Eight professionals
comprise the Dairy Science faculty - five specializing in dairy
husbandry, and three with expertise in dairy products technology.
Expertise in the dairy husbandry field encompasses lactation
physiology, mastitis, cattle evaluation, reproduction, genetics,
management, fitting and showing, nutrition, and forages.
In the product technology field expertise includes dairy chemistry, cheese technology
and ripening, enzymology, quality control, plant management, milk proteins and
their interaction with milk components, microbiology, fermented products, dairy
technology and bioseparation.