About the Center
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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 the Dairy Research Institute, the National Dairy Board, the dairy industry, and local dairy farmer organizations. 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
-enzymology
-protein chemistry
-nutrition
-microbiology
-cheese processing
-genomics
Capabilities
The Center provides expert assistance in these important areas:
-Fluid milk and ice cream
-Fermented products (cheese, yogurt, cottage cheese, buttermilk)
-Milk protein chemistry (coagulation, denaturation, separation)
-Food engineering (membrane, extrusion)
-Genetics and bioengineering of lactic acid bacteria
-Ultra high temperature and extended shelf life products
For more information, please contact Don McMahon, Director, or Carl Brothersen, Associate Director, at:
Western Dairy Center |
C.A. Ernstrom Nutrition and |
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