Logan Herald Journal | 1987-11-15 | Page 33
Officials from the National Dairy Promotion and Research Board and western dairy interests will gather Tuesday at Utah State University for
the official opening of the Western Dairy Foods Research Center [what would later be known as the Western Dairy Center].
The WDFRC is one of six U.S. dairy foods research centers named by the National Dairy Promotion and Research Board. The center will' receive $400,000 each year over a ar period for a total of $2 million said Rodney J. Brown head of the USU department of nutrition and food sciences.
The Utah Dairy Council and its counterparts in Oregon Idaho Colorado and Wyoming have agreed to provide an additional $150,000 to assist the USU research center Brown said The research focus of the WDFRC is on new processes and quality improvements in cheese and other coagulated milk products.
The WDFRC will be formally designated at a program set for 11 am in the Sonne Room of the University Inn The program follows an 8 am tour of the Nutrition and Food Sciences Building.
Program speakers will include: Doyle J. Matthews USU dean of agriculture and director of the Utah Agricultural Experiment Station: Miles C “Cap” Ferro Utah commissioner of agriculture Brown Garo Richardson director of the center and Lynn Meikle of Smithfield, a member of the National Dairy Promotion and Research Board (NDPRB).
Other guests include: C. Anthon Ernstrom USU professor of nutrition and food sciences and senior vice-president in charge of dairy foods research for the National Dairy Promotion Board Joe Lyon chairman of the products research committee of that board Clint Warby Utah Dairy Commission Don Pappenberg Idaho Dairy Products Commission Sheldon Pratt Oregon Dairy Products Commission and Tom Jenkinson representing the Western Dairy Farmers Promotion Association of Colorado and Wyoming.
Eleven researchers from USU will be involved in center activities along with two with the USDA Agricultural Research Service in Logan Other scientists cooperating in project planning are William E. Sandine and Floyd Bodyfelt from Oregon State University, Corvallis, and Lynn Ogden from Brigham Young University, Provo.
U.S. dairy farmers contribute 15 cents for every 100 pounds of milk produced to be used in product research and promotion, Brown said The center is funded from that source.
Research funds for the center will be administered through the Utah Agricultural Experiment station.
The other dairy foods research centers are located at universities in New York, Minnesota, Wisconsin, North Carolina, and California.