Ingredients and Functionality

Overview: We focus on dairy ingredient functionality and applications, providing technical support for all U.S. manufactured dairy ingredients. The Dairy Ingredient group has developed an expertise in baked products, confections, nutrition bars, prepared foods, snacks, dips, spreads, frozen desserts, yogurts and beverages.

Services

We offer ingredient functionality testing in the following areas: emulsification, water binding, gel strength, dispersability, solubility, viscosity and heat stability. Fundamental property testing is available upon request. We also provide support on applications development as well as product development. We are currently working with whey protein, MPC, yogurt and permeate as well as other ingredients. We offer assistance in the development of products ranging from beverages and confections to salad dressings and soups.

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