Pilot Plant Processing Capabilities
Membrane Processing (RO, UF, MF, and NF), Ion Exchange
Fat Separation, Evaporation, Crystallization, Spray Drying

Functionality Testing
Emulsification, Water Binding, Gel Strength, Dispersability,
Solubility, Viscosity, Heat Stability, Clarity

Applications Development Beverages-hot fill, retort
Bakery-all types, egg replacement, fat replacement, and low carb as specialties,
Confections-all types
PKU Foods using GMP and other no/low protein foods
Frozen Desserts, Cultured Products, Soups, Sauces, Salad Dressings
Snacks/Energy Bars, Prepared Foods-Pasta

Dairy Ingredient Sensory Evaluation
Sensory Analysis- available on ingredients and/or finished products as coordinated
with CDR Sensory Coordinator

Short Courses
Dairy Ingredients Utilization-October 2009
Dairy Ingredient Manufacturing-October 2010