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

Aroma Analysis of Light-Exposed Milk Stored With and Without Natural and Synthetic Antioxidants

The effect of antioxidants, added in a single initial dose or in weekly additions, to extended shelf-life (ESL) milk was evaluated over six weeks of storage.

Light-induced oxidation was determined by measuring pentanal, hexanal, heptanal, and 1-octen-3-ol content via gas chromatography (GC) - solid phase microextraction (SPME).

Weekly addition of a combination of antioxidants {butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) (100 mg/kg milk fat each)} controlled heptanal concentration in milk. This product of oxidation was present in levels comparable to light-protected milk when BHA and BHT were added.

An initial single addition of a -tocopherol (a natural antioxidant) significantly decreased hexanal content over the first four weeks of refrigerated storage.

Odor-active compounds associated with light-induced oxidation included 2,3-butanedione, pentanal, dimethyl disulfide, hexanal, 1-hexanol, heptanal, 1-heptanol, and nonanal. Different antioxidant treatments were found to decrease or increase the intensity of different odors. The addition of BHA and BHT in a single initial addition decreased intensity of pentanal and hexanal odor, but not heptanal and 1-heptanol odor. The addition of a -tocopherol and ascorbyl palmitate decreased pentanal and heptanol odor, but not hexanal and heptanal odor.

HOT TOPICS AND DAIRY ISSUES

McDonald's Milk Jugs

Nutritious Milk Jugs are now part of McDonald's Happy Meals ® . Kids can choose low fat white or chocolate milk when they order a Happy Meal at McDonald's. Milk is packaged in a cool, new container featuring Ronald McDonald® surfing on a wave of milk. The containers fit nicely in small hands and in cup holders for meals on the road.

HP Hood Acquires Crowley and Kemps

CHELSEA , Mass. —After more than three years, HP Hood has finally acquired Crowley Foods and Kemps. The new company, called HP Hood LLC, will be based in Chelsea and led by Hood Chairman and President John A. Kaneb. With combined annual revenues of more than $2.1 billion, it will now be one of the top 10 dairy companies in North America .

Officials at Hood and Crowley announced the acquisition last month. Dairy Foods magazine reported in December that National Dairy Holdings, Dallas, was in the process of selling the units. Hood, Crowley and Kemps will continue to manufacture and distribute their branded and licensed products as they did before the acquisition. Crowley and Kemps, (formerly Marigold) will each continue to be led by their management teams.

Hood first expressed an interest in Crowley as early as 2000 when Wessanen , NV , announced plans to divest its U.S. holdings. Hood was particularly interested in Crowley , which is based in Binghamton , N.Y. , and has a number of plants in the Northeast. But both units instead became part of the founding acquisitions of National Dairy, which bought up enough dairies around the country to make it the No. 2 fluid milk processor in the United States after Dean Foods. Kemps is based in Minneapolis . With the transaction, Hood will likely move past National Dairy and several other processors to become the No. 2 milk seller in the U.S.

Hood and National Dairy attempted a merger in 2002 but it was blocked by federal trade regulators. Subsequently, the two companies were operating under a limited partnership for the past year.

Probiotics in Dairy Foods

Probiotics have been defined for the general consumer as “live, friendly bacteria” that are found in food (primarily yogurt), or sold as pills and powders. A good balance of these beneficial bacteria in the small intestine will improve digestive system health and may improve immune system function.

Dairy products and probiotic bacteria have long been associated. High acid levels in the stomach and bile content in the small intestine can kill these bacteria. Dairy foods protect the microbes by buffering stomach acid, thereby increasing the chance that the bacteria will survive into the intestine. It is also believed that components in dairy foods can have synergistic effects with probiotics. Researchers at State University of New York found that lactoferrin in dairy products may enhance growth of probiotic bacteria such as Bifidobacterium and Lactobacillus species.

Prebiotic compounds are complex carbohydrates that promote growth of probiotic bacteria in the intestinal tract. Humans can't digest prebiotics, but it is recognized that this “probiotic food” can be included in yogurt formulations to give probiotic bacteria a competitive advantage in the GI tract and to further aid in improvement of gut health.

Consumers in Europe have a good understanding of the beneficial effects associated with daily consumption of dairy foods and the role of probiotics. The European market is set to triple in probiotic sales over the next six years, and is projected to reach $137.9 million in 2010. The U.S. market for probiotics is in its infancy, but with growing consumer awareness and more publicity, the U.S. market is projected to vastly overcome the European market with sales reaching $394 million. Marketing campaigns are insuring that live active cultures in fermented dairy foods carry a positive health image and blend well with the healthful properties of dairy products, such as building strong bones and maintaining a healthy weight. Brand leaders such as Dannon, Stonyfield Farms® and Yoplait are touting probiotics in their yogurt formulations. Lifeway Foods has introduced a probiotic cheese spread and Horizon Organic Dairy offers cottage cheese containing Lactobacillus acidophilus and Bifidobacteria bifidus. In Europe and Japan , probiotics are marketed to enhance infant formulas.

Refrigerated, fermented milk, yogurt, cheese and dairy spreads currently are formulated to deliver probiotics; however, ice cream, frozen yogurt and other novelties could also be enhanced.

"Frico” Imported Chevrette Cheese Recalled

Fairfield, NJ -- May 25, 2004 -- Schratter Foods Inc. of Fairfield, New Jersey , is recalling all packages of "Frico” brand Chevrette Goat's Milk Cheese, imported from Holland, because they may contain undeclared lysozyme made from egg whites. People who have an allergy to eggs run the risk of serious or life-threatening allergic reaction if they consume this product.

The recalled "Frico” brand Chevrette Goat's Milk Cheese was distributed nationwide in retail stores and through distributors. All lots and all code dates are being recalled. One illness has been reported to date in connection with this problem.