|
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, make reduced-fat
and fat-free Mozzarella and 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.
|