The Innovations in Dairy technical bulletin, published two to three times a year, presents a roundup of research on specific technical topics in dairy products, ingredients, processing and packaging.
Sensory Evaluation of Dairy Products (PDF)
Sensory analysis techniques are being used to resolve a variety of challenges faced by dairy processors and marketers.
October 2005
Opportunities for Probiotic Dairy Products (PDF)
This report discusses the health benefits of probiotic bacteria and why dairy products are an excellent delivery vehicle for them.
August 2005
Controlling Processed Cheese Functionality (PDF)
Processed cheese and related products can be customized with a wide variety of flavor, texture and cooking attributes as a result of new research and technologies.
May 2004
Longer-Shelf-Life Dairy-Based Beverages: Challenges and Opportunities (PDF)
Research is finding ways that dairy-based beverages can satisfy consumer demands for longer shelf life.
December 2003
Chemical and Sensory Technologies for Studying Flavors and Off-Flavors in Dairy Products (PDF)
New chemical and sensory technologies allow processors to avoid off-flavors and malodors in dairy products.
July 2003
Identifying and Eliminating Off-Flavor Sources in Milk and Dairy Products (PDF)
Sophisticated, sensitive tests are now capable of detecting, identifying and quantifying the specific chemical agents responsible for off-flavors.
March 2003
Dairy Product Safety: Rapid Test Methods for Pathogens and Allergens (PDF)
New, rapid testing techniques are helping to keep dairy products among the safest foods available to U.S. consumers.
October 2002
Genomic Sequencing: The Lactic Acid Bacteria Project (PDF)
If LAB genomes can be decoded, it may be possible in the near future to enhance the most desirable traits of the various LAB and attenuate undesirable traits.
July 2002
Fine-Tuning the Role of Cultures in Today’s Cheesemaking (PDF)
Genome research will allow cheesemakers to tailor novel starter cultures to address unique processing and functional needs among different cheese varieties.
May 2002
Achieving Extended Shelf Life in Fluid Milk: Creating Hurdles for Spoilage Factors (PDF)
Research is helping dairy processors find ways to eliminate and control microbial and spoilage factors.
October 2001
Improving Cheese Quality: Researching the Origins and Control of Common Defects (PDF)
Cheesemakers now have more tools to control and eliminate defects.
August 2001
Tailor-Made Cheeses: Research on Mechanisms to Diversify and Improve Cheese Varieties (PDF)
As demand for new cheese flavors expands, research is looking into how to make cheeses meet certain specifications.
December 2000
Advanced Whey Ingredient Technologies (PDF)
Enormous opportunities exist to further develop the whey ingredients market through the isolation of specific whey proteins and the subsequent physical and chemical modification of the isolated proteins.
May 2000
Opportunities for Membrane Filtration of Milk (PDF)
Researchers are exploring membrane filtration for milk and using this filtered milk to make new dairy-based products.
January 2000
Cultural Evolution: Enhancing Functionality in Dairy Foods (PDF)
Today’s researchers are using sophisticated genetic and microbial techniques to select, modify or adapt traditional starter cultures and nontraditional dairy cultures, enhancing their functionality in dairy foods.
October 1999
Improving Mozzarella Manufacture and Quality—Part II: Ingredient Technologies for Enhancing the Quality of Mozzarella Cheese (PDF)
The growing importance of mozzarella cheese in various applications has inspired a surge in research activity.
March 1999
Improving Mozzarella Manufacture and Quality—Part I: Processing Technologies for Efficient Manufacture of High-Quality Mozzarella Cheese (PDF)
Innovative and gourmet menu selections by pizzerias have increased demand for mozzarella cheese. This bulletin looks at processing technologies to meet demand.
December 1998
Ensuring the Safety of Dairy Foods (PDF)
Hazard Analysis Critical Control Points, CO2 processing, lactic acid bacteria, bacteriocins and rapid detection methodology are all being used to reduce possible dairy-related food-borne illnesses and risks.
October 1998
Making Cheese Better: Improving the Quality of Lower-Fat Cheddar (PDF)
Researchers are exploring the biochemical pathways responsible for flavor development in lower-fat cheese and the specific starter and adjunct cultures used in the development of desirable cheese flavor.
June 1998
Extending Shelf Life in Dairy Foods (PDF)
In recent years, various shelf-life-extending technologies have been identified and applied to the dairy industry, including aseptic processing and modified-atmosphere packaging.
April 1998