March 2, 2005
FOR IMMEDIATE RELEASE
Contact: Laurie Jacobson
(805) 756-756-6097
Top 10 Tips from Cal Poly Dairy Ingredients Symposium
SAN LUIS OBISPO – Some 100 participants from 17 states gathered
along
California’s Central Coast to hear the latest on dairy ingredients
at
the seventh annual Cal Poly Concentrated and Dried Dairy Ingredients
Symposium in February.
The two-day short course was held at the Cliffs Hotel in Shell
Beach
overlooking the Central Coast. The presentations centered on
opportunity, growth, and meeting consumer needs for dairy ingredients.
Here are the “Top 10” take-home messages from this
year’s symposium,
compiled by Cal Poly Dairy Products and Technology Center Director
Phillip Tong:
- Available tools for protein standardization can improve the
consistency of the functional properties of skim milk powder for many
food applications in a cost-effective way. (Details: Phil Tong,
ptong@calpoly.edu)
- Milk and dairy ingredients are desirable nutrient delivery
systems that meet critical domestic and international micronutrient
needs. (Details: Lindsay Allen lallen@ucdavis.edu and Ramesh Chaudri
ramc@fortitech.com)
- Whey powder properties can be improved by careful control of
precursors to undesirable compounds that can impact whey powder quality.
Quality depends upon more than just the final pH, but on other factors
including pH of whey before processing. (Details: Scott Rankin
srankin@wisc.edu and Lisbeth Goddik lisbeth.goddik@oregonstate.edu.)
- Extrusion processing is a technology that can texturize whey
proteins and modify functional properties for new food applications.
(Details: Charles Onwulata Conwulata@errc.ars.usda.gov)
- Advances in molecular biology of milk and milk synthesis provide
a window into the near future of new dairy ingredients. (Details: Rafael
Jimenez rjimenez@calpoly.edu)
- Application of Ultra High Temperature and Extended Shelf-Life
Technology in foods containing dairy ingredients requires fundamental
knowledge of the proteolytic enzymes in dairy ingredients and
efficacious use of stabilizers and emulsifiers for some product
applications. (Details: Kirby Hayes khayes@purdue.edu and T. Benic
tbenic@ticgums.com.)
- Dairy Management, Inc. uses new business models to increasingly
emphasize partnering with food industry to provide value of its
programming to its investors (dairy producers.(Details: Alan Reed
alanr@rosedmi.com.)
- Market trends indicate dairy ingredients must provide flexibility
to meet nutritional, sensory, and functional properties in a wide array
of new foods (beverages, snacks) serving a diverse group of consumers.
(Details: Donna Berry donnagorski@msn.com.)
- Permeate and lactose are underutilized dairy streams that contain
high value components that may offer value added ingredients
opportunities for a relatively low value feed stock. (Details: Bernie
Horton wheyhorton@aol.com.)
- 10. System approaches to new facilities design can result in
more
efficient operations and value costs savings during construction.
(Contact: Bruce Blanchard bdb@geafiltration.com)
The annual Cal Poly Concentrated and Dried Dairy Ingredients Symposium
is organized by the Cal Poly Dairy Products Technology Center with
financial support provided by California Dairy Research Foundation
and
United Dairy Export Council.
About the Cal Poly Dairy Products Technology Center
The Dairy Products Technology Center (DPTC), established in 1986,
is a
program within the College of Agriculture at Cal Poly State University
that conducts education, research, and outreach activities to provide
solutions to help manage risk, facilitate innovation, and defend
equity
in the dairy foods industry and related business sectors. For further
information visit our website at www.calpoly.edu/~dptc.
-# # # -
Editors: A longer, more detailed version of this article is
available,
authored by Professor Phil Tong. To receive a copy for your publication,
or for further information contact Laurie Jacobson (805-756-6097,
ljacobso@calpoly.edu)