This area designs, conducts and summarizes sensory analysis of cheese and dairy ingredients to meet the customer’s needs. Evaluations include flavor, body/texture and appearance profiles as well as cheese functionality for shredding/slicing and cooking applications. Panels conducted range from trained to focus group, from descriptive to consumer.

The applications lab at CDR has equipment to test the functionality of cheese as an ingredient, including a full line of foodservice pizza ovens. CDR can also evaluate the functionality of dairy ingredients and formulate dairy ingredients into baked products and confections.