Campus: Cal Poly San Luis Obispo -- October 27, 2004
Cal Poly Professor Awarded $150,000 to Study Dairy Product
Quality, Shelf Life
Cal Poly's Dairy Products Technology Center and Professor Phil Tong have
received a $150,000 grant from the California State University Agricultural
Research Initiative for a study aimed at helping dairy processors improve their
ability to produce dairy foods and beverages with a longer shelf life.
Tong and the DPTC research team will be looking at dairy food processing techniques
and how they interact to produce high or poor quality and shelf life in the end
One key to producing a wider variety of high-quality dairy foods and beverages
with a longer shelf life is to ensure that dairy ingredients remain stable during
the food processing stage, Tong believes.
"In some cases, poor heat stability results in protein precipitation and the
breakdown of fat emulsion. These changes cause undesirable flavor, texture, and
appearance in the final product. Understanding this instability will allow us to
then identify process conditions and other ingredient innovations which can insure
high product quality," he said.
The $150,000 ARI grant was matched with $150,000 awarded previously by the dairy
industry. The earlier grant allowed Tong to obtain the processing equipment needed
to conduct the research project.
"By funding Dr. Tong's project, the state is actually receiving two dollars of
research value for every state dollar it invested," says Associate Dean Mark Shelton
of the Cal Poly College of Agriculture.
"For Cal Poly, this grant also means our students will get exposed to working on
a real-world project that will likely impact the foods we will shop for in the
near future," Tong said.
The research will benefit both dairy producers and the dairy food processing
industry, according to the professor. "Successful completion of this project will
encourage both dairy producers and food processors to use enhanced shelf life
technologies in more innovative food product development," he explained.
The research project findings should develop more value-added uses for dairy
producers' milk and milk products, and more effective strategies enabling dairy
foods processors to produce products with the convenience and variety demanded by
today's consumers, Tong said.
For further information contact Laurie Jacobson (805) 756-6097,
firstname.lastname@example.org. The Dairy Products
Technology Center (DPTC), established in 1986, is a program within the College of
Agriculture at California Polytechnic State University, San Luis Obispo. The DPTC
conducts education, research and outreach activities to provide solutions to help
manage risk, facilitate innovation, and defend equity in the dairy foods industry
and related business sectors. Visit the DPTC website at