ADSA-SAD Undergraduate Dairy Foods Oral Competition
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ADSA-SAD Undergraduate Dairy Foods Oral Competition 138 A2 Milk: Where are we now? E. Brown* and C. Williams, consumers look for the most nutritionally sound product with minimal Louisiana State University, Baton Rouge, LA. additives, lactose-free milk is an option that should be highly considered. Milk, often considered nature’s most nearly perfect food, is an excellent Key Words: lactase, nutrition, milk alternatives source of many nutrients. It is an excellent source of protein, containing 8 g per serving. The 2 major proteins in milk are casein and whey, with casein accounting for 80% of milk protein. β-Casein comprises about 140 Cheese processing: Opportunities and considerations for 30% of protein in cow’s milk, with the 2 variants being A1 and A2. Com- dairy farmers. B. Jones*, A. Hawkins, and J. Costa, University of mercially available milk contains mostly A1 proteins. In 2000, a New Kentucky, Lexington, KY. Zealand scientist discovered that cows produce both A1 and A2 milk The current fluid milk market creates a difficult financial environment proteins, and then he developed the a2 Milk Company. By identifying for many dairy producers, driving them to investigate alternatives for A2 protein producing cows with DNA tests and selling their milk, the a2 their milk with the objective of increasing profit margins. In the United Milk Company built a successful business that expanded to the United States, cheese consumption per capita has steadily increased, while fluid States in 2015. Research has shown that a2 Milk is easier to digest, milk consumption has decreased from 1995. This change in consumer resulting in less stomach discomfort for consumers. While a2 Milk is preference provides an opportunity for dairy farmers to invest in milk not a new development, the product continues to gain in popularity as processing, as cheese manufacturing. In fact, an online survey of farmers consumers desire a dairy based milk that they can easily digest rather that process milk on-farm, found that 64% of respondents have started than a plant-based beverage alternative such as soy or almond milk. in the past 10 years, with cheese being the most popular commodity As consumer interest has grown, a2 Milk has become more available produced (69% of respondents; Smith et al., 2013). The advantages of throughout the United States and is available in over 6,000 locations. starting a cheese operation in comparison to other dairy products include In fall 2018 the a2 Milk Company began distributing their products to creating a less perishable product, maintaining control of the quality, Costco stores across the southeast United States. As the demand for and by-product whey can be used in animal feed or sold. Unlike other this product continues to grow, the company continues to build retailer on-farm processing options, cheese requires patience and skill. This usu- partnerships as it promotes brand awareness and national distribution ally results in developing your own ability through continued education to provide consumers the opportunity to enjoy the nutritional benefits or hiring skilled labor. Cheese is not exempt from considering the cow of real milk. in the development of a product. The quality and components of milk Key Words: a2 milk, milk protein, consumer demand influence cheese quality. Raw milk with a somatic cell >100,000 has been found to reduce cheese yields and those >400,000 can have an effect on texture and flavor of the cheese (Murphy et al., 2016). The percent of 139 Don’t ditch the dairy: Lactose-free milk. H. Torrealba* and the total herd milk that would be utilized for cheese making can also be J. Laporta, Department of Animal Sciences, University of Florida, a limiting factor. Establishing a mission and goals through a business Gainesville, FL. plan and funding are critical in creating a successful business. Startup costs for a facility can be substantial and strict government regulations After infancy, it is estimated that 65% of the population experiences a on inspections must be followed. A set plan for marketing must also reduced ability to digest lactose, one of the sugars found in milk. Some be developed before the cheese operation begins. Direct sale through symptoms of lactose intolerance include bloat, abdominal pain, gas, and farmers markets, on farm retail locations or distribution through local diarrhea. Due to the uncomfortable nature of these symptoms when con- restaurants, educational institutions, or agritourism stops may be used. suming milk and milk derived products, consumers have turned to other Starting an on-farm processing facility and business can be challenging non-dairy options primarily plant-based alternatives such as almond or but also presents a unique opportunity for the producer to have control soy beverages referred to as “milk” to help relieve these symptoms. of their market and product. Lactose-free milk is a hidden gem in the dairy industry that has not received as much attention or promotion. The science behind it is simple, Key Words: milk price, production alternatives, family farm the lactase enzyme is added to the milk cooling tank to break down the disaccharide lactose into glucose and galactose, 2 sugar molecules. The milk is then tested to ensure it is free of lactose before going through 141 Benefits of enzyme-modified cheese production. K. M. the re-pasteurizing and packing process. Like regular milk, lactose- MacRae* and D. R. Olver, Pennsylvania State University, University free milk comes in whole, reduced, low-fat, skim, and even chocolate Park, PA. flavors, allowing consumers to choose from a variety of options as In recent years consumers have shown increased interest in low-fat with standard milk. The price of lactose-free milk is within the same cheeses and have fueled demand for a wider variety of cheese-flavored range of almond and soy “milk” and mostly varies depending on brand products. According to the US Dairy Export Council (USDEC), the (e.g., Lactaid vs Silk vs generic brands). Each serving of the original best method for producing economical and consistent cheese flavors is version of “Almondmilk” from Silk contains only 1 g of protein, 7 g of through enzyme-modified cheese production. Through this technology, sugar, and 2.5 g of total fat and it has 10 added ingredients, including enzymes turn milk into curds and whey to create different textures and vitamin and mineral blends. In comparison, lactose-free milk contains tastes of cheeses. Common cheeses modified with enzymes include similar nutritional value from regular conventional milk, with 8 g of Cheddar, Mozzarella, Romano, Parmesan, Bleu, Gouda, and others. protein, 13 g of sugar, and 0 to 8 g of total fat. In addition, lactose-free Lipases are used to break down milk fats and give characteristic flavors milk only adds 3 ingredients: vitamin A and D, and the lactase enzyme. to cheeses, while proteases are used to produce hydrolyzed whey pro- Lactose intolerance affects people worldwide. When lactose-intolerant tein. Together the use of lipolytic and proteolytic enzymes allow for the formation of a strong flavored cheese product in 1–2 d compared with J. Dairy Sci. Vol. 102, Suppl. 1 127 traditional aging methods that often take years. For example, Wilkinson steps toward a niche product of their own to bring consumers back to and Kilcawley (1998) stated that the flavor intensity of enzyme-modified the dairy market. Traditional dairy is known for providing a significant cheese was 5–30 times that of natural cheese. Using young enzyme- amount of biologically relevant nutrients including fats, carbohydrates, modified cheese is less expensive than using mature cheese and provides and proteins. One protein found in milk known as casein can occur in the same aged cheese flavor. Reduced-fat or low-fat products can also several genetically determined forms. The most common forms of this be made with this technology without reducing flavor. Additionally, protein are known as A1 and A2 β-casein with most dairy cows produc- enzyme-modified cheese products can be dried to extend shelf life and ing a combination of both. The difference between the 2 is relatively allow for easier transport. According to USDEC, the low moisture of small but can cause a dramatic difference in the way the protein is these dried products such as dehydrated cheese and cheese powders digested. Digestion of A1 β-casein protein yields an amino-acid peptide allows for easy application to snacks and cereal-based products. Overall, called β-casomorphin-7 (BCM-7), which has been linked to health issues the use of enzyme-modified cheeses allows for a cheaper and faster including but not limited to lactose intolerance-like symptoms, heart alternative to traditional methods while providing additional cheese disease, and type 1 diabetes. Unlike the former, digestion of A2 β-casein varieties through taste and texture differences. produces much less BCM-7 and thus less associated adverse health effects. The segment of the population that this product targets is those Key Words: enzyme-modified cheese with perceived lactose intolerance, which is actually a negative reaction to the A1 protein. Though it does not answer all questions with regards 142 A2 milk and the potential impact on consumer markets. A. to declines in fluid milk consumption, the discovery that simple genetic Rauton* and J. Bohlen, University of Georgia, Athens, GA. selection for cows homozygous A2A2 could yield a more digestible dairy product may provide a resurgence in dairy product consumption. In the last decade, consumer markets have been moving further and Overall, an increase in the prevalence of A2 milk has the potential to further away from traditional dairy milk as the number of available milk combat newly found competition for dairy products while potentially substitutes have increased drastically.