Virginia Polytechnic Institute and State University

Susan Duncan, Dairy and Sensory Evaluation

Bill Eigel,                Food Biochemistry

Joe Marcy:               Food Processing

Merle Pierson: Food Microbiology

 Sean O’Keefe: Food Chemistry

Susan Sumner:   Food Safety

Walter Hartman:    Dairy Plant Manager whartman@vt.edu

Kim Waterman:  Dairy Chemistry    Kwater@vt.edu

       updates at virginia tech

 VA Tech Dairy Products Evaluation Team

The 2003 Virginia Tech Dairy Products Evaluation Team participated in the national contest during the World Wide Food Expo in Chicago.  The team placed in the top 10 in four (milk, yogurt, cheddar cheese and cottage cheese) of the six product categories.  Jessica Butler, a senior in Food Science and Technology was the top team performer, placing 22^nd overall among 50 competitors.  She placed 9^th in butter evaluation.  Lacey Milam, also an FST senior, placed 6^th in milk and 7^th in yogurt.  Peggy Sheehan, an FST senior who graduated in December (2003) completed the team.  Donna Greene, an M.S. student, and Walter Hartman, VT Dairy Plant Manager, assisted in coaching the team.

Two graduate students, Janet Webster and Megan Hereford, participated in the graduate contest.  Janet placed 3^rd in milk evaluation, 4^th in butter evaluation, and 5^th in cheddar cheese evaluation.  She placed 3^rd overall among 14 graduate students.  Megan placed 4^th in yogurt, and 6^th in butter and cottage cheese evaluation, with a 9^th place finish overall. 

The contest is designed to help students learn practical information about the relationship of sensory characteristics in dairy products to raw milk quality, processing, packaging, and quality changes occurring from spoilage.  Students who have graduated and are looking for employment report that the experience on the dairy products evaluation team is frequently discussed during interviews, validating the importance of the experience to employers. 

 2004 Farm, Family Showcase Cancelled

Despite its success in drawing more than 40,000 visitors last year, the Farm and Family showcase will not be conducted this year. 

“Attendance, exhibitor numbers and revenue have grown each of the showcase’s three years,” said Dwight Paulette, showcase coordinator.  “However, the unexpected weather-related expenses last fall, as well as rising annual production costs make it necessary for us to review the present status and plans for the future.”

The Showcase Planning Committee will use this next year to evaluate the production and operation of the showcase during an era of reduced budgets and personnel.

The showcase brought together a large number of Virginia Tech programs, state and federal agencies, professional associations, and other organizations, which has resulted in an amazing educational activity in a short period of time.

 HOT TOPICS AND DAIRY ISSUES

 New Report Projects More Than $200 Billion in Healthcare Cost Savings

   In January, the American Journal of Hypertension suggested that eating 3 - 4 servings of dairy each day as part of a healthy diet could lead to healthcare cost savings of more than $200 billion over five years, and $26 billion in the first year alone. The report, which takes into account approximately 100 studies spanning two decades, is one of the first to analyze how small diet changes may contribute to significant healthcare cost savings and a healthier population.
   The authors evaluated the effects of increasing dietary calcium to recommended levels, mainly through dairy foods. They found strong scientific evidence that dairy foods may play a role in reducing the risk of nine common diseases and conditions, at least one of which affects most Americans, including: obesity, hypertension, type 2 diabetes, coronary artery disease, stroke, nephrolithiasis (kidney stones), osteoporosis, colorectal cancer, and pregnancy-related complications. Treating these common conditions requires about $264 billion in direct healthcare costs annually.
   The science suggests that even if a very small percentage – say 15 percent of the population – would increase its daily intake of milk, cheese or yogurt, the healthcare system would begin realizing savings immediately,” said co-author David A. McCarron, MD, FACP, Department of Nutrition at the University of California, Davis. “Getting enough dairy each day could benefit all Americans by reducing their risk for several common disorders, reducing healthcare costs and likely lowering their insurance premiums.”
   The report projects that if Americans eat enough dairy each day as part of a healthy diet, there will be a significant impact on America’s public health pocketbook by reducing total healthcare costs for the major diseases and conditions by 10 percent after just one year; 15 percent over five years.

Select results include:

·  Hypertension: reduce prevalence 40 percent in one year; reduce costs $14 billion in one year, $70 billion over five years;

·  Obesity: reduce prevalence 5 percent in one year, 25 percent over five years; reduce costs $2.5 billion in one year, $37.5 billion over five years;

·  Type 2 diabetes: reduce prevalence 5 percent in one year, 25 percent over five years; reduce costs $2.5 billion in one year, $37.5 billion over five years; and

·  Osteoporosis: reduce fracture risk 20 percent in one year; reduce costs $3.5 billion in one year, $14 billion over five years.
Approach and Methodology
   The authors analyzed the health impact of adequate dietary calcium intake based on published scientific evidence. The findings build on the theory that it is more than the calcium in dairy that provides a nutritional source of disease prevention; it is the full nutritional profile of dairy foods, which includes proteins, multiple minerals, vitamins, carbohydrates and essential fatty acids.
   To project risk reduction, the authors used percentages from the referenced studies, and then cut them by 50 percent to be conservative. To project healthcare cost savings, the authors referenced recent data published by public and private health organizations.
Dairy’s Nutritional Properties
Dairy provides a unique package of calcium and protein plus other nutrients essential to health such as phosphorus, potassium, vitamins D, A and B12, riboflavin and niacin. A significant body of scientific research suggests that getting your calcium requirements from dairy foods may help reduce the risk of chronic diseases such as osteoporosis, hypertension and obesity.
  According to the USDA, 75 percent of Americans are not meeting calcium recommendations. It’s easy to get three servings of dairy a day with the variety of great tasting and convenient milk, cheese and yogurt options available today – all readily available in flavored, lowfat, fat free and lactose free options to meet taste and nutrition needs. Visit www.nationaldairycouncil.org for more information on the benefits of dairy foods.

 Recall Expanded:  President Brie Soft-Ripened Cheese Double Cream, green foil (herb) or gold foil (plain) wedges may be contaminated with L. monocytogenes.  Sell by 1/10/04, lot 307 to Sell by 3/02/04, lot 359, and all lot codes in between.  No illnesses have been reported in connection with the recalled product.  Consumers with questions may contact the company at 1-866-883-8687.