Jackrabbit Dairy & Food Review, Winter 2019-2020,
2020
South Dakota State University
Jackrabbit Dairy & Food Review, Winter 2019-2020, Vikram V. Mistry
The Jackrabbit Dairy & Food Review
This is the Winter 2019- 2020 Jackrabbit Dairy and Food Review.
It contains the following articles and information: Message from the Department Head, David A. Thompson Endowment, New Personnel, Judging Activities, Dairy Club, Student Accomplishments, Food Science Club, Career Opportunities, Professional Activities of Faculty and Staff, Dairy Facilities, 2019 Graduates, Where Are They Now?, Scholarships, Dairy and Food Science Students, Outreach, Distinguished Alumnus
The Economics Of Milk Quality Management Practices And Milk Pricing In Simulated United States Dairy Herds,
2020
University of Kentucky
The Economics Of Milk Quality Management Practices And Milk Pricing In Simulated United States Dairy Herds, Derek Thomas Nolan
Theses and Dissertations--Animal and Food Sciences
Mastitis is considered one of the most common and costly diseases in the dairy industry. Intramammary infection status at a herd level is measured using somatic cell count (SCC). Understanding the total cost of an elevated somatic cell count can help influence dairy farmers to lower SCC and select management practices to produce higher quality milk. The first objective of our research was to determine if the cost of an elevated somatic cell count to farms can be decreased through the adoption of management practices with varying expenses. Using stochastic simulation modeling, the adoption of three differently priced management practices …
Microbial Interactions Between Compost Bedded Pack Barn Bedding And Teat Exposure In Transition Dairy Cattle,
2020
University of Kentucky
Microbial Interactions Between Compost Bedded Pack Barn Bedding And Teat Exposure In Transition Dairy Cattle, Tanya Lynn France
Theses and Dissertations--Animal and Food Sciences
Compost bedded pack barns utilize composting methods which provide a soft surface for dairy cows to lie on. This requires optimal microbial growth, which may increase the exposure of mastitis-causing pathogens to the teats of early lactation animals. Bedding characteristics, bedding bacteria, and bacterial counts on the teat skin, teat ends, and in the milk of early lactation dairy cows housed on a compost bedded pack were assessed over a 6-month time. The main objective was to determine the relationship between environmental effects (bedding characteristics and weather conditions) and cow-level (teat skin, teat end, milk) bacteria counts over time in …
Applications Of Hydrodynamic Cavitation In Dairy Manufacturing: Process Development And Standardization,
2020
South Dakota State University
Applications Of Hydrodynamic Cavitation In Dairy Manufacturing: Process Development And Standardization, Jae Young Sim
Electronic Theses and Dissertations
The phenomenon of hydrodynamic cavitation involves the formation, growth, and subsequent collapse of bubbles when a given liquid experienced a reduction of pressure below its vapor pressure. The presence of cavitation limits the performance and the safe operation of many machinery and pumps. However, innovation in the design of the hydrodynamic cavitation devices has offered promising applications in the food and dairy industry. Upon collapse of the cavities, the fluid experiences significant mechanical effects (shear and turbulence) as well as instantaneously elevation of the fluid temperature. All these effects can be put to work for mixing, dispersion, particle size reduction, …
Single Droplet Drying Technology For The Optimization Of The Dairy Ingredients With Best Quality And Functionality,
2020
South Dakota State University
Single Droplet Drying Technology For The Optimization Of The Dairy Ingredients With Best Quality And Functionality, Hiral Narendrabhai Vora
Electronic Theses and Dissertations
As a result of their extended shelf-life, dried dairy ingredients constitute a significant category produced for global markets. During the development of dairy ingredients, several drying trials are typically conducted to determine optimum drying conditions. The results of these trials can be critical in determining optimum dryer design. However, these trials can be expensive and time-consuming. An alternative that has recently been developed using a new technique called single droplet drying (SDD). The SDD technique involves a single droplet suspended on the tip of a glass filament, where changes in droplet diameter, mass, and temperature are measured during drying. SDD …
Artificial Intelligence And Covid-19: Deep Learning Approaches For Diagnosis And Treatment,
2020
Louisiana State University
Artificial Intelligence And Covid-19: Deep Learning Approaches For Diagnosis And Treatment, M. B. Jamshidi, A. Lalbakhsh, J. Talla, Z. Peroutka, F. Hadjilooei, P Lalbakhsh, M. Jamshidi, L. La Spada, M. Mirmozafari, M. Dehghani, A. Sabet, Sa. Roshani, So. Roshani, N. Bayat-Makou, B. Mohamadzade, Z. Malek, A. Jamshidi, S. Kiani, H. Hashemi-Dezaki, W. Mohyuddin
Faculty Publications
COVID-19 outbreak has put the whole world in an unprecedented difficult situation bringing life around the world to a frightening halt and claiming thousands of lives. Due to COVID-19 & x2019;s spread in 212 countries and territories and increasing numbers of infected cases and death tolls mounting to 5,212,172 and 334,915 (as of May 22 2020), it remains a real threat to the public health system. This paper renders a response to combat the virus through Artificial Intelligence (AI). Some Deep Learning (DL) methods have been illustrated to reach this goal, including Generative Adversarial Networks (GANs), Extreme Learning Machine (ELM), …
Effect Of Soy Lecithin Concentration On Formulating Dairy Emulsions Through Ultrasound Treatment,
2020
South Dakota State University
Effect Of Soy Lecithin Concentration On Formulating Dairy Emulsions Through Ultrasound Treatment, Collette Kernyuy Nyuydze
Electronic Theses and Dissertations
The ability of high intensity ultrasound to produce stable emulsions without the addition of surfactant was evaluated in a dairy-based formulation. The formulation consisted of protein (4.33 ± 0.05%, whey protein concentrates (WPC80), carbohydrates (21.52 ± 0.75%, sucrose and maltodextrin), oil (2.90 ± 0.05%, soybean oil), and surfactant (0-.05%). Pre-emulsions formulated with either 0, 0.025, and 0.05% of soy lecithin were treated for 5 min at an acoustic intensity of either 42.58 ± 2.98, 56.83 ± 3.01, or 70.48 ± 2.97 W cm-2. The stability of the emulsions was evaluated through particle size, dynamic rheology, gel electrophoresis, and …
The Parmesan Cheese Model System: Alleviation Of Browning Defect In Parmesan Cheese,
2020
South Dakota State University
The Parmesan Cheese Model System: Alleviation Of Browning Defect In Parmesan Cheese, Megan Huegli Aubrey
Electronic Theses and Dissertations
In cold temperature storage, Parmesan cheese can develop an undesirable browning defect. Certain pyrazine compounds converted from methylglyoxal have been identified and associated with the brown pigmentations in Parmesan cheese samples. This study focused on creating a cheese model system to study variables that caused browning and variables that helped reduce or alleviate browning. The cheese making steps for the cheese model system were monitored by measuring pH and TA and the final composition for % fat, % moisture, % salt and pH. Additionally, the cooling curve was studied to ensure all wheels of cheese made were cooled similarly. Cheese …
Effect Of Stirring And Static Heating On Fibrilization Of Milk Whey Protein: A Processing Approach,
2020
Kansas State University
Effect Of Stirring And Static Heating On Fibrilization Of Milk Whey Protein: A Processing Approach, G. Rathod, J. Amamcharla
Kansas Agricultural Experiment Station Research Reports
When globular proteins such as whey proteins are converted to fibril structure, the functional properties, including viscosity and water holding capacity, are improved. Consequently, they can be used as functional ingredients in a variety of foods such as yogurt and bakery products. In this study, milk whey protein isolates were converted to fibrils by heating at low pH using two different approaches to reduce fibrilization time without compromising the quality of fibrils. Fibrils were made with an intervention of stirring to reduce fibrilization time. Continuous stirring improved the quality of fibrils and speed of the fibrilization.
Resynchronizing Returns To Estrus After A Prior Insemination,
2020
Kansas State University
Resynchronizing Returns To Estrus After A Prior Insemination, J. S. Stevenson, J. A. Sauls-Hiesterman
Kansas Agricultural Experiment Station Research Reports
In two experiments, GnRH and a progesterone insert (CIDR) were applied to cows after insemination (day 0) to reprogram or synchronize the returning estrus of cows that failed to conceive to that previous insemination. The combination of GnRH (day 14) and a CIDR insert (days 17 to 24) in experiment 1 (n = 347 cows) increased the proportion of nonpregnant cows returning to estrus before pregnancy diagnosis on day 32 by 7.4 percentage points, increased the synchrony of their return by 24.4 percentage points, but delayed that return by 2.3 days compared with controls. In experiment 2 (n = 863 …
Complete Luteolysis And Pregnancy Per Insemination After Modifying The Standard 7-Day Ovsynch Program In Dairy Cows,
2020
Kansas State University
Complete Luteolysis And Pregnancy Per Insemination After Modifying The Standard 7-Day Ovsynch Program In Dairy Cows, J. S. Stevenson, B. Atanasov
Kansas Agricultural Experiment Station Research Reports
Two experiments were conducted with Holstein-Friesian cows in the Republic of North Macedonia and with Holstein cows in Kansas. We hypothesized that a single standard dose of PGF2α injected on day 8 instead of day 7 in the standard Ovsynch program would increase the proportion of cows with complete luteolysis and increase the synchronization risk compared with control cows receiving a standard dose on day 7. Cows were treated with the standard program (Ov-7x1) or with Ov-8x1 experimental program in experiment 1, using only a single dose of PGF2α. In experiment 2, a third treatment was added …
Association Of Horizontal Silo Pad Type, Elevation And Core Depth With Indicators Of Silo Ramp Hygiene, Forage Quality, And Digestibility,
2020
Kansas State University
Association Of Horizontal Silo Pad Type, Elevation And Core Depth With Indicators Of Silo Ramp Hygiene, Forage Quality, And Digestibility, W. E. Brown, N. M. Bello, M. J. Brouk
Kansas Agricultural Experiment Station Research Reports
Horizontal silo piles without walls are constructed using packing equipment to adequately pack the forage for air exclusion. During packing, the equipment uses a ramp of forage to access the top of the pile, potentially introducing soil into the forage when the base of the silo is made of soil. Soil contains microorganisms which may cause malfermentation and pose health risks to livestock. The objective of this study was to assess the association of horizontal silo pad type, elevation, and core depth with indicators related to silage hygiene and nutrient quality. We hypothesized that ash and mineral content, microbiological profile, …
Dairy Research 2020,
2020
Kansas State University
Dairy Research 2020, M. J. Brouk
Kansas Agricultural Experiment Station Research Reports
Kansas State University is pleased to present the 2020 Dairy Research Report of Progress. Topics include milk processing, physiology, management, nutrition, and feeding of dairy cattle.
Characterization Of A Commercial Whey Protein Hydrolysate And Its Use As A Binding Agent In The Whey Protein Isolate Agglomeration Process,
2020
Kansas State University
Characterization Of A Commercial Whey Protein Hydrolysate And Its Use As A Binding Agent In The Whey Protein Isolate Agglomeration Process, B. Zaitoun, N. Palmer, J. Amamcharla
Kansas Agricultural Experiment Station Research Reports
Soy lecithin is a commonly used binder in agglomerating dairy powders. Due to the increase in consumer awareness on “clean label” and also to increase the shelf-life of agglomerated whey protein isolate (WPI), the demand of lecithin-free agglomerated WPI has increased. In this work, whey protein hydrolysate (WPH) was utilized as a binder to facilitate the agglomeration of WPI. The first objective was to characterize the chemical properties of three lots of WPH obtained from a commercial manufacturer. The degree of hydrolysis (DH) of WPH was 13.82–15.35% and not significantly (P > 0.05) different between the lots. It was observed …
Effects Of Pre-Cutting Round Alfalfa Hay Bales On Forage Quality And Processing Time,
2020
Kansas State University
Effects Of Pre-Cutting Round Alfalfa Hay Bales On Forage Quality And Processing Time, W. E. Brown, E. Harms, J Heimsoth, J. Mcginnis, C. I. Vahl, B. J. Bradford, M. J. Brouk
Kansas Agricultural Experiment Station Research Reports
Round hay balers with knives that cut the hay as it enters the baling chamber reduce the particle size upon baling, and eliminate the need for a tub grinder. The objective of this study was to evaluate the effects of a round hay baler with knives on forage quality of alfalfa hay at baling and after storage, and the effects of the processing method on nutrient composition and particle size distribution. Alfalfa hay was baled (560 M Megawide HC2, John Deere, Moline, IL) with knives every 4 inches (CUT; theoretical length of cut) or without knives (NORM). At baling and …
Evaluation Of Processing Variables To Increase The Solids Of Milk Protein Concentrates Prior To Drying,
2020
South Dakota State University
Evaluation Of Processing Variables To Increase The Solids Of Milk Protein Concentrates Prior To Drying, Achyut Mishra
Electronic Theses and Dissertations
It is a common practice in dairy industries to nanofilter milk protein concentrate (MPC) to increase the solids and further drying efficiency. Increasing protein and solids in MPC increases viscosity and resist feed-flow in membrane filtration. Previous research proved that increased temperature and hydrodynamic cavitation (HC) have significantly reduced the viscosity of MPC which can potentially increase the level of solids by reducing concentration polarization during nanofiltration (NF). We utilized plate and frame filtration (PF) as an alternate method to reduce the viscosity of MPC. In first objective, we studied the application of HC or elevated temperature (50˚C) or both …
Physiological Responses To Feeding A Yeast Culture Supplement To Transition Dairy Cows,
2020
South Dakota State University
Physiological Responses To Feeding A Yeast Culture Supplement To Transition Dairy Cows, Nathaly Ana Carpinelli
Electronic Theses and Dissertations
The transition period is the dynamic stage in the lactation cycle, where the most metabolic changes can occur. The use of nutritional strategies, such as yeast culture, can help cows during the transition from pregnancy to early lactation, improving health and decreasing the incidence of metabolic disorders. The first objective of this research was to evaluate the effects of a commercial yeast culture product (YC; Cellerate Culture Classic HD, Phibro Animal Health, Teaneck, NJ) on performance, blood biomarkers, and rumen fermentation and bacterial population in dairy cows during the transition period through 50 days in milk (DIM). Overall, the results …
Valorization Studies On Ice-Cream Wastewater And Whey Permeate,
2020
South Dakota State University
Valorization Studies On Ice-Cream Wastewater And Whey Permeate, Maryam Enteshari
Electronic Theses and Dissertations
Ever growing demand for dairy products in many countries has led to advancements in the manufacture of such products. Nowadays, revolutionary trends for high-protein dairy foods and drinks products have brought about new challenges from processing requirements and manufacturing aspects. Using different membrane processing has enabled dairy manufacturers to produce different fraction of milk proteins such as micellar caseins, ultra-filtered (UF) milk proteins, whey proteins concentrate (WPC), and micellar casein concentrate (MCC) to meet the nutritional needs with variety of milk product options. However, the installation of new processing lines and establishing further manufacturing steps requires more consumption of water …
Application Of Nanofiltration To Delactosed Permeate To Produce Food Grade Retentate And Permeate Streams,
2020
South Dakota State University
Application Of Nanofiltration To Delactosed Permeate To Produce Food Grade Retentate And Permeate Streams, Lee Alexander
Electronic Theses and Dissertations
Delactosed permeate (DLP), commonly referred to as mother liquor, is a plentiful byproduct in the dairy industry. It is a direct byproduct of edible lactose manufacture produced in cheese and dairy ingredient facilities. Despite being rich in lactose and minerals, DLP is most commonly relegated to an animal feed product due to its high ash content, it inhibits and disallows crystallization of any remaining lactose. Delactosed permeate showed many inconsistencies from supplier to supplier and within lots from the same supplier in the eight DLP samples obtained from four separate mozzarella and cheddar manufacturing facilities. Nanofiltration (NF) opens potential food …
Development Of Methods To Improve Lactose Recovery From Permeate And Drying Characteristics Of Greek Acid Whey,
2020
South Dakota State University
Development Of Methods To Improve Lactose Recovery From Permeate And Drying Characteristics Of Greek Acid Whey, Venkateswarlu Sunkesula
Electronic Theses and Dissertations
Growth of higher protein dairy products and ingredients such as cheese, Greek yogurt, whey protein concentrates, and milk protein concentrates is limited by the amount of co-product generated and the ability to process them into value added ingredients. Finding value for all the co-products will help dairy industry to meet the growing demand for dairy protein products and ingredients. Commercial scale evaluation of new technologies for improving lactose crystallization and drying ability of Greek yogurt acid whey will help dairy industry to better utilize different dairy co-products. Commercially, lactose is manufactured from concentrated permeate by cooling and separating α-lactose monohydrate …
