The Dairy Manufacturing Impact Group (DMIG) serves as a focal point for research and outreach activities related to the quality, functionality and safety of dairy products and dairy ingredients. Research activities undertaken under the auspices of the DMIG includes projects that can be classified as microbiology, chemistry, physical characterization, processing and product utilization. Both applied and basic research is conducted within the context of the group. Outreach activates of the DMIG include the Cultured Dairy Products Short Course, The Pasteurizer Operators Workshop, and the Ice Cream Short Course. In addition, the group serves as a forum for discussion of dairy manufacturing related extension issues.

Activities and accomplishments of the Dairy Foods Manufacturing Impact Group:

RESEARCH  |  TEACHING  |  OUTREACH

RESEARCH

Funded Proposals:

Publications

Refereed Articles:

Hess, S. J., R. F. Roberts and G. R. Ziegler. (1997). Rheological properties of nonfat yogurt stabilized using strains of Lactobacillus delbrueckii ssp. bulgaricus producing exopolysaccharide or commercial stabilizer systems. J. Dairy Science 80:252-263.

Kimmel, S. A., R. F. Roberts and G. R. Ziegler. 1998. Optimization of exopolysaccharide production by Lactobacillus delbrueckii ssp. bulgaricus RR grown in a semidefined medium. Applied and Environmental Microbiology 64:659-664

Kimmel, S. A. and R. F. Roberts. 1998. Development of a growth medium suitable for exopolysaccharide production by Lactobacillus delbrueckii ssp. bulgaricus RR. International Journal of Food Microbiology 40:87-92

J.N. Coupland, N.B. Shaw, F.J. Monahan, E.D. O'Riordan, and M. O’Sullivan (2000), Modeling the Effect of Glycerol on the Moisture Sorption Behavior of Whey Protein Edible Films, J. Food Eng., 43:25-30.

S. Vanapalli and J.N. Coupland (2001), Emulsions Under Shear – The Formation and Properties of Partially Coalesced Lipid Structures, Food Hydrocolloids, 15:507-512

Suh, J.-H, and S. J. Knabel. 2001. Comparison of different enrichment broths and background flora for detection of heat-injured Listeria monocytogenes in whole milk. J. Food Prot. 64:30-36.

Chikthimmah, N., R. B. Guyer, and S. J. Knabel. 2001. Validation of a 5-Log10 reduction of Listeria monocytogenes following simulated commercial processing of Lebanon bologna in a model system. J. Food Prot. 64:873-876.

Teo, A. Y.-L., G. R. Ziegler, and S. J. Knabel. 2001. Optimizing detection of heat-injured Listeria monocytogenes in pasteurized milk. J. Food Prot. 64:1000-1011.

R. K. O Apenten, Khokhar, S. & Galani, (2002). Stability parameters for beta-lactoglobulin thermal dissociation and unfolding in phosphate buffer at pH 7.0. Food Hydrocolloids 16, 95-103.

Books (or chapters in books):

J.N. Coupland, (2001), Ultrasonic Characterization of Lipid Crystallization, In: “Crystallization and Solidification Properties of Lipids”, eds. N. Widlak, R. Hartel, S. Narine, pp. 132-146, AOCS Press, Champaign, Illinois.

TEACHING

Food Science 414. Science and Technology of Dairy Foods. Instructor: R. Roberts

OUTREACH

Short Courses and Workshops:

Pennsylvania Association of Milk, Food and Environmental Sanitarians. The DMIG works with the PAMFES providing technical assistance and helping to arrange the groups Annual Meeting in May of each year. May 15-16, 2007. Faculty Contact - R. F. Roberts

The Penn State Cultured Dairy Products Short Course.
This four day course, started in 1999, offers insight into basic dairy chemistry, the microbiology of starter cultures, and includes lectures dealing with buttermilk , cream cheese, cottage cheese, sour cream and yogurt. Modeled after the Penn State Ice Cream Short Course, instructors for the CPSC include university faculty, representatives from ingredient companies as well as presentations by industry professionals. September 25-28, 2007. Course Director - R. F. Roberts

The Penn State Pasteurizer Operators Workshop.
This annual workshop provides information on the purpose and theory of operation of vat, high temperature short time and UHT pasteurization systems. Speakers include university faculty, industry professionals and members of the regulatory community. November 6-7, 2007. Course Director - R. F. Roberts

The Penn State Ice Cream Short Course.
Penn State's 7-day Ice Cream Short Course is the oldest, best-known, and largest educational program in the science and technology of ice cream in the world. It also is believed to be the first continuing education course in the United States. The ICSC covers ice cream from the “cow to the cone” The over 20 Faculty of the ICSC include university faculty and noted industry professionals. The ICSC includes approximately 45 hours of lecture and 12 hours of laboratory exercise over the 9 days of the course. January 6-12, 2008. Course Director - R. F. Roberts

Outreach publications, websites, etc.

Processing Facilities:

Berkey Creamery - The Berkey Creamery is one of the oldest and is currently the largest operating University-owned dairy products processing facility in the United States. Processing capabilities include beverage milk processing, cultured dairy product manufacturing (cream cheese, sour cream, yogurt), cheese manufacture (Cheddar and ricotta), ice cream manufacture (minimum batch size 100 gallons). For additional information contact Tom Palchak, manager.

Pilot Scale Processing Equipment - A variety of pilot scale processing equipment is available to the Dairy Manufacturing group including an APV pilot scale high temperature short time pasteurizer equipped with a high pressure two stage homogenizer (minimum batch size approximately 80 pounds), a Kusel 450 pound “Double-O” type cheese vat, a Sani-Mark continuous ice cream freezer and a variety of batch type ice cream freezers, two laboratory scale homogenizers, a laboratory scale cream separator and various lab and pilot scale membrane processing systems.