2020 December Board Book

SOCIAL RESPONSIBILITY Impact of Milk Microbiota on Whey Quality BACKGROUND: The value and marketability of whey products are highly dependent on whey quality, with microbiological quality having paramount importance. There is a scarcity of information on the sources affecting the microbial contents (species/strains and total loads) in whey. OBJECTIVE: Determine whether milk is the main source of microbial contaminants in whey powder produced in California. Produce and distribute recommendations on control points that may be used to minimize microbial survival and contamination of whey. INDUSTRY BENEFIT: Annual losses to the California dairy industry due to microbial contamination of whey are between $5-10 million. Identification of those contaminants and their sources is a critically important step for preventing those losses from occurring. Researcher: Maria Marco, UC Davis Timeline: 2 Years, project total $139,391 ( 2021: $68,731 , 2022: $70,660) 2021 CMAB Budget

Request: $ 68,731

(Hilmar Cheese Company, Inc. is co-funding this project at $10,000 per year at a total contribution of $20,000. Total project costs are $159,391.)

CDRF 2021 Proposed Budget and Projects