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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: Dairy and functional foods research in the Agricultural Research Service

Authors
item Tunick, Michael
item Tomasula, Peggy

Submitted to: American Chemical Society National Meeting
Publication Type: Abstract Only
Publication Acceptance Date: April 30, 2013
Publication Date: September 18, 2013
Citation: Tunick, M.H., Tomasula, P.M. 2013. Dairy and functional foods research in the Agricultural Research Service. American Chemical Society National Meeting. AGFD 0102.

Technical Abstract: The Dairy and Functional Foods Research Unit is the only group in the Agricultural Research Service that is dedicated to solving critical problems in milk utilization and fruit and vegetable byproducts from specialty crops. The many areas of investigation include development of specialty cheese, controlling cheese chemistry, bioactive peptide research, comparing milk from cows fed conventionally and on pasture, identifying milk components with possible nutritional advantages, utilization of milk-by products for edible films, whey protein fractionation for nutritional products, and sustainable strategies for food processing. Another aspect of the program includes work on healthy carbohydrates, including bioactive oligosaccharides and active packaging films made from pectin and poly-lactic acid. Among the accomplishments resulting from this research are advances in the understanding of milk protein structure and cheese microstructure, reduced-lactose milk products, low-fat Mozzarella cheese for the National School Lunch Program, and rations for the Food for Peace program. The benefits provided by the Unit’s work are felt by all Americans.

Last Modified: 7/30/2014
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