Recent research advances the importance of milk and dairy product
Our on-going research on protein found in milk and dairy products results in the quality production of milk and identifying chances to improve the flavor, aroma and show of these ingredients for use in higher-protein foods and drinks. Our study on invade also has aidedto identify theskill to replace the adulteration in preparation of milk.
The pasteurization of milk is nowcarefully and exactlypossible because of recent study advances in both milk and dairy products. As we are smart to discover this part, we are looking to discover new processing technologies and applications to expand its use.
Current research that focuses on improving the quality and safety of milk
We can learn more about our current research and those motivations on improving the quality and safety of cheese, developing lower-sodium options and creating and manufacturing nutritionally enhanced and specialty cheeses. Study on the use of diversemethods and ingredients helped to advance the manufacturing of popular products, such as Greek yogurt, kier and frozen smoothers, with higher protein concentrations.
Fluid milk product research seeks to link technical quality features such as sunny oxidation and fat levels to customertaste in an effort to identify and share best performs. We are also working for the industry to quickenthe innovation of fluid milk and dairy based drinks to help better and answer the customers’ beverage needs. Our studies based on milk and dairy products has improved the quality of milk supplied to customers.