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Articles 1 - 30 of 111
Full-Text Articles in Dairy Science
Food Science Education, Research, And Professional Development, Phillip S. Tong
Food Science Education, Research, And Professional Development, Phillip S. Tong
Dairy Science
Food science knowledge and experience obtained through education, research, and professional development are the engines for innovative solutions that have historically solved key challenges in providing food for man since ancient times, and hold the key to meeting future needs of a growing global population. The systems in place that have been used to evolve our education programs conduct research and provide continuous learning opportunities that are essential to insuring a vibrant and widely available nutritious, safe, and wholesome food supply. This article provides an overview of the topics of the hierarchy related to food science education, research, and professional …
Short Communication: Effect Of Storage Temperature On The Solubility Of Milk Protein Concentrate 80 (Mpc80) Treated With Nacl Or Kcl, V. Sikand, P.S. Tong, J. Walker, T. Wang, L.E. Rodriguez-Saona
Short Communication: Effect Of Storage Temperature On The Solubility Of Milk Protein Concentrate 80 (Mpc80) Treated With Nacl Or Kcl, V. Sikand, P.S. Tong, J. Walker, T. Wang, L.E. Rodriguez-Saona
Dairy Science
A previous study in our laboratory showed that addition of 150 mM NaCl or KCl into diafiltration water improved the solubility of freshly made milk protein concentrate 80 (MPC80). In the present study, the objectives were (1) to evaluate the solubility of NaCl- or KCl-treated MPC80 samples kept at varying temperatures and then stored for extensive periods at room temperature (21°C ± 1°C); and (2) to determine if MPC80 samples stored at different temperatures and protein conformation can be grouped or categorized together. Freshly manufactured MPC80 samples were untreated (control), processed with NaCl, or processed with KCl. One set …
Culturally Speaking: Ways To Tame Our Sweet Tooth, Phillip Tong
Culturally Speaking: Ways To Tame Our Sweet Tooth, Phillip Tong
Dairy Science
No abstract provided.
Culturally Speaking: Of Rotary Phones And Dairy Foods, Phillip Tong
Culturally Speaking: Of Rotary Phones And Dairy Foods, Phillip Tong
Dairy Science
No abstract provided.
Partial Calcium Depletion During Membrane Filtration Affects Gelation Of Reconstituted Milk Protein Concentrates, H. Eshpari, R. Jiménez-Flores, P. S. Tong, M. Corredig
Partial Calcium Depletion During Membrane Filtration Affects Gelation Of Reconstituted Milk Protein Concentrates, H. Eshpari, R. Jiménez-Flores, P. S. Tong, M. Corredig
Dairy Science
Milk protein concentrate powders (MPC) with improved rehydration properties are often manufactured using processing steps, such as acidification and high-pressure processing, and with addition of other ingredients, such as sodium chloride, during their production. These steps are known to increase the amount of serum caseins or modify the mineral equilibrium, hence improving solubility of the retentates. The processing functionality of the micelles may be affected. The aim of this study was to investigate the effects of partial acidification by adding glucono-δ-lactone (GDL) to skim milk during membrane filtration on the structural changes of the casein micelles by observing their chymosin-induced …
Culturally Speaking: Beyond The Dairy Case: Cultured Products As Food Ingredients, Phillip Tong
Culturally Speaking: Beyond The Dairy Case: Cultured Products As Food Ingredients, Phillip Tong
Dairy Science
No abstract provided.
Culturally Speaking: Move Over Blueberry: Make Way For Parsnip Yogurt, Phillip S. Tong
Culturally Speaking: Move Over Blueberry: Make Way For Parsnip Yogurt, Phillip S. Tong
Dairy Science
No abstract provided.
Culturally Speaking: The Time Is Right For Drinkable Yogurts To Take Off In The United States, Phillip Tong
Culturally Speaking: The Time Is Right For Drinkable Yogurts To Take Off In The United States, Phillip Tong
Dairy Science
No abstract provided.
Culturally Speaking: You Don't Know Beans About Cottage Cheese, Phillip Tong
Culturally Speaking: You Don't Know Beans About Cottage Cheese, Phillip Tong
Dairy Science
No abstract provided.
Culturally Speaking: Lactose Intolerance: A Condition As Old As The Stone Age, Phillip Tong
Culturally Speaking: Lactose Intolerance: A Condition As Old As The Stone Age, Phillip Tong
Dairy Science
No abstract provided.
Effect Of Adding Salt During The Diafiltration Step Of Milk Protein Concentrate Powder Manufacture On Mineral And Soluble Protein Composition, Vandna Sikand, Phillip S. Tong, John Walker
Effect Of Adding Salt During The Diafiltration Step Of Milk Protein Concentrate Powder Manufacture On Mineral And Soluble Protein Composition, Vandna Sikand, Phillip S. Tong, John Walker
Dairy Science
Milk protein concentrate (MPC) powders offer a great potential for use in an array of food applications because of their nutritional and functional values. However, MPC powders with protein content ≥80% (MPC80) exhibit poor solubility and hence restrict their potential use. The objective of this study was to determine the impact of adding salt during the diafiltration stage of MPC80 manufacture on solubility, turbidity, and to compare minerals and protein content of supernatants of ultracentrifuged samples with control sample. Three types of samples were produced: MPC80-C (control) with or without salt treatment, MPC80-Na (150 mM NaCl), and MPC80-K (150 mM …
Milk Fat Globule Membrane Isolated From Buttermilk Or Whey Cream And Their Lipid Components Inhibit Infectivity Of Rotavirus In Vitro, K. L. Fuller, T. B. Kuhlenschmidt, M. S. Kuhlenschmidt, Rafael Jiménez-Flores, S M. Donovan
Milk Fat Globule Membrane Isolated From Buttermilk Or Whey Cream And Their Lipid Components Inhibit Infectivity Of Rotavirus In Vitro, K. L. Fuller, T. B. Kuhlenschmidt, M. S. Kuhlenschmidt, Rafael Jiménez-Flores, S M. Donovan
Dairy Science
Milk fat is encapsulated in a milk fat globule membrane (MFGM) that contains bioactive glycoproteins and glycolipids. The MFGM inhibits infectivity of rotavirus (RV), activity that has been attributed to its glycoprotein and carbohydrate components. However, previous studies of proteins and oligosaccharides in the MGFM have not accounted for all the bioactivity associated with the complete MFGM. The lipid fraction of the MFGM accounts for half of its composition by weight, and we postulate that this fraction should be tested by itself to determine if it plays a role in antiviral activity. Herein, the anti-RV activity of an organic extract …
Culturally Speaking: Options For Making Greek Yogurt, Phillip Tong
Culturally Speaking: Options For Making Greek Yogurt, Phillip Tong
Dairy Science
No abstract provided.
Rna Sequencing To Study Gene Expression And Single Nucleotide Polymorphism Variation Associated With Citrate Content In Cow Milk, A. Cánovas, G. Rincón, A. Islas-Trejo, R. Jiménez-Flores, A. Laubscher, J. F. Medrano
Rna Sequencing To Study Gene Expression And Single Nucleotide Polymorphism Variation Associated With Citrate Content In Cow Milk, A. Cánovas, G. Rincón, A. Islas-Trejo, R. Jiménez-Flores, A. Laubscher, J. F. Medrano
Dairy Science
The technological properties of milk have significant importance for the dairy industry. Citrate, a normal constituent of milk, forms one of the main buffer systems that regulate the equilibrium between Ca2+ and H+ ions. Higher-than-normal citrate content is associated with poor coagulation properties of milk. To identify the genes responsible for the variation of citrate content in milk in dairy cattle, the metabolic steps involved in citrate and fatty acid synthesis pathways in ruminant mammary tissue using RNA sequencing were studied. Genetic markers that could influence milk citrate content in Holstein cows were used in a marker-trait association study to …
Effects Of Addition Of Somatic Cells To Caprine Milk On Cheese Quality, D. Sánchez-Macías, A. Morales-Delanuez, A. Torres, L. E. Hernández-Castellano, R. Jiménez-Flores, N Castro, A. Argüello
Effects Of Addition Of Somatic Cells To Caprine Milk On Cheese Quality, D. Sánchez-Macías, A. Morales-Delanuez, A. Torres, L. E. Hernández-Castellano, R. Jiménez-Flores, N Castro, A. Argüello
Dairy Science
Milk quality criteria and limits for somatic cell count (SCC) established in many countries make it difficult to maintain SCC of bulk tank goat milk below the threshold, due to non-infection factors linked to goat physiology. The aim of this study was to objectively verify the effects of SCC on fresh caprine milk cheese. Somatic cells were recovered from pooled healthy goat milk, and added to low SCC raw or pasteurised goat milk. Miniature cheeses were made and evaluated after 1 and 7 d. Somatic cells had a major effect on lipolysis, increasing free fatty acids regardless of whether milk …
Culturally Speaking: Deliver The Full Benefits Of Cultures, Phillip Tong
Culturally Speaking: Deliver The Full Benefits Of Cultures, Phillip Tong
Dairy Science
No abstract provided.
How Cultured Dairy Products Can Have A Long Shelf Life And A Clean Label, Phillip S. Tong
How Cultured Dairy Products Can Have A Long Shelf Life And A Clean Label, Phillip S. Tong
Dairy Science
No abstract provided.
Dietary Fat Composition Influences Tissue Lipid Profile And Gene Expression In Fischer-344 Rats, Albert L. Zhou, Korry J. Hintze, Rafael Jiménez-Flores, Robert E. Ward
Dietary Fat Composition Influences Tissue Lipid Profile And Gene Expression In Fischer-344 Rats, Albert L. Zhou, Korry J. Hintze, Rafael Jiménez-Flores, Robert E. Ward
Dairy Science
The AIN-76A diet causes fatty liver in rodents when fed for long periods of time. The aimof this study was to utilize fatty acid analysis and transcriptomics to investigate the effects of different fat sources in the AIN-76A diet on tissue lipid profiles and gene expression in male, weanling Fischer-344 rats. Animals were fed isocaloric diets that differed only in the fat source: (1) corn oil (CO) (2) anhydrous milk fat (AMF), and (3) AMF supplemented with 10 % phospholipids from the milk fat globule membrane (AMFMFGM). There were no differences in food intake, body weight, growth rate, or body …
Production Of Highly Concentrated, Heat-Stable Hepatitis B Surface Antigen In Maize, Celine A. Hayden, Erin M. Egelkrout, Alessa M. Moscoso, Cristina Enrique, Todd K. Keener, Rafael Jiménez-Flores, Jeffrey C. Wong, John A. Howard
Production Of Highly Concentrated, Heat-Stable Hepatitis B Surface Antigen In Maize, Celine A. Hayden, Erin M. Egelkrout, Alessa M. Moscoso, Cristina Enrique, Todd K. Keener, Rafael Jiménez-Flores, Jeffrey C. Wong, John A. Howard
Dairy Science
Plant-based oral vaccines are a promising emergent technology that could help alleviate disease burden worldwide by providing a low-cost, heat-stable, oral alternative to parenterally administered commercial vaccines. Here, we describe high-level accumulation of the hepatitis B surface antigen (HBsAg) at a mean concentration of 0.51%TSP in maize T1 seeds using an improved version of the globulin1 promoter. This concentration is more than fourfold higher than any previously reported lines. HBsAg expressed in maize seeds was extremely heat stable, tolerating temperatures up to 55 °C for 1 month without degradation. Optimal heat stability was achieved after oil extraction of ground maize …
Cultures And Stabilizers In Cultured Dairy Foods, Phillip S. Tong
Cultures And Stabilizers In Cultured Dairy Foods, Phillip S. Tong
Dairy Science
No abstract provided.
Precision-Feeding Dairy Heifers With Different Levels Of Dietary Fiber And F:C. Effects On Protein Utilization, N Efficiency, And Rumen Fermentation, G. J. Lascano, A. J. Heinrichs
Precision-Feeding Dairy Heifers With Different Levels Of Dietary Fiber And F:C. Effects On Protein Utilization, N Efficiency, And Rumen Fermentation, G. J. Lascano, A. J. Heinrichs
Dairy Science
No abstract provided.
Effect Of Nacl Addition During Diafiltration On The Solubility, Hydrophobicity, And Disulfide Bonds Of 80% Milk Protein Concentrate Powder, X. Y. Mao, P. S. Tong, S. Gualco, S. Vink
Effect Of Nacl Addition During Diafiltration On The Solubility, Hydrophobicity, And Disulfide Bonds Of 80% Milk Protein Concentrate Powder, X. Y. Mao, P. S. Tong, S. Gualco, S. Vink
Dairy Science
We investigated the surface hydrophobicity index based on different fluorescence probes [1-anilinonaphthalene-8-sulfonic acid (ANS) and 6-propionyl-2-(N,N-dimethylamino)-naphthalene (PRODAN)], free sulfhydryl and disulfide bond contents, and particle size of 80% milk protein concentrate (MPC80) powders prepared by adding various amounts of NaCl (0, 50, 100, and 150 mM) during the diafiltration process. The solubility of MPC80 powder was not strictly related to surface hydrophobicity. The MPC80 powder obtained by addition of 150 mM NaCl during diafiltration had the highest solubility but also the highest ANS-based surface hydrophobicity, the lowest PRODAN-based surface hydrophobicity, and the least …
Formulating The Next Generation Of Cultured Dairy Foods, Phillip S. Tong
Formulating The Next Generation Of Cultured Dairy Foods, Phillip S. Tong
Dairy Science
No abstract provided.
Who Will Create The Iphone Equivalent In Dairy Foods?, Phillip S. Tong
Who Will Create The Iphone Equivalent In Dairy Foods?, Phillip S. Tong
Dairy Science
No abstract provided.
Effect Of Powder Source And Processing Conditions On The Solubility Of Milk Protein Concentrates 80, V. Sikand, Phillip S. Tong, S. Vink, J. Walker
Effect Of Powder Source And Processing Conditions On The Solubility Of Milk Protein Concentrates 80, V. Sikand, Phillip S. Tong, S. Vink, J. Walker
Dairy Science
No abstract provided.
How To Control Texture In Cultured Dairy, Phillip S. Tong
How To Control Texture In Cultured Dairy, Phillip S. Tong
Dairy Science
No abstract provided.
Cultured Cream Products Must Live Up To The Name, Phillip S. Tong
Cultured Cream Products Must Live Up To The Name, Phillip S. Tong
Dairy Science
No abstract provided.
Digestion And Rumen Fermentation In Precision-Fed Dairy Heifers On Low Or High Forage Rations At Four Levels Of Dry Distillers Grain, F. X. Suarez-Mena, G. J. Lascano, A. J. Heinrichs
Digestion And Rumen Fermentation In Precision-Fed Dairy Heifers On Low Or High Forage Rations At Four Levels Of Dry Distillers Grain, F. X. Suarez-Mena, G. J. Lascano, A. J. Heinrichs
Dairy Science
No abstract provided.
Chewing Activities Of Dairy Heifers Precision-Fed A Low Or High Forage Ration At Four Levels Of Dry Distillers Grain, F. X. Suarez-Mena, G. J. Lascano, A. J. Heinrichs
Chewing Activities Of Dairy Heifers Precision-Fed A Low Or High Forage Ration At Four Levels Of Dry Distillers Grain, F. X. Suarez-Mena, G. J. Lascano, A. J. Heinrichs
Dairy Science
No abstract provided.
Put Cultured Dairy Products On The School Lunch Menu, Phillip S. Tong
Put Cultured Dairy Products On The School Lunch Menu, Phillip S. Tong
Dairy Science
No abstract provided.