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Dairy Products Technology Center : Current Research Projects : Ice Cream

Current Research Projects

Research Activities

The applied research program currently emphasizes cheese science and technology, dairy foods quality, dairy ingredients technology, and novel process technologies.

Current Projects

Developing Milk Protein- Based Structures for New Dairy Products
Dr.  Rafael Jimenez-Flores

A systematic study of cheese microbiology and flavor based on salt cation substitution in lower sodium cheddar cheese
Dr. Nana Farkye

Effects of salt substitutes and anti-microbial intervention methods on functionality and shelf life of low sodium string cheese and the survival of pathogenic bacteria.
Dr. Nana Farkye

Improving SMP/NFDM processing, microbiological quality and functionality thought the process and ingredient technologies that change mineral composition and activity

Dr. Phillip Tong

Developing Milk Protein

Dr. Rafael Jimenez-Flores 

Measuring Kinetics of Milk

Dr. Rafael Jimenez-Flores 

Phenolic Extraction for Coffee

Dr. Rafael Jimenez-Flores
Pulsed-Light on Spores

Dr. Rafael Jimenez-Flores