Value-added products

FlourDevelopment of value-added dairy products is a program area that identifies existing components or properties in dairy processing streams that can be used to develop ingredients that deliver nutritional benefits or improved functionality.

Our researchers are currently isolating and recovering milk-derived compounds for a new class of low-calorie sweeteners that have nutraceutical properties; improving the healthfulness of cheese by enriching it with omega-3 and -6 fatty acids that are obtained from dairy-producing cultures; and developing technology for incorporating probiotics into Cheddar cheese with improved viability.