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Dairy centers act as innovation hubs

The National Dairy Foods Research Center program is working to improve dairy product innovation while training a future workforce.

Bill Graves with the National Dairy Council tells Brownfield six research centers across the U.S. partner with universities to accelerate innovation of dairy products.   “There was a group of visionary leaders in the mid-80s that had the idea that to really grow the dairy industry, they’d bring together the resources of dairy farmers, dairy processors and university processors.”

He says the centers have helped developed several different types of artisan and specialty cheeses as well as create uses for whey which used to be a byproduct.  “Today it’s a value-added ingredient that’s going into so many different products on the marketplace.”

South Dakota State University is part of the Midwest Dairy Foods Research Center and graduates majoring in dairy production, manufacturing and food science are 100 percent placed into industry jobs after graduation.  Students in the program recently created Jack Daniels cheese and maple bacon cheese as part of the program which are now sold on campus and in area grocery stores.

The Midwest Dairy Foods Research Center also includes the University of Minnesota, Iowa State University, Kansas State University, University of Missouri and University of Nebraska.  University of Wisconsin-Madison is a standalone center.

AUDIO: Interview with Bill Graves