July 26, 2006
FOR IMMEDIATE RELEASE

Contact: Laurie Jacobson
Cal Poly Dairy Products Technology Center
(805) 756-6097
ljacobso@calpoly.edu

Cal Poly Professor Receives International Dairy Foods Research Award

SAN LUIS OBISPO – Cal Poly Professor and Dairy Products Technology Center Director Phil Tong has received the International Dairy Foods Association Research Award for his work in the area of dairy foods processing.

The award recognizes leading researchers in the field of applied dairy science. Tong received the award during the American Dairy Science Association's recent annual meeting in Minneapolis, Minn.

Tong is the 13th award recipient and the first recipient from the Western United States. He was recognized for his research in dairy ingredients processing, functionality and composition control.  Working directly with the dairy and food industries, Tong and his Cal Poly research application team have helped processors use dairy ingredients in the development of new dairy-based beverages as well as bakery products and other foods.

“Dr Tong and his work are recognized nationally and internationally.  He has made important contributions in the areas of dairy foods research involving both applied and strategic research that has supported new dairy ingredients innovation and also improved the quality and usage of existing dairy foods and ingredients,” said Ohio State University Professor Mike Hutchens in making the award.

Tong received the award in specific recognition of his studies of dairy calcium, cream cheese and yogurt.

The Cal Poly professor’s research on calcium fortification has demonstrated how milk calcium can be increased by using new membrane filter technology. He developed a process to produce lactose-reduced milk protein concentrates with higher calcium retention using ultra-filtration technology. The process manipulates the state of calcium in feed streams.  

His work on cream cheese improved understanding of factors that influence graininess perception in the product, and how cream cheese textural quality can be better maintained. 

In studies on yogurt, Tong’s group has documented how variations in whey protein concentrate can influence yogurt texture and flow properties. The research project provided industry with a better understanding of how to determine the extent of whey protein denaturation in whey protein concentrates, and how this relates to the actual gel firmness and viscosity of yogurt. 

Most recently, Tong spearheaded work on protein standardization using lactose and milk permeate. The research project has improved understanding of how traditional heat classification of milk powders and protein content variability are related to functional properties such as heat stability and viscosity. It has also documented the potential economic value of protein standardization criteria for milk powder producers.

The research work has been particularly relevant as the United States expands its export of dairy ingredients into international markets, where they are used for recombined milk applications such as sweetened condensed milks, evaporated milks, yogurt and dairy beverages.

For details on the award, Professor Tong, the Cal Poly DPTC, and Tong’s research, contact Laurie Jacobson, (805) 756-6097, ljacobso@calpoly.edu.

About Professor Tong
Professor Tong earned his B.S. in food science and technology from the University of California, Davis, and his M.S. and Ph.D. in food science from Cornell University in New York. Active in the food industry, Tong holds membership in several organizations, including the Institute of Food Technologists, the American Dairy Science Association and the International Dairy Federation Group of Experts. He also serves on the editorial boards for the Journal of Dairy Science and the Cultured Dairy Products Journal, and sits on the advisory board of the California Dairy Foods Research Center.

Tong has been a professor at Cal Poly for 20 years, and was instrumental in the establishment and development of the Dairy Products Technology Center. The DPTC now enjoys an international reputation for its research, outreach and education.

Tong also leads the dairy ingredients applications program in the Cal Poly College of Agriculture. The program provides immediate and practical technical troubleshooting research and develops new uses for whey protein, milk powders and related dairy ingredients, working directly with the dairy and food industry. Tong’s applications team has helped dairy and food processors develop novel dairy-based beverages, bakery products and other foods.
 
The work of Tong’s group of students and staff scientists has resulted in over 40 scientific publications. He also has given presentations in China, Singapore, Malaysia, the Philippines, Mexico, Ireland, Indonesia and France. He was the recipient of the Cal Poly College of Agriculture’s 2005 research award.

About the DPTC
The Dairy Products Technology Center (DPTC), established in 1986, is a program within the College of Agriculture at Cal Poly State University that conducts education, research and outreach activities to provide solutions to help manage risk, facilitate innovation and defend equity in the dairy foods industry and related business sectors.  For further information visit the Web site at www.calpoly.edu/~dptc.

About the American Dairy Science Association
The American Dairy Science Association, formed in 1906, is recognized as one of the premier organizations providing science, education and service related to milk and milk products.  Its approximately 3,000 members include individuals from academic, industry and government worldwide.  ADSA can be found online at www.adsa.org.

About the International Dairy Foods Association
The International Dairy Foods Association (IDFA), based in Washington, D.C., represents the nation's dairy manufacturing and marketing industries and their suppliers, with a membership of 530 companies representing a $90-billion-a-year industry. IDFA can be found online at www.idfa.org.

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