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Input of scientific results and experiences into the dairy practice, troubleshooting and product- and process development for dairies as well as users of dairy products.

The costs for the raw material milk is by far the biggest part of all expenses. Consequentlly the investment in the increase of yield, improvement of product quality and the constancy of quality is most efficient. 

However, it is a must to have a diversified know how about (examples): 

• interactions of milk constituents e.g. optimised casein/whey protein-ratio in sour milk products,
• impacts of technology, e.g. ideal heating- and homogenising conditions,
• impact of technique e.g. optimised streching of stirred yogurt,
• processes, e.g. microfiltration to reduce microorganisms in milk products,
• customisation to the individual situation of a company, e.g. production of whey protein concentrate for the application in yogurt, ice cream or protein drinks .

The concept is to use a network of different scientific institutes, laboratory service units, dairy schools and technical equipment of universities as well as the support of construction and engineering industries (often part of a project is the use of pilot plants on site). A single institute can rarely satisfy the damand of the dairy industry. Often the reason is the turning away from a substrate oriented science towards a methodical science, and the lack of experienced employees. The development of a dairy relies on very concrete knowledge about the substrate.

Dairy Consulting offers high mobility and accessibility. Dairy Consulting performs all services beginning with product acquisition, pilot trials, application trials, analytics and providing samples for customers and Dairy Consulting can help build links to different industrie.    

Dipl.-Ing. Manfred Huss

Food process engineer - Dairy specialist

• Apprenticeship as dairy technician at the civic dairy of Memmingen with cheddar cheese factory in Woringen (1973 – 1975)

• Supervisor in a processed cheese factory in Memmingen (1976 - 1977)

• Studies of Food Engineering at the TUM Technical University of Munich- Freising/Weihenstephan (1977 – 1981)

• Administrator for financing dairy investments at the Bavarian State Office in Munich (1981 – 1983)

• Expert third-party for official quality evaluation of dairy products

• Research and instructions at the Chair for Food Process Engineering and Dairy Technology at the TUM in Freising/ Weihenstephan (with Prof. H.G. Kessler 1983 - 1998, with Dr. J. Hinrichs 1999 and with Prof. U. Kulozik 2000-2006)

• Patent owner „Preparation of an aggregated whey protein product and its use“ (EP 1 154 700 B1 und US 6 767 575 B1) and "Preparation of a food stuff from a proein enriched substrate under the simultaneous use of transglutaminase and protease" (WO 02008017499A1)

• Technical Director at the largest Mozzarella producer in Germany (Goldsteig Käsereien Bayerwald GmbH) with realised new technologies to produce Ricotta and Mascarpone (2006-2007)

• Now independent international dairy consultant beside a position as the head of the dairy for research and training at the University of Hohenheim