The focus of the center is to develop new technologies to improve and develop products for the dairy foods industry.

The center uses membrane technologies (reverse osmosis and ultrafiltration) to concentrate fluid milk at low temperatures so as not to impart any off flavors to milk concentrates.

Another technology uses ultra-high temperature heat processing to commercially sterilize milk and milk concentrates yielding new products that do not require refrigeration and can be stored for up to 12 months. The concentrated and ultra high temperature process milk can be used in reconstituted fluid milk, yogurt, ice cream and cheeses.

Dairy Foods Technology 90-91
Dairy Foods Technology 91-92
Dairy Foods Technology 92-93
Dairy Foods Technology 93-94
Dairy Foods Technology 94-95
Dairy Foods Technology 95-96

Highlights

• The center has an agreement with Utah Milk Technologies to commercialize membrane concentrated, sterile milk for export.
• A patent for the center's "Creamier Skim Milk" was issued in November 1994.
• Gossner Foods, Inc. Logan, holds the contract for the production and packaging of new products researched and developed by national food companies with the assistance of the center.
• Heart-to-Heart Foods, Inc., Richmond, which produces yogurt and ice cream products and new lines of cream cheese, has used center equipment and expertise to research and develop new product lines.
• International Dairy Foods Association has shown interest in "Creamier Skim Milk" to increase consumer acceptability of skim milk.

• Dariy Research Consulting of Utah
• Food Research & Development Group
• Utah Milk Technology

• Gossner Foods, Inc
• Nichols Research
• NutriScience, Inc
• R-Con International