Skip to main content
For news media
Kimberlee Burrington

Kimberlee Burrington

Expert on the functionality and use of dairy ingredients in food applications

Dairy ingredient applications coordinator, Wisconsin Center for Dairy Research College of Agricultural and Life Sciences Work: 608-265-9297 — Home and cell phones available upon request Home page


  • Development of reduced sodium food products using milk and whey permeate.
  • Development of cultured dairy products such as yogurt and Greek yogurt.
  • Development of dairy protein beverages. Formulation knowledge in using milk and whey proteins in low and high acid beverages.


  • Member, America Dairy Science Association
  • Member, Institute of Food Technology
  • Member, Center of Excellence Committee for American Dairy Products Institute
  • Certified Food Scientist