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Midwest Dairy Foods Research Center

The Dairy and Food Science Department has been an active participant of the Midwest (formerly MN-SD) Dairy Foods Research Center since its inception in 1986. This Center has since been a major source of funding for Dairy Manufacturing research. Additional details about the South Dakota projects and others are available at the Midwest Dairy Foods Research Center website and at the National Dairy Council website.

A list of current and completed projects is included below.

Ongoing

Anand, S. K. Cleaning and sanitation challenges in dairy industry: a review. 01/01/2013 to 06/30/2014. $5,000.

Anand, S. K. Does feeding lactic acid bacteria as a "direct fed microbial" to lactating dairy cows influence microbial quality of raw milk. 05/01/2014 to 12/31/2015. $8,990.

Anand, S. K. Intervention strategies to control food pathogens in dairy processing environment.. 01/30/2015 to 12/31/2016. $4,999.

Anand, S. K. Relationship of thermoduric biofilms and microbiologically influenced corrosion. 01/01/2013 to 06/30/2015. $23,291.

Anand, S. K. Reported incidences of food pathogens in milk and dairy products. A review paper. 05/01/2014 to 06/30/2016. $4,999.

Anand, S. K. Role of Exopolysaccharides (EPS) in Biofilm Formation . 01/01/2015 to 06/30/2016. $23,150.

Anand, S. K., Metzger, L. E. Thermoduric and thermophilic sporeforming bacteria in whey and whey ingredients. 08/01/2012 to 06/30/2014. $32,204.

Metzger, L. E. Evaluation of a Centritherm evaporator for concentration of micellar casein. 01/30/2015 to 12/31/2015. $9,000.

Metzger, L. E. Pharmaceutical Applications of milk proteins: Bioengineering of milk protiens to design novel nanocarriers for drug delivery applications . 01/01/2015 to 12/31/2016. $14,634.

Patel, H. A. Clean Labels: Capitalize on the Structure of Dairy Proteins to Eliminate "Chemicals" from Food Labels - Phase 2. 01/01/2015 to 12/31/2016. $90,595.

Patel, H. A. Clean Labels: Capitalize on the structure-building properties of dairy proteins to eliminate chemicals from food labels. 01/01/2013 to 06/30/2015. $81,250.

Patel, H. A. Controlled Cavitation Technology for Improving Quality and Functional Properties of Dairy Ingredients. 01/30/2015 to 12/31/2015. $9,000.

Completed Projects

Anand, S. K. A study to evaluate the effectiveness of modified CIP for cleaning of bacterial biofilms on whey RO membranes. 01/01/2011 to 06/30/2012. $31,169.

Anand, S. K. Bacterial biofilm formation on dairy filtration membranes. 09/01/2008 to 06/30/2010. $68,276.

Anand, S. K. Bioactive peptides in dairy products. 03/01/2009 to 12/31/2009. $4,900.

Anand, S. K. Control of Listeria during ice cream manufacture based on risk analysis and response surface models. 01/01/2016 to 12/31/2016. $38,444.

Anand, S. K. Training modules for understanding the significance and control of thermoduric bacteria in dairy production and processing environments. 01/01/2012 to 06/30/2013. $8,999.

Anand, S. K., Hassan, A. 2010 Literature Review: Development and control of membrane biofilms in dairy/food/water industry. 06/01/2010 to 12/31/2011. $4,998.

Anand, S. K., Hassan, A. Evaluation of different cleaning agents for the removal of membrane biofilms. 01/01/2010 to 06/30/2011. $42,400.

Anand, S. K., Hassan, A., Kalscheur, K. F. Manufacture of cheese enriched with omega-3 fatty acids. 01/01/2007 to 06/30/2009. $56,154.

Dave, R. I. Processing technologies to improve the solubility and mouth feel of dairy minerals in liquid products at neutral pH. 01/01/2004 to 06/30/2005. $33,000.

Dave, R. I. Understanding the role of starter cultures in Mozzarella cheese functionality. 07/01/2002 to 12/31/2004. $74,500.

Dave, R. I. Use of acid whey in fermented dairy products. 07/01/2001 to 06/30/2003. $65,187.

Hassan, A. Biofilm formation on dairy separation membranes as affected by substrate and cheese starter. 01/01/2011 to 03/31/2013. $28,831.

Hassan, A. Improvement of the texture and functionality of reduced fat Process cheese. 01/01/2005 to 12/01/2007. $89,224.

Hassan, A. Role of exopolysaccharides in biofilm formation and stability. 01/01/2013 to 12/31/2013. $15,000.

Hassan, A. Selection of the appropriate nonropy exopolysaccharide-producing lactic cultures for making low fat Cheddar cheese with improved physical properties. 01/01/2004 to 12/31/2004. $21,545.

Hassan, A. Understanding the role of exopolysaccharides in biofilm formation and stability. 01/01/2014 to 12/31/2014. $17,542.

Hassan, A., Anand, S. K. Role of bacterial cell-dairy separation membrane interactions on biofilm formation. 01/01/2010 to 06/30/2011. $42,400.

Metzger, L. E. Development of a new rapid method for the determination of lactose in low pH products such as whey and cheese using a commercially available blood glucose biosensor. 01/01/2010 to 06/30/2011. $21,200.

Mistry, V. V. Flavor optimization of process cheese using concentrated milks for base cheese manufacture. 01/01/2000 to 12/31/2003. $125,530.

Mistry, V. V. Process cheese from membrane concentrated/fractionated milk. 01/01/2004 to 12/01/2006. $52,888.

Mistry, V. V. Reduction of salt whey waste during cheese manufacture. 01/01/2000 to 12/31/2003. $81,200.

Mistry, V. V., Somni, H. Manufacture of concentrated whey proteins in their native form/state using membrane processing and their characterization. 01/01/2007 to 06/30/2009. $63,856.

Mistry, V. V., Warthesen, J. J. The feasibility of vitamin D fortification of Cheddar cheese. 01/01/2000 to 12/31/2002. $59,300.

Patel, H. A. The stability and functionality of Liquid dairy ingredients: Role of protein interactions in their heat stability. 08/16/2012 to 12/31/2013. $27,796.

Yeung, P. M., Hassan, A. Listeria monocytogenes survival in hispanic soft cheese. 01/01/2006 to 12/31/2006. $59,500.