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Karen Smith, PhD recently retired from the Center for Dairy Research-Madison, WI, where she helped develop, organize and taught short courses for the Center and individual companies. Karen worked on applied research projects in areas of membrane processing of acid wheyLiquid obtained from cheese manufacture. and drying differences based on type of wheyLiquid obtained from cheese manufacture..  She also developed reference materials for the dairy industry on topics such as the Dry Dairy Ingredient Handbook, AnnattoAn orange-red pigment traditionally used to color cheese.Annatto is an extract of the fruit wall of the tropical shrub achiote (Bixa orellana) and is among the oldest colorants known to man. and Color Removal, and DustParticles with a diameter of <500 μm (0.5 mm). European Standard defines dust as small solid particles in the atmosphere which settle due to their own weight, but which remain airborne as a dust/air mix for a time. Fires and Explosions.  Prior to her time at CDR, Karen held positions with Schreiber Foods, Dietrich‘s Milk Products and Wisconsin WheyLiquid obtained from cheese manufacture..

Karen’s expertise is in dairy processing and troubleshooting especially as it relates to the use of membrane systems, evaporators and dryers in the production of dairy ingredients. She has experience in the production of lactose, whey proteinProtein in milk that remains in water phase after casein precipitates. concentrates and milk protein concentrates.

She holds B.S., M.S. and PhA measure of the acidity or alkalinity of a material. The pH scale ranges from 0 (acid) to 14 (alkaline) with 7 considered neutral. pH is a measure of the concentration of hydrogen ions and is defined as the negative log of the hydrogen ion concentration..D. degrees in Food Science from University of Wisconsin-Madison.