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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