Identifying higher-valued products from whey could benefit producers, processors and consumers. Wisconsin food scientists developed an ion exchange process to isolate valuable proteins from whey. Reducing the time needed to raise a heifer to calving age can save dairy farmers money. Wisconsin dairy scientists found that they could reduce the averaging calving age through adjustments in the mixture of forages and grains. New test may save lives.
Listeria is one of the most dangerous foodborne pathogens.
It kills about 30 percent of the estimated 1,800 people who get the illness each year in the United States. The pathogen is found in 3 percent to 5 percent of raw milk. Pasteurizing raw milk is critical in detroying this pathogen. However, research shows that while pathogenicity is reduced by pasteurization, the organism remains dangerous. Penn State researchers recently developed a new method that rapidly detects heat-injured Listeria in pasteurized milk.