The work BUILD Dairy students have completed is making a difference in the industry. Here’s a partial list some of the research that is now published and being used in the field.
Highly Concentrated Micellar Casein Concentrate (HC-MCC) is a food product that is obtained from the microfiltration of skim milk. It is then concentrated via diafiltration and vacuum evaporation, resulting in a solution of casein micelles with a concentration ranging from 17-23%.
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We used Isothermal Titration Calorimetry (ITC) as a new method for the determination of enzyme activity directly in opaque, complex dairy solutions.
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Highly Concentrated Micellar Casein Concentrate (HC-MCC) is a food product that is obtained from the microfiltration of skim milk. It is then concentrated via diafiltration and vacuum evaporation, resulting in a solution of casein micelles with a concentration ranging from 17-23%.
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Efficient transport and storage of milk powders is based on multiple factors, including: particle size and structure, moisture content, the available air flow, and temperature.
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Whey Protein Ready-to-Drink (RTD) beverages are popular nutritional products due to their high protein content, complete amino acid profile, convenience, and flavor.
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Listeria monocytogenes is an occasionally persistent food pathogen that finds a niche in dairy products such as soft ripened cheeses.
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Although many studies have been conducted, towards the application of Exopolysaccharides (EPS)-producing Lactic Acid bacteria (LAB) in the manufacture of several dairy products (fermented milk, cheese), there are not many reports about the functional properties of the EPS extract itself.
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The goal of this project is to evaluate the existing research related to pathogen survival and cheese safety to determine critical limits related to salt content, pH and others, focusing on E. coli, Listeria and S. aureus that impact overall safety of artisan cheeses.
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The experimental design was a 7-week clinical trial study, which consisted of a one-week screening period followed by a 3-week supplementation period with GMP protein powder and a 3 week-washout period.
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We have proposed to test if a 20g protein dose of cheddar cheese would acutely increase the blood branch-chained amino acids (particularly leucine) and muscle mTORC1 signaling compared to baseline.
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Use of cheese on a pizza is the form in which most mozzarella cheese is consumed and so pizza consumption is strongly related to market demand for mozzarella cheese.
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Ultraviolet light has exhibited antimicrobial effects, with recent studies looking at UV-A light in particular
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Cheddar cheese is a protein-dense whole food and high in leucine content. However, no information is known about the acute blood amino acid kinetics and protein anabolic effects in skeletal muscle in healthy adults.
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