$1.2 mil Grant Fuels Research into Innovative Applications for Dairy Co-Products
Sourse: The DairyNews
In a groundbreaking initiative, researchers are set to explore novel applications for dairy co-products.
The Dairy Business Innovation Alliance has earmarked $1.2 million for six distinguished research teams at the University of Wisconsin. The primary objective of this research is to unlock the potential of dairy co-products, such as whey, permeate, lactose, and acid whey, by transforming them into commercially viable, value-added products. Traditionally relegated to low-value applications like animal feed or land fertilization, these byproducts hold untapped possibilities.
John Lucey, Director of the Center for Dairy Research (CDR), emphasizes the urgency of accelerating innovation in order to discover high-value uses for cheesemaking byproducts. The selected research projects aim to scale up and further refine technologies, moving them closer to commercialization. John Umhoever of the Wisconsin Cheese Makers Association recognizes the enormous opportunities these cutting-edge projects present for the cheese industry. Furthermore, he underscores their role in supporting processors' strides toward environmental sustainability.
The chosen six projects will receive funding for up to three years, during which they will showcase their progress through industry research forums hosted by the Center for Dairy Research. This endeavor marks a significant leap forward in harnessing the potential of dairy co-products, positioning the dairy industry for enhanced sustainability and economic growth.
John Lucey, Director of the Center for Dairy Research (CDR), emphasizes the urgency of accelerating innovation in order to discover high-value uses for cheesemaking byproducts. The selected research projects aim to scale up and further refine technologies, moving them closer to commercialization. John Umhoever of the Wisconsin Cheese Makers Association recognizes the enormous opportunities these cutting-edge projects present for the cheese industry. Furthermore, he underscores their role in supporting processors' strides toward environmental sustainability.
The chosen six projects will receive funding for up to three years, during which they will showcase their progress through industry research forums hosted by the Center for Dairy Research. This endeavor marks a significant leap forward in harnessing the potential of dairy co-products, positioning the dairy industry for enhanced sustainability and economic growth.
