Australia is a land of diversity, where people from all walks of life come together to create a rich tapestry of culture and tradition. Among the many industries that thrive in this country, agriculture holds a special place, with the dairy sector being a significant contributor. As we delve into the world of dairy production, we find that while the US has seen a considerable increase in milk production over the years, Australia too has been making strides in the dairy industry, with a focus on innovation and sustainability.
Milk production in the US has been on the rise, with a staggering 96% increase since 1975, reaching a record high of 26.4 billion gallons in 2023. This surge can be attributed to various factors, including increased exports and the incorporation of milk components in a wide range of convenience products. From pasta mixes to candy and ready-to-make desserts, milk has found its way into the daily lives of consumers across the US, driving the production to new heights.
To maintain the high levels of milk production, the dairy industry in the US is exploring new avenues by popularising other dairy products and venturing into different sectors beyond food. The Center for Dairy Research (CDR), based at the University of Wisconsin-Madison, has introduced new initiatives to bring excitement and innovation to the dairy industry.
### Building excitement for new cheese
One of the key initiatives by the CDR is the introduction of ‘Quark’ cheese in the US market. Quark, a type of cheese popular in Europe, is relatively unknown in the US. With various names such as Quark in Germany, Topfen in Austria, and Tvorog in eastern Europe, this cheese has a versatile nature and is used in a wide array of sweet and savoury dishes. The CDR believes that there is a significant demand for Quark in the US and is supporting dairy processors in developing this cheese.
Educating consumers about the unique qualities of Quark is essential, as well as encouraging more companies to market this cheese. Dean Sommer, a food and cheese technologist at CDR, emphasises the need for awareness and marketing efforts to promote Quark among US consumers. The CDR is providing equipment and staff expertise to assist dairy processors in the development of Quark cheese, paving the way for a new and exciting dairy product in the market.
### Master Cheesemakers
In a bid to support the vibrant cheese market in the US, the CDR and other organisations are championing the Wisconsin Master Cheesemaker programme. This programme, the only one of its kind in the US, has been running since 1997 and continues to evolve while preserving traditions. Graduates of this programme, which honours a new class each year, play a crucial role in shaping the cheese industry in the US. The CDR and its partners are committed to moving the industry forward by nurturing the next generation of master cheesemakers.
### New uses for ‘waste’ milk components
The CDR recently secured a ‘Build to Scale’ (B2S) grant from the US Department of Commerce, making it the sole organisation in the food industry to receive this grant. This grant will support inventors, entrepreneurs, and businesses in utilising dairy co-products like permeate and acid whey to create higher-value products such as novel food ingredients, bioplastics, organic acids, and more. With an award of US$1.2 million, the CDR and its partner organisations are set to revolutionise the dairy industry by turning ‘waste’ milk components into valuable resources.
### Waste not, want not
The dairy industry generates significant volumes of dairy co-products that are often underutilised or discarded. However, with the advent of new technologies and sustainable practices, there is potential to transform these co-products into high-value resources. The B2S grant programme initiated by the CDR aims to scale up innovative technologies that can convert dairy co-products into valuable products. By harnessing the expertise and facilities at CDR’s pilot plant, inventors and entrepreneurs have the opportunity to bring their ideas to life and create a more sustainable dairy industry.
Dr John Lucey, the director of CDR, underscores the importance of maximising the use of every drop of milk for high-value applications. By exploring new avenues for ‘waste’ milk components like whey, there is potential to establish a completely new industry, such as the production of green chemicals. The CDR is at the forefront of driving innovation and sustainability in the dairy industry, paving the way for a more efficient and environmentally friendly approach to dairy production.
In conclusion, the dairy industry in Australia is experiencing a period of growth and innovation, with a focus on sustainability and value creation. By taking cues from initiatives like the ones undertaken by the Center for Dairy Research in the US, Australian dairy producers can explore new opportunities and drive positive change in the industry. As we strive to make the most of our resources and embrace new technologies, we can pave the way for a more sustainable and prosperous future for the dairy sector in Australia. So, let’s embrace innovation and sustainability to milk every opportunity for success in the dairy industry.
