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United States Department of Agriculture

Agricultural Research Service

Research Project: SUSTAINABLE STRATEGIES TO LOWER THE ENVIRONMENTAL AND ECONOMIC IMPACTS OF FOOD PROCESSING USING FLUID MILK AS A TEMPLATE

Location: Dairy and Functional Foods

Title: Overview of the dairy and food processing research conducted at the Dairy and Functional Foods Research Unit, ERRC, and research to develop sustainable food processes

Authors
item Tomasula, Peggy
item Bonnaillie, Laetitia
item Tunick, Michael

Submitted to: Meeting Abstract
Publication Type: Proceedings
Publication Acceptance Date: June 3, 2013
Publication Date: N/A

Technical Abstract: The DFFRU is dedicated to solving critical problems in the utilization of milk and specialty crop byproducts by developing high-quality, value-added functional foods and consumer products. The presentation will give an overview of the research projects that will benefit human health and well-being. In addition, research on one of the projects to develop sustainable strategies to lower the environmental impact of the fluid milk process will be discussed. This research will help the dairy industry meet its goal of reducing greenhouse gas emissions by 25% per gallon of milk by the year 2020 and ensure that nutritious food products are available as global population continues to climb.

Last Modified: 8/22/2014
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