Team Cornell Wins Fifth Place in Dairy Competition

A team of three Cornell graduate students won fifth place and $1,000 in the 2018 Idaho Milk Processors Association Conference Dairy Innovation Competition on August 11 in Sun Valley, Idaho with a savory pancake and a self-developed dipping sauce.

The competition compared and judged new dairy products developed by college teams across the country. Among the products featured were spreadable jam substitutes, popsicles and savory snacks. Many used dairy by-products that are generally considered waste.

The Brigham Young University team won the competition and a $10,000 prize with Sparkling Scoops, hard ice cream sold in single-opening cans. Second place went to Utah State University for a protein-rich ice cream made with whey phospholipid protein concentrate.

The Cornell team’s snack, called Whey2Go, is made from Yogurt Acid Whey, a by-product of the dairy industry that has piqued the interest of scientists in recent years as an untapped resource for everything from food to fuel, according to DairyReporter.

Team members Julie Flinois grad, Pedro Menchik grad and Ashton Yoon grad have a combined total of six years of experience working with YAW, according to Flinois, and work with science advisor Professor Carmen Moraru. food.

YAW comes primarily from Greek yogurt, the consumption of which has increased 20-fold over the past 10 years, the team notes in a report provided to The Sun. This strong growth has “resulted in the production of large quantities of YAW, which can present a huge environmental impact if disposed of improperly,” writes the team.

Flinois focuses on product development and sensory and consumer science in the food science department, and decided to reach out to Menchik and Yoon to collaborate based on their shared experience with YAW.

“We decided to apply all of our personal work and knowledge to preparing a product for the competition to show what we each worked on in the lab,” Flinois said in an email to The Sun.

According to the report, the current use of the YAW is limited to “irrigation, animal feed and power generation in wastewater treatment”, which inspired the team to explore new and “delicious ” ways to use the YAW.

“As a good source of protein and lower in fat, sodium, and calories per gram than its competitors, Whey2Go is a dairy-based snack that can provide flavor, nutrition, and satiety,” according to the report.

Asked about the future of YAW and other application opportunities, Flinois cited ongoing research at Cornell to further its use in foods.

“The implementation of the use of acid whey in products is being worked on…Julie is also still working on the use of acid whey as an ingredient in value-added food products,” Flinois said in an email to the Sun.

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