Open Access. Powered by Scholars. Published by Universities.®
Articles 1 - 30 of 30
Full-Text Articles in Life Sciences
Effects Of Storage Conditions On Chemistry And Technological Properties Of Different Cultivars Of Chickpea, Shirin Kazemzadeh Pournaki, Atanu Biswas, Clifford Hall
Effects Of Storage Conditions On Chemistry And Technological Properties Of Different Cultivars Of Chickpea, Shirin Kazemzadeh Pournaki, Atanu Biswas, Clifford Hall
Dairy Science and Food Science Faculty Publications: 2022 to Present
The impact of storage conditions, such as 40 °C, high humidities (55% and 65%), and storage (360 days), on the nutritional value, pasting, and functional properties, color differences, and quality of protein and starch in five Chickpea (Cicer arietinum) cultivars (Crown, Royal, Sierra, Orion, and Frontier) was determined. The Sierra cultivar had the highest initial moisture content (MC, 7.7 ± 0.01%), and MC increased over time for all samples stored at 55% and 65% RH and 21 °C. Protein (PC), total starch (TSC), and fat (FC) contents changed in all cultivars during storage. Under the same storage conditions …
Preferential Binding Of Polyphenols In Blackcurrant Extracts With Milk Proteins And The Effects On The Bioaccessibility And Antioxidant Activity Of Polyphenols, Ting Mao, Fnu Akshit, Iresha Matiwalage, Subha Sasidharan, Caren Meyn Alvarez, Philip Wescombe, Maneesha S. Mohan
Preferential Binding Of Polyphenols In Blackcurrant Extracts With Milk Proteins And The Effects On The Bioaccessibility And Antioxidant Activity Of Polyphenols, Ting Mao, Fnu Akshit, Iresha Matiwalage, Subha Sasidharan, Caren Meyn Alvarez, Philip Wescombe, Maneesha S. Mohan
Dairy Science and Food Science Faculty Publications: 2022 to Present
Milk proteins are well-known delivery agents; however, there is no clear understanding of the competitive interactions of milk proteins with polyphenols in mixed complex systems. Here, we investigate the preferential competitive interactions of different polyphenols present in blackcurrant extract with milk proteins by quantifying the protein-bound polyphenols and comparing the factors affecting these interactions. In addition, bioaccessibility and antioxidant activity were studied after in vitro gastric digestion. Our results indicated that polyphenols from blackcurrant extracts were preferentially bound to caseins more than whey proteins, with noncovalent interactions causing secondary structural changes in the protein. The hydrophobicity and the charge of …
Effect Of Different Molecular Weight Hyaluronic Acids On Skim Milk Functional Properties, Rutvi Joshi, Suresh G. Sutariya, Prafulla Salunke
Effect Of Different Molecular Weight Hyaluronic Acids On Skim Milk Functional Properties, Rutvi Joshi, Suresh G. Sutariya, Prafulla Salunke
Dairy Science and Food Science Faculty Publications: 2022 to Present
Hyaluronic acid (HA), a naturally occurring polysaccharide with recognized health benefits, has gained approval for use in the food industry as a food additive, ingredient, and health supplement in numerous countries. HA can increase viscosity in solutions and is available commercially in various molecular weights (MW) depending on end applications. Nevertheless, no research has explored the impact of different MW HAs on functionality, rheological properties, and texture-building benefits in the dairy product matrix wherein they are incorporated. Therefore, the objective of this study was to evaluate how varying MWs of HA—specifically 8 kDa, 320 kDa, 980 kDa, and 2550 kDa …
Plant Protein Flavor Chemistry Fundamentals And Techniques To Mitigate Undesirable Flavors, Serap Vatansever, Bingcan Chen, Clifford Hall
Plant Protein Flavor Chemistry Fundamentals And Techniques To Mitigate Undesirable Flavors, Serap Vatansever, Bingcan Chen, Clifford Hall
Dairy Science and Food Science Faculty Publications: 2022 to Present
Many plant protein ingredients have unpleasant flavor (e.g., green, beany, bitterness) characteristics. Isolation of the protein fraction will reduce the intensity of the undesirable flavors but in most cases the flavor issue is not eliminated. The objective of this review is to provide information about undesirable flavors associated with plant proteins and approaches to mitigate these flavors. The focus of the review will be on flavor associated with plant proteins from pulses, soybean, and oilseeds (e.g., hempseed, flaxseed). While other plant proteins exist, they will not be covered extensively in this limited review. The undesirable flavors are defined as volatile …
Changes In Milk Protein Functionality At Low Temperatures And Rennet Concentrations, Mahmoud E. A. Hamouda, Prafulla Salunke
Changes In Milk Protein Functionality At Low Temperatures And Rennet Concentrations, Mahmoud E. A. Hamouda, Prafulla Salunke
Dairy Science and Food Science Faculty Publications: 2022 to Present
This study aimed to evaluate the influence of low-concentration rennet on the chemical, rheological characteristics, and protein fractions of skim milk (SM) at 4 ± 1 °C. Skimmed milk (SM) was divided into four lots of 500 mL, and diluted rennet (1:10,000) was added at different levels at 4 ± 1 °C. The treatments included control (no rennet), T1 (0.001 mL/rennet), T2 (0.01 mL rennet), and T3 (0.1 mL rennet) treatments, which were incubated for 24 h. The sampling was performed at 0, 1, 2, 6, 12, and 24 h, and the SM after incubation time was heated to 73 …
The Effect Of Soluble Soybean Polysaccharide Addition To Permeate Concentrate On Lactose Crystallisation, Growth And Recovery During Lactose Manufacturing, Venkateswarlu Sunkesula, Prafulla Salunke, Lloyd E. Metzger
The Effect Of Soluble Soybean Polysaccharide Addition To Permeate Concentrate On Lactose Crystallisation, Growth And Recovery During Lactose Manufacturing, Venkateswarlu Sunkesula, Prafulla Salunke, Lloyd E. Metzger
Dairy Science and Food Science Faculty Publications: 2022 to Present
Lactose is manufactured from permeates of cheese whey, milk protein concentrate and a mix of both using a crystallisation process. Several factors, such as solute supersaturation, cooling rate and impurities, influence lactose crystallisation. This study focussed on the effect of soluble soybean polysaccharides (SSPS) on crystallisation during lactose manufacture from concentrated permeate solutions by evaluating lactose crystal growth and recovery with and without SSPS addition. Adding 0.1% (w/w) SSPS resulted in a significant difference (P > 0.05) in lactose crystal size and yield. The results suggest that using SSPS during lactose manufacturing from permeate concentrates could influence lactose crystallisation and recovery
Effects Of Dietary Rumen-Protected Choline Supplementation To Periparturient Dairy Cattle On Inflammation And Metabolism In Mammary And Liver Tissue During An Intramammary Lipopolysaccharide Challenge, Turner H. Swartz, Barry Bradford, Laman Mamedova, Kari Estes
Effects Of Dietary Rumen-Protected Choline Supplementation To Periparturient Dairy Cattle On Inflammation And Metabolism In Mammary And Liver Tissue During An Intramammary Lipopolysaccharide Challenge, Turner H. Swartz, Barry Bradford, Laman Mamedova, Kari Estes
Dairy Science and Food Science Faculty Publications: 2022 to Present
The objective of this experiment was to examine the effects of supplementation and dose of rumenprotected choline (RPC) on markers of inflammation and metabolism in liver and mammary tissue during an intramammary lipopolysaccharide (LPS) challenge. Parous Holstein cows were blocked by calving month and randomly assigned within block to receive 45 g/d of RPC (20.4 g/d of choline ions; CHOL45), 30 g/d of RPC (13.6 g/d of choline ions; CHOL30), or no RPC (CON) as a top-dress starting 24 d before expected calving until 21 d postpartum. Cows were alternately assigned within treatment group to either receive an intramammary LPS …
Effects Of Dietary Rumen-Protected Choline Supplementation To Periparturient Dairy Cattle On Inflammation, Metabolism, And Performance During An Intramammary Lipopolysaccharide Challenge, Turner H. Swartz, Barry Bradford, Laman Mamedova, Kari Estes
Effects Of Dietary Rumen-Protected Choline Supplementation To Periparturient Dairy Cattle On Inflammation, Metabolism, And Performance During An Intramammary Lipopolysaccharide Challenge, Turner H. Swartz, Barry Bradford, Laman Mamedova, Kari Estes
Dairy Science and Food Science Faculty Publications: 2022 to Present
Recent studies have suggested that dietary rumen-protected choline (RPC) supplementation can modulate immune function, attenuate inflammation, and improve performance in periparturient dairy cattle; however, this has yet to be evaluated during a mastitis challenge. Therefore, the objective of this study was to examine the effects of supplementation and dose of RPC on metabolism, inflammation, and performance during an intramammary lipopolysaccharide (LPS) challenge. Parous Holstein cows (parity, mean ± SD, 1.9 ± 1.1 at enrollment) were blocked by calving month and randomly assigned within block to receive either 45 g/d of RPC (20.4 g/d of choline ions; CHOL45, n = 18), …
Impact Of Transglutaminase Treated Micellar Casein Concentrate And Milk Protein Concentrate On The Functionality Of Processed Cheese Product Slice Formulations, Prafulla Salunke, Lloyd E. Metzger
Impact Of Transglutaminase Treated Micellar Casein Concentrate And Milk Protein Concentrate On The Functionality Of Processed Cheese Product Slice Formulations, Prafulla Salunke, Lloyd E. Metzger
Dairy Science and Food Science Faculty Publications: 2022 to Present
Milk protein concentrate (MPC) is used as an ingredient in processed cheese product (PCP) formulations. However, its use can result in texture defects such as a soft body and restricted melting characteristics. The use of micellar casein concentrate (MCC), which has a higher level of casein and less serum protein, improves the texture of PCP. Further improvement in PCP products may be possible using transglutaminase (TGase), an enzyme that can crosslink proteins. This study aimed to determine the effect of TGase treatment of MPC and MCC retentates on the functionality of MPC and MCC when used in a PCP slice …
Storage Stability Of Chocolate Can Be Enhanced Using Locust Protein-Based Film Incorporated With E. Purpurea Flower Extract-Based Nanoparticles, Shubam Singh, Hina F. Bhat, Sunil Kumar, Rana Muhammad Aadil, Maneesha S. Mohan, Charalampos Proestos, Zuhaib F. Bhat
Storage Stability Of Chocolate Can Be Enhanced Using Locust Protein-Based Film Incorporated With E. Purpurea Flower Extract-Based Nanoparticles, Shubam Singh, Hina F. Bhat, Sunil Kumar, Rana Muhammad Aadil, Maneesha S. Mohan, Charalampos Proestos, Zuhaib F. Bhat
Dairy Science and Food Science Faculty Publications: 2022 to Present
The study aimed to develop a locust protein (Loct-Prot)-based film to enhance the lipid oxidative and storage stability of chocolate. The E. purpurea flower extract based-nanoparticles (EFNPs) were developed using ultra- sonication (500 W and 20 kHz for 10 min) following a green method of synthesis. The EFPNs were incorporated at different levels [T0 (0%), T1 (1.0%), T2 (1.5%), and T3 (2.0%)] to impart bioactive properties to the Loct-Prot- based films which were used for packaging of white chocolate during 90 days trial. The addition of EFPNs increased (P < 0.05) the density of the Loct-Prot-based film which in turn decreased (P < 0.05) the transmittance (%) and WVTR (water vapour transmission rate, mg/mt2) with increasing levels of addition. While brightness (L*) showed a decrease, redness (a*) and yellowness (b*) increased with increasing concentration of EFPNs. No significant (P > 0.05) effect was recorded on other physicomechanical parameters of the film. …
Incorporation Of Probiotics And Other Functional Ingredients In Dairy Fat-Rich Products: Benefits, Challenges, And Opportunities, Kritika Gaba, Sanjeev Anand
Incorporation Of Probiotics And Other Functional Ingredients In Dairy Fat-Rich Products: Benefits, Challenges, And Opportunities, Kritika Gaba, Sanjeev Anand
Dairy Science and Food Science Faculty Publications: 2022 to Present
This review focuses on the potential opportunities to incorporate functional ingredients like probiotics in the dairy fat-rich matrix to develop functional foods. Many dietary guidelines and the relevant literature have in general indicated many benefits of consuming milk-fat-rich products for the human body. Milk fat contains essential nutrients, including fat-soluble vitamins; short-, medium-, and long-chain with odd and branched chain fatty acids; essential amino acids; and calcium, which are all known for their bioactive properties. In addition, the incorporation of probiotics, which are known for their bioactive properties, could further enhance the products’ attributes. However, direct probiotic addition is known …
Editorial: Research Advances Of Modification And Nutrition Properties Of Food Carbohydrates, Volume I, Yanjun Zhang, Jianhua Xie, Bin Li, Srinivas Janaswamy
Editorial: Research Advances Of Modification And Nutrition Properties Of Food Carbohydrates, Volume I, Yanjun Zhang, Jianhua Xie, Bin Li, Srinivas Janaswamy
Dairy Science and Food Science Faculty Publications: 2022 to Present
As a group of essential biopolymers, carbohydrates exist widely in living organisms and play many known and unknown biological roles in life activities via different pathways. Carbohydrates are widely used in foodstuffs, pharmaceuticals, biofuels, and biomaterials, to name a few. Parallelly, a growing understanding and deeper investigation drive the development of natural carbohydrates for novel applications, especially for treating chronic diseases, e.g., hyperlipidemia, obesity, and diabetes. The emerging evidence indicates that carbohydrates are effective for modulating gut microbiota, a vital organ in health and diseases. In addition, modifying carbohydrates alters and/or enhances nutrition properties, further expanding their application potential. Notably, …
Microstructural Characterization Of High-Protein Dairy Powders, Prafulla Salunke, Athira Syamala, Lloyd Metzger
Microstructural Characterization Of High-Protein Dairy Powders, Prafulla Salunke, Athira Syamala, Lloyd Metzger
Dairy Science and Food Science Faculty Publications: 2022 to Present
Dairy proteins are potential and multipurpose ingredients used to prepare various food products. It exhibits many beneficial functionalities and bioactivities in the processing of food products. All the functionalities of different dairy proteins depend on their peculiar structural characteristics. So, the present study aimed to characterize high-protein powders with different matrices (milk protein concentrate (MPC), rennet casein (RCN), micellar casein concentrate (MCC), whey protein isolate (WPI), and native whey concentrate (NWC)) for their composition, handling, and reconstitution properties, and microstructure and compared them with whole milk powder (WMP) and skim milk powder (SMP). The bulk density of the high-protein powders …
Development, Analysis, And Sensory Evaluation Of Improved Bread Fortified With A Plant-Based Fermented Food Product, Miriam Cabello-Olmo, Padmanaban G. Krishnan, Miriam Arana, Maria Oneca, Jesus V. Diaz, Miguel Barajas, Maristela Rovai
Development, Analysis, And Sensory Evaluation Of Improved Bread Fortified With A Plant-Based Fermented Food Product, Miriam Cabello-Olmo, Padmanaban G. Krishnan, Miriam Arana, Maria Oneca, Jesus V. Diaz, Miguel Barajas, Maristela Rovai
Dairy Science and Food Science Faculty Publications: 2022 to Present
In response to the demand for healthier foods in the current market, this study aimed to develop a new bread product using a fermented food product (FFP), a plant-based product composed of soya flour, alfalfa meal, barley sprouts, and viable microorganisms that showed beneficial effects in previous studies. White bread products prepared with three different substitution levels (5, 10, and 15%) of FFP were evaluated for physical characteristics (loaf peak height, length, width), color indices (lightness, redness/greenness, yellowness/blueness), quality properties (loaf mass, volume, specific volume), protein content, crumb digital image analysis, and sensory characteristics. The results revealed that FFP significantly …
Development And Control Of Biofilms: Novel Strategies Using Natural Antimicrobials, Sheetal Jha, Sanjeev Anand
Development And Control Of Biofilms: Novel Strategies Using Natural Antimicrobials, Sheetal Jha, Sanjeev Anand
Dairy Science and Food Science Faculty Publications: 2022 to Present
Separation membranes have a wide application in the food industry, for instance, in the clarification/fractionation of milk, the concentration/separation of selected components, and wastewater treatment. They provide a large area for bacteria to attach and colonize. When a product comes into contact with a membrane, it initiates bacterial attachment/colonization and eventually forms biofilms. Several cleaning and sanitation protocols are currently utilized in the industry; however, the heavy fouling of the membrane over a prolonged duration affects the overall cleaning efficiency. In view of this, alternative approaches are being developed. Therefore, the objective of this review is to describe the novel …
Perspectives Of Dairy Employees At The Beginning Of The Covid-19 Pandemic: A Survey Of Health Risks And Educational Needs, Fernanda Ferreira, Maristela Rovai, Mireille Chahine, Mario E. De Haro-Martí, John Wenz, Joseph Dalton, Noelia Silva-Del-Rio
Perspectives Of Dairy Employees At The Beginning Of The Covid-19 Pandemic: A Survey Of Health Risks And Educational Needs, Fernanda Ferreira, Maristela Rovai, Mireille Chahine, Mario E. De Haro-Martí, John Wenz, Joseph Dalton, Noelia Silva-Del-Rio
Dairy Science and Food Science Faculty Publications: 2022 to Present
Our objective was to understand dairy employees' perceptions and educational needs at the onset of the COVID-19 pandemic. A bilingual (English and Spanish), anonymous survey targeted at dairy employees was circulated nationwide via university and allied industry media outlets. Responses (n = 63) from 11 states were received (May–Sep. 2020). Respondents worked in herds ranging from 50 to 40,000 animals in size. Dairy managers (33%) responded mostly to the English survey (52%), whereas entry-level workers (67%) chose the Spanish format (76%). Survey results highlighted different perspectives, educational needs, and preferred sources of information between English- and Spanish-speaking dairy workers. Overall, …
Development Of Value-Added Butter By Incorporating Whey Protein Hydrolysate-Encapsulated Probiotics, Kritika Gaba, Sanjeev Anand, Athira Syamala
Development Of Value-Added Butter By Incorporating Whey Protein Hydrolysate-Encapsulated Probiotics, Kritika Gaba, Sanjeev Anand, Athira Syamala
Dairy Science and Food Science Faculty Publications: 2022 to Present
The probiotic foods market is growing exponentially; however, probiotics’ survivability and interaction with product attributes pose major challenges. A previous study of our lab developed a spray-dried encapsulant utilizing whey protein hydrolysate-maltodextrin and probiotics with high viable counts and enhanced bioactive properties. Viscous products such as butter could be suitable carriers for such encapsulated probiotics. The objective of the current study was to standardize this encapsulant in salted and unsalted butter, followed by storage stability studies at 4 ◦C. Butter was prepared at a lab-scale level, and the encapsulant was added at 0.1% and 1%, followed by physiochemical and microbiological …
Associations Between Preweaning Calf Feeding Behaviors With Age At First Calving And Lactational Performance Using An Automatic Calf Feeder, Turner H. Swartz, Christina Petersson-Wolfe
Associations Between Preweaning Calf Feeding Behaviors With Age At First Calving And Lactational Performance Using An Automatic Calf Feeder, Turner H. Swartz, Christina Petersson-Wolfe
Dairy Science and Food Science Faculty Publications: 2022 to Present
The objective of this retrospective observational study was to determine whether preweaning calf behaviors and milk replacer (MR) intake from an automatic calf feeder were associated with age at first calving and first-lactation performance. Calves were housed in groups with access to an automatic calf feeder for 7 wk with a maximum milk allowance of 1,800 g/d of MR (12 L/d). Outcomes of interest included age at first calving (n = 137), first-lactation mature-equivalent 305-d (ME305) milk yield (n = 132), and first-lactation ME305 energy-corrected milk (ECM) yield (n = 132). Linear models included the fixed effects of the daily …
Effects Of Anthocyanin Supplementation In Diet On Glycemic And Related Cardiovascular Biomarkers In Patients With Type 2 Diabetes: A Systematic Review And Meta-Analysis Of Randomized Controlled Trials, Ting Mao, Fnu Akshit, Maneesha S. Mohan
Effects Of Anthocyanin Supplementation In Diet On Glycemic And Related Cardiovascular Biomarkers In Patients With Type 2 Diabetes: A Systematic Review And Meta-Analysis Of Randomized Controlled Trials, Ting Mao, Fnu Akshit, Maneesha S. Mohan
Dairy Science and Food Science Faculty Publications: 2022 to Present
Purpose: This study is the first systematic review and meta-analysis based on RCTs on the effects of anthocyanins on patients with type 2 diabetes mellitus (T2DM) and the effect on T2DM-related cardiovascular disease. Methods: RCTs published in English from five electronic databases were evaluated for glycated hemoglobin (HbA1c), fasting blood glucose (FBG), 2-h postprandial blood glucose, fasting insulin, model assessment for insulin resistance, triglycerides (TG), total cholesterol (TC), high-density lipoprotein (HDL) cholesterol, low-density lipoprotein (LDL) cholesterol, systolic blood pressure, and diastolic blood pressure. The quality of the studies was rated (Cochrane Risk of Bias tool) and weighted mean differences were …
A Review On Biogenic Silver Nanoparticles As Efficient And Effective Antidiabetic Agents, Maryam Wahab, Srinivas Janaswamy
A Review On Biogenic Silver Nanoparticles As Efficient And Effective Antidiabetic Agents, Maryam Wahab, Srinivas Janaswamy
Dairy Science and Food Science Faculty Publications: 2022 to Present
The frontiers of nanomedicine are consistently being challenged by the gradually expanding knowledge of the properties of nanoparticles. Toward this end, biogenic synthesis of silver nanoparticles utilizing natural compounds in plants as reducing and capping agents grabbed considerable attention, in lieu of synthetic hazardous physical and chemical techniques. Green synthesis of silver nanoparticles (AgNPs) has proven safe and effective in treating type 2 diabetes mellitus. Currently, biogenic silver nanoparticles have gained importance as safe and efficient antiglycation agents. Therapeutic strategies by employing nanomedicines from natural sources have been initiated to end the limitations of currently available medications for the treatment …
Evaluation Of Reticuloruminal Temperature For The Prediction Of Clinical Mastitis In Dairy Cows Challenged With Streptococcus Uberis, Zelmer Rodriguez, Quinn K. Kolar, Kirby C. Krogstad, Turner H. Swartz, Llkyu Yoon, Barry J. Bradford, Pamela L. Ruegg
Evaluation Of Reticuloruminal Temperature For The Prediction Of Clinical Mastitis In Dairy Cows Challenged With Streptococcus Uberis, Zelmer Rodriguez, Quinn K. Kolar, Kirby C. Krogstad, Turner H. Swartz, Llkyu Yoon, Barry J. Bradford, Pamela L. Ruegg
Dairy Science and Food Science Faculty Publications: 2022 to Present
Automated monitoring devices have become increasingly utilized in the dairy industry, especially for monitoring or predicting disease status. While multiple automated monitoring devices have been developed for the prediction of clinical mastitis (CM), limitations in performance or applicability remain. The aims of this study were to (1) detect variations in reticuloruminal temperature (RRT) relative to an experimental intramammary challenge with Streptococcus uberis and (2) evaluate alerts generated automatically based on variation in RRT to predict initial signs of CM in the challenged cows based on severity of clinical signs and the concentration of bacteria (cfu/mL) in the infected quarter separately. …
The Effects Of Dexamethasone Administration On Physiological, Behavioral, And Production Parameters In Dairy Cows After A Difficult Calving, Turner H. Swartz, Dana Bryant, Hollie Schramm, Allison Duncan, Robin White, Cynthia Wood, Christina Petersson-Wolfe
The Effects Of Dexamethasone Administration On Physiological, Behavioral, And Production Parameters In Dairy Cows After A Difficult Calving, Turner H. Swartz, Dana Bryant, Hollie Schramm, Allison Duncan, Robin White, Cynthia Wood, Christina Petersson-Wolfe
Dairy Science and Food Science Faculty Publications: 2022 to Present
Dairy cows are predisposed to diseases during the postpartum period. Dystocia has been associated with increased risk for disease, which is likely the result of increased tissue trauma and stress during the prolonged parturition. To attenuate the inflammatory response seen in dystocic animals and improve well-being, we assessed the effects of a glucocorticoid, dexamethasone administered within 12 h after calving. Dystocia was defined as a difficult birth resulting in a prolonged calving (≥70 min after the amniotic sac appears) and was monitored through 3 video cameras in the close-up dry-cow pen. Cows meeting the dystocia definition were randomly …
Efficacy Of A Typical Clean-In-Place Protocol Against In Vitro Membrane Biofilms, Diwakar Singh, Sanjeev Anand
Efficacy Of A Typical Clean-In-Place Protocol Against In Vitro Membrane Biofilms, Diwakar Singh, Sanjeev Anand
Dairy Science and Food Science Faculty Publications: 2022 to Present
This study evaluates the effectiveness of a typical clean-in-place (CIP) protocol against in vitro biofilms on whey reverse osmosis (RO) membranes developed under static condition. Bacterial isolates obtained from RO membrane biofilms were used to develop single and multispecies biofilms under laboratory conditions. A typical commercial CIP protocol was tested against the 24-h-old biofilms, and included 6 sequential treatment steps based on alkali, surfactant, acid, enzyme, a second surfactant, and a sanitizer treatment step. Experiments were conducted in 4 replicates and the data were statistically analyzed. The results revealed a variation in the resistance of mixed-species biofilms against the individual …
Use Of Micellar Casein Concentrate And Milk Protein Concentrate Treated With Transglutaminase In Imitation Cheese Products—Unmelted Texture, Prafulla Salunke, Chenchaiah Marella, J. K. Amamcharla, K. Muthukumarappan, Lloyd Metzger
Use Of Micellar Casein Concentrate And Milk Protein Concentrate Treated With Transglutaminase In Imitation Cheese Products—Unmelted Texture, Prafulla Salunke, Chenchaiah Marella, J. K. Amamcharla, K. Muthukumarappan, Lloyd Metzger
Dairy Science and Food Science Faculty Publications: 2022 to Present
The amount of intact casein provided by dairy ingredients is a critical parameter in dairy-based imitation mozzarella cheese (IMC) formulation because it has a significant effect on unmelted textural parameters such as hardness. From a functionality perspective, rennet casein (RCN) is the preferred ingredient. Milk protein concentrate (MPC) and micellar casein concentrate (MCC) cannot provide the required functionality due to the higher steric stability of casein micelle. However, the use of transglutaminase (TGase) has the potential to modify the surface properties of MPC and MCC and may improve their functionality in IMC. The objective of this study was to determine …
High Protein Powders Fortification Of Nonfat Yoghurt: Impact Of Protein Source, Protein To Total Solids Ratio, Storage, And Seasonality On The Functionality Of Nonfat Yoghurt Made Using Glucono-Δ-Lactone (Gdl), Kartik Shah, Prafulla Salunke, Lloyd Metzger
High Protein Powders Fortification Of Nonfat Yoghurt: Impact Of Protein Source, Protein To Total Solids Ratio, Storage, And Seasonality On The Functionality Of Nonfat Yoghurt Made Using Glucono-Δ-Lactone (Gdl), Kartik Shah, Prafulla Salunke, Lloyd Metzger
Dairy Science and Food Science Faculty Publications: 2022 to Present
Nonfat yoghurt is a popular fermented product across the world. High protein powders such as Skim Milk Powder (SMP), Nonfat Dry Milk (NDM), and Milk Protein Concentrate (MPC) can be utilized in yoghurt formulations. The final Total Solids (TS), source and amount of protein in the formulation, and the physicochemical changes during storage may impact the functionality of yoghurt-type products. The objective of the study was to evaluate the effects of storage of SMP, NDM, MPC40, and MPC70 on the functionality of nonfat yoghurts at three different protein/ TS levels. Additionally, the impact of SMP and NDM manufactured in different …
Effect Of Storage Of Skim Milk Powder, Nonfat Dry Milk And Milk Protein Concentrate On Functional Properties, Kartik Shah, Prafulla Salunke, Lloyd Metzger
Effect Of Storage Of Skim Milk Powder, Nonfat Dry Milk And Milk Protein Concentrate On Functional Properties, Kartik Shah, Prafulla Salunke, Lloyd Metzger
Dairy Science and Food Science Faculty Publications: 2022 to Present
The physicochemical changes during the storage of high protein powders, such as skim milk powder (SMP), nonfat dry milk (NDM), and milk protein concentrates (MPC), can result in a variation in the functional properties of the powders. The objective of this study was to evaluate the effects of the storage of various milk powders (SMP, NDM, MPC40, and MPC70) on their functional properties. Three different lots of the powders were collected from US manufacturers and were analyzed for functional properties after 3, 9, and 15 months of storage at 25 °C. Additionally, this study also evaluated the effects of seasonal …
A Novel Superabsorbent Material Based On Soybean Straw: Synthesis And Characterization, Jun Gau, Jingsong Huang, Tingguo Liu, Jianbin Chen, Srinivas Janaswamy
A Novel Superabsorbent Material Based On Soybean Straw: Synthesis And Characterization, Jun Gau, Jingsong Huang, Tingguo Liu, Jianbin Chen, Srinivas Janaswamy
Dairy Science and Food Science Faculty Publications: 2022 to Present
A novel superabsorbent copolymer (SAP) was developed by grafting acrylic acid onto the pretreated soybean straw (PSBS) using gamma-ray irradiation. The structure of soybean straw, treated soybean straw, and SAP were characterized through Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), thermo- gravimetric analysis (TG), and scanning electron micro- scopy (SEM). The effect of irradiation dose, the dosage of cross-link agent, and the monomer ratio of the graft copolymer on the water absorbency of the SAP was inves- tigated. The highest water absorbency of 1,489 g/g in dis- tilled water and 56 g/g in 0.9 wt% NaCl solution was obtained, …
Perspective Of Dairy Producers From California, Idaho, South Dakota, And Washington: Health And Business Implications Of The Covid-19 Pandemic During The Second Wave, Ainhoa Valldecabres, J. Wenz, Fernanda Ferreira, Mireille Chahine, Joseph Dalton, Mario E. De Haro-Martí, Maristela Rovai, Noelia Silva-Del-Rio
Perspective Of Dairy Producers From California, Idaho, South Dakota, And Washington: Health And Business Implications Of The Covid-19 Pandemic During The Second Wave, Ainhoa Valldecabres, J. Wenz, Fernanda Ferreira, Mireille Chahine, Joseph Dalton, Mario E. De Haro-Martí, Maristela Rovai, Noelia Silva-Del-Rio
Dairy Science and Food Science Faculty Publications: 2022 to Present
The aim of this study was to document California, Idaho, South Dakota, and Washington dairy producers' perspectives on the health and business implications of COVID-19 during the pandemic second wave. Dairy producers were reached by a 14-question anonymous mail survey during June and July of 2020. We obtained 226 responses (response rate: 9.3% CA, 8.6% ID, 31.4%, and 10.0% WA). Responses were grouped by state (CA: 48.7%, ID: 15.9%, SD: 21.7%, or WA: 13.7%) and dairy size [based on number of cows; small (<100): 14.1%, medium (100–499): 27.7%, medium-large (500–1,999): 33.2%, or large (≥2,000): 25.0%]. Survey responses were summarized, and multiple correspondence analysis was used to map responses and identify data clusters. At the time of the survey, some respondents suspected (3%) or had confirmed (9%) COVID-19 cases on their premises. Respondents were somewhat or very concerned about the health (75%) and business (92%) implications associated with COVID-19. Producers were concerned about the health of their families, employees, and employees' families; having to reduce production; workforce shortage; limited goods availability; and lack of services. Producers perceived that their employees were somewhat or very concerned (74%) with the pandemic. There was COVID-19 safety information or training provided (78%) or intended (4%) in English (22%), Spanish (23%), or both (55%). The focus of training was as follows: how to remain healthy at work (91%) and at home (60%), what to do if a worker gets sick (77%), and sick leave information (54%). Nevertheless, 18% of the respondents answered that training was not going to be provided. The following control measures implemented: providing hand sanitizer or disinfectant wipes (78%), instruction on frequent hand-washing (76%), social distancing (59%), prevention of employee gatherings (54%), providing and requiring the use of face masks (49%), and limiting on-farm visitors (44%). Multiple correspondence analysis showed that concern with health …
The Nexus Of Gut Microbiota, Diet, And Health, Sajal Bhattarai, Srinivas Janaswamy
The Nexus Of Gut Microbiota, Diet, And Health, Sajal Bhattarai, Srinivas Janaswamy
Dairy Science and Food Science Faculty Publications: 2022 to Present
The gut microbiome incorporates the ecological niche specific to the totality of the microorganisms in the human gut. Unique to every individual, the blueprint of the microbiome sets up at birth and functions as a human organ and plays a significant role in digestion, detoxification, fighting pathogens, modulating the immune system, and improving health. The gut microbiota and associated health implications are influenced by factors such as birth and age, diseases, use of antibiotics and food components (e.g., complex carbohydrates and dietary fibers, plant proteins, unsaturated fatty acids, and functional compounds of natural origin such as flavones, flavonoids, polyphenols, and …
Evaluation Of The Effects Of Water Quality On Drinking Preferences Of Heifer Calves, Nirosh Senevirathne, Jill Anderson
Evaluation Of The Effects Of Water Quality On Drinking Preferences Of Heifer Calves, Nirosh Senevirathne, Jill Anderson
Dairy Science and Food Science Faculty Publications: 2022 to Present
Drinking water quality requirements focus mainly on removing hazardous substances from the water supply, making it safe to drink and appropriate for livestock use. However, there is a concern that high mineral content in water may affect the drinking behavior of heifer calves, which may affect health and performance. In South Dakota, the primary water sources for agricultural use are surface or groundwater. Water quality varies between different regions of the state; in the eastern part of the state, the water is classified as “hard water” and calcium is the primary mineral found in the water. Our objective was to …