The Hungarian Dairy Research Institute
By maintaining a market-oriented approach and focusing on continuous development of research and services, the Institute, which currently employs a staff of about 70, operates as a profitable and self-sustaining state-owned enterprise. The Institute is the owner of 10 patents and procedures which are used in the milk processing industry in Hungary and all over the world. There are several successful and popular new-generation products on the Hungarian market (cheeses and processed cheeses, low-calorie butters and spreads, desserts, functional dairy products, etc.) that are manufactured by using the production technologies developed by the Institute.
Dr. András UNGER
director
Over the past two decades the Institute has excelled in the advancement of membrane separation technologies. New products and production technologies have been developed, such as cream cheese (Feta-type cheese), by combining ultra-filtering and vacuum distillation technologies, high-fat cream cheeses, whey cheeses, milk protein concentrates and micellar casein obtained through micro-filtering and ultra-filtering. These procedures invented by the Institute are now being applied not just in Hungary, but all over the world (Ireland, Argentina, USA).
In addition to its Research and Development (R&D) activities, by capitalising on its intellectual capacities and expertise, the Institute also provides a broad spectrum of services in Hungary and abroad. These services are supported by well-equipped hygiene-microbiology and physical-chemical testing laboratories that have been awarded Foodstuff Inspection and Pharmaceutical Accreditations.
The Institute is a manufacturer of medicinal food and dietary supplements containing probiotics. Also, as part of its commercial activities, the Institute is an acknowledged Hungarian representative of several multinational companies. As such, it can offer services to the entire food industry, primarily in the field of cultures, fermentation enzymes as well as natural colourings and flavours, while providing expert advice about their use.
