This project is developing a string mozzarella cheese enriched with bioactive peptides derived from whey protein phospholipid concentrate (WPPC), an underutilized dairy co-product. Researchers will produce and characterize the cheese and evaluate whether regular consumption can help lower blood pressure in postmenopausal women, a group at elevated risk for hypertension and cardiovascular disease. The project also seeks to identify new, health-promoting uses for WPPC and other dairy ingredients.

The research could benefit consumers by providing a food-based approach to supporting heart health and healthy aging. For dairy processors and cheesemakers, it may create opportunities to develop premium, value-added cheeses with documented health benefits. By finding higher-value uses for WPPC, the project could also increase the value of milk processing streams, strengthening profitability and sustainability throughout Wisconsin’s dairy sector, including benefits for dairy farmers who supply the milk used in these products.