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.
Please watch an informational video about the CDR Cultured Products Program.
K.J. Burrington writes the Culturally Speaking column for Dairy Foods magazine on topics related to cultured dairy products. You can read her past articles below.
There’s opportunity in specialty yogurts - February 2020
Think clean label in cultured dairy - December 2019
Optimize the performance of dairy ingredients in yogurt - September 2019
Yogurt Application Monograph
The CDR Cultured Products Group contributed to the following Yogurt Application Monograph produced by the U.S. Dairy Export Council.