Dairy Processor News

Dairy researchers to share leading-edge technology

Type here

Dairy Management Inc. and leading dairy researchers, including many from the National Dairy Foods Research Center program, will present a symposium on milk protein fractionation from 1:30 p.m. to 5 p.m. on July 13, at the 2009 American Dairy Science Association Annual Meeting in Montreal, Quebec.

Milk is a rich source of organic and inorganic nutrients that can be fractionated into a wide range of milk components and used as food ingredients. This symposium will share recent advances in research on cutting-edge processes in milk protein fractionation such as the separation of whey proteins directly from skim milk, membrane fractionation of milk proteins from whole milk, application of charged membranes on whey protein streams and the use of supercritical carbon dioxide in milk protein fractionation. In addition, the presentations will provide a detailed comparison of flavor chemistry, sensory properties and functional properties of whey proteins isolated from milk and whey.

Presentations include:
·    “Global Use, Opportunities and Challenges for Dairy Proteins,” presented by Phillip Tong, Ph.D., director of the Dairy Products Technology Center at California Polytechnic State University

·    “Isolation of Serum Proteins from Milk,” presented by David Barbano, Ph.D., professor of food science at Cornell University

·    “Comparison of the Functional Properties of Whey Proteins Isolated from Milk or Whey,” presented by Allen Foegeding, Ph.D., William Neal Reynolds Distinguished professor of food science at North Carolina State University

·    “Comparison of the Flavor Chemistry and Sensory Properties of Whey Proteins Isolated from Milk or Whey,” presented by MaryAnne Drake, Ph.D., professor at North Carolina State University and director of the Sensory Applications Laboratory

·    “An Integrated Processing System to Produce Beta-casein, Native Whey Protein and Casein Concentrates from Whole Milk,” presented by John Lucey, Ph.D., associate professor of food science at the University of Wisconsin-Madison

·    “Charged Ultrafiltration Membranes for Whey Protein Fractionation,” presented by Mark Etzel, Ph.D., professor of food science at the University of Wisconsin-Madison

·    “Utilization of Supercritical Carbon Dioxide to Produce Milk Protein Fractionations,” presented by Peggy Tomasula, research leader, USDA, ARS-Eastern Regional Research Center

For more information about the 2009 ADSA annual meeting and to register, visit http://adsa.asas.org/meetings/2009.

To find the latest information on dairy-related research and information, visit www.innovatewithdairy.com.

** Phillip Tong, Ph.D., also is a Dairy Foods columnist.

Did you enjoy this article? Click here to subscribe to Dairy Foods Magazine. 
You must login or register in order to post a comment.



Image Galleries

Blue Bell Creameries, Brenham, Texas

Blue Bell Creameries of Brenham, Texas, has no shortage of ideas. Every year it considers roughly 300 new flavor concepts. Through a rigorous evaluation process, the company whittles those ideas down to five or six. It is serious about finding flavors that resonate with consumers and translating those flavors into ice cream.


This photo gallery contains additional, unpublished photos of dairy processing facilities featured in Dairy Foods magazine. To view more Behind the Scenes galleries go to our archives page!

3/31/15 2:00 pm EST

Raising the bar with in-line mixing and blending technologies: high output with flexibility and low costs

In this webinar, you will be introduced to advanced in-line blending, dosing and mixing technologies that offer high flexible productions, reduced product losses, shorter batch times, uniform products, and reduced ingredient costs. As a result, Food Manufacturers can optimize their productions and increase their profitability.

Dairy Foods Magazine

df feb cover

2015 February

What's happening in milk; plus we look at Blue Bell ice cream operations, what drives its success.

Table Of Contents Subscribe


What is your favorite way to eat cheese?
View Results Poll Archive


Tharp & Young on Ice Cream: An Encyclopedic Guide to Ice Cream Science and Technology

An at once an all-inclusive guide to the meaning of hundreds of technical terms and ideas needed for ice cream manufacturing, as well as a practical introduction to the ingredients, freezing methods, flavoring, and packaging of ice cream, sherbet, sorbet, gelato, frozen yogurts, novelties and many other kinds of frozen desserts.

More Products

Clear Seas Research

Clear Seas ResearchWith access to over one million professionals and more than 60 industry-specific publications, Clear Seas Research offers relevant insights from those who know your industry best. Let us customize a market research solution that exceeds your marketing goals.


Facebook logo 40px 2-12-13 Twitter logo 40px 2-12-13  YouTube logo 40px 2-12-13  LinkedIn logo 40px 2-12-13google plus

Dairy Foods Buyers Guide

cover df july 2013Resource for buyers in the dairy processing industry to find information on the leading suppliers and manufacturers.

Find Ingredients, Equipment, Distribution, R&D and More.

Start Your Search Today.