An overview of the educational needs for the international dairy industry

Educational provision for potential recruits to the dairy industry has changed dramatically over recent years. This study considers the current situation in various countries including the United Kingdom, and highlights the evolution of the traditional dairy based courses to curricula which now embrace science and technology of all main food areas, together with an increasingly important element of quality management. Effective delivery of current courses via the use of contemporary teaching methodologies is explored. Emerging concerns that the specific training needs of the dairy industry are poorly addressed by the nature of current courses are discussed .     

Structure and properties of urban household food demand in Nairobi,Kenya: implications for urban food security

Urban household food insecurity continues to be a major problem in many urban households of Sub-Saharan Africa. The ineffectiveness of policies addressing the problem has hinged in particular on the paucity of information about consumption patterns under changing economic conditions. Elasticities of food demand were estimated through the Linear Approximated Almost Ideal Demand System (LA/AIDS) and inferences about access to food were drawn. Shifts in consumption were evident when changes occurred in income, prices and household demography. As the urban poor are sensitive to variation in food prices and income, they should be cushioned against their negative effects in order for their access to food to be enhanced and hence their food security improved. Dairy and dairy products and wheat and wheat products were identified as subsidy carriers which would improve the nutrition of the urban poor. These results provide guidance for the design of food security and nutrition strategies and programs at the micro and macro-economic levels.     

Elevating dairy research and extension through partnership: Outcomes from the United States Department of Agriculture and National Dairy Council collaborative meeting to develop a coordination roadmap

Dairy foods provide a significant portion of the recommended daily nutrition for much of the US population. Improving the availability of safe and nutritious dairy products and decreasing the environmental impact of the dairy community continue to be high priorities for both industry and the public sector. In recognition of these shared priorities, scientists and other specialists from the USDA, National Dairy Council, industry, academia, and nongovernmental organizations participated in the “Elevating Dairy Research and Extension Through Partnership” meeting on June 19, 2018. The purpose of the meeting was to strengthen partnerships and identify dairy-related research and extension needs in human nutrition, environmental sustainability, food safety, and product innovation that would benefit from enhanced coordination and collaboration across the dairy community, academia, and government. To catalyze further progress on these topics, the meeting organizers agreed to leverage the content and expertise that emerged from the meeting to develop a dairy research and extension coordination roadmap. The roadmap will establish and articulate a vision for coordinated collaboration between USDA researchers, the National Dairy Council, university researchers, extension specialists, and other dairy community stakeholders in the private and public sectors. This article represents the proceedings of the meeting and is intended to broadly communicate the dairy research and extension discussion and next steps to the dairy research and extension communities and other stakeholders in industry, academic, and government sectors.     

ADSA Foundation Scholar Award: Materials science approach to the study of mechanical and diffusion properties in cheese

Dairy products can be manufactured in a variety of structural forms (e.g., liquid, semi-solids, and solids). Although liquid milk is a colloidal dispersion of fat and protein in the serum portion, it can easily be converted into a soft gel (yogurt) upon acid coagulation. Similarly, cheese, a rennet-coagulated, casein-rich fraction of milk, falls in the category of semi-solid foods. Structurally, all of these materials are complex in nature because of interactions between protein, fat, and water components. The structural origin of these diversified food textures is derived from the way that various food constituents are arranged to form a unique body or mass. Food materials science helps in the assessment of structural arrangements of these molecules at various length scales. This article focuses on the use of various materials science approaches for understanding the fundamental relationship between process, structure, and property in solving critical issues that pertain to the dairy industry and academia.     

Education Making the Transition to Outcomes-based Instruction

ABSTRACT: The new IFT Education Standards require that all IFT-approved Food Science programs have an assessment plan for evaluating student learning. Learning outcomes must be written for each individual course as well as for the curriculum as a whole and assessment within each course and across the curriculum is recommended. This approach is significantly different from the traditional education approach used most commonly and requires a change in perspective on the meaning of teaching and learning without sacrificing the good things that come out of our current education system. For most programs, the first step in developing an assessment program is to identify a set of learning outcomes in the broadest sense. The assistance of an education expert to help write true learning outcomes should be solicited; as well, input from the industrial sector should be invited. Once learning outcomes have been developed for the curriculum as a whole, individual courses can be prepared to bring the most logical learning sequence together. Individual courses may follow traditional lines or courses may be reorganized in some other way to promote student learning within the resources of the program. As the curriculum is designed, thought should be given to how student learning develops across the curriculum. For example, developing team work skills may be coordinated at several points in the curriculum. In this way, students are exposed to the concepts, allowed to practice their skills, and then evaluated on their competence in a manner consistent with what they will be required to do upon graduation. Using the approach suggested here, a curriculum with coordinated instruction to promote and to assess student learning can be developed. The outcome of such an approach to instruction will be enhanced student learning and competency upon graduation.     

Application of real-time PCR (qPCR) for characterization of microbial populations and type of milk in dairy food products

Dairy foods represent an important sector of the food market for their nutritional qualities and their organoleptic characteristics, which are often linked to tradition and to region. These products are typically protected by labels such as PDO (Protected Designation of Origin) and PGI (Protected Geographical Indication). Real-time PCR (qPCR) is a fundamental tool in “Food Genomics;” a discipline concerned with the residual DNA in food, which, alongside traditional physical and chemical methods, is frequently used to determine product safety, quality and authenticity. Compared to conventional or “end-point” PCR, qPCR incorporates continuous monitoring of reaction progress, thereby enabling quantification of target DNA. This review describes qPCR applications to the analysis of microbiota, and to the identification of the animal species source of milk from which dairy products have been made. These are important aspects for ensuring safety and authenticity. The various applications of qPCR are discussed, as well as advantages and disadvantages in comparison with other analytical methods.     

计算机信息技术在乳制品质量安全追溯 体系中的应用

随着科学技术的迅速发展,计算机信息技术的应用越来越广泛,计算机在食品质量安全管理方面的应用也日趋迫切。本文主要对乳制品质量安全追溯体系、计算机信息技术在奶源品质管理及乳制品生产过程中的应用进行了概述。将计算机信息技术应用于乳品质量安全追溯体系可以发挥其优点,实现从研究开发、原料获取、生产加工、流通消费、监督管理到信息服务等各个环节的高效管理,将计算机信息技术与乳制品质量安全追溯体系相结合,能够在源头上遏制问题产品的扩散,确保乳制品质量安全。     

Research Needs to Supply Milk Protein in the Human Diet

Emergence of government action to define a national policy on food and nutrition implies increased emphasis on programs for food production and marketing. Optimal policy will rely upon information from targeted basic and applied research. Dairy cattle are discussed in the context of their comparative advantage among livestock species for providing high quality protein in the human diet Research needs are suggested to supply economical milk protein by improving biomass efficiency, economic efficiency, milk pricing, and aggregate analyses of systems of dairy production.     

Dairy foods and novel thermal and non-thermal processing: A bibliometric analysis

Processing dairy products by conventional methods, such as pasteurization, can induce chemical reactions and physicochemical alterations, compromising nutritional and sensory quality. Thus, there is a growing worldwide demand for studies related to emerging processing technologies. This study aims to describe trends related to dairy processing through the application of emerging technologies. In this sense, articles published in this area of research in the last decade were retrieved from scientific databases, and their findings were analyzed through a bibliometric study. Reviews and original articles expressed 40 and 60% of publications, respectively, and novel thermal and non-thermal processing studies showed multidisciplinary approaches. Ohmic heating and microwave heating were the most discussed novel thermal technologies in the processing of dairy products. Among non-thermal technologies, there was a more significant trend in studies on ultrasound, high hydrostatic pressure, and pulsed electric fields. The impact of the application of novel food technologies concerning quality, safety, and energy efficiency compared to traditional methods and the influence of critical operating conditions for process control were the most studied areas. Furthermore, the impact of novel non-thermal food processing technologies from the consumer's point of view is emerging. These results can be used for future innovations by the dairy industry.Industrial relevanceDairy foods are important food matrices considering a nutritional and functional point of view and recommended in a regular diet for consumers of all ages. Therefore, a bibliometric analysis was performed considering dairy foods and novel thermal and non-thermal processing. A higher number of publications considering non-thermal technologies was reported, highlighting the need for food processing without applying high temperatures. High hydrostatic pressure, ultrasonication, and pulsed electric fields were the most discussed non-thermal technologies. At the same time, ohmic heating and microwave heating were the most reported thermal technologies. Furthermore, the most used applications, critical process parameters, and food properties to be evaluated are highlighted and discussed. The results could be used as a basis for the dairy processors to implement non-conventional technologies as an option at their production lines, as they demonstrate the most relevant process parameters and food characteristics to be evaluated, helping them to choose the parameters with higher impact and firstly consider them. Furthermore, consumers studies are important and should evaluate consumer perception about the products and the perceived benefits and risks of the novel technologies.     

Invited review: Sugar reduction in dairy products

Sugar overconsumption continues to increase worldwide and contributes to multiple health-related issues. Dairy foods represent a large market, grossing more than $125 billion per year worldwide. Consumer demands for healthier products are leading to a large push for sugar reduction in dairy foods. Sugar plays an important role in dairy foods, not only in flavor but also in texture, color, and viscosity. Replacing sugar can have negative effects, making substitution inherently difficult. Natural and artificial nonnutritive sweeteners exist for sugar reduction. Natural nonnutritive sweeteners are popular, particularly for label appeal, but many consumers still prefer the taste of artificial nonnutritive sweeteners. Sweet taste perception can also be affected by texture of the food matrix and the presence of fat. Other sugar reduction techniques include hydrolysis of lactose, ultrafiltration, and direct reduction. This review will address the role of sugar, alternative sweeteners, and sugar reduction in ice cream, yogurt, and flavored milk.     

Milk, milk products, and disease free health: an updated overview

The cow and its milk have been held sacred in the world since the dawn of human civilization. Indian ancient Vedic texts describe the virtues of milk and dairy products, as is authenticated by modern scientific principles and proofs. Therefore, milk has been considered as one of the most natural and highly nutritive part of a daily balanced diet. Currently, the integration of advanced scientific knowledge with traditional information is gaining incredible momentum toward developing the concept of potential therapeutic foods. Furthermore, new advances toward understanding the therapeutic roles of milk and milk products have also given a new impetus for unraveling the age old secrets of milk. At present, the best-known examples of therapeutic foods are fermented milk products containing health promoting probiotic bacteria. In the present article, we have tried to review the various aspects of the therapeutic nature of milk and fermented dairy products in a highly up-dated manner, and offer an in-depth insight into the development of targeted therapeutic future foods as per the requirements of consumers.     

基于RFID的乳制品供应链安全风险控制研究

乳制品行业属我国食品加工业中发展较晚的行业,但伴随近年我国经济高速发展、社会进步以及人民生活水平的不断提高,乳制品行业已经获得了很大的进步,乳制品相关企业也取得了巨大发展。然而巨大发展的同时,也出现了许多亟待解决的问题,其中乳制品的质量安全问题备受关注且至关重要。三鹿奶粉事件的发生,给乳制品企业安全风险控制带来严峻挑战的同时,也带来了新的机遇。本文考虑一种基于RFID的乳制品安全风险控制体系,通过建立乳制品供应链的可追溯系统,利用RFID能快速、自动且准确采集与存储信息等特性,完成乳制品在整个产品供应链上的追踪和溯源,最终实现乳制品安全风险的有效控制。     

Phospholipids in foods: prooxidants or antioxidants?

Lipid oxidation is one of the major causes of quality deterioration in natural and processed foods and thus a large economic concern in the food industry. Phospholipids, especially lecithins, are already widely used as natural emulsifiers and have been gaining increasing interest as natural antioxidants to control lipid oxidation. This review summarizes the fatty acid composition and content of phospholipids naturally occurring in several foods. The role of phospholipids as substrates for lipid oxidation is discussed, with a focus on meats and dairy products. Prooxidant and antioxidant mechanisms of phospholipids are also discussed to get a better understanding of the possible opportunities for using phospholipids as food antioxidants. © 2015 Society of Chemical Industry     

Identifying features, performance, and limitations of dairy ration formulation software: a comparison of three ration formulation programs

A method for evaluating and selecting dairy ration formulation software for microcomputers is presented. Information obtained from a survey of practicing nutritionists and from interviews with computer programmers was used to identify users' needs, desired features, and patterns of use. A benchmark problem consisting of 15 activities frequently required in designing dairy rations was developed to evaluate ease of use, ease of learning, and software performance. Ease of use was measured by counting keystrokes and recording time required by a user familiar with these ration formulation programs to complete the benchmark problem. Ease of learning was measured as the amount of help and time needed by users unfamiliar with this software to complete the benchmark problem. Software performance was measured by speed of formulation, ration costs, ingredients and amounts selected, and nutrient content of rations. Evaluation of three commercially available software applications was made using the method developed.     

中国乳制品工业 未来变数几何——中国乳制品工业协会第九次年会后记(一)

<正> 中国乳制品工业协会第九次年会不久前在福建厦门召开。 如今,乳制品工业日益受到各级政府和社会各界的重视,资本市场也以前所未有的兴趣关注着乳制品工业,乳制品消费已经成为城市居民膳食调整的重点,我国的乳业正经历着黄金发展时期。 “2003年度我国乳制品行业取得了巨大的成就,产量大幅度增加,经济效益明     

图片摄影与编辑专题学习网站设计策略研究

为了从根本上改变数字化环境下的教学结构,实现以教师为主导和学生为主体相结合的崭新的教学模式,设计了能够促进学生自主学习的专题学习网站,通过对已有专题网站存在的问题进行分析,提出"图片摄影与编辑"专题学习网站个案设计策略,探讨如何体现现代教育设计思想,如何体现开发性自主学习,如何体现实践类课程特点与自主学习策略的整合。     

中国乳制品工业 未来变数几何——中固乳制品工业协会第九次年会后记(二)

<正> 随着乳制品工业的快速发展壮大,为供应商提供了广阔的市场空间。在本次年会中,记者先后采访了几家业内知名供应商,请他们谈谈各自的看法。 国际纸业 用专业来夺市场 国际纸业是一家总部位于美国,被列入美国《财富》500强的企业,在这次年会上,记者采访到其商务发展经理陈易     

Review of the applications of metabolomics approaches in dairy science: From factory to human

Dairy products are nutritious and are increasingly consumed as an important dietary component in China. Exploring the factors that affect the nutritional quality of dairy products and ensuring their safety have become the main focus of dairy research. The composition of metabolites in dairy products is large and complex. The levels and types of metabolites vary according to various factors in the process from factory to human dining table. Therefore, metabolites might be used to assess the nutritional value, traceability and authenticity, and physiological function of dairy products. This review's main goal is to introduce the most recent developments and applications of metabolomics as an efficient tool for comprehensively characterising the composition and dynamic changes of metabolites in the area of food science and nutrition research in the process of getting dairy products from factory to human. The examples are taken from the most relevant metabolomics work published from 2018 to 2022, focusing on potential marker metabolites and metabolic mechanisms related to dairy product quality, authenticity/traceability and dairy intake monitoring. The future direction of metabolomics in the field of dairy science was also discussed. This information will provide a reference for the further application of metabolomics technology to Chinese dairy products to develop their quality, safety and nutritional value.     

Nonbovine milk and its products as sources of probiotics delivery: An overview of its viability,functionality and product quality characteristics

Dairy products are the most predominant food carriers for probiotics, providing adequate therapeutic and functional benefits to the host when sufficient probiotics are maintained. Bovine milk currently dominates the global probiotic food market, but there is an increasing trend of applying nonbovine milk from other dairy animals as probiotic carrier food matrices as described in this review. Nonbovine dairy products can be considered suitable food matrices for probiotic delivery due to their excellent probiotic viability (mostly >log 7 cfu/mL or g) during shelf life, functional properties and product quality characteristics, being considered desirable and novel dairy products.