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DLG Symposium Focuses on Dairy

26 March 2012

GERMANY - The dairy industry involves processing raw milk into products such as ready-to-consume fresh milk, butter, cheese, yogurt, fermented and dried milk products and ice creams.

Chilling, pasteurisation, and homogenization are some common processes used in the creation of unique and appealing dairy products, which also include by-products such as buttermilk, whey and various derivatives.

Dairy products constitute a growing slice of the global market for functional food and beverages. Consumers all over the world have been won over by the fresh new flavours and concepts in functional food and beverages, which often come conveniently packaged and nutritionally fortified.

With increasing scientific evidence showing that some foods and food components have beneficial physiological and psychological effects over and above the provision of basic nutrients, the market for functional food and beverages will continue to grow, and along with that, boosting the potential for the dairy products segment.

At the DLG symposium, titled “Innovative Products and Processes for the Dairy Industry”, the range of presentations and discussions aims to cover the extensive processing needs for the wide range of product types available in the dairy processing sector.

Starting with a presentation on novel processing concept for membrane separation of milk and whey, the day-long symposium will focus on topics from processing technologies for whey, fermented milk products, cheeses and beverages, to processing innovations specific to the dairy sector. These include infusions or thermal heating process for liquids, chromatographic processes that separate dairy proteins from peptides, and the use of steviolglycosides for dairy products.

The symposium will be held at Kristallsaal, Sektion 1, at the Cologne Congress Center from 10.00 am to 4.00 pm on 28 March, with a lunch break in between.

TheMeatSite News Desk



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