Virginia Polytechnic Institute and State University |
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| Faculty:Susan Duncan, Dairy and Sensory
Evaluation
Expertise Areas: Dairy product processing and quality, sensory evaluation Phone:(540) 231-8675 Fax: (540) 231-9293 Email:duncans@vt.edu Bill Eigel, Food BiochemistryExpertise Areas: Laboratory quality control, lab analytical techniques (non-microbial) Phone: (540) 231-6877 Fax: (540) 231-9293 Email: weigel@vt.edu Joe Marcy: Food Processing Expertise Areas: Juice Processing, packaging and aseptics Phone:(540) 231-7850 Fax: (540) 231-9293 Email: jmarcy@vt.edu Merle
Pierson:
Food Microbiology Expertise
Areas: HACCP,
Dairy microbiology, Regulatory Phone: (540) 231-8641 Fax:
(540) 231-9293 Email:
piersonm@vt.edu Sean
O’Keefe:
Food Chemistry Expertise
Areas: Product
Development Phone:
(540) 231-2075 Fax:
(540) 231-9293
Susan Sumner: Food Safety Expertise Areas: Dairy microbiology, food safety, lactic acid bacteria, shelf-life and HACCP Phone: (540) 231-5280 Fax: (540) 231-9293 Email:sumners@vt.edu Dairy Staff: Walter Hartman: Dairy Plant Manager whartman@vt.edu Kim Waterman: Dairy Chemistry Kwater@vt.edu |
updates
at virginia tech 2004 Graduates in FST Faculty and staff of the Department of Food Science and Technology wish to congratulate the 2004 graduates. Ryan Lewis, Lacey Milam and Vanessa Teter will complete their B.S. degrees. Eleven students will receive graduate degrees in Food Science. Kerem Baki, Michael Bazaco, Heather Clarkson, Emily Hodson, Bridget Meadows, Lindsay Millard and Ramesh Reddy will receive Masters degrees. Fletch Arritt, Marina Collins, Sonia Gonzalez and Kristen Matak will finish their PhD programs. Award Recognition Ceremony The Food Science Club and the Department of Food Science and Technology held its annual Spring Luncheon and Award Recognition Ceremony at The German Club on April 28 th . Graduating FST undergraduate and graduate students were recognized, and awards and scholarships were presented to outstanding individuals. 2004 Award Recipients: Carolina-Virginia Dairy Products Assoc. Academic Achievement Award – Brian Stanek W.F. Collins Scholarship – Jessica Butler Paul Large – Most Improved Student Award – Noelle Todd Boyd – Arline Scholarship – Vanessa Teter Faculty Award for Outstanding Graduate Student – Sonia Gonzalez and Fletch Arritt FST Scholarship – Monica Majewski, Cristian Samperio, Mark Weaver and Ashley Zekert Alpha Zeta Outstanding Senior for FST – Vanessa Teter John Pratt Scholarship – Ashley Zekert Archa Vaughan, Jr. Scholarship – Vanessa Teter VA Tech Dairy Products Evaluation Team Scholarships First Place – Jessica Butler; Second Place – Lacey Milam; Third Place – Margaret Sheehan; Graduate Student Awards – Megan Hereford and Janet Webster Virginia Dare Extract Co., Inc. Award – Jessica Butler FFA Dairy Foods Contest The 2004 State FFA Dairy Foods Career Development Event was held Friday, April 23 rd at the Department of Food Science and Technology. Personnel from the Department of Food Science and Technology and the Department of Dairy Science planned and conducted the contest. Participants were asked to identify various off-flavors in milk, types of cheese and dairy farm equipment. They also took a written test, performed the California Mastitis Test, and were asked to determine whether samples were real or artificial dairy products. The event was designed to test participants' knowledge of quality, production, processing, distribution, promotion, marketing and consumption of dairy products. Seven middle and high school FFA Chapters competed, bringing the total number of participants to 28 individuals. The Sherando FFA Chapter won the contest for the third year in a row. The Buffalo Gap Chapter placed second and the Fort Defiance Chapter came in third. By winning the contest, the Sherando team will advance to represent the Virginia FFA Association in the National FFA Dairy Foods Career Development Contest. HOT TOPICS AND DAIRY ISSUES Vitamin D and Milk The natural form of vitamin D for animals and man is vitamin D 3 (also called cholecalciferol) that is produced from cholesterol and 7-dehydrocholesterol. Vitamin D 3 is not technically a vitamin because it can be produced by exposure of animal/human skin to ultraviolet light or sunlight. Normally, skin contains a high level of 7-dehydrocholesterol and exposure of skin to sunlight for regular intervals causes photochemical conversion of 7-dehydrocholesterol to vitamin D 3. There is no requirement for vitamin D when sufficient sunlight is available. However, if the animal/human lives in the absence of sunlight (e.g., Alaska in the winter) or exclusively indoors, there is a regular requirement for vitamin D that must be met through dietary intake. For this reason, vitamin D 3 is classified as a vitamin. U.S. milk suppliers began supplementing milk with vitamin D 3 in the 1930's, and by the 40's incidence of juvenile rickets had decreased by 85%. Industrial manufacture of vitamin D 3 developed into a huge business. In 1973, the U.S. produced around 290 trillion IU (8 tons) of vitamin D 3 that sold for over 3 million dollars. Cow's milk naturally contains 35-70 IU/quart. Almost all milk sold commercially in the US contains 400 IU of supplemental, chemically synthesized vitamin D 3 per quart. The major producers of supplemental vitamin D 3 are the companies F. Hoffman LaRoche, Ltd ( Switzerland ) and BASF ( Germany ). Commercial production of vitamin D 3 begins with the collection of 7-dehydrocholesterol via organic solvent extraction of animal skins (cow, pig or sheep), followed by extensive purification. Cholesterol is extracted from the lanolin of sheep wool and after thorough purification, it is converted by a labor intensive chemical synthesis into 7-dehydrocholesterol. Once the chemically pure, crystalline 7-dehydrocholesterol has been produced, it is impossible to use any chemical or biological tests or procedures to determine the original source (sheep lanolin or pig, cow, sheep skin). Next, the crystalline 7-dehydrocholesterol is dissolved in an organic solvent and irradiated with ultraviolet light to carry out the transformation (similar to that which occurs in human and animal skin) to produce vitamin D 3 . This vitamin D 3 is then purified and crystallized further before it is formulated for use in milk. The exact details of the chemical conversion of cholesterol to 7-dehyrdrocholesterol and the method of large-scale ultraviolet light conversion to vitamin D 3 and subsequent purification are closely held topics for which there have been many patents issued. FDA requires a notice on the milk carton label of added vitamin D 3 . However, it is not required by law to indicate either the manufacturer of the added vitamin D 3 or the sources of cholesterol and 7-dehydrocholesterol used for its production. Individuals with strict religious reasons for avoiding food products from a particular species face a dilemma in the instance of milk and vitamin D 3 . Source: http://vitamind.ucr.edu/milk.html Voluntary 13-State Margarine Recall Minneapolis, MN -- April 23, 2004 -- Crystal Farms Refrigerated Distribution Company, Inc., a subsidiary of Michael Foods, Inc., is recalling 451 cases of two specific margarine products because it has the potential to be contaminated with Listeria monocytogenes. The precautionary recall takes effect immediately and involves retail stores in 13 states ( Arkansas , Iowa , Illinois , Kansas , Michigan , Minnesota , Montana , North Dakota , Ohio , Oklahoma , Pennsylvania , South Dakota and Wisconsin ). Crystal Farms 60% Margarine -- 40% Butter, Butter Blend Margarine Quarters (UPC 75925-21004). Bright orange box with expiration dates of 6/28/04 and 7/14/04 Crystal Farms 60% Margarine -- 40% Butter, Butter Blend Margarine Solids
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