Researchers at the Western Dairy Center have pioneered new methods of evaluating protein breakdown in dairy products. The Center routinely conducts a wide variety of analytical procedures in microbiology, chemistry, and genetics. The Center can aid in solving analytical problems.

Electron micrograph of mozzarella cheese

-High performance liquid chromatograph
-Gas chromatograph
-Capillary electrophoresis
-Reflectance colorimeter
-Gel electrophoresis
-Formagraph (curd strength)
-Atomic absorption
-Fermentation equipment
-Instron (gel strength, cheese melt)

Gel electrophoresis