Main Contact Person John Thoroski
Position Dairy Pilot Plant Manager
Department Food and Human Nutritional Sciences
General Category Protein food processing, Packaging, Transportation and distribution, Consumer acceptability, Assessment of the safety and nutritional value of protein foods, Sensory Properties, Shelf Life Studies
Infrastructure Dairy Pilot Plant, Summary of Functions, Capabilities, and Capacities CFIA Federally Registered Establishment (Dairy): Registration #3955 CFIA SFCR Registration #4JTW9MDK CFIA Federally Registered Establishment (Dairy): Registration #3955 CFIA SFCR Registration #4JTW9MDK CFIA Federally Registered Establishment (Dairy): Registration #3955 CFIA SFCR Registration #4JTW9MDK Dairy Functions: 2. Product and Process Development (for industrial clients) – Cheeses, yogurts, ice creams, and other related dairy and non-dairy products. 3. Production Scale Up – Cheeses, yogurts, ice creams, and other related dairy and non-dairy products. 4. Commercial Production – Cheese, Ice cream, Yogurt, and other related dairy products. List of Processing Capabilities: 1. Raw Holding 2. Liquid Mixing 3. Homogenization 4. Legal Pasteurization 5. Separation 6. Chilling 7. Cheese Making 8. Frozen Dairy Product Processing 9. Fermented Dairy Product Processing 10. Fluid Processing 11. Cold and Frozen Storage List of Products and Capacities: 1. Ice Cream cups (Dixie style) and tubs, can include novel toppings and flavours. - Capacity for single flavour cups = 2,000+ per day - Capacity for fancy parfaits cups = 500+ per day - Capacity for larger tubs is variable dependent on pack size 2. Gelato, Sherbet and Sorbet cups (Dixie style) and tubs, can include novel toppings and flavours. - Capacity for single flavour cups = 2,000+ per day - Capacity for fancy parfaits cups = 500+ per day - Capacity for larger tubs is variable dependent on pack size 3. Frozen Yogurt cups (Dixie style) and tubs, can include novel toppings and flavours. - Capacity for single flavour cups = 2,000+ per day - Capacity for fancy parfaits cups = 500+ per day - Capacity for larger tubs is variable dependent on pack size 4. Yogurt cups (Dixie style) and tubs, can include novel toppings and flavours. - Capacity for single flavour cups = 1,000+ per day - Capacity for fancy parfaits cups = 500+ per day - Capacity for larger tubs is variable dependent on pack size 5. Greek Style Yogurt products. - Capacity for single flavour cups = 1,000+ per day - Capacity for fancy parfaits cups = 500+ per day - Capacity for larger tubs is variable dependent on pack size 6. Yogurt Drinks - Capacity is variable dependent on pack size and configuration 7. Cheese – Cheddar, Feta, and novel types. Can include flavours. - Cheddar up to 200 KG per day - Feta up to 250 KG per day - Others variable dependent on properties 8. Cream cheese - Capacity is variable dependent on pack size 9. Direct Acidified Cheese (eg.Paneer) - Capacity is variable dependent on pack size 10. Novel Fluid Processing - Variable capacity dependent on properties 11. Non Dairy Processing - Variable capacity dependent on properties
Protein Food Processing Product development of novel dairy and dairy product alternatives
Packaging Packaging and shelf life studies. Packaging systems and temperature of storage.
Transportation and Distribution Shelf life studies, influence of time and temperature.
Consumer Acceptability Sensory testing, acceptability studies.
Assessment of the Safety and Nutritional Value of Protein Foods Microbiological testing and considerations. Use of only food approved materials.
Other Sensory testing and shelf life testing of prototypes.
