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United States Department of Agriculture

Agricultural Research Service

Dairy and Functional Foods Research Unit

News and Events

Center of Excellence in Extrusion and Polymer Rheology (CEEPR)

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Global Opportunities
in Agri-food Science & Technology

 

Innovation and R&D - critical to the complex agri-food industry-enhance economic competitiveness and foster new food technologies, food safety, and value-added, healthful foods.

Read all about it in the November 2008 issue of Food Technology or view the PDF

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DPPRU Makes the News 2006

 

Ellison, B.  2006.  USDA Studies More Marketable Cheeses.  Video news clip on Hispanic-style cheese research.  USDA OC.  http://www.usda.gov/agency/oc/bmtc/vidnews.htm.

 

Wood, M, Suszkiw, J., Core, J., Peabody, E.  2006.  Cooking up tempting, fat-fighting foods and ingredients.  Agricultural Research.  Vol. 54, no. 2, page 12-15.  Article about low-fat foods created by ARS scientists included a segment on low-fat Mozzarella cheese research conducted by DPPRU scientists.

 

Cheese Market News.  2006.  USDA researchers develop ingredients, methods to make dairy healthier.  Cheese Market News.  May 5, 2006, Vol. 26, No 14, page 6.  Mentions M. Tunick and reduced-fat Mozzarella cheese research.

 

Cheese Reporter.  2006.  Derivative of oats, barley could help make yogurt even healthier.  Cheese Reporter.  March 24, 2006.  Mentions M. Tunick and reduced-fat Mozzarella cheese research.

 

Howie, M.  2006.  Transgenic animals ahead?  Feedstuffs.  April 24, 2006.  Mentions current research in using milk from transgenic animals in dairy products, research is being done by DPPRU.

 

Durbin, B.  2006.  Ask FOODday: Mozzarella cheese.  The Oregonian, April 26, 2006.  Article about factors involved in stretching and stringing of heated mozzarella includes information from M. Tunick.

 

Berry, D.  Research at the Dairy Processing and Products Research Unit,  Institute of Food Technologists Dairy Division Newsletter, Jan 2006. Pg 3.

 

USDA’s Research Agency Develops new process that uses casein as edible, water resistant coating for various food products. Cheese Reporter, Jan 20, 2006. 

 

Core, J., “Edible, water-resistant film from milk protein.” Article in Agricultural Research, USDA, ARS, November 2005. Pg 21

 

A continuous process to make biodegradable, edible film from milk protein. Chemical Engineering, Pg 16. December, 2005.

 

New Center develops products from cheese whey, other agricultural products.  Cheese Market News, April 2005.

ARS targets waste reduction and biodegradability in food production.  Food Production Daily.Com, March 2005. 

 



ARS News Articles

Researchers Develop Fully Cooked Food-Aid Product
Aug 04, 2011
Last Modified: 5/27/2010