Kimberlee J. Burrington, Dairy Ingredient Applications Coordinator
Our group focuses on dairy ingredient processing, functionality, and applications. We provide technical support for all U.S. manufactured dairy ingredients. Our group has developed an expertise in baked products, confections, nutrition bars, prepared foods, snacks, dips, spreads, salad dressings, yogurt, and beverages. My past application experience is in baked products, confections and bars. My current project focus is on dairy ingredient functionality and applications with an emphasis on yogurt and protein enhanced beverages.
Phone: 608-265-9297, Email

Karen Smith, Dairy Processing Technologist
I specialize in process development, scale up and troubleshooting. I conduct research in milk, whey and whey byproduct separation, concentration and drying and assist in the development of products such as yogurt, confections, baked products etc., that incorporate dairy ingredients.
Phone: 608-265-9605, Email

Susan Larson, Research Specialist
I work on dairy ingredient application projects and answer dairy related questions for the Innovatewithdairy.com website.
Phone: 608-712-5123, Email

Sarah Minasian, Applications Lab Coordinator
Working from a culinary background, I support research and development application projects within the Dairy Ingredient and Cheese Industry programs.
Phone: 608.265.3570, Email

Mike Molitor, Pilot Plant Project Manager
I manage the Center's pilot plant for dairy solids processing with emphasis on projects utilizing our pasteurizer, MF, UF, NF, RO filtration, evaporation and/or spray drying equipment. This include "fee for service" work for the U.S. dairy related industry as well as projects for CDR, Food Science and our funding agencies. I'm available as a technical resource to domestic dairy manufacturers including on-site process consulting for Wisconsin manufacturers.
Phone: 608-265-5919, Email