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Product Research: Safety and Quality

The Product Research Program at Dairy Management Inc.™ (DMI) is continuously focused on innovations that can increase the sales and demand for dairy products and ingredients — and that includes improvement of safety and quality. This research addresses new ways to identify and test dairy foods. Research focus areas include biosafety and security; milk quality improvement and queso fresco cheese food safety.

	Dairy Ingredient Vantage Point, October 2009 DMI conducted consumer research to identify messages that young, active women find meaningful. The project was designed to refine whey protein messages that encourage women to use whey protein in support of their health and body image. Read More >>
	Researchers debate impact of flavor, food safety with sodium reduction in cheese. Cheese manufacturers are struggling with the challenge of putting out a lower-sodium cheese that follows food safety standards and appeals to consumer taste and flavor preferences. Read More >>
	Unraveling the Mysteries of Shelf Life Processors continue to look for ways to improve milk shelf life. Read More >>
	The tide is churning in Hispanic cheese research Consumer interest in ethnic cheeses and the growth of the Hispanic population in the United States have propelled Hispanic cheeses to be one of the fastest growing food product markets in the U.S. dairy industry. Read More >>
	Dairy Ingredient Vantage Point, December 2008 DMI is focused on helping to develop new foods that include dairy ingredients and are desired by customers. This entails developing partnerships with every link in the food chain. Read More >>
	Research necessary before entry into the Hispanic cheese market As is often the case, demographics have a major impact on product market growth and marketing efforts. The Hispanic population in the U.S. is booming. Read More >>
	DMI National Dairy Foods Research Centers and Applications Labs The National Dairy Foods Research Center Program, a DMI-sponsored, coordinated research program, provides industry with leading-edge dairy product and ingredient research and technical resources that support dairy industry innovation. Read More >>
	Dairy Ingredient Vantage Point, August 2008 The 2008 IFT show had a clear focus on health and wellness, and DMI was right in step with this trend, sponsoring a symposium on "Dairy and Weight Management: Bridging the Gap Between Nutrition Science and Consumer Behavior." Read More >>
	Dairy Operations The National Dairy Foods Research Center Program provides the food industry with leading-edge dairy product and ingredient research and technical resources. Read More >>
	DMI-Supported Research Ushers in New Era for Cottage Cheese Manufacturing A new technology that changes the way cottage cheese is made provides consistent quality from batch to batch. Read More >>
	Moisture Migration Breakthrough Improves Cheese Quality Research on changing cheese chemistry has lead to better control over moisture migration and quality. Read More >>