Researchers at the Western Dairy Center use many analytical tool to study the components of milk. Using the information they generate, they are able to improve dairy products, find new uses for dairy ingredients, and develop novel diary foods. Some of the analytical instruments we use are:
- Capillary electrophoresis
- Separate and identify proteins and peptides
- Identify flavor compounds
- Determine the role of proteolysis in cheese melting
- High pressure liquid chromatography - HPLC
- Separate, identify and quantify water soluble compounds form milk, yogurt, and cheese.
- Identify compounds that contribute of good flavors as well as off flavors in dairy products.
- Gas chromatography - GC
- Separate, identify and quantify volatile compounds from dairy products.
- Identify compounds at contribute to good aroma, as well as bad odors of dairy products.
- Mass spectrometry
- Used in conjunction with HPLC and GC to identify compound in milk and other dairy products.
- Used in genomic studies to link gene activity to gene function.
- Used in proteomic studies to determine metabolic pathways of bacteria in order to improve fermented products.
- Genetic micro arrays
- Used in genomic studies to identify genes and determine gene activity.