Dairy Foods Research at Penn State Food Science

NICMA Meeting1-16-18

R. F. Roberts, Ph.D.1

2017-18 NICMA Scholarship Winner Abigail Rule

Product development intern in the Berkey Creamery

Teaching Assistant Ice Cream Short Course and Ice Cream 101

Assist in product manufacture for various dairy-related projects

Previous Recipeint (Ross Caster) currently with Nestle Ice Cream 2

The Food Science Product Development team received 1st Place for their product FüZen in the National Dairy Council New Product Development Competition held during the 2017 American Dairy Science Association Annual Meeting in Pittsburgh, PA, June 25-28, 2017.

FüZen is a dairy-based beverage with unique dual-bottle packaging designed to support the on-the-go, healthy lifestyle of moderately active young adults. People have the option of drinking two flavors, chocolate-coconut and vanilla-cardamom, from each 8-ounce side individually or together depending on their preference or nutrition needs throughout the day.

The team consisted of Lisa Caprera, Manpreet Cheema, Mitchell Culler, Jacob Ginn, Devin Koenig, Abigail Peleschak, Taylor Thomas, Michelle Tran (team captain), Gloria Wang, Michael Zaffuto. The team was advised by Dr. Daniel Azzara and Jared Smith.

Congratulations!

1st Place in 2017 National Dairy Council New Product Competition

FüZen

Food Science Students Place 3nd in 2016 National Dairy Council New Product Competition

Penn State students placed 3rd in the 2016National Dairy Council (NDC) New Product Competition. The team was composed of Food Science graduate students and undergraduate.

The award was given to the team members during the 2016 ADSA Annual Meeting Salt Lake City, on July 12, 2015.

Food Science Students Place 2nd in 2015 National Dairy Council New Product Competition

Penn State students placed 2nd in the 2015 National Dairy Council (NDC) New Product Competition. The team was composed of Food Science graduate students Byron (Zhaoyong) Ba, Latha Murugesan, Yun Yu, Laura Rolon, and Michelle Reyes and Food Science undergraduate students Evan Azzara, Kaley Hoefferle, and Olivia Cassano as well as Materials Science/Visual Arts double major Yiyun Zhang. Advisor to the group was Dr. Dan Azzara.

The NDC challenge for 2015 was to create a new functional dairy beverage that is an excellent source of dairy protein for millennial consumers. They approached the challenge by creating Chilk-Out, a new dairy drink that incorporates the benefits from chia seed, a source of omega-3 fatty acids and fiber. It has 20 grams of protein per 12 oz. serving, it is an excellent source of calcium, and it is a good source of dietary fiber. Chilk-Out contains 90% dairy ingredients provided by skim milk and milk protein isolates; and came with original and chocolate flavors.

The award was given to the team members during the 2015 IFT Annual Meeting in Chicago, IL, on July 12, 2015.

Team “Chilk-Out”

Food Science Students Place 1st in 2014 National Dairy Council New Product Competition

The award was given to the team members during the 2014 Annual Meeting of the American Dairy Science Association

Team “MOOOFINS”

DAIRY RELATED RESEARCH

Reyes & Hayes. Under review.

ſ Milk flavor was most important attribute, and chocolate was clear winnerſ Natural sweeteners generally preferred, but we found 5 different segments

Use of conjoint analysis to quantify factors influencing preference for sweetened flavored milk in 405 teen girls

Importance, by segment

Department of Food ScienceCollege of Agricultural SciencesFood Choice

Factors influencing fluid milk consumption

Department of Food ScienceCollege of Agricultural SciencesFood Choice

Bakke et al. 2016. Food Qual Pref. 49:92-96

Type of milk and stated preference reveal preference for fat in milk … not health consciousness

1 in 4 individuals actually prefer skim milk (and aren’t merely compromising for health reasons)

Biological basis for this difference is unknown –possible role of fat taste?

Enhancing perceived sweetness of vanilla milk using aroma: a sugar reduction strategy

Department of Food ScienceCollege of Agricultural SciencesFood Choice

Increased consumption of flavored milks

Use cross-modal effects to decrease added sugar in a fluid milk product

Find most synergistic combination of sucrose and vanilla in milk

Test for cross-modal effects with a matching experiment

⇒ Decrease added sugar while maintaining liking and perceived sweetness

Methods for prediction of Bacillus cereus group pathogenicity

Food Safety

Specific objectivesObj. 1: Characterize the associations between bacterial species, presence of known toxin genes and cytotoxicity.

Obj. 2: Identify genetic markers predictive of toxin expression.

Current statusDemonstrated differences in pathogenic potential among different B. cereus group species (Fig. 1).

Ongoing investigation of markers of toxin gene expression.

Potential benefit to the dairy foods industryUsing pathogenicity markers to assess food safety risk can prevent unnecessary recalls when nonpathogenic B. cereus group strains are isolated from dairy products.

Fig. 1: Cytotoxic potential of B. cereus group isolates from different phylogenetic clades I through VII (corresponding to different species) in HeLa cells. PI positive (red) cells are damaged by the toxin. Miller et al., under review in AEMBps – B. pseudomycoides; Bwi – B. wiedmannii; Ba/Bc – B. anthracis, B. cereus s.l.; Bto – B. toyonensis; Bm/Bw – B. mycoides, B. weihenstephanensis; Bcy – B. cytotoxicus

Improve the Consistency of Farmstead Cheeses

Department of Food ScienceCollege of Agricultural SciencesExtension

ObjectiveDevelop a customizable system to track cheesemakingvariables and relate them to cheese quality attributes.

StatusCompleted 11/30/17Available for free2 guides, 17 Word & Excel documentsextension.psu.edu/cheese-tracking-system

Benefits to IndustryProvide small-scale cheesemakers with a means to make more consistent cheese and be better able to troubleshoot manufacturing problems.

The Penn State Extension Cheese Tracking System• Milk Tracking• Cheesemaking• Post-Make Day Processing• Cheese Composition• Sensory Evaluation

Raw Milk Cheesemakers Risk Assessment

Department of Food ScienceCollege of Agricultural SciencesExtension

ObjectiveDevelop resources to assist raw milk cheesemakers with their hazard analyses and risk assessments

A raw milk cheese hazard guide, based on the FDA Dairy Hazard GuideA step-by-step guide and reference questions to assist with the hazard analysis and risk-assessmentHold workshops with practical sessions in PA on Conducting a Science-based Risk Assessment for Raw Milk Cheesemakers

Determine if assisting in food safety resource development results in long term changes in sanitation behavior in cheesemaker collaborators

StatusProject dates: August 2016 – July 2019Workshops on Conducting Risk Assessments:

January 31, 2018, Lancaster, PAFebruary 28, 2018, Chambersburg, PA

Benefits to IndustryDevelopment of risk assessment tools tailored to small raw milk cheesemakers will simplify the process, and reduce the time needed to conduct their science-based risk assessments and develop preventive controls

Dairy ingredients in chocolate and confectionery

Department of Food ScienceCollege of Agricultural SciencesFoods as materials

• Extensive research on the relationship between the physical properties of milk powders and their influence on the refining, viscosity and sensory properties of chocolate (mostly funded by the chocolate industry).

• Research into the dry fraction of milk fat and application of milk fat fractions in chocolate.

• Formulation of chocolate inclusions for dairy applications including yogurt

Ice Cream

Department of Food ScienceCollege of Agricultural SciencesFoods as Materials

The effect of fat reduction on the physical properties and consumer acceptability of ice creamRolon, Bakke, Coupland, Hayes, Roberts

Tolerance for Bitterness in Chocolate Ice CreamHarwood, Loquasto, Ziegler, Hayes, Roberts

Efficacy of Probiotics Delivered in Dairy Foods

Department of Food ScienceCollege of Agricultural SciencesFunctional Foods

Understanding Structure-Function of Casein

Department of Food ScienceCollege of Agricultural SciencesFunctional Foods

Understanding the structure of the casein micelles will lead to the next generation of dairy-based ingredients

Soft Matter, 7: 2265-2272

Cryo-Electron Tomography

J. Dairy Sci. 2011, 94(12):5770-5775

0

100

200

300

400

80 100 120 140

µg S

M 1

8.1-

22.0

/ g

case

inMicelle diameter (nm)

Late lactation

Mid lactation

Early lactation

Sphingomyelin content in Casein Micelles

J. Dairy Sci. Under review

Department of Food ScienceCollege of Agricultural SciencesFoods as materials

Micellar dissociation by ionic environments

0.1

1

10

100

1000

5.8 6.3 6.8 7.3 7.8

c* (m

M)

pH

sodium acid pyrophosphate

0.1

1

10

100

1000

5.8 6.3 6.8 7.3 7.8

c* (m

M)

pH

sodium tartrate

5 C

20 C

35 C

50 C

0.2

0.3

0.4

0.5

0.6

0.7

0.1 1 10 100

Abso

rban

ce

Salt content (mM)

𝑚𝑚𝑚𝑚𝑚𝑚𝑚𝑚𝑚𝑚𝑚𝑚𝑚𝑚𝑚𝑚 𝑚𝑚𝑖𝑖𝑖𝑖𝑚𝑚𝑖𝑖𝑚𝑚𝑚𝑚𝑖𝑖𝑖𝑖= 𝐴𝐴𝑜𝑜 + 𝐴𝐴1𝑚𝑚

−c𝒄𝒄∗

c*

J. Dairy Sci. (2017) 100:4241–4252

Understanding Structure-Function of Casein

Milk-based Delivery Systems

Department of Food ScienceCollege of Agricultural SciencesFunctional Foods / Foods as materials

We can make the casein micelle a delivery system for “things” other than calcium phosphate

Casein micelle

Hydrophobic probe

Final System

Milk-based Delivery Systems

Department of Food ScienceCollege of Agricultural SciencesFunctional Foods / Foods as materials

Bioavailability of Ritonavir dosed with Casein micelles

0

1

2

3

4

5

0 2 4 6 8 10 12

Conc

entr

atio

n in

blo

od se

rum

(u

g/m

L)

Hours after ingestionPharm Res (2015) 32(3):1055-1071

Current formulation used in infants > 1 month contains 43% ethanol

The Effect of High Pressure Jet Processing on Cocoa Stability in Chocolate Milk

Presented at the annual meetingof the National Ice Cream Mix

Association January 16, 2018

Acknowledgement• This work was completed by Michelle Tran as

part of her MS Thesis in Food Science• Dr. Federico Harte, Associate Professor of Food

Science at Penn State is the principle investigator on this project

• For further information about this project contact Dr. Harte at fmh14@psu.edu

2/1/2018 Tran 34

Clean Label

2/1/2018 Tran 35

Generated with: https://tagul.com/Mintel, 2015

Dairy Foods and Food Additives

2/1/2018 Tran 36

INGREDIENTS:NONFAT MILK WITH VITAMIN A PALMITATE AND VITAMIN D3 ADDED, SUGAR, LESS THAN 2% OF COCOA PROCESSED WITH ALKALI*, CALCIUM CARBONATE, CELLULOSE GEL, MODIFIED CORN STARCH, NATURAL AND ARTIFICIAL FLAVORS, GELLAN GUM, SALT, CELLULOSE GUM, CARRAGEENAN.

INGREDIENTS:CREAM, SUGAR, MODIFIED MILK INGREDIENTS, CHOCOLATE PIECES (SUGAR, UNSWEETENED CHOCOLATE, COCOA BUTTER, SOY LECITHIN, VANILLA EXTRACT, SALT), COCOA, GLUCOSE SOLIDS, MONO-AND DIGLYCERIDES, CELLULOSE GUM, GUAR GUM, POLYSORBATE 80, CARRAGEENAN.

Gastroenterology, 140, pp.S22

Dairy Ingredients and Clean Label

2/1/2018 Tran 37

No carrageenan Added κ-carrageenan

+-- -

SO4-

SO4-

SO4-

-+

++ - -SO4

-

+++ -

---

+++- -

- +-

-- --

-++ ++++

++ +

SO4-SO4

-

SO4- SO4

-

SO4- SO4

-

+++SO4- SO4

----

-

---- -

Cooling Heating~85°C

+--

-

-+

++ -

-

+++ -

---

+++- -

- +- -++

+ --

-- -

-++

+ --

-- -

-++

+ --

-- -

+--

-

-+

++ -

-

+++ -

---

+++- -

- +- -++

+ --

-- -

-++

+ --

-- -

-++

+ --

-- --

+++ -

--- -

Cocoa particle Casein micelle κ-casein+ -- -SO4

-

κ-carrageenan-+

++ -

--- -

Diagram is not to scale

Alternative: Ingredients + Processing Technologies

• Milk Powders• Filtration • Spray drying • High pressure processing

2/1/2018 Tran 38

High Pressure Technologies

• High Pressure Processing (HPP)

• Microfluidization• High Pressure

Homogenization (HPH)

• High Pressure Jet Processing (HPJ)

2/1/2018 Tran 39

http://www.foodqualitynews.com/Product-Categories/Lab-instruments-and-equipment/Companies-hide-HPP-due-to-consumer-fearshttp://www.hiperbaric.com/en/high-pressure

Positive displacement

pump

Coarse fluid

reservoir

1st stage restriction

to flow

2nd stage restriction

to flow

Homogenized fluid

FFNeedle-seat Ball-seat

High Pressure Jet Processing

2/1/2018 Tran 40

Positive displacement pump

Coarse fluid reservoir

Nozzle

Jet stream

4-10 μm pore size

14-20 MPa 110 MPa up to 600 Mpa(73,000 PSI)

Pressures used in dairy

industryMarianas

Trench HPJ capabilities

Physical Phenomena in HPH

412/1/2018 Tran

What Happens During HPJ Processing?

2/1/2018 Tran 42

Whey Proteins Casein Micelle

• Denature at ca. 70°C • Unstable at high pressure• Stable at high temperature >120°C

β-lactoglobulin α-lactalbumin

~14-18 kDa

Diagram is not to scale

Green Chemistry 2015, 5100-5113

HPJ + Pasteurized Skim Milk

2/1/2018 Tran 43

300 MPa 400 MPa 500 MPa

Foamability/Foam Stability Emulsion Stability

Source: Harte, F.M., M.C. Martinez, and M.S. Mohan. 2016. Foaming and Emulsifying Properties of High Pressure Jet Processing Pasteurized Milk. Penn State Res. Found. US Pat. No. 0,374,359.

• Foams remained 50% stable after 24 h• Emulsifying stability increased with increasing pressure

0

20

40

60

80

100

0 100 200 300 400 500

Emul

sion

stab

ility

(%)

Pressure (MPa)

HPJ + Pasteurized Skim Milk

2/1/2018 Tran 44

Casein Micelles

0 MPa

500 MPa

Source: Mohan, M.S., R. Ye, and F. Harte. 2016. Initial study on high pressure jet processing using a modified waterjet on physicochemical and rennet coagulation properties of pasteurized skim milk. Int. Dairy J. 55:52–58.

• Increase in density of casein micelle

HPJ + Pasteurized Skim Milk

Increase in casein micelle •size up to 400 MPa, decrease at 500 MPaNo • β-lg denaturationIncrease in Newtonian •Viscosity Decrease in rennet •coagulation ability Increase in •foamability/foam stability Increase in emulsion •stability

2/1/2018 Tran 45

t = 24 hours

300 MPa 400 MPa 500 MPa

0

20

40

60

80

100

120

0 100 200 300 400 500

Mea

n M

axim

um G

' (Pa

)

Pressure (MPa)

International Dairy Journal 2016, 55:52-58US Pat. No. 0,374,359

Question…

Can HPJ-processing be used as a processing technology for a “cleaner” label in dairy foods?

Can increase in casein-fat and casein-casein interaction be utilized for stabilization in dairy beverages?

2/1/2018 Tran 46

HPJ Processing of Milk

2/1/2018 Tran 47

Process @ 125, 250, 375, 500 MPa

Sweet water ~4ºC

55°C or 5°C

Pasteurized Homogenized

Whole Milk

2/1/2018 Tran 48

Lexan Shield

Outlet

Pump

Heat Exchanger(Cooler)

HPJ + Chocolate Skim Milk

• Hypothesis Dissociation of casein micelles by HPJ processing

will increase stability of chocolate skim milk by creating stable “casein-cocoa” aggregates

2/1/2018 Tran 49

Cocoa sediment

Cocoadispersibility

Cocoa particle Casein aggregate

Diagram is not to scale

Casein micelle

HPJ + Chocolate Skim Milk

Determine the effects of HPJ processing on cocoa stability in chocolate skim milk by visual stability and color analysis over 14 day shelf life

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Treatments

512/1/2018 Tran

Ingredients Control(+) *0 MPa **CS

Skim Milk 92.45 92.50 92.0Sugar 6.00 6.00 6.00Alkalized cocoa powder 1.50 1.50 1.50

Carrageenan 0.05 - -Corn Starch - - 0.50*0 MPa formulation used for HPJ-processing at 125-500 MPa**Added to help understand stabilization mechanism by HPJ

Chocolate Skim Milk Processing

2/1/2018 Tran 52

Wet Ingredients

Dry IngredientsBlend + Heat

(85-92°C/10 min)

Homogenization (17 MPa)

HPJ-Processing

Bottle + Store at 4°C for analysis

Process @125, 250, 375, 500 MPa

Physical and Analytical Methods

2/1/2018 Tran 53

Measurement MethodPhase Separation Visual stability/

Quantitative Phase Separation (%)Cocoa Sedimentation CIE LAB

Visual Phase Separation Shelf Life

2/1/2018 Tran 54

Control(+)

125 MPa

0 MPa

250 MPa

375 MPa 500 MPa

From left to right: Day 0, 1, 3, 5, 10, 14

Quantitative Phase Separation

2/1/2018 Tran 55

Bottom

Pressure (MPa)

0 125 250 375 500D

ay0

2

4

6

8

10

12

14

Phase separation (%)

010

20 30

40 50

60 70

80 90

Phase Separation (%) = 1 - 𝐻𝐻𝐻𝐻𝐻𝐻𝐻𝐻𝐻𝐻𝐻 𝑜𝑜𝑜𝑜 𝑏𝑏𝑜𝑜𝐻𝐻𝐻𝐻𝑜𝑜𝑏𝑏 𝑝𝑝𝐻𝑝𝑝𝑝𝑝𝐻𝐻 (𝑐𝑐𝑏𝑏)

𝐻𝐻𝐻𝐻𝐻𝐻𝐻𝐻𝐻𝐻𝐻 𝑜𝑜𝑜𝑜 𝐻𝐻𝑜𝑜𝐻𝐻𝑝𝑝𝑡𝑡 𝑣𝑣𝑜𝑜𝑡𝑡𝑣𝑣𝑏𝑏𝐻𝐻(𝑐𝑐𝑏𝑏)x 100

where: >85% = sedimentation; <85% = phase separation

Tracking Cocoa Sedimentation by L*

2/1/2018 Tran 56

*estimated L* values of cocoa sedimentBars indicate 95% confidence intervals

***

15

17

19

21

23

25

27

29

31

33

35

0 5 10 15

L*

Day

Control (+) 0 MPa 125 MPa 250 MPa

375 MPa 500 MPa CS

Apparent Viscosity at shear rate (γ̇) = 50 1/s

2/1/2018 Tran 57

0

2

4

6

8

10

12

14

16

0 2 4 6 8 10 12 14 16

Appa

rent

vis

cosi

ty a

t 50

1/s

(mPa

s) @

20°

C

Day

Control (+) 0 MPa 125 MPa 250 MPa 375 MPa 500 MPa CS

Bars indicate 95% confidence intervals

Chocolate Skim Milk + Corn Starch

2/1/2018 Tran 58

0.5% Corn Starchµ = 5 mPa s

From left to right: Day 1, 3, 5, 10, 14

HPJ Effect on Cocoa Particles in Water

2/1/2018 Tran 59

No heat; no homogenization

Water + 1.5% Cocoa

Conventional two-stage homogenization (14/3 MPa)

500 MPa

Bar indicates 10 μm

HPJ Effect on Cocoa Particles in Water

2/1/2018 Tran 60

500 MPa

From left to right: Day 0, 1, 3, 5, 10, 14

Water + 1.5% Cocoa

How to improve the stability?

• Increase pressure? Not practical

• Increase milk protein? See results… Provisional patent filed

2/1/2018 Tran 61

HPJ + Supplemental Casein (500 MPa)

2/1/2018 Tran 62

From left to right: Day 0, 1, 3, 5, 10, 14

Conclusions

Decrease in phase separation due to HPJ• -processing effects observed at >250 MPa

Aggregation between dissociated casein micelles, denatured whey •proteins, and reduced cocoa particle size improved dispersibility of cocoa particles in HPJ-processed chocolate milk

Potential to replace stabilizers with HPJ• -processing in chocolate milk with adjustments to formulation and processing conditions

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Internship Program DevelopmentWorking with Berkey Creamery Manager Tom Davis to develop a rotation program for •students interested in Dairy. Attract students into Dairy Foods early in their academic program•Participants would• …

Be Trained in GMP ’sRotate through

ReceivingCIPBatching/PasteurizationFluid MilkIce CreamCultured Products and CheeseLaboratory

Ideally have an external internship lined -up for summer (or a co-op) Looking for Industrial Partners to•

Commit to take students for internshipConsider participants for management/quality trainee positionsServe on an advisory board to help focus the program

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