Technical section
Dairy Technology supports dairy processing research, training, technology development, quality upgrading, value addition and product diversification for Uganda's dairy industry.
Section profile
The Dairy Technology Department is one of the departments under UIRI's Food Science and Technology Division.
It was set up as a research, training and technology development centre geared towards addressing the needs of the dairy processing industry, including process development, quality upgrading, cost reduction, value addition and product diversification.
Industry support
The department offers micro and small-scale dairy processors, students and other stakeholders opportunities to access knowledge, expertise and available facilities.
Its activities support skilled manpower development, investment, job creation, reduced raw material wastage, improved safety and quality, and stronger competitiveness for Uganda's dairy products.
Data table
Search and browse dairy products, their current status and planned development work.
| Type of product | Status / brief description | Future developments / plans |
|---|---|---|
| Mixed fruit yoghurt | Under R&D. Natural fresh fruits are being used in comparison with imported commercialized fruit concentrates. | Complete R&D, conduct test marketing and commercialize the product. |
| Soy milk beverage | Under product development. Different entrepreneurs have been trained in processing the product as a substitute to cow's milk and as infant formula for lactose-intolerant consumers. | Complete R&D and train more upcoming entrepreneurs in home-based processing of the product. |
| Honey sweetened yoghurt | R&D and labelling are complete, and internal test marketing has been conducted. | Recommended for commercialization. |
| Probiotic yoghurts | R&D activities are ongoing. UIRI has signed a collaboration with Yoba for Life Foundation to develop more probiotic products using other probiotic culture strains. | Develop probiotic yoghurt and whey drinks from cheese-processing by-products, and sensitize the public on the health benefits of probiotic products. |
| Meeh Goat Milk | Produced by an in-house incubatee in the dairy section. Product development, process standardization and required analyses have been completed. It is pasteurized milk processed from fresh farm goat milk. | Develop more goat-milk dairy products, increase public awareness, improve packaging and continue test marketing in supermarkets around Kampala. |
| Improved packaging for yoghurt | UIRI has promoted sachets for average consumers, as well as bottles and cups to improve handling and respond to market demand. | Identify new market niches for stirred-yoghurt packaging and adopt improved natural flavours and colours. |
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