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

Brian Yaun: Microbiology byaun@vt.edu           Phone: (540) 231-8697

  Research Highlights

Oxidation and Textural Characteristics of Butter and Ice Cream with Modified Fatty Acid Profiles

S. Gonzalez, S.E. Duncan, S.F. O’Keefe, S.S. Sumner, and J.H. Herbein

Dept. of Food Science and Technology, and Department of Dairy Science;  VA  Tech

Journal of Dairy Science  86:70-77; Jan., 2003

                Cardiovascular disease is the leading cause of death in America.  Whole milk and some dairy products have been listed as risk factors in coronary heart disease due to their high content of saturated fatty acids.  Modification of the fatty acid profile in milkfat to yield lower saturated fatty acid content and greater polyunsaturated fatty acid content has been a major research focus for the dairy industry.  However, modifying the degree of unsaturation in the fatty acid profile may influence several physical and chemical properties of milkfat such as firmness, melting point, solid fat and liquid fat content, viscosity, oxidative stability, and flavor. One or more of these alterations could lead to quality issues in dairy products. 

The objective of this study was to evaluate the influence of milkfats with modified fatty acid profiles on chemical and textural properties of butter and ice cream.  Milkfat was enhanced with either oleic or linoleic acid.  Three milkfat compositions (high-oleic, high-linoleic, and control) were obtained by modifying the diets of Holstein cows.  Ice cream and butter were processed from milkfat obtained from cows in each dietary group.  Butter and ice cream samples were analyzed to determine fatty acid profile and firmness.  Both high-linoleic and high-oleic milkfat had higher percentages of unsaturated fatty acids than the control milkfat, resulting in a decrease in the solid fat index.  Increasing oleic and linoleic acid content decreased viscosity of ice cream mix and produced softer butter in comparison to the control.  Changes in viscosity may be important from the engineering prospective during processing.  Changes in firmness of butter and modification to improve nutritional profile may increase perceived product value.  The high-linoleic acid milkfat contained higher contents of conjugated linoleic acid and trans-vaccenic acid.  Enhanced levels of these compounds could make this milkfat more desirable than standard milkfat or high-oleic milkfat from a nutritional point of view.  Nutritional and textural properties of butter and ice cream can be improved by modifying the diets of cows.

HOT TOPICS AND DAIRY ISSUES

Whey Proteins are a Healthy, Low-fat Ingredient Alternative for School Meal Programs

Recent changes in child nutrition regulations allow whey protein concentrate (WPC) to be used as alternate protein products. That’s good news for the food service industry as meal program decision-makers are searching for healthier ingredient alternatives in foods served in school lunch programs. Previously, yogurt was the only dairy food that met this requirement. Today, whey ingredients earn an “A” in functioning as a fat replacer/reducer in a variety of products, such as meats, soups, sauces, salad dressings, baked goods and more.

Dairy Management, Inc. has developed several formulations using whey proteins as fat replacers in sausage and hot dogs that could be adapted to school lunch programs. Other menu choices that can incorporate WPC as an ingredient and are popular with kids include ravioli dough or pizza crust when served as an entrée.  “As a population, American children are overfed and undernourished,” says Sharon Gerdes, nutritionist, food technologist and technical support consultant for Do it with dairy®. “Although the calories in kids’ diets are not lacking, the nutrients their bodies need are.”

Dairy ingredients, including whey proteins, offer amazing nutritional benefits without interfering with the great taste and appealing texture kids expect. “Reducing fat in certain food items through the use of WPC allows you to maintain the texture and mouthfeel of a higher fat content while fortifying the food item at the same time,” says K.J. Burrington, M.S., Whey Applications Program Coordinator, Wisconsin Center for Dairy Research, University of Wisconsin in Madison. “As a natural, clean-tasting ingredient, whey proteins can improve the nutritional benefits of the foods being served to children in schools.”

Yet another benefit of WPC is that it contains about 500 mg of calcium for every 10 g of product. According to Burrington, whey protein ingredients have recently been shown to have potential positive impact in other areas including appetite suppression and cholesterol reduction.

 Tip Tipton Retiring From IDFA

LaQuinta, CA – More than 600 dairy industry leaders were on hand at this year’s Dairy Forum to hear the news that E. Linwood Tipton will step down at the end of this year as head of the International Dairy Foods Association.  Connie Tipton has been named executive V.P., and will succeed her husband as president and CEO of the Washington-based association beginning January 1, 2004.  Connie has been with IDFA since 1981 and has served in an executive capacity since 1989.

Schweppes Introduces Raging Cow^TM Flavored Milk

Plano, TX – While the Coca-Cola Co. has made some moves toward the dairy case, it looks like a competitor is taking a bold leap into production of aseptic flavored milk.

Dr. Pepper/Seven Up is about to introduce Raging Cow^TM , a new milk-based product that will be sold in the dairy case and in vending machines.  The Associated Press reported that Raging Cow will come in a 12 oz plastic bottle that will have 180-day ambient shelf life.  Jasper Products of Joplin, MO will manufacture the product on the new Tetra Pak plastic line. Coca-Cola has introduced Nestle’s Choglit, and PepsiCO is a partner in Starbucks Frappuccino coffee and milk drinks.  Raging Cow, however, may be more of a direct competitor to nationally-branded flavored milks like Hershey’s, NesQuik and Looney Tunes.  Dr. Pepper/Seven Up is owned by UK-based Cadbury Schweppes plc.

Land O’Lakes Closes Facility

Land O’Lakes is shutting down its whey production operation at Perham, MN.  Company officials indicated whey processing at Perham was to cease by late January.  Perham’s whey processing volume will be transferred to Land O’Lakes facilities in Pine Island, MN, Spencer, WI, and Kiel, WI.  Milk procurement and hauling will not be affected, since the Perham plant has not been receiving raw milk.