1a. Objectives (from AD-416):
The objective of this Annex is to establish the Sino-U.S. Centers for Dairy Production and Processing, co-located at the Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin in China and the Dairy Forage Research Center (DFRC), Madison, Wisconsin, and the Dairy Processing and Products Research Unit, Eastern Regional Research Center, USDA-ARS, Wyndmoor, PA in the United States. China and the United States maintain the Centers, principally to serve as the leading platform for joint Sino-U.S. collaborative dairy research. One of the expressed aims of the Centers is to solve problems to expand markets for milk and milk products via innovative knowledge and technology and to establish environmentally-benign dairy production and processing systems to enhance sustainable and competitive dairying. Each country’s Center coordinates, manages and staffs participation in the Sino-U.S. Centers. This Annex is subject to the terms and conditions of the S & T Agreement and the Protocol. In the event of any conflict between the terms and conditions of the S & T Agreement or the Protocol and this Annex, the S & T Agreement and the Protocol shall govern.
1b. Approach (from AD-416):
Cooperation under this Annex may include, but is not limited to, the following topic areas: 1. Dairy Production Technology: A systems research approach to producing and utilizing forage crops on dairy farms in China and the United States, maximizing the use of forage nutrients for milk production by the dairy cow, increasing milk yield and quality, exploring effective ways to reduce nutrients from manure that are potentially dangerous to water and air, and solving a growing problem of dairy waste management. 2. Dairy Science and Processing Technologies: Basic and applied research is conducted on the processing, preservation and storage of milk, dairy foods, and milk-based food ingredients to enhance their nutrition and health-promoting properties, quality, functionality, safety, and sustainability. Collaborative research may be conducted to develop processing methods to modify the levels of biologically active compounds in milk and milk products; evaluate the quality traits of specialty cheeses and relate flavor and texture to consumer preferences; develop sustainable strategies to lower the environmental impact of dairy operations but maintain the nutrition of milk; and, develop technologies to enhance health properties of modified milk protein products. Collaborative research in lactic acid bacteria genetics and biotechnology may also be conducted to identify dairy starter and probiotic cultures with improved and useful biocatalytic properties for dairy product manufacture; and to develop food grade microorganisms and their natural products to process quality, safe and nutritious dairy products.
3. Progress Report:
Collaborations with ARS-ERRC with funding provided by the Chinese collaborators: Zhejiang University: digestibility of milk and bioavailability of various milk components produced by different management systems and processed using conventional and alternative technologies, to help develop foods that target the nutritional or health consumer needs. Zhejiang University: Investigating binding of proteins on dairy proteins using spectroscopic techniques, to help develop foods that target the nutritional or health needs of various age groups. Xuchang University: Rapid detection of pathogens in raw milk and meat. This will provide farmers in rural areas with the tools to assess the milk quality. KLDS-NEAU: Characterize milk properties of Chinese herds to help establish Chinese consumer preferences for different U.S. cheeses; and develop a low fat/low salt cheese to meet the nutritional needs and taste preferences of Chinese consumers. Chinese Academy of Agricultural Science: dairy science and technology with relevance to the development of products from buffalo milk. Tianjin Polytechnic University: development of bioplastic composites from biodegradable materials. These will provide a use for farming and food processing waste by developing new technologies for creating value-added products. Beifang University of the Nationalities: seminars and potential collaborations on the development of composites from agricultural byproducts and research on controlled release of bioactives through encapsulation techniques.