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since Last Revision:
10 July, 2002
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The mission of the Dairy Processing and
Products Research Unit is to solve critical problems in milk utilization,
and create and utilize new concepts and advances in dairy science and
technology, to expand markets for milk while assuring the consumer of safe
high quality products. Towards this mission, basic and applied research is
conducted on the processing, preservation, and storage of milk, dairy foods,
and milk-based food ingredients. Major research approaches involve: genetic
modification of food processing microorganisms to produce dairy foods with
improved flavor and texture; casein and whey modification for improved
thermoplastic extrusion into high-value products; studies of
processing-induced structural changes in milk proteins affecting functional
properties of low-fat and ethnic cheeses; prediction of milk protein
structure-function relationships by computer-assisted modeling and
correlation of results with ultrastructural and biochemical modifications
involved in milk protein bio-assembly in vivo; and the development of new
environmentally-benign processing technologies for production of dairy
proteins and their modification. Integral to the research is technology
transfer to USDA and other action agencies and to the dairy industry.
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