Dr. Maneesha Mohan's Research Team
The ADSA Conference included our dairy manufacturing research students too! We had a great presence of both master's and doctoral students conveying their research findings to other professionals in the entire dairy industry (cow to end dairy food product)! Both are part of Maneesha Mohan's research team. More graduate student conference success to come!
- Poster presentation by Shafeeqa Irfan, titled: "Stabilizing high–protein dairy dispersions with CO2 Nanobubbles: Technological and Rheological Implication."
- Top 10 finalist competing at conference in 3 Minute Thesis Competition was Akshit. His thesis presentation titled: "Tiny Bubbles, Big Impact: Innovating Dairy Wastewater Treatment with Nanobubble Technology".
Dr. Prafulla Salunke’s Graduate Research Team
The cheese and dairy ingredient experts of Prafulla Salunke’s graduate research team attended the annual conference for the American Dairy Science Association in June. The team showcased their innovative research findings in cheese processing methods and ingredients.
This team has knocked it out of the park as far as research output and recognition!
Titles noted below:
- Impact of homogenization on microfiltration of whole milk. P. Ukwattage Don*, K. Shah, and P. Salunke
- Impact of low moisture part skim (LMPS) mozzarella shred geometry on the functional properties. Z. Modi* and P. Salunke
- Impact of proteolytic and crosslinking enzymes on the functional properties of milk protein concentrate. M. Akter*, K. Dubey, and P. Salunke
- Impact of different enzymatic hydrolysis treatments on characteristics of processed cheese products. M. Hamouda* and P. Salunke
- Use of high-casein powders in cheese. P. Salunke*
- Degree of fractionation of whole milk using microfiltration: Comparison at cold (19°C) and heated (42°C) temperatures. P. Ukwattage Don*, K. Shah, and P. Salunke
- Hyaluronic acid addition in ice cream manufacturing as a novel method to enhance its characteristics. M. Hamouda* and P. Salunke
- Fatty acids profile and lipid indices of ghee (butter oil) manufactured from bovine colostrum and sweet cream. Z. Modi, K. Dubey* and P. Salunke
- Tailoring dairy-based ingredient functionality. P. Salunke*
- Hyaluronic acid addition in ice cream manufacturing as a novel method to enhance its characteristics. M. Hamouda* and P. Salunke
- Fatty acids profile and lipid indices of ghee (butter oil) manufactured from bovine colostrum and sweet cream. Z. Modi, K. Dubey* and P. Salunke
Dr. Turner Swartz's Research Team
Turner Swartz's research team, including Andrea Celemin Sarmiento and Marcela Bulnes, M.S., traveled south to highlight their latest findings in the effects of dietary rumen-derived microbial product supplementation on rumen fermentation, lactation performance and enteric methane emission in lactating dairy cows. As well as the effects of dietary rumen protected choline on the mammary DNA methylation patterns.
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