Researchers study new uses for dairy co-products
Researchers will be studying possible new uses for dairy co-products thanks to a grant from the USDA.
The Dairy Business Innovation Alliance is awarding a total of 1.2 million dollars to six University of Wisconsin research teams. The focus of the research is on new uses for dairy co-products like whey, permeate, lactose, and acid whey, converting them into commercially feasible value-added products. These low-value products are often dried for animal feed or spread on land.
CDR Director John Lucey says accelerated innovation is needed to develop value-added uses for the byproducts from cheesemaking, and the selected research projects will try to scale up or further develop technologies to bring them closer to commercialization. Wisconsin Cheese Makers Association’s John Umhoever says the cutting-edge projects represent enormous opportunity for the cheese industry and helps support processors’ advancements in environmental sustainability.
The six projects selected will receive funding for up to three years and will present on their work through the Center for Dairy Research industry research forums.