The utilisation of lactococci and other LAB, their bacteriophages, antimicrobial systems in milk, quality and yield of cheese, modelling in food technology, modified atmosphere packaging.

Dairy Process Engineering Centre (DPEC) is an initiative of Dairy Australia and is a centre of Food Science Australia. The Centre works closely with the dairy industry through its core programs: Technology Transfer, Food Engineering Education, Research Collaboration, Process Optimisation.

Kefir is a refreshing cultured-milk beverage, which originated many centuries ago, in the Northern Caucasus Mountains. This pages offers extensive information about the fermented milk product called kefir: history, origin, composition, microbiology, and production. Includes photographs.

The handbook provides data on some 50 ethnic dairy products, covering product description, composition, physiochemical characteristics, sensory aspects, quality factors, shelf life, packaging, storage, technology and industrial manufacture. Its scope extends to Food Engineering and Technology, Agriculture Economics and Statistics, Nutrition, Agribusiness Entrepreneurship and Rural Technology.

The Southeast Dairy Foods Research Center (SDFRC) is comprised of a collection of experienced and accomplished scientists working in research areas prioritized nationally by industrial surveys. These areas include milk and whey ingredient functionality, thermal and biological processing, sensory properties of cheese and dairy ingredients, dairy food safety, and microbial technologies for starter cultures and probiotics.

Composition and Structure; Milk Lipids; Chemical Properties; Physical Properties; Structure - The Milk Fat Globule; Functional Properties; Milk Proteins; Caseins; Structure - The Casein Micelle; Whey Proteins; Enzymes; Lactose; Vitamins; Minerals; Physical Properties; Density; Viscosity; Freezing Point; Acid-Base Equilibria; Optical Properties.

The overall mission of the Dairy Products Technology Center is to support the maintenance, growth and continued economic health of the dairy foods industry. To accomplish this mission, the DPTC will: 1. Conduct timely research that will provide the scientific and technological basis for new and improved dairy food products and processes which utilize dairy-based ingredients. 2. Increase the number of well-trained students available to enter careers in the dairy industry and allied fields. 3. Enhance technology transfer by offering short courses, symposia, and publications to the dairy/foods industry. 4. Ensure that dairy products are safe, wholesome and nutritious.

We specialize in membrane filtration plants, membrane filtration technology and cross flow membrane filtration plants for food, dairy, chemical, pharmaceutical, biotechnology and nutraceutical industries.

Founded in 1903, the International Dairy Federation is an organization created by the dairy sector worldwide where dairy specialists of all kinds meet to resolve common issues and exchange ideas and experience. IDF work is strategically focused on providing science-based information on which Governments and legislators can develop policy and regulations.

The Wisconsin Center for Dairy Research, located on the campus of the University of Wisconsin in Madison, is one of the premiere dairy research centers in the United States. Building on Wisconsin's tradition as the nation's "Dairy State," the Center's research program focuses on cheese, dairy safety and quality, and dairy ingredients. Applications programs, which provide technical assistance to the dairy industry, follow the same areas and also include specialty cheese and economics.