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University of Wisconsin–Madison
Kimberlee Burrington

Kimberlee Burrington

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

Dairy ingredient applications coordinator, Wisconsin Center for Dairy Research Work: 608-265-9297 — Home and cell phones available upon request burrington@cdr.wisc.edu Home page

Topics

  • 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.

Achievements

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

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