2013 Annual Report
2. Dairy Science and Processing Technologies: Basic and applied research is conducted on the processing, preservation and storage of milk, dairy foods, and milk-based food ingredients to enhance their nutrition and health-promoting properties, quality, functionality, safety, and sustainability. Collaborative research may be conducted to develop processing methods to modify the levels of biologically active compounds in milk and milk products; evaluate the quality traits of specialty cheeses and relate flavor and texture to consumer preferences; develop sustainable strategies to lower the environmental impact of dairy operations but maintain the nutrition of milk; and, develop technologies to enhance health properties of modified milk protein products. Collaborative research in lactic acid bacteria genetics and biotechnology may also be conducted to identify dairy starter and probiotic cultures with improved and useful biocatalytic properties for dairy product manufacture; and to develop food grade microorganisms and their natural products to process quality, safe and nutritious dairy products.
Zhejiang University: digestibility of milk and bioavailability of various milk components produced by different management systems and processed using conventional and alternative technologies, to help develop foods that target the nutritional or health consumer needs.
Zhejiang University: Investigating binding of proteins on dairy proteins using spectroscopic techniques, to help develop foods that target the nutritional or health needs of various age groups.
Xuchang University: Rapid detection of pathogens in raw milk and meat. This will provide farmers in rural areas with the tools to assess the milk quality. KLDS-NEAU: Characterize milk properties of Chinese herds to help establish Chinese consumer preferences for different U.S. cheeses; and develop a low fat/low salt cheese to meet the nutritional needs and taste preferences of Chinese consumers.
Chinese Academy of Agricultural Science: dairy science and technology with relevance to the development of products from buffalo milk.
Tianjin Polytechnic University: development of bioplastic composites from biodegradable materials. These will provide a use for farming and food processing waste by developing new technologies for creating value-added products.
Beifang University of the Nationalities: seminars and potential collaborations on the development of composites from agricultural byproducts and research on controlled release of bioactives through encapsulation techniques.