The dairy ingredients group focuses on dairy ingredient functionality and applications, providing technical support for all U.S. manufactured dairy ingredients. The group has developed an expertise in baked products, confections, nutrition bars, prepared foods, snacks, dips, spreads, frozen desserts, yogurts and beverages.
Kimberlee J. Burrington
Dairy Ingredient and Cultured Products Coordinator
KJ brings a wide range of experiences to CDR having spent more than 25 years in the industry. She worked in product development at a major food companies and also as a consultant to the baking industry before coming to CDR nearly 15 years ago. She has a Bachelor’s and Master’s degree in Food Science. Her current research projects focus on dairy ingredient functionality and applications with an emphasis on yogurt, nutrition bars, and protein enhanced beverages. Phone: 608-265-9297 | email firstname.lastname@example.org
Susan has many roles at CDR which include work in applications and formulation development. With more than 20 years of industry experience, Susan is well versed in the many facets of R&D. She has both a M.S. and Ph.D. in dairy related fields, focusing on ultrafiltration and buttermilk. Susan enjoys the fact that CDR offers her the opportunity for continued learning each day and the chance to work with a wide variety of people on many different topics. . Phone: 608-712-5123 | email email@example.com
Applications Lab Coordinator
As the Applications Lab Coordinator, Sarah supports the Cheese and Dairy Ingredient groups by developing and preparing dairy food applications. She served her three-year American Culinary Federation apprenticeship under distinguished chef, Sanford D’Amato, and combined it with her UW degree in Communication—allowing her to work as a food journalist, stylist, marketer and educator. Sarah enjoys the fact that her work at CDR offers her the opportunity to be creative in developing dairy prototypes, and she is satisfied when the finished product is not only dairy nutritious, but delicious as well. Phone: 608.265.3570 | email firstname.lastname@example.org
As a research specialist, Hong assists the Dairy Ingredient and Beverage group as well as the Cultured Products group with a wide variety of requests. Using knowledge she gained while working towards her B.S. in Food Science from Purdue and a M.S. in Food Science from UW-Madison, Hong is able to help with everything from basic research to product formulation. She is particularly passionate about protein and has spent several years investigating solubility of conjugates and the general scientific principles of dairy proteins. Hong is excited to work with the dairy industry to develop new products and she is driven by the thought of helping companies to create products that will bring consumers joy and satisfaction. Phone: 608-890-4867 | email email@example.com