Dairy Ingredients: Functionality, Use and Product Applications
Learning Objectives for Module 2
Describe the functional properties of dairy ingredients
Explain the value (use) of dairy ingredients for the primary food applications
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
Tuesday, October 29 | 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.