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 Expert  108130

Expert in Dairy Product & Process Development: Ricotta Processing, Bifido Products, Probiotics, WHEY, etc.

Available for your Consulting and Expert Witness Needs

Education Work History Career AccomplishmentsPublicationsConsulting Services Expert Witness

Summary of Expertise: Listed with other top experts in: 
DAIRY PROCESSING; DAIRY PRODUCT. Expert has 24 years experience in dairy processing. He has developed lactose reduced milk products, an all-dairy formulated cream cheese, processed cheese, ricotta processing techniques, and yogurts stabilized with milk products. He is also familiar with the fractionation of skim milk powder into casein, lactalbumin, and lactose.

Many of Expert's research initiatives have been commercialized by industry and sales of lactose-reduced milk (Lacteeze); bifido products (nutrient bars, tablets, soy yogurt) now exceed $20 million/yr. The technology for the continuous production of ricotta, casein, and tofu has been commercialized and sales on the ricotta are expected to exceed $20 million in the next five years. Aspects of his membrane technology work have been adopted by industry for the production of WPC and WPI. On-going research activities include the use of lactoperoxidase to control bacterial growth while processing in order to reduce heat-treatment and improve the functionality of whey protein ingredients.

RICOTTA PROCESSING. Expert developed a truly continuous process for the production of all types of ricotta (Italian, North American, or whole milk). The process provides exceptionally high product yield with high fat and heat regeneration of up to 77%. Hot-pack ricotta products have been demonstrated to have a shelf-life of 10-12 weeks. The first commercial prototype is fully operational and is performing beyond all expectations.

WHEY. Expert has worked at the producer, processor, and farm extension levels to develop an integrated program for feed and food uses of whey. He has developed processes for spray-drying acid whey and has extensive experience in the preparation of WPC and WPI.

PROBIOTICS; BIFIDOBACTERIUM. Expert has studied the use of Jerusalem artichoke flour in pig and chicken diets and has been awarded a Canadian and US patent for a process to prepare this flour. He has researched the metabolism of fructooligosaccharides by bifidobacteria and the effects of bifidogenic factors on intestinal pH in broilers. He has closely worked with industry and developed numerous bifido-containing products.

PORCINE IMMUNOGLOBULIN. Expert developed a continuous processing technique for the fractionation of a high-purity y-globulin fraction from porcine blood as a mechanism of rearing minimal-disease pigs. He used this y-globulin to rear neo-natal pigs for cardiac lipidosis induction trials.




dairy processing


dairy product


porcine immunoglobulin




ricotta cheese processing




Jerusalem artichoke flour

Show Secondary and Basic Areas of Expertise

Often requested
with this expert:

Dairy and Food Technology
Food Product Development: Pilot Plant Processes,...
Cultured Dairy Products: Manufacture, QC, & Troubleshooting
Food Plants and Food Processing

Year   Degree   Subject   Institution  
1973   PhD   Food Science   Michigan State University  
1969   MS   Food Science   Michigan State University  
1967   BSA   Dairy Science   University of Guelph (Ontario)  

Work History:
Years   Employer   Department   Title   Responsibilities

1973 to 1997


Agriculture and Agri-Food Canada


Research Branch


Principal Research Scientist


Food processing and quality improvement programs.

1997 to







Career Accomplishments:

Expert is a member of several professional organizations, including the International Dairy Federation, American Dairy Science Association, Canadian Institute of Food Science and Technology, Institute of Food Technologists, Japan Bifidus Foundation.

Professional Appointments

Expert is an Adjunct Professor at U.Guelph, and U.British Columbia. He has past service on the Editorial Boards for: J. Dairy Sci., CIFST, and Int. Dairy J.


Expert received the Dairy Research Foundation Award from the American Dairy Science Association in 1988 in recognition of technological contributions to the dairy industry. In 1989, Expert won the William J. Eva Award of Excellence from the Canadian Institute of Food Science and Technology. In 1994 he received the International Dairy Foods Association Research Award in dairy foods processing presented by the American Dairy Science Association.

Publications and Patents Summary

Expert has 105 scientific and technical publications, 4 patents, has edited two books on food proteins, 1 book chapter on dairy processing and has given 30 conference presentations.

Selected Publications and Publishers  
 - Journal of Food Technology, Institute of Food Technologists  
 - American Dairy Science Association  
 - Milchwissenschaft  
 - International Dairy Journal  
 - Wiley-VCH Press,  

Government Experience:
Years   Agency   Role   Description
1973 to 1997   Agic. Canada   Scientist, Team Leader   Expert served as head of the 'Food Safety Team' at the Centre of Food and Animal Research. His duties included research development, project evaluation, budget control, coordination of projects, liaison with the industrial sector, and commercialization of applied research.
1967 to 1967   Health Canada   Food and Drug Officer   Food Plant inspection, and enforcement of Food and Drug regulations.

Consulting Services:
Selected Consulting Examples:
  • Developed processing schemes for the production of sour cream and yogurt.
  • Prepared publication on Multiple Component Pricing for dairy processors.
  • Developed standards for 47 varieties of cheese for the Government of Canada (2003).
  • Assessed the potential of the Ukrainian dairy industry to produce and good quality non-fat-dry-milk.
Recent Client Requests:
  • Expert in dairy products development for consulting on Cheese .
  • Expert in food plant design for consulting on food plant rationalization and design.
Click the green button above to contact Expert for a free initial screening call regarding your expert consulting needs.  Expert is available for consulting to corporate, legal and government clients.  Remember, your initial screening call to speak with Expert is free.

Expert Witness:
Expert Witness Experience Summary:
Participated in 3 Federal fraud cases by serving as an expert witness for the Crown.
Recent Litigation Client Requests:
  • Expert for consulting on Cheese and Rennet/Casein Production.
  • Expert in whey package manufacturing for consulting on whey manufacturing specific to packaging and sales.
Click the green button above to contact Expert for a free initial screening call regarding expert testimony, litigation consulting and support, forensic services, or any related expert witness services.  A few litigation needs include product liability, personal injury, economic loss, intellectual property (patent, trademark, trade secret, copyright), and insurance matters.  Remember, your initial screening call to speak with Expert is free.

Additional Skills and Services:

Delivered workshops on ricotta production, pH measurement, and whey utilization.


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