Nonfat Dry Milk Boosts Overall Quality of Cooked Deli Poultry

Topics:
Food and Beverage
Tags:
Benefits,
Dairy Management,
Food & Beverage,
Human Resources,
Management,
Manufacturing,
Poultry,
Strategy,
Turkey
Source:
Dairy Management

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Overview: New research findings from the Department of Nutrition and Food Science at Utah State University (USU), Logan, UT, could translate into significant increases in demand for milk powder use in the poultry and meat industries. Supported by funding from America's dairy farmers and managed by Dairy Management Inc., the research findings point to exciting benefits for dry milk powder applications in poultry product formulations. Turkey breast meat with NDM was rated higher for flavor and color desirability, and was described as being slightly sweeter and less gray than turkey breasts without NDM.

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Format: HTML | Date: Sep 2001 | Pages: 2

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