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Article: Carbonation as market disrupter: scientists at a leading dairy research center are helping to engineer systems that could make transoceanic shipments of raw milk an accepted practice.(ENGINEERING R&D)(Interview)
- Article from:
- Food Engineering
- Article date:
- October 1, 2005
- Author:
CopyrightCOPYRIGHT 2005 BNP Media. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Although its population barely tops 4 million, New Zealand dominates global dairy exports, due to its leveraging advanced control of drying technology into a virtual monopoly of powdered milk sales. The US, on the other hand, commands less than 3 percent of the export market, despite a disproportionate share of raw materials. The best way to change this situation is with technology that acts as a "market disrupter," believes Joseph H. Hotchkiss, director of graduate studies in food science and technology at Cornell University in Ithaca, NY. Much of Hotchkiss' research in the last decade has focused on carbon dioxide (C[O.sub.2]) as an antimicrobial agent and packaging tool ...