Recent advances in dairy science and manufacturing technologies are helping to lead the way to better, safer and more economical products. In particular, advances in membrane technology, microbiological techniques and analytical testing are helping the dairy industry to produce new products, improve processing efficiency and gain greater control over manufacturing processes. As the science continues to grow, we are entering an exciting time for the dairy industry.
Advances in membrane technology are particularly exciting as ideas from other fields are now being applied to the dairy protein fractionation and concentration areas. University of Wisconsin-Madison Food Science professor Mark Etzel has developed a charged membrane technology that separates proteins from lactose, non-protein nitrogen and minerals based on molecular size and charge.