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Technical Support From World Class Scientists

CDR’s Dairy Ingredient Functionality & Applications Program can help you maximize the performance of your dairy ingredients. Whether you are a manufacturer of dairy ingredients or interested in adding a dairy ingredient to a formulation or application, CDR’s experienced staff can help. The group works with all dairy ingredients including whey proteins, milk proteins and permeate.

Application Development

With support from the world class food scientists at CDR, clients have access to research based application assistance. This may include recommendations for how best to incorporate dairy ingredients such as whey protein, milk protein and permeate into your product, or how to include the latest food or flavor trend in your product.

Staff has expertise in the development of:

  • Beverages
  • Bakery
  • Confections
  • Medical foods
  • Frozen Desserts
  • Cultured Dairy Products
  • Snacks
  • Prepared Foods
Functionality Testing

“Functionality is one of our core competencies and one of the core services that we provide to companies. Measuring functionality gives you a way to benchmark an ingredient’s performance attributes and compare it to other ingredients in a quantitative way.”

- KJ Burrington, CDR’s Dairy Ingredients, Beverages & Cultured Products Coordinator.

The Dairy Ingredient Functionality & Applications Program offers ingredient functionality testing in the following areas:

  • Emulsification
  • Solubility
  • Water Binding
  • Viscosity
  • Gel Strength
  • Heat Stability
  • Dispersability
  • Foaming
  • Color Analysis
  • Particle Size

Physical property testing is available upon request.

Sensory Analysis

CDR offers sensory analysis on dairy ingredients and/or finished products as coordinated with CDR Sensory Services.

Dairy Ingredient Short Courses

Dairy Ingredient Manufacturing (offered even years)

The Dairy Ingredient Manufacturing Short Course is a two-day course designed to cover the basics of processing milk and whey through the use of membrane, evaporation and spray drying processes.

Dairy Ingredient Applications (offered odd years)

The Dairy Ingredient Applications Short Course addresses the issues of concentrated and dried milk and whey ingredients. Presentations cover composition, processing, quality and applications of these dairy ingredients. More information.

Dairy Ingredients Resources

CDR Dairy Ingredients, Beverages and Cultured Products Coordinator K.J. Burrington has partnered with the U.S. Dairy Export Council (USDEC) and the National Dairy Council (NDC) and developed several monographs on topics related to dairy ingredients.

Dairy Ingredients Resources

Frequently Asked Questions

What is the difference between nonfat dry milk (NFDM) and skimmed milk powder (SMP)? Where do I go to find suppliers of dairy ingredients? Your questions answered here.

Frequently Asked Questions

Monograph: US Dairy Delivers in the Crowded Protein Marketplace

CDR research is shared in this monograph from the US Dairy Export Council. Read how dairy proteins offer unmatched nutrition, functionality and versatility compared to alternative protein sources.

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CDR Formulations

CDR has developed several formulations that innovatively utilize dairy ingredients.

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Develop Your Product at CDR

Have an idea for a new product? Or need help getting a dairy ingredient or recipe to function correctly? CDR's Dairy Ingredients group can help.

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Dairy Ingredient Functionality & Applications Contact

Administration, Dairy Processing, Ingredients, TURBO

Tom Guerin

Senior Management Team, Research Program Manager

608-982-6548