Virginia Polytechnic Institute and State University |
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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 Biochemistry Expertise 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 Expertise
Areas: Product
development Email: okeefes@vt.edu 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 Phone: (540) 231-3037 Joell Eifert: Microbiology Phone: (540) 231-8697
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UPDATES AT VIRGINIA TECH Protecting Milk's Flavor and Nutritional Value Photo-oxidation occurs when light sources reach food and cause a reaction that can alter odor and taste. The process of photo-oxidation can significantly alter milk. By the time the consumer purchases milk, not only has the taste been altered by photo-oxidation, but milk has also lost some of its nutritional value. The vitamin riboflavin, which responds to light and starts the reactions that lead to flavor and odor changes, ultimately is destroyed. Food Science and Technology Professor, Susan Duncan, has been conducting research to find a solution to the problem of photo-oxidation. The main focus of Duncan 's research is the development of better packaging materials to protect the quality and nutritional value of beverages and foods. “Milk is typically packaged in high-density polyethylene terephtahalate (P.E.T.) containers; however, these materials don't offer much protection against light,” says Duncan . Opaque containers offer protection from light. “There are problems with using opaque containers. Consumers want to see the milk and visually make sure that the milk is fresh,” says Duncan . Duncan hopes to identify a packaging material that can block the wavelengths of light that cause photo-oxidation to occur. With advances in technology, Duncan is able to study new materials that might provide better protection for odor and flavor. “If food science researchers like us work together with material manufacturers that produce new materials, some that have new properties for reflecting light but maintain optical clarity, we may be able to optimize the characteristics that better protect milk,” Duncan explains. There are ways consumers can find milks that have been less affected by photo-oxidation. “Search for a milk product that is in an opaque container, but if you still must see the product, then finding a container that has a plastic sleeve with lots of dyes provides more protection than a clear container. Another less effective option is reaching in the back of the cooler to find the milk that is most protected from the light,” says Duncan . While most of the damage to milk occurs in the grocery store, it only takes a few minutes of intense sunlight to cause oxidation. VA Tech Reaches Top 10 in Ag Research Agricultural scientists at VA Tech have a new bragging point. National Science Foundation (NSF) show that the university is in the upper crust of agricultural research and development expenditures for colleges and universities around the country. A jump in the university's research dollars in this area of nearly $8.8 million in 2006 bumped the university from the number 11 position to the number 10 spot. “This ranking is a shared honor and a tribute to the hard work of our faculty, students, and staff who are dedicated to research excellence,” says Dean Sharron Quisenberry. The NSF reports that VA Tech expended nearly $76.8 million in agricultural research and development in 2006. This is a 12.9% increase from the previous year. “Our college is committed to providing the very best basic and applied research to the stakeholders and citizens of the commonwealth,” says Craig Nessler, the college's associate dean for research and director of the VA Agricultural Experiment Station. Nationally, funding for agricultural research increased 5.2% to nearly $2.8 billion. In addition to agricultural disciplines, NSF's total figure covers research areas that are not in the college, such as natural resources and conservation, forestry and fish and wildlife studies. HOT TOPICS AND DAIRY ISSUES
Heart-healthy Yak Cheese Researchers in Nepal and Canada report that yak cheese contains higher levels of heart-healthy fats than cheese from dairy cattle, and may be healthier. Producers make the cheese from the milk of yaks. Those long-haired humped animals are found in Tibet and throughout the Himalayan region of south central Asia, Mongolia , and a few other countries. Yak cheese has only recently become available in the United States and is available in select gourmet food stores. Studies by others have shown that certain types of dairy-derived fatty acids, particularly conjugated linoleic acid (CLA), may help fight heart disease, cancer and even diabetes. However, little was known about the fatty acid composition of yak cheese. In the new study, Brian W. McBride and colleagues compared the fatty acid composition of yak cheese from Nepal with that of cheddar cheese obtained from Canada . They found that levels of CLAs were 4 times higher in the yak cheese than the dairy cow cheese. Levels of polyunsaturated fatty acids, which are healthy for the heart, were also significantly higher in the yak cheese, the researchers say. Journal reference: "Fatty Acid Composition of yak (Bos grunniens) Cheese Including Conjugated Linoleic Acid and trans-18:1 Fatty Acids" Journal of Agricultural and Food Chemistry, March 12, 2008.
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