Working with Dairy The diversity of milk, milk products, and cheese ingredients is vast Greg Miller PhD Erin Coffield RDN January 16, 2017 The diversity of dairy products—from nutrition and taste, to functionality and texture, to their stand-alone attraction for consumers—continues to be discovered.Read More
Article: Nutrient Density and Dairy Foods -- August 2008 Greg Miller PhD Susan Zaripheh August 1, 2008 A look at some of the advantages and challenges in the development of the concept and possible labeling of nutrient-dense foods is provided. Read More
Sporting Attitude -- July 2007 Greg Miller PhD July 23, 2007 Research drives an increasing role for whey protein in sports nutrition.Read More
