What consumers want, dairy technology delivers. That’s what continues to amaze me about our work with the scientists at the Dairy Research Centers around the country who continue to innovate to meet consumer needs. The beauty and genius of dairy product innovation has never been more evident than in the use of membrane filtration technology to develop new value-added fluid milk products that preserve the goodness of milk to help meet the health and wellness needs of today’s consumers.
Milk is already widely recognized as a nutrient rich food, but membrane filtration technology, developed by scientists at Dairy Research Centers over the last 20 years, gives dairy processors the ability to fractionate and concentrate the many components milk has to offer, such as its texture, taste, protein and calcium content, and to remove lactose, if desired, to meet specific consumer needs. Essentially, this technology takes milk apart and puts it back together again to form a new value-added product.
To read the rest of the story, please go to: Innovation Center for U.S. Dairy®
