BUILD Dairy

🧀 Cheese Making Short Courses 2025 – Register Now!🧀 The Western Dairy Center is excited to announce our 2025 dates for the Cheese Making Short Courses! Whether you're just starting out or looking to refine your skills, we've got the perfect course for you. 🧀 **Basic Cheese Making Short Course** - 📅 **Dates:** February 25-27, 2025 - 💵 **Price:** $725 - Perfect for beginners! Learn the fundamentals of cheese making, and get hands-on experience creating cheese the traditional way in our dairy plant. 🧀 **Advanced Cheese Making Short Course** - 📅 **Dates:** March 11-14, 2025 - 💵 **Price:** $1,150 - Designed for experienced makers, this course dives deep into the science behind milk chemistry, curd handling, and flavor development. Spend two full days in our pilot plant making a variety of cheeses! **Space is limited to 12 participants per course, so register early!** 🔗 For more information or to register visit: https://lnkd.in/gZFeuFHy Don't miss out—these courses fill up fast! #CheeseClass #FoodScience #DairyCommunity #LearnAndGrow #USU #WDC #BUILDDairy #Cheese #DairyFoodScience

🌟 Research Spotlight: Michael Moran's Quest for Spore-Free Milk 🌟 BYU Master's student Michael Moran, under the guidance of Dr. Richard Robison, is tackling a critical issue in the dairy industry—spore-forming bacteria that limit the shelf life of milk products. His research aims to isolate natural antimicrobial compounds that can combat these bacteria, enhancing the preservation of spray-dried milk powder without the limitations of current solutions like nisin. Why this matters? 🧪 Extended shelf life reduces waste and improves product quality, offering significant benefits to both consumers and producers in the dairy industry. Stay tuned for updates on this groundbreaking research! 🧑🔬🥛 #DairyScience #FoodInnovation #BYU #Dairy #bacteria #MSResearch #FoodScience #PowderMilk

🚜🐄 Big news from the University of Idaho! The first phase of construction for the Idaho Center for Agriculture, Food and the Environment (Idaho CAFE) is almost complete! 🎉 Located on 640 acres of university-owned farmland near Rupert, Idaho, this cutting-edge facility will be the nation’s largest research dairy, with a demonstration farm to explore the intersections of animal and crop agriculture. 🌾🐄 The dairy will start with 400 cows, expanding to 2,000, and feature rotary barns, covered feed centers, and future plans for a cross-ventilated freestall barn. This groundbreaking project will transform dairy food science by improving milk quality, food safety, and processing technologies, while advancing sustainable practices in the industry. Idaho CAFE will lead research on sustainability, animal health, water conservation, and precision ag, aiming to open by 2026! 🌱💧 Read more here: https://bit.ly/3XFXn9r. #IdahoCAFE #DairyResearch #SustainableAg #InnovationInAg #CropAndLivestock #DairyScience #UniversityOfIdaho

🧀 Research Spotlight: “Late Blowing” in Cheese 🧀 Madeleine Enriquez, an Oregon State University MS student under Dr. Joy Waite-Cusic, is diving into the world of cheese production, focusing on a major issue: "late blowing" defects caused by gas-producing bacteria. This defect ruins high-quality cheese which leads to significant financial losses for producers. Madeleine's research explores how different bacteria contribute to this issue and evaluates strategies like aging temperature control and protective cultures to mitigate the risk. By using cutting-edge tools like computerized tomography (CT) she aims to help cheesemakers overcome this persistent problem. 🧫 Why it matters? Reducing spoilage not only preserves the quality of cheese but also supports the economic sustainability of the dairy industry. Stay tuned for more on this vital research! 🧀🔬 #CheeseScience #DairyResearch #FoodInnovation #OregonState #WomenInSTEM #Sustainability

🐄 Exciting News for the Future of Dairy in Oregon! 🧀🍦 Dairy education is growing, with a new state-of-the-art dairy processing facility nearing completion at Oregon State University! Set to open in Spring 2025, this $20 million facility is designed to tackle some of the dairy industry’s biggest challenges while providing students with hands-on experience. The center will offer: - Cutting-edge equipment for students to learn about dairy production, processing, and innovation. - Opportunities for students to produce and sell products like Beaver Classic cheese and ice cream. - Real-world training in animal and dairy science, preparing students for a range of careers in the dairy industry. This facility represents a massive leap for dairy research, ensuring that students graduate with the skills and experience to succeed in an industry that supports over 12,000 jobs and $2.6 billion in value in Oregon alone! Big thanks to industry partners like Tillamook County Creamery Association and the Oregon Dairy Farmers Association for supporting this amazing project. 🔗 Read more here and see more photos: https://lnkd.in/gKigH9HX #DairyScience #FutureOfDairy #OSU #WesternDairyCenter #StudentSuccess

🎓Exciting Milestone in Food Science!🎓 We’re thrilled to celebrate Suwimon Sutantawong (Noom) successful thesis defense for her Master’s degree in Food Science and Technology under the guidance of Dr. David Dallas at Oregon State University. 🔬Thesis Overview and Research Focus Her research, titled “Survival of Intact Bovine Whey Proteins and Release of Whey-Derived Bioactive Peptides Across In Vivo and Simulated Static In Vitro Models of the Adult Gastrointestinal Tract,” explores how bovine whey proteins and their bioactive peptides hold potential health benefits. Suwimon's work delves into how these proteins withstand the digestive process and the extent to which they remain intact or are broken down into bioactive peptides that could impact health. 🥛 Key Findings and Implications 🗝️ In her study, Suwimon assessed how whey proteins, like β-lactoglobulin and lactoferrin, survive in the human gut and during simulated digestion. She found that while these proteins mostly degrade in the intestinal phase, some remain stable in the stomach. Her research also uncovered a wealth of peptides with various health benefits, including antimicrobial and antioxidant properties, that are released during digestion. 🔗Dive into Suwimon’s groundbreaking thesis to learn more about her findings and their implications for enhancing the stability and health benefits of whey proteins: https://lnkd.in/gVxx4bsv Congratulations, Suwimon, on this impressive achievement! 🎓👏 #ThesisDefense #FoodScience #OregonStateUniversity #BioactivePeptides #WomenInSTEM #WheyProteins #ResearchSuccess #DairyFoodScience

🍦🐄 Discover the Dairy Dream Team Behind Utah State University's Dairy Food Sceintist! 🐄🍦 We’re excited to share a fantastic video by Holstein Association USA, Inc. that highlights the incredible herd of Registered Holsteins responsible for the high-quality milk that makes our research in USU's Gary H. Richardson Dairy Products Laboratory possible! 🎥✨ This video is a perfect reminder of how dairy food science relies on a network of dedicated industries. From our hardworking farmers to the expert food scientists ensuring top-notch quality, it’s a team effort we’re grateful for every day. 🙌 Dive into the video to see the amazing cows and learn more about the collaborative effort behind every delicious scoop of Aggie Ice Cream. 👉 Watch it here: https://lnkd.in/gzrp8F-h #AggieIceCream #HolsteinUSA #USU #DairyScience #FarmToSpoon #CowToCone #FoodScience #TeamEffort

🥛Dairy Proteins: Functionality in Different Food Systems🥛 Yijing S. from North Carolina State University with Dr. Haotian Zheng is making significant strides with her research on "Indication of UHT Reconstituted Skim Milk Phase Stability Using Vibrational Spectroscopy and Physicochemical Properties" and "Impact of Mechanical Properties of Dairy Protein Stabilized Oil-water Interfaces on the Lipid Digestion Kinetics.” 🔬 Research Summary: Shao’s research introduces an innovative method using Raman spectroscopy to predict phase separation in UHT-treated reconstituted skim milk, addressing a critical quality issue. She developed models that successfully use spectral information from the early storage stage to forecast product phase separation at a later storage stage. This approach could significantly enhance product stability and quality for UHT milk producers and ingredient manufacturers. Shao's work also delves into dairy proteins and their potential as delivery systems for poor water-soluble nutrients, expanding the application and value of dairy solids. Her research explores how the interfacial layer of protein-stabilized oil droplets impacts gastrointestinal (GIT) digestion, crucial for nutrient delivery. She aims to provide a clearer understanding of how these interfacial properties influence lipid digestion. 💡 Why It Matters: Shao's research is crucial for advancing functional dairy protein ingredients and product formulation. Her innovative methods for predicting phase separation in UHT milk and exploring dairy protein based emulsions as delivery systems for poorly soluble nutrients have significant implications for improving product stability and nutrient delivery. Her findings have the potential to drive innovation in dairy science, leading to higher quality and more nutritious dairy products. We're excited to see the broader implications of this groundbreaking work! 🥛🔬 #DairyScience #Innovation #FoodScience #NCSUResearch #BUILDingTheFuture #DairyProtein #Bioactive #WomenInSTEM

Manure Matters: Reducing Ammonia Emissions 🌾 Corinne Butler, an M.S. Soil Science student at Oregon State University under Dr. Amber Moore, is diving deep into the impact of anaerobic digesters on nutrient uptake and ammonia emissions in the Pacific Northwest (PCN). 🔬 **Research Summary:** Anaerobic digesters are increasingly used in the dairy industry for waste management and biogas production, offering a sustainable way to reduce greenhouse gas emissions. However, these digesters can also increase ammonium concentrations, potentially leading to higher ammonia emissions when manure is applied to agricultural land. Corinne's research compares ammonia emissions before and after the anaerobic digestion process in order to determine how the nitrogen dynamics change during the digestion process in the PCN, aiming to better understand how this process influences nitrogen levels and environmental impacts. 💡 **Why It Matters:** Understanding how anaerobic digestion affects ammonia emissions is crucial for both environmental sustainability and agricultural economics. Corinne’s work could lead to improved manure management practices that minimize nitrogen loss and reduce the negative environmental impact of ammonia emissions, making dairy farming more sustainable. Her research is paving the way for greener, more efficient agricultural practices in the PCN and beyond. 🌱🌍 #SoilScience #Sustainability #DairyResearch #OSUResearch #BUILDingTheFuture

🧀 Join the Food Innovation Center's Cheese Making Practical Short Course at Oregon State University on October 1-2, 2024! This hands-on course is designed to give you a deep dive into the art and science of cheese making. Whether you're a beginner or looking to refine your skills, this course covers everything from milk quality to sensory evaluation. **Course Objectives:** - Understand the basic steps in cheese making - Learn about milk composition, ingredients, and key process factors - Gain practical skills in production, sensory, and quality evaluation - Create valuable industry connections 📅 Highlights from the Agenda: - **Day 1:** Get started with milk composition and quality, dive into the principles of cheese manufacturing, and take part in a hands-on pilot plant cheese production session featuring Feta and Chevre. - **Day 2:** Explore marketing strategies, packaging demos, and hands-on Queso Fresco and Mozzarella production. End the day with sensory analysis and cheese tasting! 📍 Location: 1207 NW Naito Parkway Portland, OR 97209 🎓 Successful participants will earn a Certificate of Achievement in basic cheesemaking. 👉 Register today through Humanitix: https://lnkd.in/g86jiqr3 For more information, contact: - Dr. Zeynep Atamer: zeynep.atamer@oregonstate.edu - Sarah Masoni: sarah.masoni@oregonstate.edu Don't miss this opportunity to enhance your cheesemaking skills and knowledge! 🧀 #CheeseMaking #FoodScience #OregonStateUniversity #ThePowerOfCheese #Community #Homestead #Artisen