- DAIRY PRODUCTS
- WEB EXCLUSIVES
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.
· “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.