Dairy research to help Australia meet growing dairy demand

A major industrial research initiative is set to improve dairy manufacturing in Australia. The new ARC Dairy Innovation Hub is set up to help Australian dairy manufacturers capture the growing Asian demand for dairy by developing new products.

According to the hub’s management, such new products could include lactose-free and reduced fat long-life milks that “taste like real milk”, butter and dairy spreads with improved taste and spreadability, yoghurt that will retain its texture without “watering off” in the fridge and more consistent natural cheese flavours and textures.

The initiative brings together three of Australia’s leading dairy research groups in a five-year, $13 million Industrial Transformation Research Program, according to hub director Associate Professor Sally Gras, from The University of Melbourne.

“Dairy manufacturing is currently worth more than two billion dollars to the Australian economy and will continue to increase as the demand for food required in Asia doubles in coming years,” said Associate Professor Gras.

“We will work to find solutions and opportunities for the Australian dairy industry to make the most of our geographic location and to grow our exports into the lucrative Asian market.”

Over the five years of funding, the hub expects to achieve research outcomes that will improve the understanding of the structures of dairy products and how these contribute to their properties and feel in the mouth. Researchers will also evaluate new processes to improve dairy manufacturing in Australia.

“These insights will help manufacturers make new products and design processes that can reduce waste and lead to water and energy savings,” said Associate Professor Gras.

The ARC Dairy Innovation Hub is co-funded by the Australian Research Council, Dairy Innovation Australia, The University of Melbourne and The University of Queensland.