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Manufacture of Dairy Ingredients
Learn more about the manufacture of dairy ingredients
We are making this specific session from our popular Dairy Ingredients 360 Training Course FREE and accessible from April – June as we focus on the ingredients derived from milk. For best viewing, click on the video below and put it into full screen mode.
More Milk Ingredient-Focused Sessions in the Dairy Ingredients 360 Training Course
The Dairy Ingredients 360 Training Course covers a comprehensive view of the dairy ingredients industry, from farm to fork. Participants receive 36 hours of educational content from dairy industry subject matter experts.
If you are interested in having access to the full 36 hours of course content, consider enrolling in the fall semester. Registration will launch in July!
Composition of Dairy Ingredients
Presenter: KJ Burrington of ADPIAmerican Dairy Products Institute More
- Understand the similarities and differences in composition between the types of ingredients made from milk and wheyLiquid obtained from cheese manufacture. More
- Learn how ingredient composition helps with ingredient selection
- Gain an awareness of the evolution of dairy ingredients and their scale of domestic production
Functional Properties & Performance of Dairy Ingredients
Presenter: KJ Burrington of ADPI
- What are functional properties?
- Why do we do functionality testing?
- Understanding the basic functional properties of caseins, wheyLiquid obtained from cheese manufacture. More proteins, milkfat, lactose and ashResidue that remains when milk/whey is heated to very high temperatures in a muffle oven. Organic acids are lost during ashing. Some minerals such as sulfur and phosphorous also may be lost. Other minerals may be converted to oxides, sulfates, phosphates, silicates and chlorides. In general, ash overestimates the concentration of minerals present since oxygen is combined with minerals in the remaining ash. The term often is used interchangeably with minerals and milk salts.
- Begin to see the relationship between functional properties and how they relate to ingredient performance in a food application
Dairy Processing Basics
Presenters: Karen Smith of KPotassium More.Smith Consulting
- Basics of centrifugation
- PasteurizationScientifically-determined, legally-mandated time-temperature treatment that is designed to yield a 5-log reduction in a pure culture of bacteria. The heat treatment eliminates pathogens that might be present. More basics
- What is homogenizationProcess that disrupts fat globules to produce small, relatively uniformed sized globules. More
- What is membrane filtration
- Basics of evaporators
- Basics of dryers
