Not all protein is the same. In fact, new research published in a 2013 issue of the Journal of the American College of Nutrition, has found that whey protein does a better job building muscle tissue compared to soy protein. The subjects of the research were healthy young adults, not athletes, who did resistance training exercise, such as weight lifting, three times a week. They also consumed a 22 gram supplement of protein, whey or soy, every day. As a result, subjects who ate the whey protein significantly increased their lean body mass compared to those who ate the soy protein. Whey protein contains more leucine, than soy protein. Leucine is an amino acid (building block of protein) and is a trigger for building lean muscle. This study solidifies the benefits of whey protein over soy in building lean muscle. The research strongly positions whey protein as a solution for sports nutrition. For more resources on whey, try this Midwest Dairy Association website section.
Here is a symposium of special interest that will be July 9 during the American Dairy Science Association (ADSA) and American Society of Animal Science (ASAS) Joint Annual Meeting in Indianapolis:
New Approaches to Lower Sodium in Cheese and Techniques to Address Quality Challenges
Chair: David McCoy, Ph.D., Dairy Research Institute
Jill Nicholls, Ph.D., Vice President-Nutrition Affairs, National Dairy Council
MaryAnne Drake, Ph.D., Professor, Southeast Dairy Foods Research Center, North Carolina State University
Donald McMahon, Ph.D., Director, Western Dairy Center, Utah State University
Lloyd Metzger Ph.D., Director, Midwest Dairy Foods Research Center, South Dakota State University
James Steele Ph.D., Professor, Center for Dairy Research, University of Wisconsin-Madison
Meeting information is available here.
The American Dairy Science Association (ADSA) and American Society of Animal Science (ASAS) Joint Annual Meeting is July 8-12, 2013 at the Indiana Convention Center in Indianapolis. Here are posters and presentations of particular interest.
Process cheese products—Approaches to manufacturing consumer acceptable process cheese products with less sodium. L. E. Metzger and A. Kommineni
Microfiltration and ultrafiltration process to produce micellar casein concentrate and milk protein concentrates with 80% protein content. P. Salunke, C. Marella, and L. E. Metzger
Effect of reconstitution temperatures on the solubility of different protein fractions present in milk protein concentrates. H. Patel
Feed substrates influence biofilm formation on reverse osmosis (RO) membranes and their cleaning efficacy. S. Marka and S. Anand
Milk mineral harvest from dairy streams using filtration technology. L. Mealy*, C. Marella, A. Biswas, and L. Metzger
Effect of transglutaminase treatment on the functionality of MPC and MCC: Functional properties. P. Salunke, C. Marella, and L. E. Metzger
Effect of transglutaminase treatment on the functionality of MPC and MCC: Yogurt formulation. P. Salunke, C. Marella, and L. E. Metzger
Effect of transglutaminase treatment on the functionality of MPC and MCC: Imitation mozzarella cheese manufactured in twin screw cooker. P. Salunke, C. Marella, and L. E. Metzger
Tracking the progression of thermoduric bacteria during the manufacture of Cheddar cheese—A case study. K. Bhanduriya, S. Anand, and L. Metzger
Causative organisms for slit defects in Cheddar cheese samples—A case study. K. Bhanduriya, S. Anand, and L. Metzger
Impact of calcium reduction on the functional properties of milk protein concentrate 80. C. Marella, A. Kommineni, P. Salunke, A. Biswas, and L. E. Metzger
Production of milk protein concentrate with a modified mineral content. C. Marella, P. Salunke, A. Biswas, and L. E. Metzger
From the March 2013 issue of Dairy Foods magazine: State of the art filtration, evaporation and drying equipment are producing new dairy-based products. Dairy ingredient manufacturers are using the Institute for Dairy Ingredient Processing to conduct feasibility studies.
Scientists at the Midwest Dairy Foods Research Center at South Dakota State University found that adding a small amount of fermented whey protein concentrate (WPC) enhanced the functional properties of WPC. The fermented WPC contained exopolysaccharide (EPS)-producing cultures comparable with those used to produce sour cream or yogurt. The modified WPC formed stronger gels that held more water and had less denatured protein after the spray-drying process — compared with the control products. These two qualities make dairy proteins more functional for a wider range of food applications.
Certain strains of bacteria release EPS, which are long strands of sugars that result in gels and are typical of yogurt and sour cream. Researchers tested two types of EPS-producing bacteria (Lactococcus lactis ssp. cremoris and Streptococcus thermophilus) and found that the Streptococcus was a better match for spray-dried dairy proteins. The researchers suspect that EPS coats the protein and protects it from extreme heat. These observations could be useful to manufacturers desiring to produce specialty products with unique functional benefits such as a lower level of denaturation, increased emulsification ability and gel strength. Deep G, Hassan AN, Metzger L. Exopolysaccharides modify functional properties of whey protein concentrate. J Dairy Sci. 2012;95(11):6332-6338.
Tomorrow’s consumer market represents billions of dollars of unrealized potential for dairy products. To identify and activate growth opportunities for the dairy industry overall, the Innovation Center for U.S. Dairy assessed emerging trends that could impact dairy sales. Find out how to capitalize on emerging trends and driving forces to provide consumer-relevant offerings using dairy and dairy ingredients that will help grow your business. A few topics include “Beverages Reinvented,” “Powered by Dairy” and “Smart n’ Fit: Challenge of How and What to Eat” and much more.
Researchers at the University of Tennessee-Knoxville found that using encapsulated essential oils, eugenol (clove oil) and thymol (thyme oil) in milk was more efficient at preventing the growth of E. coli O157:H7 and Listeria monocytogenes than adding the oils directly. Because essential oils naturally separate in water-based beverages, researchers enclosed the oil droplets in a capsule made of whey protein isolate and maltodextrin. They then spray-dried the mixture into a fine powder for addition to the beverage. The small particles are transparent, allowing their use in clear dairy beverages as well as milk where larger particles would have precipitated or been opalescent. The nanoparticles completely dissolved in whole, 2% and skim milk, but as the fat content increased, eugenol became less effective because the oil was binding to fat and not the microorganisms. The effect of fat was not determined with thymol because it was less effective in milk than in nonmilk systems such as cider. Both oils were more toxic to E. coli O157:H7 than Listeria monocytogenes. These studies could give the industry options for improving the safety of milk-based beverages. Sensory tests must be done to determine if consumers can detect off-odors and -flavors from these oils.
Shah B, Davidson PM, Zhong Q. Nanodispersed eugenol has improved antimicrobial activity against Escherichia coli O157:H7 and Listeria monocytogenes in bovine milk. Int J Food Micro. 2013;161(1):53–59. Abstract
Shah B, Davidson M, Zhong Q. Nanocapsular dispersion of thymol for enhanced dispersibility and increased antimicrobial effectiveness against Escherichia coli O157:H7 and Listeria monocytogenes in model food systems. Appl Environ Microbiol. 2012;78(23):8448-8453. Abstract
Check out the Scientific Status Reports which have been developed by the Dairy Research Institute® as part of the overall effort to provide current information on food, nutrition and health issues of interest to the dairy industry. They are updated regularly to reflect current research findings. The reports provide a short, current overview of the science on select topics and are not meant to be a comprehensive review of the scientific literature. They cite key references and reviews along with some hot-off-the press publications. They are intended to serve as a convenient reference for your own education, or for answering inquiries. These reports encourage an accurate interpretation of the science by putting individual studies in the context of the existing body of research. They may lead you to a new product, or maybe a desire to reformulate an existing product. Contact us when you are ready for product testing.
Researchers at the Midwest Dairy Foods Research Center at South Dakota State University used xylitol to cut more than 80 percent of the fat from process cheese while maintaining its soft texture and good melting properties. Xylitol is not currently permitted by FDA as an ingredient in cheese, but with changes in regulatory status, the dairy industry could make high-quality, low-fat process cheese products for calorie-conscious consumers.
Manufacturing consumer-acceptable, lower-fat process cheese is a challenge because the fat lubricates protein stands and controls many of the desirable characteristics, such as melt and texture. This ingredient works well as a fat replacer in process cheese because it also lubricates the protein strands so they remain soft and flexible. Researchers tested different levels of xylitol in low-fat process cheese and found that 2 percent and 4 percent xylitol gave the product good overall texture and melting properties. Use of xylitol in process cheese could provide opportunities for manufacturers to develop products that maintain their desirable characteristics while addressing the caloric intake concerns of the public.
Kommineni A, Amamcharla J, Metzger LE. Effect of xylitol on the functional properties of low-fat process cheese. J Dairy Sci. 2012;95(11):6252-6259. Abstract
This research, supported by the Dairy Research Institute®, gives good information regarding what consumers are looking for in dairy foods. We can help you testmnew or reformulated products. Contact us today!
Salt is an important ingredient in foods because it enhances flavors, protects against pathogens and helps develop texture. However, the sodium content listed on food labels may be viewed negatively by consumers in light of public health campaigns to lower sodium in the diet. Researchers at the Southeast Dairy Foods Research Center at North Carolina State University surveyed 489 adult consumers to understand consumers’ attitudes about salt and sodium in foods and on labels. They determined:
- 92 percent of the surveyed consumers read nutrition labels while grocery shopping
- Consumers were able to identify that foods with high salt had a high sodium content
- More than 75 percent of consumers said that label claims for reduced- and low-sodium may positively sway their purchasing decisions; but sodium “free” claims were less appealing
Other studies have shown that flavor and texture are the leading attributes that entice consumers to purchase a product. However, if food manufacturers can produce good-quality products with reduced or low levels of sodium, claims may positively influence consumers’ purchasing intent.
Kim MK, Lopetcharat K, Gerard PD, Drake MA. Consumer Awareness of Salt and Sodium Reduction and Sodium Labeling. J Food Sci. 2012;77(9):S307-S313. Abstract