Dairy food chemistry and processing research to advance science and the dairy industry CALS Impact Statement uri icon

description

  • Abstract

    This program delivers new knowledge to help dairy farmers, dairy food manufacturers, and consumers improve the production, processing, and consumption of dairy foods and the general health and well-being of consumers.

    Issue

    Who cares? Dairy farmers and processors.

    Why? We want to maintain and improve the economic viability of the dairy industry and provide research results to increase the knowledge base in dairy chemistry and processing.

    Problem? Fundamental knowledge about dairy chemistry, dairy products, and dairy product manufacturing processes that enables processors to satisfy consumer needs and enhances the consumption of dairy foods in the diet is lacking.

    What prompted you to begin this work? Dairy farmers and processors provided input that this research was needed.

    Why is your project needed? To enable processors to produce dairy foods that function well in modern marketing and distribution channels and meet the nutrition, safety, and food quality expectations and needs of consumers.

    How important is the issue? The issue is important for the nutrition and health of the population in providing adequate calcium, vitamin, and protein intake. Calcium deficiency is one of the key nutritional issues in the U.S. and many other societies.

    Response

    I have embarked on a multifaceted research and extension program to create new knowledge in dairy chemistry, safety, and processing. Farm management factors (such as mastitis control, milk frequency, use of rBST, etc.), dairy product manufacturing practices (such as factors influencing functionality of cheeses, factors influencing shelf-life of dairy foods, processing factors that improve safety and reduce risk, etc.), dairy product analysis method to ensure accurate payment of dairy farmers and control of the nutrient content of dairy foods are areas were significant accomplishments have been achieved. The research results have been communicated in publications of refereed journals, extension workshops, and scientific conferences.

    Impact

    This knowledge is used directly by dairy farmers, dairy food manufacturers, food manufacturers, and dairy foods researchers both in the public and private sector. One measure of the success of this research is the frequency with which research results are cited. The ISI Web of Knowledge is one metric of the utilization of research publications based on the frequency of citation by other researchers (http://resolver.library.cornell. edu/misc/4283377). At Cornell University, for a 20-year time period, there are 45 highly cited researchers across all disciplines. In the College of Agriculture and Life Sciences, there are five ISI- identified, highly-cited faculty at Cornell University (they are: D. M. Barbano, D. E. Bauman, B. A. Lewis, J. B. Roberston, and P. J. VanSoest). The inclusion of the dairy food chemistry and product processing program of D.M. Barbano as one of the top 217 cited Agricultural Science researchers in the world is a clear indication that other researchers are frequently using the research knowledge produced in this research program in their peer-reviewed publications.

    Funding Sources

    • State or Municipal (e.g., NYSDAM)
    • Private (e.g., commodity groups, foundations, companies)
    • Federal Formula Funds - Extension (e.g., Smith Lever, RREA)
    • Other USDA (e.g., Water Quality, Special Grants, NRI)
    • Federal Formula Funds - Research (e.g., Hatch, McIntire-Stennis, Animal Health)

    Collaborators

    • Joe Hotchkiss - Cornell University
    • Dale Bauman - Cornell University
    • Clement IP - Roswell Park Cancer Research Institute
    • David Galton - Cornell University
    • Dick Aplin - Cornell University
    • Andrew Novakovic - Cornell University
    • Harry Kaiser - Cornell University
    • Kathryn Boor - Cornell University
    • Richard Fleming - USDA Federal Milk Markets
    • Paul Kindstedt - University of Vermont
    • Tony Oltenacu - Cornell University
    • MaryAnne Drake - North Carolina State University
    • Mark Etzel - University of Wisconsin
    • Carmen Moraru - Cornell University

    Key Personnel

    • Joanna Lynch
    • Maureen Chapman
    • Pat Wood
    • Laura Landolf
    • Bob Kaltaler
    • Jenny Clark
    • Joe Yun
    • Mike Rudan
    • Bob Verdi
    • Kum Lau
    • Linda Grieme
    • Doug Bynum
    • Miretta Neocleolus
    • Mark Elwell
    • Mark Schweisthal
    • Lloyd Metzger
    • Brandon Nelson
    • Kerry Kalegian
    • Jens Mesa
    • Caterina Melilli
    • Giuseppe Licitra
    • Susan Hurst
    • Lisbeth Goddik
    • Mike Rudan
    • Phillip Tong
    • Paula Benitez
    • Kathy Chu
    • Yinqing Ma
    • Tom Burke