Cultured Products

Overview: We focus on the development of yogurt, yogurt drinks, Greek yogurt, cream cheese and sour cream. We provide development and troubleshooting support for ingredient suppliers and cultured products manufacturers. The group has expertise in the processes and ingredients needed to develop the desired flavor and texture for a variety of cultured products. We have individuals with both practical and industry experience as well as academic and basic knowledge of the chemistry and microbiology of cultured dairy products.

Services

We can carry out pilot plant trials to evaluate ingredients, develop new products and optimize textural attributes. We can provide expert opinions on technical issues in addition to training and educational support through our cultured dairy products short course. We also have analysts who can conduct routine and fundamental evaluations of products.

Contact: KJ Burrington | burrington@cdr.wisc.edu | 608-265-9297