Kathy Nelson

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  dairyherd.com/directories.asp?pgID=675&ed_id=7153 - [Cached Version]
  Published on: 2/7/2008    Last Visited: 2/7/2008  

  Already, Kathy Nelson, a researcher at the Wisconsin Center for Dairy Research, has created a line of glycomacropeptide-fortified foods, including pudding, fruit rolls, crackers and an assortment of flavorful drinks.

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  www.grow.uwcalscommunication.com/2008/02/20/a-whole-new - [Cached Version]
  Published on: 1/1/2008    Last Visited: 2/2/2009  

  IN A LABORATORY-CUM-KITCHEN in Babcock Hall, Kathy Nelson, a researcher at the Wisconsin Center for Dairy Research, measures ingredients on a digital scale before throwing them in a mixing bowl.
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  That's where Kathy Nelson comes in. Before joining the Wisconsin Center for Dairy Research, she spent ten years developing desserts at Pillsbury, and her role is to be part researcher and part foodie, creating new products that will be pleasing to consumers.
  
  In 2001, Nelson turned her attention to improving the PKU diet. She began experimenting with GMP, but her ï¬rst attempt at a GMP-fortiï¬ed food, a loaf of bread, failed. " The more protein I added, the worse the bread turned out. The loaf would just collapse," she says.
  
  During the next three years, however, Nelson created crackers, fruit leather, chocolate and strawberry pudding, and two types of drinks using GMP. A small sample of PKU patients are currently testing those foods, replacing their amino acid drinks with GMP foods for a four-day trial. Ten patients have completed the trials, and early results have conï¬rmed that GMP foods re safe and well-accepted.

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  www.fox47.com/newsroom/articles/article_369.shtml - [Cached Version]
  Published on: 4/30/2008    Last Visited: 8/16/2009  

  What we decided was that we can make some food products that were tastier than what they had to consume everyday to get their protein, says Kathy Nelson with The Wisconsin Department of Dairy Research.

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  www.ift.org/cgi-bin/news/archives.cgi?view=7-2005 - [Cached Version]
  Published on: 7/1/2005    Last Visited: 7/8/2006  

  "Dairy proteins with their superior flavor, nutrition, versatility and functionality can add protein content and directly replace some of the carbohydrates in foods," says Kathy Nelson, research specialist at WCDR.

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  www.fox47.com/artman/publish/printer_369.shtml - [Cached Version]
  Published on: 4/30/2008    Last Visited: 5/26/2008  

  "What we decided was that we can make some food products that were tastier than what they had to consume everyday to get their protein," says Kathy Nelson with The Wisconsin Department of Dairy Research.

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  ADPI - [Cached Version]
  Published on: 6/1/2003    Last Visited: 3/12/2004  

  Researcher / Location: Kathy Nelson, Wisconsin Center for Dairy Research

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  DAIRY INGREDIENTS MEET CONSUMER DEMAND FOR - [Cached Version]
  Published on: 7/15/2005    Last Visited: 12/25/2005  

  "Dairy proteins-with their superior flavor, nutrition, versatility and functionality-can add protein content and directly replace some of the carbohydrates in foods," says Kathy Nelson, research specialist at WCDR.

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  DMI Ingredients/Pressroom/Press Releases - [Cached Version]
  Published on: 8/22/2001    Last Visited: 2/28/2003  

  "A whey protein concentrate with higher protein level, such as a WPC80, will result in a crisper coating," says Kathy Nelson, applications specialist at the Wisconsin Center for Dairy Research.Whey protein concentrates with higher gelling properties are available in the U.S. market.
  
  Better Batters Batters, mainly used for baked or fried applications, are liquid mixtures of flour, starch, oil, seasonings and milk or water.They can be adhesive (interface) batters or tempura (puff) batters.They also can be leavened or unleavened.

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  DMI Ingredients/Pressroom/Press Releases - [Cached Version]
  Published on: 7/2/2004    Last Visited: 4/22/2005  

  "Dairy's flavor, nutrition, versatility and functionality make for a perfect combination when food manufacturers remove some of the carbs from everybody's favorite foods," says Kathy Nelson, applications lab coordinator, WCDR.

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  Dairy ingredients meet consumer demand for great... - [Cached Version]
  Last Visited: 9/19/2008  

  "Dairy proteinsâ€"with their superior flavor, nutrition, versatility and functionalityâ€"can add protein content and directly replace some of the carbohydrates in foods," says Kathy Nelson, research specialist at WCDR.

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