DPTC News  The latest happenings in Dairy Products Technology
Fall 2010 Volume 1, Issue 1 |
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| Welcome! |
Welcome to the first edition of DPTC News. We hope to keep you updated on what is happening quarterly at our center and the latest news in dairy products technology. Let us know what you think. ( ljacobso@calpoly.edu) |
| Cheese Makers of Tomorrow |
 With the current economic situation more people are reassessing what they are doing. Many dairy farmers want to find ways to add value to their milk, and with the movement towards eating locally it makes a great fit for farmstead cheese. For others looking for a career change, there is a certain freedom in artisan cheese. With some creativity and a lot of hard work the options are endless. In general Americans are discovering what the rest of the world has known for a long time that like a fine wine, cheese can be very complex, unique, and full of flavor. Click here for full article.
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| Just Published | |
J. Agric. Food Chem., Article ASAPDOI: 10.1021/jf101878d
The Impact of Antioxidant Addition Flavor of Cheddar and Mozzarella Whey and Cheddar Whey Protein Concentrate.
I.W. Liaw, H. Eshpari, P.S. Tong, and M.A. Drake. 2010 J. Food Science 75:559-569
Tong, P.S.
Dairy Foods Magazine, September 1, 2010.
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Applications Lab Updates by Katie Brooks, Applications Specialist, DPTC | |
The increased awareness and interest in sodium reduction has prompted the DPTC Applications Lab to evaluate ways to decrease sodium in the American diet by using dairy ingredients. We are currently looking at the use of whey permeate and milk permeate in pizza dough to replace salt. A final formulation will be out soon.
At this year's Annual IFT Meeting in Chicago, two prototypes developed by the DPTC Applications Lab were featured:
 The Honey Lavender Soothie is a warm, high protein, milk-based beverage that combines the natural flavors of lavender and honey. It offers consumers a way to unwind at the end of a long day and each 8 oz. serving provides 30% of the Daily Value for calcium and 24% of the Daily Value for protein (12g). It was also featured in the Trend and Solution Tour offered by IFT during the show.
 The other prototype featured was a layered Cheesy Pizza Dip for Veggies that is aimed at getting children to eat their vegetables. The bottom layer is Neufchatel Cheese topped with a veggie pizza sauce and then sprinkled with mozzarella and parmesan cheeses. It can be served warm or cold with carrots, celery, or crackers. Cheesy Pizza Dip is an all-natural, low sodium dip.
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| Upcoming Events |
Sep 28-Oct 2, 2010 World Dairy Expo, Hosted by World Dairy Expo, Madison, Wisconsin http://www.worlddairyexpo.com
October 12-13, 2010 Dairy Technology 101- Designed to be an introductory course which emphasizes basics of milk composition, milk quality, basic unit operations in milk handling and processing, and aspects of testing of milk and milk products. Location- Cal Poly Dairy ProductsTechnology Center, San Luis Obispo, CA October 20-22, 2010 7th International Symposium: Milk Genomics & Human Health. For more information, contact Jennifer Giambroni, jgiambroni@cmab.net. UC Davis, Davis, California
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| New faces at DPTC |
 Kristen Herbaugh joined DPTC this summer as our new Administrative Program Assistant. She will be running the main office and in touch with all activities associated with the center.
Davinia Sanchez is a visiting Pos-Doctoral Fellow from Universidad de las Palmas de Gran Canaria in Spain. She is interested in the chemistry and physical chemistry of cheese treated by supercritical fluids to reduce fat content.
Philippine Lemaitre is an Undergraduate Student from La Salle Polytechnic University in Beguvais, France. She is doing an internship required by her university working on spores in milk research. |
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For questions or commments regarding this newsletter please contact Laurie Jacobson at: ljacobso@calpoly.edu |
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