PROMOTING INGENUITY IN DAIRY MARKETING.
Single-Serve Milks: A dairy producer- and processor-funded effort supplied consumer market research needed for milk processors to venture into developing new plastic, single-serve, resealable packaging for milk in various flavors.
Milk with a Fizz: Checkoff research on carbonated milk beverages that began in the early 1990's has resulted in the recent launch of several new milk-based products. "E-Moo"[TM] is a low fat milk-based drink for kids being marketed in the Northeast, while "White Soda" is being hailed as the first shelf-stable carbonated milk drink, targeting kids in the Southeast.
Fresh for Weeks: Checkoff-funded carbon dioxide injection technology has increased the shelf life of single-serve cottage cheese and other dairy products to nine or ten weeks. With ultra-pasteurization, milk-based drinks like E-Moo[TM] stay fresh six to eight weeks.
Probiotic Power: As a result of the dairy checkoff, nutritious L. acidophilus cultures that provide health-promoting qualities are now available in commercial yogurts.
The Cheese Culture: Checkoff-funded dairy research centers have developed cheese starter cultures that increase the consistency and quality of the final product, resulting in fewer defects and improved flavor.
Pumping Whey: New-generation snacks, energy bars and drinks packed with whey proteins combine flavor, crunch and nutrition in product innovations targeted to athletes, body builders and anyone wanting a healthier snack alternative. Whey protein concentrate provides the nutrition, while traditional dairy favorites such as Cheddar cheese and sour cream boost the flavor.
Whey-Based Sausages: Checkoff-funded researchers have developed a low fat sausage patty using whey protein concentrate as a fat replacement, allowing formulators to make low or reduced-fat meat products with improved texture and taste.
Food Safety Sentry: Food and dairy spoilage bacteria and pathogens will have fewer places to hide with the development of a Listeria database which allows Web users to conduct speedy generic matching of known isolated bacterial strains for the purpose of identifying and controlling food spoilage and food-borne illnesses. This dramatically reduces hours of laboratory "fingerprinting" time that would otherwise be needed to compare isolated strains.
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|Article Type:||Brief Article|
|Date:||Sep 1, 2001|
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