UNIVERSITY PARK, Pa. — A novel method of processing — using high-pressure jets to spray milk and then quickly drying the spray — yields skim milk powders with enhanced properties and functionality, according to Penn State researchers, who say the discovery may lead to "cleaner" labels on foods.
People who order their Buffalo wings especially spicy and sometimes find them to be too "hot," should choose milk to reduce the burn, according to Penn State researchers, who also suggest it does not matter if it is whole or skim.
Ice cream with higher fat amounts are typically called "premium" ice creams. However, Penn State researchers found that most people can't tell the difference between ice creams with certain levels of fat. The findings may help ice cream producers and entrepreneurs make recipes that are tasty, but less expensive.
A new sports recovery drink developed by a Penn State researcher, produced by the Penn State Berkey Creamery and tested by Penn State football players is now available. Dr. Pete’s Recovery Drink, a chocolate milk infused with an innovative research-based protein formula, is now available for sale at Café Laura in Mateer Building and in the near future at Berkey Creamery.
One source of income for Pennsylvania dairy farmers has hit its lowest point in three years, according to a dairy market expert in Penn State's College of Agricultural Sciences. James Dunn, professor of agricultural economics, said that in May, milk margin per hundredweight -- the income portion left to pay dairy producers' bills for inputs other than feed, such as electricity, equipment and labor -- hit its lowest point in Pennsylvania since September 2009. "This is starting to really eat up the farmers," Dunn said. "The milk price is not historically low, but the feed price is so high that the amount that's left is not good."
Delivery driver for Penn State Creamery
Radiation spewing from Japan's severely damaged nuclear facilities following the recent earthquake and tsunami is not endangering the United States' food supply, according to a food-safety expert in Penn State's College of Agricultural Sciences.
Pennsylvania Secretary of Agriculture Russell Redding celebrated Dairy Month in Pennsylvania recently with a giant ice cream sundae and praise for the state's dairy industry. An economist in Penn State's College of Agricultural Sciences said that along with the praise, dairy farmers are hoping for a little financial help.
A dairy nutritionist in Penn State's College of Agricultural Sciences is conducting genetic research with mice to determine if cows can be influenced by diet to produce milk with a higher fat content. You read that right. "On the surface, it may seem like a strange concept, experimenting with mice to learn things about cows," said Kevin Harvatine, assistant professor of nutritional physiology. "But the lactating dairy cow is not amenable to transgenic approaches. The mouse offers the greatest opportunity for genomic manipulation, and we have successfully developed a lactating mouse model to investigate milk-fat depression in dairy cows."
