Title: Research Needs and Market Potential of PastureBased Animal Products
1Research Needs and Market Potential of
Pasture-Based Animal Products
Peggy M. Tomasula Dairy Processing Products
Research Unit Eastern Regional Research Center,
USDA, ARS Wyndmoor, PA 19038 ptomasula_at_arserrc.gov
2Overview of the DPPRU DPPRUs resourcesWhat
the dairy industry is doingRelevant Research
Knowledge Gaps
3The Dairy Processing and Products Research Unit
Mission To apply knowledge of the chemistry
and biochemistry of milk to the development of
new methods and processes to increase its
utilization, nutrition, safety and security.
Only Research Unit in ARS doing post-harvest
research on milk and dairy products.
4Dairy Processing Products Research
UnitChemists, chemical engineers, food
scientists, microbiologists, molecular biologists
5DPPRU Research at ERRC
- Dairy Food Processing and Development
- Dairy Starter Culture/Biotechnology
- Dairy Food Quality and Preservation
- Dairy Food Science and Technology
- Biosecurity of Milk and Dairy Products
- Support USDA and action agencies (School Lunch
Program, Food for Peace, APHIS, the Military) - Support stakeholder needs.
6Selected Accomplishments ERRC Dairy Program
- Reduced lactose and lactose-free milk (Lactaid)
and other products
7Low-fat Mozzarella Cheese
- ERRC Mozzarella cheese has and has good texture.
- Used by the School Lunch Program, sales have
reached over 23M pounds with an estimated value
of 34.5M.
8Low-fat, low-sugar shake for the school lunch
program
9Fortification of snack products
with dairy components to enhance
nutritional profile.
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11DPPRU Collaborators
Universities
ARS Athens Beltsville NCAUR Penn
State PIADC Other Govt APHIS FDA Natick Foreign C
IAD Moorepark Embrapa,Br
Stakeholder Groups NMPF DFA DMI IDFA
Cal Poly Cornell Fort Valley St. Langston North
Carolina St Penn State Rutgers University of
Arkansas University of Delaware University of
Hawaii University of Wisconsin Utah State
University
Companies Devine Foods EnerGenetics Grande
Cheese MM Mars SMBI
The Dairy Processing and Products Research Unit,
ERRC
12Current Project Titles Relevance to the
Consortium
New and Improved Processes to Foster Utilization
of Milk Components
Use of Novel Processing Methods to Develop
Specialty Cheeses With Unique Functional
Properties
Molecular Basis for Improved Milk Protein Based
Dairy Products
Development of Lactic Fermentation Bacteria for
the Production of Bioactive Food Ingredients
Protein Processing Using High Pressure Gases
and Supercritical Fluids
Biosecurity of Milk from the Farm to the Dairy
Processing Plant
13Processing Methods for Specialty Cheese with
Unique Functional Properties Lead Scientist
D. VanHekken M. Tunick A. Bricker
J. Renye P. Tomasula
- Objectives
- Characterize, quantify, and establish the
properties of four - selected Hispanic-style cheeses
- 2) Identify the cheesemaking steps that are key
elements in - developing the desired characteristics in
these cheeses - 3) Develop cheesemaking procedures to extend
the shelf life - of selected fresh Hispanic style cheeses.
- Identify the peptides formed during aging that
are responsible - for cheese flavor, functionality and
nutrition aspects.
14Overview of the DPPRU DPPRUs resourcesWhat
the dairy industry is doing Relevant Research
Knowledge Gaps DPPRU Needs
15ERRC Core Technologies
- Microscopic Imaging Unit Peter Cooke
- TEM, SEM, atomic force, confocol microscopy
- - Magnetic Resonance Spectroscopy Unit Gary
Strahan - Nucleic Acid Sequencing Unit David Needleman
- Proteomics Laboratory Alberto Nunez
- 2-D HPLC, capillary electrophoresis, amino
acid analysis, - mass spectrometry
16Proximate analysis/functionality of dairy
products
17Identification of proteins and other components
Research support at ERRC Proteomics Genomics
NMR Microscopy
18Instrumentation for Textural and Structural
Studies
19Sensory analysis of dairy products
20Milk processing equipment
21Cheese facility
22Pilot plant facilities
23Overview of the DPPRU DPPRUs resourcesWhat
the dairy industry is doing Relevant Research
Knowledge Gaps DPPRU Needs
24Dairys Nutrient Package Is Superior The power
is in the combination of nutrients, how they
interact, and how they are absorbed (Cubillos,
DMI, 2004)
25Dairys Benefits Go Beyond Bone Health
- 1. Body composition
- 2. Weight management
- 3. Cardiovascular health
- 4. Immunity
- 5. Enhance nutrient absorption
- Recent Emphasis
- 6. Digestive health - probiotics
- 7. Oral health toothpaste, gums
- 8. Dermatology skin preparations
26Whats Hot ?
- Healthy dairy products yogurt, yogurt
- drinks, dairy drinks, ice cream,
- ingredients especially whey-based
- Specialty Cheeses
- In Research - Identifying / characterizing
- minute milk components (bio-actives, milk
- fat globule membrane)
-
27Specialty Cheese
- Hand crafted
- Artisan
- Farmhouse
- Farmstead
- Goat milk
- Sheep milk
- Blend of milks
-
- From Jerry Dryer, DMI, 2/2004
28Specialty Cheese Trends and Opportunities
- High flavor profile is important
- High flavor-to-fat ratio
- Blue as an ingredient
- Feta as an ingredient
-
- From Jerry Dryer, DMI, 2/2004
29Trends Opportunities Population Changes
- Italian
- Hispanic
- Indian
- Middle Eastern
- Asian?
-
- From Jerry Dryer, DMI, 2/2004
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33Liquid egg Whites with Added Omega
3 Introduced.
Australia is Marketing a Pasture milk Product
with Added omega 3s.
34Dairy Products from MILK
(fats, proteins, lactose)
Separation/clarification Rennet
Cultured Precipitated
Skim Cream
Curds Whey
Standardize Separation
Standardization
Cheese Whey
Buttermilk
beverages Acidophilus Condensing
Churning
Condensing Yogurt
Cottage
cheese Homogenization Butter
Whey powders Sour
Cream Evaporated, Salted,
sweet Condensed Fluid milks
Fractionation
caseinates Canned milk Skim,
1, 2 Buttermilk
co-precipitates 3.25
fat milk
Whey protein concentrate
Drying Whey protein isolate
Flavored milks Drying
Creamers - table, coffee
Lactose Creams - heavy,
light, whip Buttermilk powder Powders
Ingredients Further processing
Ice cream, sauces
35Pasture Related Nutrition Research to Date
- CLAs isomer in dairy pdts and ruminant meat
appears to be the isomer that demonstrates
anticarcinogenic activity. Dose level for similar
response in humans is unknown study was done
with supplements. - Rats fed butter with increased CLA developed
fewer mammary tumors than controls. This
demonstrated that natural CLA is biologically
active. - CLA May modulate immune function
- Triglycerides May enhance long-chain fatty acid
and calcium absorption - Sphingolipids may reduce risk of colon cancer
- Butyric acid, milk proteins reduce colon cancer
risk - Stearic acid may modulate blood lipids to
reduce risk of cardiovascular and heart disease,
reduces LDL. - Unknown enhances Vitamin E absorption Vit E
fortified dairy foods. -
36CLAs, Omega 3,Stearic Acid,Triglycerides,
Butyric Acid, Sphingolipids, Unknown fatty acids
Pariza, J. Nutrition. 2000.Hoolihan, L. Health
Benefits of Dairy Foods Beyond Calcium. 2004.
Nutrition Today, 39 69- 77.
- Increase metabolic rate
- Decrease abdominal fat
- Enhance muscle growth
- Lower cholesterol
- Lower insulin resistance
- Lower food allergic reaction
- Enhance immune system
- Cardiovascular effects
- Antitumor effects
- Enhance calcium absorption and vitamin absorption
- So do other dairy components! None substantiated
by human nutrition studies and difficult to look
at just one component.
37But.
- A study from Wisconsin Initiative for Value-Added
Development said that consumers dont know what
CLAs are or care that much about buying something
for the health benefits. They want Flavor and
High Functionality. - LSZ Greenberg, D. Klasna. The market potential of
CLA in cheese. May 2002. SARE Program, IFAFS
www.farmprofitability.org/services/research/cla/cl
a/pdf
38Opportunities for Marketing
- Flavorful cheese
- Cheese produced from milk from grazed animals
- Animals raised humanely
- Farming methods which attend to the environment
- Products from a group of small farmers label
that its from grass-fed animals - Consumers must be educated about the health
benefits-soy industry. The dairy industry is
focusing on obesity now.
39Knowledge Gaps
- Human nutrition studies that evaluate the effects
- of pasture-based products on human health.
-
- 2. Studies that characterize all compositional
properties - of pasture-based milk for comparison to
commercial - milk.
- 3. Studies that characterize the health-enhancing
properties - of pasture-based dairy products bioactive
properties - and develop improved products to deliver
health. - 4. Studies that investigate the impact of
pasture-feed on milk - flavor and products made from that milk.
40Research Objective
- Maximize the market potential of pasture-based
animal products by quantifying their human health
benefits, chemistry, flavor and functional
attributes and developing new production and
management guidelines for pasture-based animal
systems to enhance these benefits.
41DPPRUs Needs
- An additional researcher who can
- leverage our resources and those of
- our collaborators, especially in the
- area of lipid chemistry, flavor and
- functionality. The position
- will be responsible for examining
- the effects of grass based feeding
- systems on all aspects of milk and
- milk processing and products.