I scream, you scream, we all scream for ice cream! Each year, the third Sunday in July is designated National Ice Cream Day. It is a commemoration dating back to 1984, when President Ronald Reagan declared the first such day. At the USDA National Institute of Food and Agriculture, we certainly believe National Ice Cream Day is worth celebrating! The agency is proud to support research that serves the U.S. dairy industry.
With NIFA funding, California State University Fresno is enhancing dairy processing education and student diversity in an effort to restore profitability to California dairy businesses, address the states dairy workforce shortage, and increase the number and diversity of students entering STEM programs.
Cornell University is designing and developing a system for cryogenics, mixing and flash freezing several liquid foods on demand, and applying it to the ice cream manufacturing industry. This approach will allow manufacture and delivery of freshly frozen or partially frozen liquid foods at point-of-use without added preservatives and in an economically attractive and environmentally sustainable manner.
Diseases that occur during the transition period of cows from late gestation to early lactation adversely affect the profitability of the U.S. dairy industry. Michigan State University is working to prevent the establishment of transition cow diseases by identifying and modulating oxidative stress in dairy cows, which is a key factor in the development of disease.
University of Missouri is working to improve the udder health status and productivity of dairy heifers. The project aims toincrease the understanding of strain-specific differences among common disease-causing bacteria and determining if these differences are consistently associated with specific udder health outcomes.
University of Pennsylvania is developing strategies and exploring pathways to make dairy farming more of the solution and less of a challenge to sustainable food security. Scientists are developing novel feeds via bioprocessing of food waste and crop residue biomass to support sustainable dairy production and enhance the nutritional value for dairy cows.
Photo:Left image of dairy researcher in the lab. Right image of freshly scooped ice cream cone. Both images courtesy of Adobe Stock.
See more here:
We All Scream for Ice Cream Day | National Institute of Food and Agriculture - National Institute of Food and Agriculture
Recommendation and review posted by G. Smith
