|
DPTC News
The latest happenings in
Dairy Products Technology
Winter 2012 Volume 3, Issue 1 |
|
|
|
|
|
|
25 Year Celebration | |
Save the Date
October 25-27, 2012
In 2012, the current DPTC family and Cal Poly will be commemorating 25 years of Dairy Products Technology Center Excellence with a series of special events. "We want to bring together new and old friends, graduates, and other industry members to the campus. We invite all who helped make DPTC a success to come back to visit us, catch up with their fellow colleagues, enjoy some Cal Poly ice cream, see what exciting changes are occurring at Cal Poly, and learn about how you can get more involved in shaping the future of DPTC," said Phil Tong, DPTC's Director. Read more... |
DPTC graduate student wins first place in thesis competition | |
Congratulations to Xiomara Elias-Argote on being named the first place winner in the United States Department of Agriculture/National Institute of Food and Agriculture- American Association of Hispanics in Higher Education- Texas A&M University- Corpus Christi (USDA/NIFA-AAHHE-TAMUCC) Master's Thesis Award Competition!
The Master's Thesis Award Competition, focused on the food and agricultural sciences, is a collaborative initiative between the American Association of Hispanics in Higher Education (AAHHE) and Texas A&M University- Corpus Christi (TAMUCC). Latino students whose thesis focused on one of the priority areas (food safety, climate change, sustainable energy, childhood obesity, or global food security and hunger) completed between August 2010 and August 2011 were eligible for the competition. Read more...
|
|
|
|
| Where are they now? Carlos Murillo, Hilmar Cheese Company, Hilmar, CA |  Carlos Murillo received his B.S. in Food Science at Cal Poly in 1999 and then pursued his M.S, in Agriculture specializing in Dairy Products Technology at the DPTC working with Dr. Rafael Jiménez-Flores. After graduation, he went to work for Hilmar Cheese Company as a Cheese Plant Supervisor and learned key, essential operations of the company. He has been at Hilmar for 8 years now and is currently working as a Research Associate on the ingredients side. When asked if he felt his experience at DPTC benefited him in his current position, he replied, "Yes, unequivocally. The level of skills developed from the use of novel methodologies combined with diverse collaborations on and off campus allowed me not only to understand our activities in the workplace, but to offer technical resource as well." Read full article |
|
Dr. Nana Farkye Receives Cargill Flavor Systems Food Specialties Award | |
 The American Dairy Science Association (ADSA) is pleased to announce Nana Farkye as the 2011 recipient of the Cargill Flavor Systems Food Specialties Award. The Cargill Flavor Systems Award was created to recognize important research contributions to chemistry, biochemistry, microbiology, engineering, or technology pertaining to the cheese and cultured dairy products industries. This contribution may be published research data, plans, methods, processes, devices, or inventions significant and beneficial to the cheese and cultured dairy products industries through either theory or practical application. Read more
|
|
14th Annual Dairy Ingredients Symposium- March 1-2, 2012 | |
The 14th Annual Dairy Ingredients Symposium was held March 1-2, 2012 at the InterContinental
Mark Hopkins in San Francisco. Approximately 120 attendees from the dairy ingredient community, including professionals from food and beverage manufactures and suppliers, plus academics and government were in attendance. Over the two days, the attendees from 17 states and 12 countries had the opportunity to gain insights on the science, technology and business of dairy ingredients. Session topics included:
Global Marketplace for Dairy Ingredients
New Approaches to Dairy Ingredients Processing
Quality Assurance in Dairy Ingredients
Opportunities in Nutrition and Health
Dairy Ingredients Structures for Improving Health
Sustainability in Dairy Ingredient Sector
And ended with an industry round table discussion of End User Dairy Ingredients Needs, Applications, and Opportunities
The event was sponsored by the Dairy Products Technology Center at Cal Poly State University, U. S. Dairy Export Council, California Dairy Research Foundation, and GEA Process Engineering Inc.
Click Here for the full program schedule or
Visit the conference website for further details.
|
|
Projects for 2012 | |
Developing Milk Protein- Sponsored by Dairy Research Institute (DMI)- Dr. Rafael Jimenez-Flores
Pulsed-Light on Spores- Sponsored by CSU Agricultural Research Initiative- Dr. Rafael Jimenez-Flores
Developing Milk Protein- Based Structures for New Dairy Products- Sponsored by Dairy Research Institute (DMI- Dr. Rafael Jimenez-Flores
A systematic study of cheese microbiology and flavor based on salt cation substitution in lower sodium cheddar cheese- Sponsored by Dairy Research Institute (DMI)- Dr. Nana Farkye
Effects of salt substitutes and anti-microbial intervention methods on functionality and shelf life of low sodium string cheese and the survival of pathogenic bacteria.- Sponsored by Dairy Research Institute (DMI)- Dr. Nana Farkye
Improving SMP/NFDM processing, microbiological quality and functionality thought the process and ingredient technologies that change mineral composition and activity.-Sponsored by Dairy Research Institute (DMI)- Dr. Phil Tong |
|
2012 DPTC Short Courses | |
March 20-23, 2012
24th Annual Cheese Short Course I *SOLD OUT*
Location: Cal Poly Dairy Products Technology Center, San Luis Obispo, CA
September 11-14, 2012
15th Annual Dairy Science and Technology Basics for the Farmstead/Artisan Cheesemaker
Location: Cal Poly Dairy Products Technology Center, San Luis Obispo, CA
October 2-3, 2012
Dairy Technology 101
Location: Cal Poly Dairy Products Technology Center, San Luis Obispo, CA |
|
Applications Lab Update by Katy Lees | |
The Applications Lab has been working hard to produce two new prototypes for this year's Institute of Food Technologists (IFT).
Our first new prototype is a whey protein-based snack. This product's sensory properties are similar to beef jerky. The versatility whey protein can offer the snack realm of the food industry is huge. Our high protein snack is a perfect option for a consumer trying to increase their intake of protein as a snack.
People are paying closer attention to food labels and demanding more natural and nutritious foods. Manufacturers are trying to boost the nutrition of their product lines and snacks are a great way to achieve this. The healthy snack foods market alone is a $29.5 billion industry, according to a recent Mintel report. Using low fat dairy products as an ingredient is a natural way to lower fat and calories. This new snack is just one of the many prototypes the applications lab has developed using whey protein. The versatility and functional properties of whey protein offer endless possibilities for a product developer.
The second new prototype we have been working on is a Savory Yogurt that may be eaten alone or served in bite size tart cups. This savory yogurt is also a great snack that is high in protein, calcium and is still low in fat! Not many products offer all of these nutrients and still taste good. Many women are lacking the proper calcium intake and this is a great way to get an extra kick of calcium while enjoying an easy, natural and convenient product. The Applications Lab will have final formulations for these exciting new prototypes in the near future. |
|
Just Published | |
 Culturally Speaking- Seeking The Next Innovation in Cultured Dairy Foods
Dairy Foods, February 2012 issue
Solubility of commercial milk protein concentrates and milk protein isolates
V. Sikand, P. S. Tong, S. Roy, L. E. Rodriguez-Saona and B. A. Murray. 2011., J. Dairy Science 94: 6194-6202.
How to Control Texture in Cultured Dairy
Tong, P.S. 2011. Dairy Foods Magazine, Vol. 112, Issue 12:32.
|
|
For questions or comments regarding this newsletter please contact Laurie Jacobson at: ljacobso@calpoly.edu |
|
|
|
|
