Dairy Ingredient Applications Coordinator
Wisconsin Center for Dairy Research
Kimberlee Burrington (K.J.) has a B.S. and M.S. in Food Science from UW–Madison. She has been working as the Dairy Ingredient Applications Program Coordinator for the WI Center for Dairy Research since 1997. She has over 25 years of experience in product development including her past positions at Ridgeview Industries, the Keebler Company, and as a consultant to the baking industry. In her current position, she provides technical support for U.S. dairy processors and end users on dairy ingredient functionality and applications, yogurt, and beverages. She also provides technical support for food companies internationally through visits and seminars provided by the U.S. Dairy Export Council to countries such as Mexico, Latin America, China, South Korea, Japan, Vietnam, and Thailand.
This talk will introduce the program areas of Cheese Applications and Research, Processing, Quality/Safety, Dairy Ingredients, Cultured Products and Beverages. It will also discuss the growing cheese and whey industry in Wisconsin and how CDR works with our dairy industry. Specific examples of food products we have developed and the stories behind them, using whey proteins in beverages and milk proteins in yogurt, will be presented and provided for tasting.
Approximate Length of Talk: Variable
KJ will show a video about the Center for Dairy Research followed by a presentation on the basics of yogurt manufacture and the different methods of making Greek style yogurt. Sugar River Dairy will also give a brief introduction to their dairy and how it started, followed by a sampling of their yogurts as well as some different Greek style yogurts.
Approximate Length of Talk: flexible talk length
- Dairy Ingredient Composition and Functionality (including nonfat dry milk, whey protein and milk protein ingredients, milk and whey permeate, lactose, etc.)
- Dairy Ingredient Uses in Foods
- Nutritional Properties of Whey Proteins
- Formulation of Dairy Protein Drinks
- Promoting Food Science as a Career Path