dairy ingredients research update - adpi presentations...american dairy products institute, 2008...

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


Dairy Ingredients Research

Update

• Market driven ingredients

research

• National Dairy Centers

• Future research


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?


Ingredient Research Drivers

• Consumers

• Food Industry Product Development

• Ingredient Manufacturing& Marketing

• Raw Materials

• Food Product Manufacture

• Consumer Marketing

Dairy ingredients for industrial use


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


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


Characterization of Basic

Properties

• Analytical Methodology (Physical,

Chemical & Microbiological)

– Detailed composition

– Structure/Function

– Interactions with other food components

– Changes during processing and storage


Isolation and Purification

Technology

• Major protein classes

• Individual primary proteins

• Minor proteins

• Peptides

• Milkfat globule membrane

Membrane Processing

Chromatography

Novel Technologies


Quality & Functionality

• Nutrition

• Sensory

• Microbiology

• Composition

• Functionality


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


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)


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


Microfiltration of Skim Milk


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?


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?


Nutrients in Dairy Foods &

Ingredients

Less, More, Free, Extreme . . .

• Less fat

• Sugar free

• More Protein


High Protein Frozen Dairy Foods

Yo-Pro Frozen Yogurt

yoprotreats.com

“contains proprietary blend of whey proteins”


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


Zero Lactose

40500.80.8Carbohydrates

%

<0.150<0.010.8Lactose %

Valio Zero

Lactose SMPNormal SMP

Valio Zero

Lactose ButterNormal Butter


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)


Redefining Value Added Dairy Ingredients

• Taste

• Functionality

• Cost Savings

• Convenience

• Applications Support

• Health and Wellness

• Sustainability ?

• Green?

• Traceability?


Latest Dairy Ingredients Research

• Dairy Management, Inc.

– www.innovatewithdairy.com

• Dairy Foods Research Centers

• Industry Associations (ADPI)


• 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


Dairy Ingredients Research Update

Phillip Tong, Ph.D.

Director, Dairy Products Technology Center

Cal Poly State University

San Luis Obispo, CA

dairy ingredients research update - adpi presentations...american dairy products institute, 2008...

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