If there ever was a time to bring academic research closer to the dairy industry, it is now. As dairy experts retire from the industry and the pressures on federal grants increase, the urgency to future-proof our industry grows. Our dairy companies must build their relationships with academic researchers and their students more than ever. The strength and competitiveness of the U.S. dairy industry and the global use of dairy products depend on it.
One of the ways that the U.S. dairy industry supports the amplification of academic research is through the American Dairy Products Institute’s (ADPI) Global Ingredients Summit. This summit combines two of ADPI’s signature events, the Global Cheese Forum and the Dairy Ingredients Technical Symposium, into one event that features research on cheese, milk and whey ingredients. The 2025 summit was held Feb. 10-12 in Tampa, Florida, and featured academic and industry speakers.
The following is a guest column from KJ Burrington, ADPI Vice President of Technical Development, published in the February 21, 2025 issue of Cheese Market News.
At the event, research was presented from 14 universities across the United States. A particular highlight was the presentation of student posters showcasing dairy research from South Dakota State University (SDSU), Utah State University (USU), Brigham Young University, Washington State University (WSU), Boise State University (BSU), New Mexico State University and the University of Wisconsin-Madison’s Center for Dairy Research (CDR).
For decades, the dairy industry has relied on university research to advance and innovate. A signifi cant part of this progress has come from students trained in dairy research, many of whom have gone on to contribute to the industry’s growth. I can personally attest to this, as I was one of those students many years ago. Maintaining these connections and relationships with universities is crucial for ensuring the future strength of the dairy industry.
At the summit, a panel of five judges evaluated the student posters, and three students were selected to give oral presentations at the event. The winners’ research included the development of a microwave puffed cheese snack made with Cheddar cheese, quantitation of three water soluble vitamins from whey protein concentrate, and sensory and physical properties of cubed Mozzarella made with Lactobacillus casein adjunct culture. The competition awards were sponsored by Dairy Management Inc. (DMI), while student travel was funded by ADPI, the Build Dairy Program and Bongards Creamery. The three winners came from CDR, BSU and WSU. All of these students had the opportunity to present their research and network with industry professionals, which may lead to job opportunities and foster future innovation in dairy companies.
Other highlights of the summit included “A Tribute to Dr. Pat Fox,” featuring a panel of individuals who had studied with Dr. Fox over the years. A pioneer in dairy research, Dr. Fox served as a faculty member at University College Cork from 1969 to 1997. He authored numerous publications and books on topics such as cheese ripening and quality, enzymology, milk heat stability and milk proteins. More importantly, he trained many students who went on to become faculty members, dairy researchers and leaders in the dairy industry worldwide. Dr. Fox also influenced countless other students globally as they applied his research and publications to their own work.
A “Make It With Dairy” panel featuring product development speakers from Danone, Nestle, Century Foods International and DMI/Yum Brands highlighted the necessity for greater innovation in ingredient customization for both cheese and dairy products. This is particularly important to meet consumer demand for higher protein levels in products aimed at individuals taking GLP-1 medications. There is a strong possibility that some of their suggestions will encourage increased funding for dairy research to achieve these product objectives.
Meanwhile, cheese sessions featured academic research topics such as whey protein isolate-polysaccharide complexes as anti-freezing agents in dairy products from the University of Tennessee, the role of colloidal calcium phosphate (CCP) in pH variation of Cheddar cheese from USU, approaches to reduce the biogenic amines in cheese and impacts of concentrated milks on low moisture part-skim (LMPS) Mozzarella functionality from CDR, LMPS shred geometry and using different analytical techniques for functionality from SDSU, and a variety of projects such as developing cheese for Asian markets from Teagasc in Ireland. The dairy ingredient sessions highlighted research topics such as construction of stable foams using milk components from North Carolina State University, vegetable fat replacement in IV systems from University of Wisconsin-River Falls, spray drying efficiencies by BSU, producing lactose bioesters from permeate by Cornell, high-protein UHT sterilized beverages by CDR and exploiting casein-whey protein interactions for functional modifications of milk protein concentrate and structure property relations of whey permeate powders by University of Minnesota.
It is common for universities to also help commercialize new technologies, and there were two companies, Galasys and Ecofilter Tek, who have university collaborations. Galasys and UW-Madison developed a technology to transform lactose and lactose-rich byproducts into high-value sweeteners such as Tagatose. Ecofilter Tek and Cornell developed a technology to reduce membrane fouling through the use of switchable charge polymers.
Rounding out the event, a nutrition session focusing on the benefits of dairy showcased a research project funded by ADPI on measuring biomarkers in whey protein phospholipid concentrate conducted by UW-Madison. Another study examined hydration ability of a permeate-based sports drink, “Good Sport,” at Arizona State University. Additionally, there was a summary of the research on high-fat dairy foods presented by ADPI.
Funding for dairy nutrition research is just as crucial as funding for product research, as it helps us convey the scientific basis for the benefits of dairy and effectively communicate this information to consumers.
