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The Western Dairy Center pursues an ongoing mission to
conduct basic and applied research in dairy products and
ingredients and to transfer the resulting knowledge to
the dairy industry in usable form. It is supported by
Dairy Management Inc. (The National Dairy Board), the
dairy industry, and local dairy farmer organizations.
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The Center uses a multi-disciplinary approach to solve
problems and improve products in the dairy industry. The
scope of research covers all aspect of dairy foods technology
and production including:
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-microbial genetics
-microbial physiology
-rheology
-whey processing
-milk processing
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-enzymology
-protein chemistry
-nutrition
-microbiology
-cheese processing
-genomics
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Capabilities
The Center provides expert assistance in these important areas:
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-Fluid milk and ice cream
-Fermented products (cheese, yogurt, cottage cheese, buttermilk)
-Milk protein chemistry (coagulation, denaturation, separation)
-Food engineering (membrane, extrusion and injection processing)
-Genetics and bioengineering of lactic acid bacteria
-Ultra high temperature and extended shelf life products
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For more information, please contact Don McMahon, Director,
or Carl Brothersen, Associate Director, at:
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Western Dairy Center
Utah State University
8700 Old Main Hill
Logan, UT 84322-8700
Telephone: (435) 797-3466
Fax: (435) 797-2178
E-mail: westcent@usu.edu
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C.A. Ernstrom Nutrition and
Food Sciences Building, USU
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