Manufacturing, quality and functionality

ManufacturingManufacture and quality/functionality of dairy products is a program area that provides solutions to defects in quality or performance and improves the functionality of existing dairy products and ingredients. New technologies are also developed that tailor to specific manufacturing processes such as cheesemaking, milk pasteurization, and filtration, and to control specific constituents during production.

Our researchers are currently investigating non-thermal processing treatments that preserve the natural microbial, sensory and nutritional attributes of milk; improving the surface properties of low- and non-fat process cheese and developing manufacturing technologies that improve its machineability for slicing, packaging and melting; and exploring processing strategies to inhibit the formation of calcium lactate crystals, a common quality defect in Cheddar cheese.