Dairy Processor News

Dairy researchers to share leading-edge technology

May 6, 2009
/ Print / Reprints /
ShareMore
/ Text Size+
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.

Multimedia

Videos

Image Galleries

Agropur, Natrel Division USA, St. Paul, Minn.

 At its Natrel Division plant in St. Paul, Minn, Agropur makes rBST-free white and flavored milk, heavy whipping cream, half n half, buttermilk, organic milk, nutritional drinks and shakes and sport drinks. Nondairy beverages (soy, rice, coconut, and almond) coffee creamers, broth and sauces. 

BehindtheScenes

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!

5/1/13 8:00 am EST

Food Safety Summit Conference & Expo - Live Webinar Sessions

On-Demand: The Food Safety Summit offers the opportunity to attend and participate in these selected sessions remotely by registering and joining in LIVE from your computer.

Yogurt

What’s your favorite yogurt?
View Results Poll Archive

THE MAGAZINE

Dairy Foods Magazine

april 2014 dairy foods

2014 April

A look inside Agropur; Plus we profile two cultured dairy companies.

Table Of Contents Subscribe

THE DAIRY FOODS STORE

tharp-and-young-on-icecream.gif
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.

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.

STAY CONNECTED

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