Dairy Ingredients Research Update - ADPI Presentations...American Dairy Products Institute, 2008...
Transcript of Dairy Ingredients Research Update - ADPI Presentations...American Dairy Products Institute, 2008...
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American Dairy Products Institute, 2008
Dairy Ingredients Research Update
Phillip Tong, Ph.D.
Director, Dairy Products Technology Center
Cal Poly State University
San Luis Obispo, CA
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American Dairy Products Institute, 2008
Dairy Ingredients Research
Update
• Market driven ingredients
research
• National Dairy Centers
• Future research
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American Dairy Products Institute, 2008
Market Driven Research
• Responding to consumer trends/demand• Health and Wellness
• Convenience
• Indulgence
• Changing demographics (global and domestic)
• Responding to other market forces• Supply
• Food industry
• Market channels
• Regulatory
• Economics
• Other?
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American Dairy Products Institute, 2008
Ingredient Research Drivers
• Consumers
• Food Industry Product Development
• Ingredient Manufacturing& Marketing
• Raw Materials
• Food Product Manufacture
• Consumer Marketing
Dairy ingredients for industrial use
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American Dairy Products Institute, 2008
Need for Innovation
• Changing consumer interests and needs drive food industry desire for innovation, new ideas, new foods
• Dairy ingredient suppliers must respond to changing needs of food industry for value added food ingredients in a competitive marketplace
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American Dairy Products Institute, 2008
National Dairy Foods
Research CentersFoundations for Dairy Ingredients Utilization
Technical information and support to spark
innovation and maintain competitiveness
• Characterization of basic properties
• Isolation and purification technology
• Quality and Functionality
• Ingredient Applications Support
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American Dairy Products Institute, 2008
Characterization of Basic
Properties
• Analytical Methodology (Physical,
Chemical & Microbiological)
– Detailed composition
– Structure/Function
– Interactions with other food components
– Changes during processing and storage
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American Dairy Products Institute, 2008
Isolation and Purification
Technology
• Major protein classes
• Individual primary proteins
• Minor proteins
• Peptides
• Milkfat globule membrane
Membrane Processing
Chromatography
Novel Technologies
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American Dairy Products Institute, 2008
Quality & Functionality
• Nutrition
• Sensory
• Microbiology
• Composition
• Functionality
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American Dairy Products Institute, 2008
Ingredient Applications Support
• Reconstitution & recombination
• Supplier support (end user needs)
• End User support (effective application)
• Interface between supplier and end-user to spark innovation
• Third party validation
• Independent development– Formulation
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American Dairy Products Institute, 2008
Dairy Centers – Recent Activities
• Isolation, separation and purification of milk proteins (milk refinery)
• Protein Standardization and fortification of SMP for export
• Spore count detection and reduction in milk powders
• Sensory properties characterization (sensory lexicon)
• Improving use (reconstitution)
• Improved storage stability
• Improving nutrient profile
• Improving functionality (solubility, heat stability)
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American Dairy Products Institute, 2008
Specific Example:Native Milk Proteins
• Native Whey Protein – retains original protein structure and function
• Drivers
– Nutrition and health (bioactivity)
– Sensory Properties
– Functionality (clarity, solubility)
? How do we effectiveness measure denaturation?
Membrane filtration
• INRA, Maubois (2001-02), NEDFRC, Barbano/Rizvi
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American Dairy Products Institute, 2008
Microfiltration of Skim Milk
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American Dairy Products Institute, 2008
Specific Examples:MPC Functionality
• Concentration induced changes
• (MPC40 vs MPC 80)
• Composition induced changes
• High sodium vs. High calcium
Driver: Improving Functionality for end-user
? Do you track closely the changes in functionality
associated with concentration processes?
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American Dairy Products Institute, 2008
WPC & MPC Functionality:Protein Aggregation
Protein-Protein Interactions
• Reversible
• Irreversible
Drivers: (variations) in Functional Properties
• Solubility
• Viscosity
• Clarity
• Heat stability
?How is protein aggregation controlled and how
does aggregation affect product properties?
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American Dairy Products Institute, 2008
Nutrients in Dairy Foods &
Ingredients
Less, More, Free, Extreme . . .
• Less fat
• Sugar free
• More Protein
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American Dairy Products Institute, 2008
High Protein Frozen Dairy Foods
Yo-Pro Frozen Yogurt
yoprotreats.com
“contains proprietary blend of whey proteins”
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American Dairy Products Institute, 2008
HEB/Select Milk Producers
Compared to traditional
whole milk, H-E-B’s
MooTopia features:
60 percent less sugar,
35 percent more calcium,
75 percent more protein
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American Dairy Products Institute, 2008
Zero Lactose
40500.80.8Carbohydrates
%
<0.150<0.010.8Lactose %
Valio Zero
Lactose SMPNormal SMP
Valio Zero
Lactose ButterNormal Butter
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American Dairy Products Institute, 2008
Future Trends
• Use of dairy systems to deliver other nutrients
– Improved, new, more targeted functionality
• New approaches to handling of milk and milk
products for food quality, preservation and
safety
• Economic production of milk & milk products to
match the consumer needs (domestic &
worldwide)
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American Dairy Products Institute, 2008
Redefining Value Added Dairy Ingredients
• Taste
• Functionality
• Cost Savings
• Convenience
• Applications Support
• Health and Wellness
• Sustainability ?
• Green?
• Traceability?
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American Dairy Products Institute, 2008
Latest Dairy Ingredients Research
• Dairy Management, Inc.
– www.innovatewithdairy.com
• Dairy Foods Research Centers
• Industry Associations (ADPI)
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American Dairy Products Institute, 2008
• Market Trends and Dairy Ingredient
Opportunities
• Health, Wellness and Dairy Ingredients
• Innovative Technologies for Dairy
Ingredients Processing
• Dairy Ingredients Functional Properties
and their characterization
• And more . . .
March, 2009San Francisco, CA
www.dptc.calpoly.edu/symp08.html
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American Dairy Products Institute, 2008
Dairy Ingredients Research Update
Phillip Tong, Ph.D.
Director, Dairy Products Technology Center
Cal Poly State University
San Luis Obispo, CA
![Page 25: Dairy Ingredients Research Update - ADPI Presentations...American Dairy Products Institute, 2008 National Dairy Foods Research Centers Foundations for Dairy Ingredients Utilization](https://reader035.fdocuments.us/reader035/viewer/2022070217/61207aeeb7098a73225b2f3a/html5/thumbnails/25.jpg)
American Dairy Products Institute, 2008