Food Protection Trends - October 2011 - (Page 642)

Industry Products cheese milk can also be set to match the optimum level required by the down-stream cheese-making equipment. Ulrik Lund Jakobsen, director of GEA Filtration in Skanderborg, Denmark, explained that the removal of permeate by ultrafiltration can increase the protein content of the cheese milk from 2.8% up to around 3.6%. “The process gives us 30% flexibility in the protein level which means we can smooth out any seasonal variations, variations caused by the breed of the animal, and match protein levels to be ideal for any type of cheese-making equipment,” he said. Not only does this standardization have a dramatic effect on the production level of a cheese-making plant, and ensure a consistent product, it also reduces the quantity of other raw materials, such as rennet, necessary within the process. GEA Filtration +45 8794 1080 Skanderborg, Denmark “Microbiology is a key growth engine for Covance’s nutritional chemistry and food safety service offering and an area where we see tremendous opportunity to help our clients protect the global food supply,” said James Lovett, corporate senior vice president, Covance. “The acquisition of TRAC brings new scientific talent to Covance and expands the knowledge base and expertise of our microbiology staff in Madison, Wisconsin, and Battle Creek, Michigan. It also allows us to add new services such as consulting, auditing, and research.” A company in nutritional testing, and with its rapid expansion into microbiology, Covance is well suited to integrate and further develop TRAC’s consulting capabilities, highquality testing processes, and strong focus on client service,” said Virginia Deibel, Ph.D., chief executive officer and co-founder of TRAC Microbiology. “We are delighted to join forces with Covance to help clients augment their quality and food safety programs.” Dr. Deibel will assume the role of director, consulting services, microbiology, at Covance. Dr. Deibel will provide consultation services on all aspects of plant operations as they relate to microbial quality and safety, and act as a liaison between clients and the FDA/USDA during product-positive events. She also will continue to develop Hazard Analysis Critical Control Point (HACCP), environmental monitoring, and plant-practice programs. Dr. Deibel holds a master’s degree in bacteriology and a doctorate in GEA Filtration Protein Management in Dairy Processing from GEA Filtration ltrafiltration can be used as an effective and economic way to smooth out the variations in milk protein content as it fluctuates naturally throughout the year. The technique avoids the need for the use of additives, such as milk powder, and optimizes the utilization of down-steam process equipment as well as a more uniform product. The protein content of cheese milk entering a dairy from farms varies significantly depending on the season and the breed of cow. Maintaining a consistent protein level is essential for uniform cheese production and to optimize the utilization of the plant. By using ultrafiltration it is possible to standardize and enrich the protein content by removing permeate. The ultrafiltration permeate can then be used to lower the protein content of e.g., milk drinks, skim milk powder without changing the casein/whey protein ratio and thereby making full use of the dairy’s resources and ensuring a uniform product. The level of protein in the U Covance to Acquire TRAC Microbiology, Inc. ovance has announced it has entered into a definitive agreement to acquire TRAC Microbiology, Inc., a Madison, Wisconsin-based food microbiology and chemistry laboratory. TRAC provides testing, research, auditing, and consulting services to clients ranging from small family businesses to the world’s largest food-based corporations. C Be sure to mention, “I read about it in Food Protection Trends”! The publishers do not warrant, either expressly or by implication, the factual accuracy of the products or descriptions herein, nor do they so warrant any views or opinions offered by the manufacturer of said articles and products. 642 FOOD PROTECTION TRENDS | OCTOBER 2011

Table of Contents for the Digital Edition of Food Protection Trends - October 2011

Food Protection Trends - October 2011
Table of Contents
Sustaining Members
Food for Thought from Your President
Commentary from the Executive Director
Beliefs and Perceptions of School Foodservice Personnel about Following a HACCP-based Program
Mitigating Cross Contamination in Four Retail Foodservice Sectors
General Interest Paper – Food Safety and Spoilage: Courts Favor Reasonable Expectations of Food Companies for Product Loss
New Members
What’s Happening in Food Safety
Industry Products
Coming Events
Advertising Index
Journal of Food Protection Table of Contents
Membership Application

Food Protection Trends - October 2011