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DPTC News
The latest happenings in
Dairy Products Technology
Winter 2011 Volume 2, Issue 1 |
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| New Website and Logo for 2011 |
We have also done a major renovation to the center's website. Our goal was to make it engaging and easy to navigate in order help us better connect to you. Some of the added new features we hope you will find useful include: improved navigation, new pages, and more ways to stay connected. You can see these exciting new changes at www.dptc.calpoly.edu.
We will be adding new features to the site in the months to come, so keep checking back to see what's new. As we look to the future and an increasing global perspective, we thought our logo should do the same. We are excited to unveil our new updated center logo (see above). |
| Helping Students and Industry Connect | |
With the job market still struggling, it can be even harder for new graduates without any experience to find a job right out of college. Cal Poly's learn by doing philosophy is helping students overcome that. At the Dairy Products Technology Center we try to stay in close touch with the needs of the industry and provide opportunities for interaction between industry and the students. Read Full Article |
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| In The News | |
White Gold- Cal Poly's Dairy Science Program Provides
Real World Experiences and Solutions
By Stacia Momburg
Cal Poly Magazine Winter 2010
Cal Poly's "got milk," and a lot of it - about half a million gallons a year, in fact, from a herd of 160 Jersey and Holstein cows.
Half a million gallons of milk that, for Cal Poly Dairy Science students, equal real-world experience in fields as diverse as animal husbandry, milk production, dairy processing, research and food development. Read full article |
| Annual IAAC Meeting |
 Photo: Attendees to Nov , 2010 DPTC IAAC Annual Meeting: Back row (from the left): John Lyne, Chr. Hansen's; Erika Smith, General Mills; Rafael Jimenez, DPTC; Mike Nygaard, Darigold, Inc.; Kyle Jensen, Hilmar Cheese Company; Brian Reinhart, Kraft Foods; Phil Tong, DPTC; Bhanu Prasad, Saputo, Inc.; Joe O'Donnell, California Dairy Research Foundation. Front row (from the left): Shantanu Agarwal, Dairy Management, Inc.; Amy Lammert, DPTC; Veronique Lagrange, US Dairy Export Council; Eric Bastian, Glanbia; Bill Graves, Dairy Management, Inc.; Nana Farkye, DPTC; Jim Moran, Kraft Foods (Not Pictured) Bjorne Sorensen, Land O'Lakes
The Dairy Products Technology Center Industry Associates Advisory Council (IAAC) held their annual meeting November 16-17, 2010 at Cal Poly. "We really appreciate and value the input of the IAAC during these meetings and throughout the year., " said Phil Tong, DPTC Director. The IAAC discussed recently completed and ongoing research projects and provided important feedback on new project ideas. They also shared the areas of interest, and opportunities they see for dairy industry in the near future. IAAC members also took time to visit the labs to see, hear and discuss the actual project work currently being performed by the students and staff, and to taste samples of products from the DPTC. IAAC members were also briefed on DPTC plans to hold a 25 year DPTC anniversary celebration in 2012 (stay tuned for more on this in an upcoming e-Newsletter!) IAAC members also visited the Cal Poly Packaging program facilities where they learned about Cal Poly packaging design, and testing capabilities.
"The IAAC has been a great opportunity for me to gain a much better familiarity with DPTC programs, Cal Poly, its students, staff and faculty. It also allows me to get to know my fellow industry colleagues better too that are serving alongside with me, "says Jim Moran, IAAC member and Research Principal," Kraft Foods. Becoming an IAAC member is another valuable way for industry to become more involved in Cal Poly DPTC to insure they are delivering valuable science, trained graduates and other services to the dairy industry and related groups. If you want to know more about the IAAC please contact Phil Tong. |
| Applications Lab Update | |
We have an addition to our applications lab. Please help us in welcoming Katy Lees to the Dairy Ingredients Applications Lab. Katy brings a strong Food Science educational background including experience as a cheesemaker in Cal Poly creamery and culinary interests to the Cal Poly applications lab team. We are excited and fortunate to have Katy in our group and look forward to many great applications ideas/products from her.
Katie Brooks has left the DPTC to pursue an opportunity with Food Pharma in Santa Fe Springs, CA. In her new position, she is involved in food products development projects. Katie was instrumental in development of several dairy ingredients applications and nutritional labeling in her work at the DPTC including several gluten free bakery formulations using whey proteins, honey lavender soothie, cheese bites, and much more. We all wish her continued success in her new position.
Please help us in welcoming Katy Lees to the Dairy Ingredients Applications Lab. Katy brings a strong Food Science educational background in addition to her work experience as a cheesemaker in Cal Poly creamery and also culinary interests to the Cal Poly applications lab team. We are excited and fortunate to have Katy in our group and look forward to many great applications ideas/products from her.
As promised in the last Applications Lab update, we now have the final formulation for the Low Sodium Pizza Dough. The formulation highlights the value of milk permeate to achieve sodium reduction without sacrificing taste. Please visit the Applications section of our website to view the formulation. We are looking forward to the upcoming IFT 2011 in New Orleans on June 11th- June 14th. We are working on some creative products to showcase at IFT, that will feature dairy ingredients in new innovative products. Some of our focus areas are protein at breakfast, healthy aging, and protein for meat reducers while still focusing on current trends and using our creative as well as our scientific knowledge to produce a new innovative product.
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| Dairy Science and Technology Basics for the Farmstead/Artisan Cheesemaker |
 Due to the overwhelming interest in our September Dairy Science and Technology Basics for the Farmstead/Artisan Cheesemaker Short Course, we hosted a second offering this year. For four days in December we had 33 people come to learn how to make cheese. Our attendees were from all areas of California, Utah, Colorado, Missouri and even Canada. Along with learning the science of making cheese during the course, the students had the opportunity to take part in a hands-on cheese making session, as well as visit a local Artisan Cheese Facility at the Rinconada Dairy located North of San Luis Obispo, CA. |
| Upcoming Events |
February 27-March 2, 2011
9th Annual Sonoma Valley Cheese Conference
March 19-20, 2011
Oregon Cheese Festival
www.oregoncheeseguild.org
February 28, 2011
Pre-conference one-day workshop on:
Understanding and Working with Dairy Ingredients Location: InterContinental Mark Hopkins Hotel, San Francisco, CA
Cost: $150.00
March 1-2, 2011
13th Annual Dairy Ingredients Symposium-Designed to provide 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.
Location- InterContinental Mark Hopkins, San Francisco, CA
Cost $425
March 2-3, 2011
International Dairy Foods Association Ice Cream Technology Conference
Renaissance Vinoy Resort & Golf Club | St. Petersburg, FL
Learn More About Icecream Technology Conference »
March 18-20, 2011
International Artisan Cheese Trade Show & Festival, Miami, Fla. Contact: Eduardo Alarcon, sales manager, The Cheese Connection LLC, 305-921-9149, e-mail: ealarcon@thecheeseconnection.com - www.thecheeseconnection.com.
March19-20, 2011
Oregon Cheese Festival - www.oregoncheeseguild.org
March 21-23, 2011
International Dairy Foods Association Milk & Cultured Dairy Products Symposium InterContinental Chicago O'Hare | Rosemont, IL
Learn More About DFAMCDPS »
March 22-25, 2011
23rd Annual Cheese Short Course I
Designed to teach each participant the basic scientific information and practical skills needed to understand and manufacture cheese. (includes 1 day of hands-on cheese making)
Location- Cal Poly Dairy Products Technology Center, San Luis Obispo, CA
SOLD OUT
March 25-28, 2011
Fifth Annual California's Artisan Cheese Festival, Petaluma, Calif. -
www.artisancheesefestival.com
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| New faces at DPTC | |
Katy Lees has been hired as a Research Assistant in our Dairy Ingredients Applications lab. She is responsible for lab oversite. Katy can be reached at: email: klees@calpoly.edu, phone:(805)756-6098.
Gina Iliff is working as a Lab Assistant working on low sodium, low fat & special projects. She is from Santa Clara, CA and will be working under Dr. Nana Farkye.
Jess Thomas is a third year Food Science student working on various research projects. She is from Laguna Negal, CA and is working under Dr. Phil Tong.
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For questions or comments regarding this newsletter please contact Laurie Jacobson at: ljacobso@calpoly.edu |
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