18th Annual Dairy Ingredients Symposium Encourages Innovation

The Cal Poly Dairy Products Technology Center was host to the 18th annual Dairy Ingredients Symposium, held this year on February 17th and 18th in Shell Beach, CA. The symposium is designed to present an overview and update on the latest trends and issues in the marketing, science, manufacturing technology and application of dairy ingredients, including whey-derived and milk-derived concentrates and powders. This year’s program attracted more than 130 registrants from five countries and 18 states.

According to Professor Phil Tong, symposium organizer and former director of the DPTC, “This year’s Dairy Ingredients Symposium provided a look at the full range of dairy ingredients with special emphasis on market opportunities, nutrition and wellness, dairy ingredients quality and innovations in dairy ingredient process technologies.”

Industry Honors Phil Tong

The California Dairy Research Foundation, National Dairy Council and U.S. Dairy Export Council jointly held a dinner in honor of Tong to recognize his years of work and contributions to the dairy industry and science. He was instrumental in establishing the DPTC and in the education and training of the next generations of work force and scientists. Tong will be retiring this spring after nearly 30 years at the DPTC.

Phil Tong Gift 2

Professor Phil Tong received an engraved silver platter in honor of his retirement this spring. Tong retires after nearly 30 years from the Dairy Products Technology Center at the California Polytechnic State University in San Luis Obispo, Ca. He plans to stay actively involved in the DPTC and the industry at large.

Dr. Gonca Pasin, executive director of the California Dairy Research Foundation, gave special recognition to Tong for his successes: organizing and instructing over 100 short courses and symposia; mentoring 35 Masters students; publishing over 100 research and trade articles; giving more than 300 presentations in 10 countries; and teaching numerous undergraduate and graduate-level courses.

Added Tong of his accomplishments at the DPTC, “For over a quarter of a century, a dedicated team of faculty, staff and students worked with the dairy industry and university to realize a common vision and to establish and build the Cal Poly Dairy Products Technology Center into one of the nation’s premier programs to provide innovative solutions and training for the dairy and food industries.”

He hopes to continue to support the DPTC, and also plans to consult directly with the dairy and food industry and related organizations.

Fourth Annual Student Travel Award

Ellice Tan and Gonca Pasin

Dr. Gonca Pasin, right, of the California Dairy Research Foundation, presented the 2016 Student Travel Award to Kristina ‘Ellice’ Tan, left, for her winning poster presentation at the 18th annual Dairy Ingredients Symposium held this year in Shell Beach, Ca.

In 2013 the California Dairy Research Foundation established the Student Travel Award through the Cal Poly Dairy Science Industry Outreach Program. The award is given annually to an undergraduate or graduate student to promote gaining the experience and exposure that comes from attending and presenting their work at the Dairy Ingredients Symposium.

Recipients of the STA are chosen based on merit. This year’s panel of judges was
made up of Professors David Everett from Cal Poly, Don McMahon from Utah State,
and Hadi Eshpari from The Kraft Heinz Company.

Dr. Gonca Pasin presented the STA to Kristina ‘Ellice’ Tan, for her winning poster presentation titled:
How Do Chelators Impact the Rehydration Attributes of Skim Milk Powder (SMP)?

Tan is a second-year Master of Science student in agriculture, focused in Dairy Products Technology at California Polytechnic State University.

For more photos of the 2016 Dairy Ingredients Symposium, click here.

Presentation Topics and Presenters at the 18th Annual Dairy Ingredients Symposium

  1. Markets:
    1. Dairy protein-based ingredients are being used in a wide range of customized new products that appeal to millennials including novel snacks, protein-fortified beverages, “better for you” desserts, and meatless protein patties. Presenter: Donna Berry, Dairy and Foods Communications, Inc.
    2. There is real potential to grow dairy consumption through novel and convenient cheese, yogurts and other dairy protein-fortified foods. The California Milk Advisory Board wants to assist by providing promotional support and a consolidator program for export opportunities. Presenter: Bob Carroll, VP Business Development, California Milk Advisory Board
    3. Dairy proteins provide the food industry new opportunities for “clean label” and to meet consumer desire for more protein in the diet. Presenter: Bill Graves, Senior VP Product Research, National Dairy Council
    4. There are real needs and real opportunities to improve dairy foods and ingredients for food service, retail, and wide range of nutritional products. Presenters: Carrie Walker, Abbott Nutrition; Shakeel Ur-Rehman, Fairlife; and Robert Vu, Starbucks Ret’d
  1. Nutrition and Wellness:
    1. In human clinical trials, milkfat globule membrane consumption reduced inflammation and improved metabolic health in overweight and obese men and women. These new findings are good news in support of the idea that milkfat globule membrane-containing products (like whole milk) may attenuate cardiovascular disease. Presenter: Marta Van Loan, USDA, ARS Western Human Nutrition Center
    2. Metagenomics will be a useful tool to help us design structures in food for optimal nutrition and wellness. Presenter: Rafael Jimenez, Center for Applied Biotechnology and DPTC, Cal Poly-SLO
    3. Oligosaccharides processing from dairy fluids – an update. Presenter: Daniela Barile, Department of Food Science and Technology, UC Davis
  1. Dairy Ingredients Quality:
    1. A new fluorescence analyzer (AMALTHEYS Analyzer) has been developed to provide a rapid assay for protein denaturation in dairy ingredients (WPNI), Maillard browning, ingredient composition, and a wide range of measures of end product quality (nutritional, physical, solubility, etc.). Presenter: Fabien Dubar, Spectralys Innovation
    2. High protein dairy ingredients sensory and functional qualities are influenced by a wide range of factors, and these become more challenging as protein load increases. Presenter: MaryAnne Drake, SEDFRC, NC State Univ.
    3. Improving current raw milk hauling practices can improve total processed milk quality. Presenter: Lisbeth Goddik, Dairy Processing Extension Specialist, Oregon State Univ.
    4. Age-related hardening of protein nutrition bars can be reduced by making a three-component co-solvent system and using small molecules to mask hydrophobic protein-protein interactions. Presenter: Don McMahon, Western Dairy Center, Utah State Univ.
    5. Ultrasound spectroscopy and focused beam reflectance measurement provide more detailed information about dairy powder dissolution properties. Presenter: Jay Amancharla, Animal Sciences and Industry, Kansas State Univ.
    6. Milk proteins which have been concentrated can behave differently than unconcentrated proteins upon reconstitution. Presenter: Milena Corredig, Univ. Guelph, GayLea Foods
  1. Dairy Ingredients Processing Technology
    1. Microfiltration can be effectively deployed to produce high-purity micellar (native) casein concentrates and milk serum (whey) protein isolates. Presenters: David Barbano, NEDFRC, Cornell University and R. J. Twiford, Tetra-Pak Filtration Solutions
    2. New generations of CIP for dairy processing will evolve from “prescriptive” to a more “predictive” philosophy. New CIP will provide big data analysis and actionable intelligence to minimize over and under cleaning and save on chemical usage for optimal system performance. Presenter: Tony Erickson, Ecolab
    3. Cal Poly DPTC will continue to generate new talent (trained students), new knowledge (research) and transfer information to industry (outreach). Presenter: David Everett, DPTC, Cal Poly-SLO
    4. Advances in membrane separation technology and centrifugal separation have resulted in improved capabilities to produce whey protein isolates of higher purity and microbial quality. Presenter: Bruce Blanchard, GEA Group
    5. Computational Fluid Dynamics is now available and can be used to optimize physical spray dryer design and capacity, increase powder quality, and increase spray dryer safety. Presenter: Carrie O’Neal, GEA Group

This year’s symposium was sponsored by the California Dairy Research FoundationNational Dairy CouncilU.S. Dairy Export Council, Tetra-Pak, and GEA Group.