Sharon Gerdes writes and consults for various food industry clients, with emphasis in dairy products, bakery foods and nutrition specialty items. She holds a bachelor’s degree in food science and nutrition from Kansas State University, and her career includes experience as both a food and flavor technologist. Gerdes is one of several industry experts at DMI who respond to dairy ingredient application questions. For assistance, send an e-mail to techsupport@innovatewithdairy.com. See also www.innovatewithdairy.com.
Formulation goals, from boosting protein in nutritional beverages to the creation of trendy ethnic foods with savory cheeses, can be achieved through the use of whey, milk and cheese ingredients.