. A. Rankin. 2006. Role of residual sugars on storage browning of sweet whey powder. Presented at the Institute of Food Technologists annual meeting, Orlando, FL.
- R. A. Prososki and S. A. Rankin. 2006. Flavor compounds developed during browning of sweet whey powder. Presented at the Institute of Food Technologists annual meeting, Orlando, FL.
- D. D. Wolle, D. S. Banavara, S. A. Rankin. 2006. Catalysis of methionine by pyridoxal-5'-phosphate to yield volatile sulfur compounds under cheese-like conditions. Presented at the Institute of Food Technologists annual meeting, Orlando, FL.
- P. F. Weber, D. .S Banavara, D. K. Combs, S. A. Rankin. 2006. How grazing influences the concentration of conjugated alkyl phenols in cheese. Presented at the Institute of Food Technologists annual meeting, Orlando, FL.
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Progress 01/01/06 to 12/31/06
Outputs
Our work continues to focus on developing molecular-based approaches to understanding the functional deficiencies of cheese and other dairy foods.
Impacts
The results of such projects are presented at numerous short courses, through publications in the trade and peer-reviewed journals.
Publications
- R. A. Prososki, M. R. Etzel and S. A. Rankin. 2006. Solvent Type Affects the Number, Distribution and Relative Quantities of Volatile Compounds Found in Sweet Whey Powder. J. Dairy Science. In press.
- Anupama D., M.R. Etzel, and S.A. Rankin. 2006. Kinetics of browning during accelerated storage of sweet whey powder and prediction of its shelf life. Inter. Dairy Journal. In press.
- D. D. Wolle, D. S. Banavara, and S. A. Rankin. 2006. Short Communication: Empirical and Mechanistic Evidence for the Role of Pyridoxal-5?-phosphate in the Generation of Methanethiol from Methionine. J. Dairy Sci. In press.
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Progress 01/01/05 to 12/31/05
Outputs
Our lab continues to conduct work in two main areas: flavor characterization in cheese-related applications and whey powder color development. Findings in these two areas are detailed in the publications listed below.
Impacts
This work is intended to provide detailed, science-based information to the dairy industry. That industry will in turn use this information to improve the quality of existing dairy products.
Publications
- D.P. Berg and S.A. Rankin. 2005. Partitioning Behavior of Alkan-1-ols Between Milk Fat and Aqueous Phases as Influenced by Temperature. J. Agric. Food Chem. 53: 2626-2651.
- V. Galindo-Cuspinera and S. A. Rankin. 2005. Bioautography and characterization of antimicrobial compound(s) in commercial water-soluble annatto extracts. J. Agric. Food Chem. 53: 2524-2529.
- M.C.L. Nogueira, G. Lubachevsky, and S. A. Rankin.. 2005. A study of the volatile composition of Minas cheese. LWT-Food Sci. and Tech. 38: 555-563.
- Anupama D. and S.A. Rankin. 2005. Moderately acidic pH potentiates browning of sweet whey powder. Inter. Dairy J. In press.
- Banavara, D.S. and S.A. Rankin. 2005. Catabolism of methionine to sulfovolatiles by lactic acid bacteria. Published in the proceedings of 11th Weurman Flavor Research Symposium, June 21-24, 2005. Roskilde, Denmark.
- Rankin, S.A., Banavara, D.S. Mooberry, E.S., Steele, J.L, Broadbent, J.R., and Hughes, J.E. 2005. Volatile sulfur-containing compounds from methionine metabolism in genetically modified Lactobacillus helveticus CNRZ32 strains. Ch. X in Flavor of Dairy Foods, American Chemical Society Symposium Series, Washington D.C.
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Progress 01/01/04 to 12/31/04
Outputs
Our lab continues to work in the area of defining the chemical nature of flavor and quality attributes of dairy products, namely cheese and cheese products. During the 2004 calendar year, substantial progress was made on two separate areas. First, in conjuction with Drs. Steele and Broadbent, we were able to develop NMR methods for the analysis of microbial metabolism of flavor producing compounds. This ability has allowed us to gain further insight into the are of sulfur metabolism and amino acid degradation by bacteria of significance in cheese ripening. This work, although in relatively novel stages, was recognized and invited to be presented at the American Chemical Society annual meeting in Philadelphia. This work has been selected for inclusion in a book on recent developments in dairy flavor chemistry. Second, we have been instrumental in defining flavor and color development pathways in sweet whey powder. We have identified several factors that influence the
flavor and color of SWP and have been invited to present such results at meetings throughout the US. The outcome of this later work enables processor to manufacture SWP with increased value and stability to storage.
Impacts
Enable cheese manufacturers to use bacterial cultures that are capable of generating varied amounts of sulfur-based flavor. Enable whey manufacturers to generate sweet whey powder with improved color and flavor performance.
Publications
- D. S. Banavara and S. A. Rankin. 2004. Characterization of proteins in sweet whey powder foams. Institute of Food Technologists annual meeting, Las Vegas, NV.
- J.R. Broadbent, J.L. Steele, D. S. Banavara, and Rankin, S.A. 2004. Volatile sulfur-containing compounds from methionine metabolism in genetically modified Lactobacillus helviticus CNRZ32 strains. American Chemical Society annual meeting. Philadelphia, PA. (Invited presentation).
- J.R. Broadbent, S. Gummalla, J.E. Hughes, M.E. Johnson, S.A. Rankin, M.A. Drake. 2004. Overexpression of Lactobacillus casei D-Hydroxyisocaproic Acid Dehydrogenase in Cheddar Cheese. Applied Environ. Micro. 70: 4814-4820.
- A. Dattatreya and S. A. Rankin. 2004. Browning of sweet whey powder as a function of pH. Institute of Food Technologists annual meeting, Las Vegas, NV.
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