NEWS
Indonesia, Apr 2026 (trg/) — Traditional dairy innovation continues to evolve through...
Indonesia, Apr 2026 (trg/) — Traditional foods are increasingly being transformed through...
Indonesia, Apr 2026 (trg/) — Food safety challenges in local dairy systems are gaining...
Indonesia, Apr 2026 (trg/) — Local food innovation continues to evolve as researchers from...
Indonesia, Apr 2026 (trg/) — Ensuring food safety in dairy production remains a global...
Indonesia, Apr 2026 (trg/) — Traditional Indonesian food once again demonstrates its scientific...
Indonesia, Apr 2026 (trg/) — Advances in functional food science are increasingly shaped by...
Indonesia, Apr 2026 (trg/) — Local food innovation continues to demonstrate its potential...
The TRG Milk and Dairy Product research team from Hasanuddin University, together with students...
About MILKD
Welcome
We specialize in improving milk processing technology, particularly in transforming Dangke cheese into functional products. Our research emphasizes innovation, sustainability, and the effective use of by-products, bridging science and community needs through impactful solutions.
Research Activities
We are a research group that focuses on the development of dairy processing technology, particularly in the innovation of Dangke cheese into functional products.
Prof. Dr. drh. Ratmawati Malaka, M.Sc.
Our Leader MILKD
Dr. Kasmiati Kasim, S.Pt. M.Si.
Lecturer MILKD
Prof. Maynor Alberto Vargas, Ph.D
External collaborator MILKD
Dr. Ir. Nahariah, S.Pt, M.Si.
Researcher MILKD