Technology Transfer

We solve problems and develop technologies to improve the dairy industry

Western Dairy Center uses a multi-disciplinary approach to solve problems and improve products in the dairy industry. Novel products, processes, and technologies developed at the Center are licensed to individual companies in the industry.

Cheese Starter Cultures

Center researchers use biotechnology to develop new starter cultures for Cheddar and Mozzarella cheese. We are also developing technologies to control becteriophage infections in starter cultures.

Cheese Flavor Development

Researchers at the Center are unraveling the mysteries in cheese flavor development. We are developing products and technologies to improve cheese flavor and reduce off flavors.

Cheese Technology

Principal investigators at the Center have developed technologies to improve the functionality of Mozzarella cheese, to make reduced-fat and fat-free Mozzarella, and to improve reduced-fat Cheddar cheese.

Milk Technology

Improvements in fluid milk technology, products, ultra-high temperature treatments, and extended shelf life products are areas of continuing research at the Center. These improved products and technologies are made available to milk processors.

Whey Utilization

Modification of whey proteins and improvement in the functionality of whey products is an area of research by the Center. Research results are transferred to whey processors for commercialization.

Technical Bulletins

Cheese Making Short Courses

Analytical Tools

Exopolysaccharide Producing Cultures

Genomics of Lactic Acid Bacteria

Omega-3 Fatty Acids

Starter Cultures and Cheese Flavor


Casein Micelle Structure

Descriptive Taste Panel

Extrusion of Whey Proteins

New Uses for Milk Mineral

Sensory Evaluation

USU Dairy Plant