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Needs in Research — Basic Research¹

Department of Food Science and Nutrition, University of Minnesota, St. Paul 55108

ABSTRACT

Pinpointing research areas of greatest need in microbiology, chemistry, and engineering of milk and milk products is a difficult task. It is my intention to emphasize "basic" investigations even though I realize each of us has his own concept of basic and applied research and the direction in which basic research should proceed. Although I may be biased in my selection, I have attempted to highlight significant areas of international scope. Many of these areas have been noted recently as possible areas for future research in the dairy industry by Hall (2), Kosikowski (4), Sandine (5), Shahani(7), and Sutherland (8).

Dairy Microbiology

In dairy microbiology, the dairy industry must have at its disposal microorganisms able to ferment milk satisfactorily. In fact, there now seems a world-wide need to isolate new strains. According to Sandine et al. (6), during the past several years the need to isolate new strains of lactic streptococci from raw milk and other natural sources has been emphasized by cheesemakers,

¹ Scientific Journal Series Paper No. 9960, Minnesota Agricultural Experiment Station, St. Paul 55108.