Registration will close on October 15, 2024

Learning Objectives for Module 2

  1. Describe the functional properties of dairy ingredients
  2. Explain the value (use) of dairy ingredients for the primary food applications
  3. Recommend functional dairy ingredients to deliver specific performance attributes for food applications

All sessions for Module 2 will be viewed on-demand and available beginning October 1 and viewable throughout the semester.


Live Q&A Session

Held with all Module 2 speakers

TBA | 1:00-2:00 pm Central


Each session is listed below with the instructor and anticipated learning outcomes.

Module 2.1

Functional Properties & Performance of Dairy Ingredients I | KJ Burrington, VP of Technical Development at ADPI

  • What are functional properties?
  • Why do we do functionality testing?
  • Understanding the basic functional properties of caseins, whey proteins, milkfat, lactose and ash
  • Begin to see the relationship between functional properties and how they relate to ingredient performance in a food application

Functional Properties & Performance of Dairy Ingredients II: Sensory Properties |  Maryanne Drake, PhD, Distinguished Professor of Food Science at North Carolina State University

  • Understand that dried dairy ingredients have flavors
  • These flavors can carry through into finished applications and are noticed by consumers
  • Identify sources of flavor variability in dried ingredients

Module 2.2

Use of Dairy Ingredients in Food Applications I: Dairy Products | KJ Burrington

  • Many dairy products have standards of identity - which ones?
  • Some dairy product standards limit the type of dairy ingredient that can be used
  • Good hydration of dairy powders is important to prevent defects in many types of dairy products

Use of Dairy Ingredients in Food Applications II: Snacks, Bakery, Nutrition Bars, & Confections | KJ Burrington

  • What functional properties are important for ingredients that are used in bakery products, confections, and snacks
  • Some basic formulation knowledge about each application area
  • Products that currently use dairy ingredients in bakery, confections, and snacks

Module 2.3

Dairy Nutrition Basics | Matt Pikosky, PhD, RD, Vice President of Nutrition Research at National Dairy Council

  • Understand the primary nutrition & health benefits of dairy foods
  • Define what is meant by protein quality and what unique attributes of dairy proteins enable it to be the highest quality protein available
  • Identify the primary consumer wellness territories where dairy proteins have been shown to deliver benefits
  • Understand the multifactorial nature of sustainability and how dairy is sustainable

Reasons to Use Individual Proteins and Specialty Ingredients: GOS, Lactoferrin, GMP, Alpha-lactalbumin | Anand Rao, PhD, Vice President of Innovation at Agropur, Inc.

  • Fractionated Proteins: What and Why?
  • Current Applications of fractionated proteins
  • Potential future uses of fractionated whey proteins

Module 2.4

Use of Dairy Ingredients in Food Applications III: Dairy Based Beverages | KJ Burrington

  • The steps of powder reconstitution, formulation and processing of dairy beverages
  • The difference between low and high acid beverages and their heat processing requirements
  • How to choose the right dairy ingredient for the beverage application

Use of Dairy Ingredients in Food Applications IV: Pediatric and Senior Health and Wellness Products | David Clark, PhD, Owner of Bovina Mountain Consulting

  • Define pediatric and senior nutrition market segmentation
  • Identify drivers of growth in these market segments
  • Appreciation of regulation, risks and barriers to entry
  • Knowledge of key characteristics of dairy ingredients that make them crucial to products in pediatric and senior nutrition
  • Understand how pediatric and senior nutrition products are formulated
  • Awareness of recent innovations, trends & threats to dairy in these segments

Module 2.5

Process Excellence: Spray Drying & the Manufacture and Use of Cheese Powders | Katharine Madigan, RD&A Scientist at Kerry

  • Types of Spray Dried Dairy Powders
  • Formulating for Dryability
  • Factors of Dryer Throughput
  • Sample Formulations (and re-formulations)

Use of Dairy Ingredients in Applications IV: Animal Nutrition | Katie Barry, PhD, Product Development Scientist at International Ingredient Corporation and Jason Frank, PhD, VP Nutrition & Product Development at International Ingredient Corporation

  • Dairy ingredients used in common animal diets
  • Whey, WPC, Acid whey, Cheese
  • Swine, Cattle, Pets (Dogs & Cats), Horses
  • Why dairy ingredients are used in animal diet

Module 2.6

Dairy Trade Associations, Government Agencies, Dairy Check-off | Chris Thompson, Chief, Dairy Standardization Branch at United States Department of Agriculture (USDA/AMS)

  • Become familiar with these organizations, their roles and how they interact with and serve the dairy ingredients sector:
  • Trade and industry associations
  • Government agencies
  • Internationally oriented organizations

American Dairy Products Institute Overview, Membership, Tools and Resources | KJ Burrington and ADPI Team

  • Understand ADPI's organizational structure and role in the dairy industry.
  • Understand the resources available to members and where to find them.
  • Be aware of ADPI key events and activities.
  • Find out how to get involved with ADPI through task forces and committees.