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Full-Text Articles in Dairy Science

Jackrabbit Dairy & Food Review, Winter 2019-2020, Vikram V. Mistry Jan 2020

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

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Development Of Methods To Improve Lactose Recovery From Permeate And Drying Characteristics Of Greek Acid Whey, Venkateswarlu Sunkesula Jan 2020

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 …

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Physiological Responses To Feeding A Yeast Culture Supplement To Transition Dairy Cows, Nathaly Ana Carpinelli Jan 2020

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 …

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Single Droplet Drying Technology For The Optimization Of The Dairy Ingredients With Best Quality And Functionality, Hiral Narendrabhai Vora Jan 2020

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 …

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Application Of Nanofiltration To Delactosed Permeate To Produce Food Grade Retentate And Permeate Streams, Lee Alexander Jan 2020

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 …

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Evaluation Of Processing Variables To Increase The Solids Of Milk Protein Concentrates Prior To Drying, Achyut Mishra Jan 2020

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 …

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The Parmesan Cheese Model System: Alleviation Of Browning Defect In Parmesan Cheese, Megan Huegli Aubrey Jan 2020

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 …

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Effect Of Soy Lecithin Concentration On Formulating Dairy Emulsions Through Ultrasound Treatment, Collette Kernyuy Nyuydze Jan 2020

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 …

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Valorization Studies On Ice-Cream Wastewater And Whey Permeate, Maryam Enteshari Jan 2020

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 …

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Applications Of Hydrodynamic Cavitation In Dairy Manufacturing: Process Development And Standardization, Jae Young Sim Jan 2020

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, …

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Jackrabbit Dairy And Food Review, Vikram V. Mistry Jan 2019

Jackrabbit Dairy And Food Review, Vikram V. Mistry

The Jackrabbit Dairy & Food Review

This is the Winter 2017- 2018 Jackrabbit Dairy and Food Review. It contains the following articles and information: Message from the Department Head, 2017 Graduates, David A. Thompson Endowment, New Faculty and Visitors, information on the Dairy Club and Food Science Club, Judging Activities, Student Accomplishments, Professional Activities of Faculty and Staff, Distinguished Alumni, Dairy Facilities, a list of Scholarships and Dairy and Food Science Students, information on Departmental Outreach and Research Highlights.

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Hydrodynamic Cavitation As In-Line Process To Control Common Dairy Sporeformers, Pratibha Chaudhary Jan 2019

Hydrodynamic Cavitation As In-Line Process To Control Common Dairy Sporeformers, Pratibha Chaudhary

Electronic Theses and Dissertations

Sporeforming bacteria and their endospores have the ability to survive thermal treatments and proliferate in the milk and dairy products to cause spoilages. We applied the effect of hydrodynamic cavitation in controlling these bacteria and their spores at pilot scale level. Our aim was to investigate a technology that would improve the microbial quality of milk and dairy products, and is capable of being scaled up to be adapted at industrial level. Cavitation damages the cell walls of the bacteria and their endospores (releasing dipicolinic acid, responsible for endospore resistance to extreme conditions), thereby making them susceptible to thermal treatments …

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Evaluation Of Feeding Alternative Feedstuffs Including Hydroponic Barley Sprouts And Carinata Meal To Dairy Cattle, Rhea D. Lawrence Jan 2019

Evaluation Of Feeding Alternative Feedstuffs Including Hydroponic Barley Sprouts And Carinata Meal To Dairy Cattle, Rhea D. Lawrence

Electronic Theses and Dissertations

The purpose of this dissertation research was to examine alternative feed ingredients not typically found in dairy cattle diets. In total, four studies were conducted to evaluate feedstuffs such as hydroponic barley sprouts and carinata meal and how they affect cattle performance. To determine how feeding hydroponic barley sprouts would affect growing dairy heifer and lactating cow performance two feeding studies were conducted. In the first study, inclusion of 14 % (DM basis) hydroponic barley sprouts (HYD) was evaluated in an ad libitum total mixed ration (TMR) compared to a control (CON) diet on dairy heifer performance during a 12 …

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Evaluation Of Effects Of Methods Used For Forage Analysis And Dietary Inclusion Of Buffer On Fiber Digestibility And Rumen Fermentation In Diets High In Distillers Grains, Lydia Kehinde Olagunju Jan 2019

Evaluation Of Effects Of Methods Used For Forage Analysis And Dietary Inclusion Of Buffer On Fiber Digestibility And Rumen Fermentation In Diets High In Distillers Grains, Lydia Kehinde Olagunju

Electronic Theses and Dissertations

Forage quality is an important factor affecting intake and utilization of forage, thus making it imperative to evaluate the methods used to determine the nutritive values of forage in order to predict animal performance. Additionally, fibrous feeds for ruminants are less subject to competitive demand. The plant cell wall is the largest hindrance to complete digestion of feeds, particularly forages and by-products and to the utilization of the nutrients and energy they contain, necessitating effective strategies for increasing the rate and efficiency of utilization of forage fiber and the energy therein. It is critically important to increase fiber digestion for …

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Evaluation Of Flax Oil Supplementation On Performance Of Growing Dairy Heifer Calves And Lactating Cows, Chelsea Rose Schossow Jan 2019

Evaluation Of Flax Oil Supplementation On Performance Of Growing Dairy Heifer Calves And Lactating Cows, Chelsea Rose Schossow

Electronic Theses and Dissertations

Utilization of flax oil is new to the livestock industry, and limited research has been done to see the benefits of feeding the highly unsaturated oil to both dairy calves and lactating cows. Two studies were conducted to evaluate the potential benefits of flax oil as a lipid supplement. The first study compared the supplementation of two plant based oils to growing dairy calves. Thirty-six female Holstein calves in individual hutches were used in a 12-wk randomized complete block design study. Treatments were: 1) control (CON) with no oil, 2) 80 g/d of flax oil (FLAX), and 3) and 80 …

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Assessing Listeria Risk During Different Stages Of Ice Cream Manufacturing And Storage, Neha Singh Jan 2019

Assessing Listeria Risk During Different Stages Of Ice Cream Manufacturing And Storage, Neha Singh

Electronic Theses and Dissertations

Listeriosis is a life-threatening infection caused by foods contaminated with Listeria monocytogenes. Some of the major ice cream recalls in recent years reaffirm the ability of this food-borne pathogen to survive in diverse dairy processing environments and cause cross contamination. Inspection reports revealed certain lapses in implementing adequate hygienic practices for Listeria persistence in the processing environment, leading to cross contamination of ice cream. The higher levels of cross contamination of raw ice cream mix might result in random heat-injured cells when exposed to minimum heat treatment (69°C for 30 min). Evidence about the presence of injured cells in ice …

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Novel Approaches To Evaluate And Enhance Neonatal Calf Gastrointestinal Health And Development, Fernanda Trindade Da Rosa Jan 2019

Novel Approaches To Evaluate And Enhance Neonatal Calf Gastrointestinal Health And Development, Fernanda Trindade Da Rosa

Electronic Theses and Dissertations

Physiological adaptations of the gastrointestinal tract (GIT) epithelial cells as well as methods to manipulate early life GIT microbiota colonization during the neonatal stage, is of great importance to the dairy industry. The first objective of this research was to optimize a method based on evaluation of bovine transcripts in fecal RNA via RTqPCR using L-selectin (SELL) as a marker for polymorphonuclear leukocytes (PMNL), keratin 8 (KRT8) and fatty acid binding protein 2 (FABP2) for GIT enterocytes, and tight junctions in fecal RNA and GIT sections in dairy calves. To test the reliability of the fecal RNA method, fecal and …

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Growth Performance, Metabolic And Rumen Profile, Nutrient Utilization, And Health Of Calves Fed Condensed Whey Solubles With Starter Pellets, Michaela Joy Della Jan 2019

Growth Performance, Metabolic And Rumen Profile, Nutrient Utilization, And Health Of Calves Fed Condensed Whey Solubles With Starter Pellets, Michaela Joy Della

Electronic Theses and Dissertations

A study was conducted for this thesis to evaluate the effectiveness of a new product’s ability to improve calf health and growth performance. In addition to the results from the study, this thesis also includes a literature review of immune and rumen maturation in calves and a discussion of ways to protect and encourage those fundamental progressions. For the main research project 48 dairy calves were used in a randomized complete block design study to evaluate the growth performance, rumen fermentation and metabolic profiles, nutrient utilization, and health scores when calves were supplemented Condensed Whey Solubles (CWS) with their starter …

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Using Isoconversional Methods To Study The Effect Of Antioxidants On The Oxidation Kinetics Of Milk Fat, Khalid Ahmed Alsaleem Jan 2019

Using Isoconversional Methods To Study The Effect Of Antioxidants On The Oxidation Kinetics Of Milk Fat, Khalid Ahmed Alsaleem

Electronic Theses and Dissertations

Milk fat is a versatile ingredient because of its nutritional value, functionality, and flavor. During processing and storage, milk fat may undergo oxidation resulting in many undesirable changes such as unpleasant flavor and aroma, and formation of toxic compounds. A common practice to prevent the oxidation of milk fat is by the addition of antioxidants. It is worth to mention that little is known on the effect of antioxidants on the oxidation kinetics. In this work, the effect of selected antioxidants on the oxidation kinetics of anhydrous milk fat (AMF) under non-isothermal conditions was investigated. AMF with an addition of …

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Dairy Digest 2018: Home Is Where The Cows Are, South Dakota State University Dairy Club Apr 2018

Dairy Digest 2018: Home Is Where The Cows Are, South Dakota State University Dairy Club

Dairy Digest

This is the 2018 Dairy Digest published annually by the South Dakota State University Dairy Club. The Digest contains information and news about the activities and members of the SDSU Dairy Club for the academic year 2017 - 2018.

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Jackrabbit Dairy And Food Review, Vikram V. Mistry Jan 2018

Jackrabbit Dairy And Food Review, Vikram V. Mistry

The Jackrabbit Dairy & Food Review

This is the Winter 2017- 2018 Jackrabbit Dairy and Food Review.
It contains the following articles and information: Message from the Department Head, 2017 Graduates, New Faculty and Visitors, information on the Dairy Club and Food Science Club, Judging Activities, Student Accomplishments, Professional Activities of Faculty and Staff, Distinguished Alumni, Dairy Facilities, a list of Scholarships and Dairy and Food Science Students, information on Departmental Outreach and Research Highlights.

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The Influence Of Spore-Forming Microorganisms On The Quality And Functionality Of Cultured Dairy Products, Dipakkumar Mehta Jan 2018

The Influence Of Spore-Forming Microorganisms On The Quality And Functionality Of Cultured Dairy Products, Dipakkumar Mehta

Electronic Theses and Dissertations

Spore formers are observed as the common spoilage-causing microflora in milk and dairy products. Their spore-forming ability increases their survivability during heat treatment which leads to their presence in a final product. Spore-forming bacteria have ability to produce many types of spoilage-causing enzymes which are potential to influence quality and functionality of the final product. Many researchers have studied the ability of spore formers to induce a spoilage in various dairy products but as per our knowledge, their spoilage-causing activities are not described in a detail for cultured dairy products. In our first objective, we have studied the ability of …

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Strategies To Improve Calf Performance: Improving Water Quality, Feeding Microbially-Enhanced Soy Protein, And Supplementing Condensed Whey Solubles, Nirosh Dias Senevirathne Jan 2018

Strategies To Improve Calf Performance: Improving Water Quality, Feeding Microbially-Enhanced Soy Protein, And Supplementing Condensed Whey Solubles, Nirosh Dias Senevirathne

Electronic Theses and Dissertations

Six experiments were conducted for this dissertation research to evaluate strategies to improve growth performance and health of calves. Growth performance, nutrient utilization, and health effects were evaluated when calves were offered water treated with reverse osmosis system (RW), fed starter pellets supplemented with microbially-enhanced soy protein (MSP) or supplemented condensed whey solubles (CWS). The first two experiments were conducted to determine drinking preference, growth performance, and health of dairy calves offered RW or by a municipal water treatment plant (MW), compared with local untreated well water (WW). First a sequential elimination study was conducted to observed drinking preference of …

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Evaluation Of Dietary Phytochemicals As Rumen Modifiers In Lactating Dairy Cows, Sonia Rodriguez Jimenez Jan 2018

Evaluation Of Dietary Phytochemicals As Rumen Modifiers In Lactating Dairy Cows, Sonia Rodriguez Jimenez

Electronic Theses and Dissertations

Phytochemicals such as tannins included in dairy cow nutritional programs, as a natural feed additive, promise to improve rumen bypass protein and consequently reduce the feeding cost by decreasing the amount of CP needed in the ration. Additionally, if tannins are fed along with high quality protein sources, this could improve the AA profile reaching the small intestine and potentially improving health and performance of dairy cows. The black pepper, specifically its alkaloid piperine, is a nontoxic, natural dietary compound with a broad range of physiological activity. Lactating dairy cows ingesting these phytochemicals (tannin extracts and black pepper) will potentially …

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Evaluation Of Carinata Meal In Dairy Heifer Feeding Programs, Karla Rodriguez-Hernandez Jan 2018

Evaluation Of Carinata Meal In Dairy Heifer Feeding Programs, Karla Rodriguez-Hernandez

Electronic Theses and Dissertations

The main purpose of this body of research was to evaluate carinata meal as a feedstuff for dairy heifers and lay the foundations for its future evaluation in lactating dairy cow diets. This research focused on evaluating the taste preference of carinata meal compared with other oilseeds meals and distillers dried grains with solubles (DDGS). Despite containing glucosinolates, carinata meal was preferred similarly to canola meal, had greater preference compared to camelina meal, and less preference compared to the other meals. Next, we used a limit-feeding strategy in two different feeding studies, to determine the effect of feeding carinata meal …

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Effect Of Exogenous Amylase And Protease On Ruminal Metabolism, Nutrient Digestibility, Rumen Microbiome, And Lactation Performance Of Dairy Cows Fed Freshly Ensiled Corn Silage Based Diets, Lauren Kaye Shearer Jan 2018

Effect Of Exogenous Amylase And Protease On Ruminal Metabolism, Nutrient Digestibility, Rumen Microbiome, And Lactation Performance Of Dairy Cows Fed Freshly Ensiled Corn Silage Based Diets, Lauren Kaye Shearer

Electronic Theses and Dissertations

The objective of this study was to examine the effects of feeding exogenous amylolytic and proteolytic enzymes on lactation performance of dairy cows fed freshly ensiled corn silage-based diets. We hypothesized that the addition of these enzymes would improve nutrient utilization and consequently lactation performance. Thirty-six Holstein cows [15 multiparous and 15 primiparous; DIM = 132 ± 48 and 6 cannulated (3 multiparous and 3 primiparous; DIM = 164 ± 50] were blocked by milk yield, DIM, parity, and body weights and used in a 9 wk randomized complete block design study.. Treatments were a 40% (DM basis) corn silage …

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Dairy Digest 2017, South Dakota State University Dairy Club Apr 2017

Dairy Digest 2017, South Dakota State University Dairy Club

Dairy Digest

No abstract provided.

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Jackrabbit Dairy & Food Review, Vikram V. Mistry Jan 2017

Jackrabbit Dairy & Food Review, Vikram V. Mistry

The Jackrabbit Dairy & Food Review

No abstract provided.

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Response Of Dairy Cows To Dietary Starch Concentrations: Performance, Nutrient Digestion, And Gas Emissions, Juan Isidro Sanchez-Duarte Jan 2017

Response Of Dairy Cows To Dietary Starch Concentrations: Performance, Nutrient Digestion, And Gas Emissions, Juan Isidro Sanchez-Duarte

Electronic Theses and Dissertations

Three studies and a meta-analysis were conducted to determine the performance, nutrient digestion, and gas emissions of dairy cows fed diets with different starch concentrations (19 to 27% of DM). Study 1 evaluated the effects of reducing corn grain starch with non-forage fiber sources (NFFS, soybean hulls and beet pulp) in diets of soybean meal (SBM) or canola meal (CM). In study 1, reducing starch from 27 to 20% with soybean hulls and beet pulp had a negative effect on dry matter intake (DMI), milk yield and energy-corrected milk (ECM), regardless of the crude protein (CP) source. Those effects were …

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The Effects Of A Blend Of Essential Oils On Rumen Efficiency Of Lactating Dairy Cows, Kali Linville Jan 2017

The Effects Of A Blend Of Essential Oils On Rumen Efficiency Of Lactating Dairy Cows, Kali Linville

Electronic Theses and Dissertations

The objective of this study was to evaluate the effects of SS a blend of commercially available essential oils (EO) on rumen microbial efficiency and kinetics, and consequently, effects on production parameters of dairy cows fed a low-starch diet and in vitro analysis of varying doses of SS on ruminal fermentation at different stages of lactation. The study consisted of two experiments, the in vivo Experiment 1, was conducted on a commercial robotic dairy in southwest Minnesota outfitted with two Lely Astronaut A4robotic milking units (Goter’s Clay & Dairy Equipment of MN, INC., Pipestone, MN). One hundred-seven Holstein cows were …

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