“The ability to go to CDR and meet with people who have been living and breathing this industry and to be able to test out ideas in their facility is great.”
The Cultured Products Program focuses on the development of yogurt, yogurt drinks, fermented milks, Greek yogurt 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. The Cultured Products Program has individuals with practical and industry experience as well as academic and basic knowledge of the chemistry and microbiology of cultured dairy products.
Yogurt Farm to Fork
Consumers have shown a greater interest in understanding where their food comes from and how it is manufactured. To aid in consumer education efforts, CDR has created a visual illustrating the path yogurt typically takes as it moves from Farm to Fork.
Yogurt Monograph: Production
Read MoreYogurt Monograph: Rheology
Read MoreYogurt Monograph: Sensory Properties
Read MoreYogurt Monograph: Concentrating Yogurt
Read MoreCultured Products Program Contact
Administration, Dairy Processing, Ingredients, DBIA, TURBO
