Food Science, Nutrition and Health
Research into the human health impact of dairy product consumption is occurring in many institutions nationally and globally, and the nutrition related challenges and opportunities in California are generally similar to those in other developed countries. CDRF recognizes nutrition as a fast evolving science and acts as a conduit for leading health- and nutrition-related research for the California dairy industry, collaborating with other state organizations working in this area, such as the Dairy Council of California. The organization will interact with state, national and international nutrition research bodies, monitor published scientific findings and communicate key outcomes for use.
Where appropriate, CDRF seeks to bolster research interest and foster collaboration between California-based experts and national and international research bodies. CDRF prioritizes its funding in human health and nutrition to research projects with strong implications to the California dairy industry. Areas of special interest will include dairy as a source of sustainable nutrition and the health benefits of value-added dairy products. In addition, CDRF seeks to co-fund (on a minority basis) larger projects led by others that are of specific and aligned interest.
California has an important part to play in the global effort. California is home to a number of milk scientists (the most well-known are housed at the University of California, Davis) that are making groundbreaking advancements in our knowledge about the health benefits of milk.
CDRF has taken a global leadership role in the advancement, sharing and collaboration of milk science through its support and management of the International Milk Genomics Consortium (IMGC). IMGC has a base of more than 1,000 interested parties (mainly scientists) and the support of dairy industry associations from around the globe. CDRF intends to continue its support for the IMGC as well as dedicate funding towards important health and nutrition based projects.
See below for current project details.
2026 Research and Education Project Portfolio
Characterization of Milk Fat Globules in Beta Serum and Buttermilk, Impact of Processing, Utilization*
RESEARCHER: Dr. Daniela Barile, UC Davis
TIMELINE: 2024 - 2025
This project explores a high-value opportunity for California’s dairy processors: harnessing buttermilk and beta serum—co-products of butter and anhydrous milk fat (AMF) production—as rich, untapped sources of milk fat globule membrane (MFGM) components. With growing interest in MFGM for its potential benefits to early life development and later life cognitive health, MFGM-rich dairy co-products hold significant promise as added-value ingredients. By identifying the most critical MFGM compounds and evaluating how commercial processing affects their integrity and function, this research aims to unlock new value streams from existing dairy operations.
*This project is funded by the California Dairy Innovation Center
Improve Gut Function with Fermented Dairy Foods*
RESEARCHER: Dr. Maria Marco, UC Davis
TIMELINE: 2024 - 2026
This project aims to compare dairy-based and plant-based yogurts to better understand their effects on gut health, specifically their ability to protect the intestinal barrier from damage caused by inflammation. Researchers will examine how each yogurt type affects intestinal responses and identify which compounds—particularly in dairy yogurt—contribute to maintaining barrier integrity. A key objective is to pinpoint soluble components common to different dairy yogurts that provide this protective effect, helping to explain the biological mechanisms behind yogurt’s impact on gut function.
The results will provide scientific evidence to reinforce the image of milk and dairy as health-promoting foods, especially in relation to digestive wellness. By clearly distinguishing the gut health benefits of dairy yogurt from plant-based alternatives, the project will support more informed consumer choices. The findings will also be shared widely to educate health professionals and the public, positioning dairy yogurt as a functional food with unique advantages for maintaining intestinal integrity and overall health.
*This project is funded in partnership with National Dairy Council
Needs Assessment and Use of Fermented Dairy products by WIC-Eligible Women, Infants, and Children*
RESEARCHER: Dr. Jennifer Smilowitz, UC Davis
TIMELINE: 2024 - 2026
This project evaluates how WIC clients use and perceive fermented dairy products, aiming to identify preferences, improve access, and assess the impact on diet quality, product acceptability, and overall experience. It also examines whether educational materials and recipes increase knowledge about the health benefits of fermented dairy. By expanding access to these nutritious options and providing clear, culturally relevant guidance, the project supports healthier eating habits and promotes long-term wellness among WIC participants.
*This project is funded in partnership with Dairy Council of California.
Milk Type in Toddlers (TOT): Evaluation of the Microbiome*
RESEARCHER: Dr. Lorrene Ritchie, UC ANR
TIMELINE: 2024 - 2026
This project aims to evaluate how different types of milk—specifically whole milk versus 1% milk—affect key health outcomes in young children, including body fat, diet quality, vitamin D status, cardiometabolic markers, and neurocognitive development. A central focus is on understanding how milk type influences the gut microbiome, an area of growing importance in early childhood health. By leveraging data from the NIH-funded Milk-Tot Study, the research integrates detailed microbiome analysis to address a critical gap in evidence regarding how dairy fat may support or alter gut health in children.
The findings from this project have the potential to significantly influence national nutrition policy and clinical practice. Results will inform key stakeholders such as the American Academy of Pediatrics, the American Heart Association, and the Academy of Nutrition and Dietetics, particularly on the relationship between milk type and microbiome health. Evidence-based insights will guide healthcare providers in making milk recommendations tailored to optimize health outcomes in children. Moreover, the results could help shape future iterations of the Dietary Guidelines for Americans, potentially increasing support for whole milk consumption in children over two—benefiting both public health and the dairy industry.
*This project is funded in partnership with Dairy Council of California.
Dairy Co-Products Role in Gut-Brain Function*
RESEARCHERS: Dr. Ameer Taha and Dr. Daniela Barile, UC Davis
TIMELINE: 2024 - 2026
This project explores the potential of whey protein phospholipid concentrate (WPPC), a currently underutilized dairy co-product, to slow or reverse cognitive decline associated with high-fat Western diets. A central focus is the presence and function of extracellular vesicles (EVs) within WPPC—tiny, naturally occurring structures that may transport milk-derived bioactive compounds directly to brain tissues. By studying these EVs, the research aims to uncover their role in supporting brain health and position EV-enriched dairy fractions as innovative, food-based ingredients for cognitive support, particularly in older adults who already demonstrate strong acceptance of dairy.
The research could lead to a high-value application for WPPC, which currently holds low commercial worth, unlocking new revenue streams for the dairy industry. At the same time, it offers a novel nutritional approach to address cognitive decline, a growing public health concern. By developing scalable methods to isolate and apply beneficial milk components, the project supports both dairy sector innovation and broader efforts to promote brain health and healthy aging.
*This project is funded in partnership with National Dairy Council.
Effect of Yogurt on the Gut Microbiome of Older Adults*
RESEARCHERS: Dr. Jennifer Smilowitz, UC Davis and Dr. Danielle Lemay, USDA WHNRC
TIMELINE: 2025 - 2027
This project investigates how yogurt consumption affects the gut health of older adults, a group often at risk for reduced microbial diversity and increased susceptibility to harmful bacteria. Participants aged 50–75 will consume?! two servings of California whole milk yogurt daily, allowing researchers to study changes in the gut microbiome using advanced DNA sequencing. The goal is to see whether yogurt increases beneficial microbes, decreases harmful ones, and supports overall gut health in aging populations.
By identifying how yogurt influences gut bacteria, immune markers like sIgA, and antimicrobial resistance genes, this project will generate valuable insights into the role of fermented dairy in healthy aging. The findings will also guide future studies comparing traditional dairy yogurt to plant-based alternatives, helping consumers and health professionals make informed choices about foods that support long-term gut health.
* This project is funded in partnership with National Dairy Council.
Role of Dairy in Providing High-Quality Protein for Personalized Nutrition*
RESEARCHER: Dr. Gail Bornhorst, UC Davis
TIMELINE: 2025 - 2026
This project explores how well dairy products—such as milk, yogurt, and kefir—deliver high-quality protein and beneficial peptides in different population groups, including healthy adults, older adults, and people who regularly take acid-suppressing medications like proton pump inhibitors (PPIs). As people age or take PPIs, their stomach acid levels drop, which may interfere with normal digestion. While dairy is known for its superior protein quality, very little is known about how these changes in digestion affect the release of protein and health-promoting peptides from dairy compared to plant-based alternatives like almond beverages.
By using advanced digestion models that mimic real-life conditions in these four consumer groups, this project will generate new knowledge on how well dairy proteins are broken down and absorbed. The findings can inform targeted nutritional recommendations and support the development of personalized nutrition strategies—especially for vulnerable populations like older adults or individuals with suppressed stomach acid. The findings will provide insight into how different foods perform under variable digestive conditions and may support the development of more personalized dietary guidance. The results could also inform future research and communication efforts around the role of dairy in meeting personalized protein needs for populations with distinct digestive challenges.
*This project is funded in partnership with National Dairy Council.
Characterizing Extracellular Vesicles and MicroRNA in Whey Protein Isolates and Dairy Streams*
RESEARCHER: Dr. Daniela Barile, UC Davis
TIMELINE: 2025 - 2026
This project investigates the potential health benefits of extracellular vesicles (EVs) and their microRNA (miRNA) cargo naturally present in dairy protein ingredients such as Whey Protein Isolate (WPI) and Whey Protein Phospholipid Concentrate (WPPC). EVs are nanosized structures known to carry bioactive molecules—including miRNAs—that can influence immune regulation, intestinal development, and metabolic pathways. Protected by their vesicle membrane, these miRNAs are thought to remain stable through digestion and interact with the intestinal lining. This study explores whether dairy-derived EVs can support gut barrier function and how their size and composition affect biological activity.
The project aims to characterize EV and miRNA content in WPI and WPPC, develop scalable enrichment methods, and assess their effects on gut integrity using in vitro intestinal models. Results will provide health professionals with new insights into how dairy proteins may offer benefits beyond nutrition—through naturally occurring compounds that support gut and immune health. These findings could help inform dietary recommendations, particularly in the context of personalized nutrition, functional foods, and preventive health strategies.
*This project is funded in partnership with Hilmar Cheese Co., Glanbia, and Actus Nutrition.
SPLASH! Milk Science Update
LEAD: Dr. Carl Whithaus, UC Davis
TIMELINE: 2026
This project produces SPLASH! Milk Science Update, a bi-monthly e-newsletter that shares the latest research and trends in milk and dairy science. It also supports the International Milk Genomics Consortium (IMGC) by organizing an annual symposium and additional educational events for researchers, industry professionals, communicators, and educators. These efforts keep the milk science community informed and connected to global advancements, fostering collaboration and innovation across the field.
Visit milkgenomics.org to access outreach materials from the IMGC.
*This project is managed by CDRF and funded by the IMGC through its sponsors.
Sialic Acid and Cognitive Health
RESEARCHER: Dr. Daniela Barile, UC Davis
TIMELINE: 2026
This project investigates how dietary supplementation with whey protein phospholipid concentrate (WPPC) affects brain sialic acid and other sugars in a healthy and cognitively impaired rodent model. The study aims to link WPPC intake with cognitive outcomes and establish practical tools for measuring sialic acid in dairy products and tissues.