NSERC/Dairy Farmers of Ontario Industrial Research Chair in Dairy Microbiology

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It has been estimated that dairy products contribute 9% of total calories to the U.S. food supply and that these dairy foods supply Americans with significant amounts of minerals (73% of calcium, 33% of phosphorus, 16% of magnesium), vitamins (17% of vitamin A, 6% of vitamin Bl, 31% of vitamin B2,10% of vitamin B6, 21% of vitamin B12) and 19% of protein. Milk and dairy products also continue to play a significant role in the diets of Canadians and their safety and quality need to be assured. There are also indications that the consumption of dairy products is influenced by perceived health effects. This is illustrated by the trend towards consumption of low fat products as people have become concerned about the "obesity pandemic". It is important that the dairy industry in Canada remain cognizant of the health benefits and impacts of the products that they produce and to actively pursue the introduction of novel, "healthy" and safe dairy foods so that it can remain competitive in an increasingly global marketplace. The research outlined in this proposal is aimed at fulfilling these goals. To achieve this objective, a program of research aimed at providing industry with i) an insight into the mechanisms whereby spoilage and pathogenic organisms survive in dairy products and adapt to farm/dairy plant environments; ii) the tools for their detection; iii) the means for their elimination; and iv) novel products produced using food grade microorganisms are proposed.