DPTC Recent News
News articles related to various DPTC activities or written by DPTC faculty
How to make cheese: Three Bay Area cheesemakers share the art, science, and culture
By Jessica Yadegaran, Contra Costa Times Posted: 01/22/2013
Label-Friendly Approaches To Improving Shelf Life Of Cultured Dairy Foods
By Phillip Tong, Dairy Foods, December 2012
Valley Ford Cheese carves a niche on the Bianchi family dairy
Contributed by Tim Tesconi, Progressive Dairyman, Issue 17, November 21, 2012
Dairy Products Technology Center celebrated 25 years with mini-symposium at Cal Poly Progressive Dairyman, November 16, 2012
Cal Poly Dairy Products Technology Center celebrates its silver anniversary
Dairy Foods, November 1, 2012
Cal Poly Dairy Products Technology Center celebrates 25 years with slate of events
By Aaron Martin, Cheese Market News, November 2, 2012
How functionality can deliver product quality
Tong, P.S., Dairy Foods Magazine, September 2012, VOL. 113, NO. 9
The National Dairy Foods Research Centers program celebrates 25 years of research, education and innovation
Dairy Foods Blog September 17, 2012
Q&A: RESEARCH DIVIDENDS With Phil Tong
USDEC Export Profile, Volume 23, No. 3, August 2012
Dairy ingredients on the up and up
By Geoffrey Smithers, Australian Dairy Foods, June/July 2012 Issue
Formulating the next generation of cultured dairy foods
Tong, P.S., Dairy Foods Magazine, May 2012, Volume 113, No.5
Researchers discover a compound that controls Listeria
Krishna Ramanujan, Cornell University Chronicle Online, January 3, 2012
Congresswoman Lois Capps visits DPTC to learn about Ag research
January 2012. Central Coast News
Culturally Speaking- Seeking The Next Innovation in Cultured Dairy Foods
Tong, P.S., Dairy Foods Magazine, February 2012, Volume 113, No. 2
Cultured Cream Products Must Live Up to the Name
Tong, P.S. 2011. Dairy Foods Magazine (September): 32
Put Cultured Dairy Products on the School Lunch Menu
Tong, P.S. 2011, Dairy Foods Magazine, (May): 34
The Case For Simplifying Ingredient Statements.
Tong, P.S. 2011. Dairy Foods Magazine, (Feb): 48
How to Control Texture in Cultured Dairy
Tong, P.S. 2011. Dairy Foods Magazine, Vol. 112, Issue 12:32.
White Gold - Cal Poly's Dairy Science Program Provides Real World Experiences and Solutions
By Stacia Momburg, Cal Poly Magazine Winter 2010
Artisan cheese-making brings them a new slice of life
By Kirstin Jackson, Special to the Los Angeles Times, October 21, 2010
Valley dairies start making specialty cheese
By Robert Rodriguez / The Fresno Bee, Sunday, Sep. 12, 2010
Best ice cream might come out of your own kitchen
By Niesha Lofing, The Modesto Bee, Published: Wednesday, July 21, 2010
Designer milks
Milk fractionation technology meets consumer demand for nutrition, value
By Dr. Phillip Tong, FoodBusinessNews.net, January 19, 2010
Dairy Science Has A Global Challenge - article by Pat Broering (PDF)
Agriview, Spring 2009
Spanish Cheesemaking 101 (PDF)
Cheese Wrap, Winter 2009
Milk for the Masses
The Chronicle of Higher Education, February 27, 2009
Poly assists Chinese dairy studies; consumption in that country well below U.S. average
SanLuisObispo.com, January 25, 2009
Students come from China to master dairy science
Mustang Daily, January 23, 2009
Cheesemaking courses draw aspiring and master students
Cheese Market News, September 12, 2008
Article: The Accidental Cheesemakers
Publication: WashingtonPost.com, December 27, 2006
Article: California on Track to Move Wisconsin's Cheese Status (PDF)
blication: Associated Press, Saturday , October 28, 2006
Article: Award given to professor for dairy research (PDF)
Publications: Mustang Summer, Issue: August 24 - September 1, 2006
