- Crude protein
- True protein
- Total solids and mineral content by reference methods
- Enzymatic determination of lactose and galactose
- Protein profiles of milk and milk products by capillary electrophoresis and cheese proteolysis are determined routinely
- CDR has capabilities to determine particle size analysis and fatty acid composition by gas chromatography and the oxidative stability of oils and fats
- Rheological tests performed include texture profiles, cheese meltability and functional properties of milk products
- Microbiological dairy food safety and quality tests are routinely determined, including tests for coliforms, standard plate count, plus yeast and mold
- Shelf life and microbial challenge studies are also performed
Research and development dairy ingredient projects currently focus on protein enhanced beverages, bars, baked goods and spreads. Additionally, sodium-reduced seasonings, soups, salads, sauces, beverages and baked goods are developed. Cheese applications range from appetizers, sauces and fondues, to macaroni and cheese, pizza, dessert truffles and ice cream.
The applications lab also plays an important role in our CDR short courses. It is here that the lectures come to life, with CDR staff providing hands-on application opportunities for participants. From conventional consumer ovens to food science quality ovens and equipment, the applications lab offers industry and short course participants the ability to observe and work with any given dairy product in a real-world setting.
Contact: Sarah Minasian, Apps. Lab Coordinator | email email@example.com
The applications lab at CDR has equipment to test the functionality of cheese as an ingredient, including a full line of foodservice pizza ovens. CDR can also evaluate the functionality of dairy ingredients and formulate dairy ingredients into baked products and confections.
Contact: Sara Jarma Arroyo, Sensory Coordinator | email firstname.lastname@example.org