Safety, flavor and nutritional profiles

Women in labSafety, flavor and nutritional profile of dairy products is a program area that seeks to improve the microbial safety of dairy products; investigates compounds responsible for flavor development and flavor defects; and explores components in milk and whey that can be used to enhance the nutritional value of foods and beverages.

Our researchers are actively engaged in studies that control and mitigate pathogenic bacteria in fresh Mexican cheeses; developing techniques to eliminate or minimize the puckering sensation of acidic whey protein beverages; and exploring the small peptides of whey protein for its ability to reduce blood pressure in overweight and obese individuals. These are just a few examples of the many studies that are currently underway at our Center.