SDFRC Research Areas
Dairy Component Functionality
The functionality of milk components in complex food systems in many ways dictates the final texture, flavor and quality of dairy foods. One means to expand the market for milk is to identify natural dairy components that form the basis of these properties and then control their functionality to create improved or entirely new functionalities. The SDFRC has applied its considerable expertise in the areas of protein, lipid and flavor chemistry to characterize functional dairy components and begin examining their use in value added applications.
Microbial and Genetic Technologies
Microorganisms associated with milk are extremely important in the bioprocessing, safety and spoilage of dairy products. Advances in biotechnolgy continue to provide many new opportunities including: new methods to detect undesirable microorganisms that may compromise food quality or safety; improve the activities of beneficial lactic acid bacteria associated with cultured dairy products and used as probiotics; and genetic engineering of bacteria or enzymes for novel bioprocessing applications. The SDFRC has considerable resources dedicated to the genetic and microbial technologies.
Biological and Thermal Processing
Processing of high quality and safe dairy products relies on a variety of treatment and preservation systems. It is critically important that new product and ingredient formulations be evaluated under processing conditions so as to assure safety, quality and storage stability. The SDFRC encompasses a wealth of facilities and expertise in biological and thermal processes for milk.
General Dairy Science and Technology
SDFRC also directs research funds against regional problems, timely issues or novel ideas that can positively impact the dairy industry.