New processing technologies for the future: proceedings of the Emerging Technologies Conference, IDF world dairy summit 2002 Auckland, New Zealand
Saved in:
| Format: | Conference Proceeding Book |
|---|---|
| Language: | English |
| Published: |
Brussels
IDF
2002
|
| Series: | Bulletin / International Dairy Federation
374 |
| Subjects: | |
| Online Access: | Inhaltsverzeichnis |
| Physical Description: | 74 S. Ill., graph. Darst. |
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Record in the Search Index
| _version_ | 1804129567354388480 |
|---|---|
| adam_text | IMAGE 1
HHHH
^EVU^LOOJ/,
)AIR^
IMAGE 2
FIL/IDF ISSN 0250-5118
BULLETIN OF THE INTERNATIONAL DAIRY FEDERATION N 374/2002 PRICE: 80
EURO INCLUDING POSTAGE
IPITII
EMF .NMIMI LIS
IDF NEWS
SCHEDULE OFFUTURE IDF EVENTS 2
NEW PROCESSING TECHNOLOGIES FOR THE FUTURE
PROCEEDINGS OF THE EMERGING TECHNOLOGIES CONFERENCE IDF WORLD DAIRY
SUMMIT 2001 AUCKLAND,NEW ZEALAND FOREWORD 3
1 NEW PROCESSING TECHNOLOGIES TO CREATE THE
DAIRY PRODUCTS OF THE FUTURE
P.A. MUNRO
1 CONSUMERS AND DAIRY FOODS 4
2 NEW PROCESSING TECHNOLOGIES
5
2.1 FLAVOUR 5
2.2 TEXTURE 5
2.3 NUTRITION 5
2.4 PRESERVATION 6
2.5 PACKAGING 6
3 CHALLENGES FOR NEW PROCESSING TECHNOLOGIES 7 4 MOST SIGNIFICANT NEW
PROCESSING TECHNOLOGIES 7 ACKNOWLEDGMENTS 7
2 ALTERNATIVE METHODS TO HEAT TREATMENT
FT BISHOP 8
3 ULTRA HIGH PRESSURE TECHNOLOGY FOR DAIRY PRODUCTS
S. RADEMACHER & J. HINRLCHS
1 INTRODUCTION 12
2 PRINCIPLE OF PRESSURE PROCESSING AND EXPERIMENTAL SETUP 12
3 EXPERIMENTAL RESULTS AND DISCUSSION 12
3.1 INACTIVATLON OF MICROORGANISMS IN MILK 12
3.2 INACTIVATLON OF NATIVE MILK ENZYMES 14
3.3 PROCESS OPTIMIZATION 15
3.4 PRESSURE INDUCED MODIFICATION OF MILK
PROTEINS AND NEW PROCESSES FOR DAIRY PRODUCTS 15 4 CONCLUSIONS 17
REFERENCES 18
4 NOVEL BLOSCIENTLFLC OPPORTUNITIES FOR DAIRY PRODUCTS K.R. MARSHALL &
Z. HANLEY 1 INTRODUCTION 19
2 CHANGING WORLD 19
3 SUPPLYING DEMAND, CREATING DEMAND 20
4 TODAY S KNOWLEDGE, TOMORROW S PRODUCTS 21
5 FORAGE 22
5.1 MORE GRASS 22
5.2 BETTER GRASS 22
6 RUMEN 23
7 BOVINE 23
8 PROCESSING PLANT 23
9
WHAT MIGHT BE 23
10 A CHANGING BUSINESS 24
11 MORE BLOSCIENCE, MORE DAIRY 24
REFERENCES 24
5 ENZYMATIC HYDROLYSIS OF DAIRY PROTEINS AND CARBOHYDRATES S.F.
GAULHLER, Y. POULLOT & P. JELEN
1 INTRODUCTION
2 MILK PROTEINS 3 ANTIHYPERTENSIVE ACTIVITY IN FERMENTED MILK PRODUCTS 4
ANTIHYPERTENSIVE ACTIVITY IN DAIRY PROTEIN HYDROLYSATES
5 LACTOSE
6 LACTOSE HYDROLYSIS WITH DISRUPTED DAIRY BACTERIA 7 CONCLUSIONS
REFERENCES
5 ENZYMATIC CROSSLLRIKLNG OF DAIRY PROTEINS
P.C. LORENZEN
1 INTRODUCTION
26 26
26
27
28 29 29 29
30
2 PROPERTIES OF SET STYLE YOGHURT PRODUCTS AND ACID SKIM MILK GELS FROM
TRANSGLUTAMINASE-TREATED MILK 31 3 RENNETING PROPERTIES OF
TRANSGLUTAMINASE-TREATED MILK 32
4 TECHNO-FUNCTIONAL PROPERTIES OF TRANSGLUTAMINASETREATED MILK PROTEINS
33
5 MISCELLANEOUS APPLICATIONS OF TRANSGLUTA MINASE IN DAIRY PRODUCTS 34
6 NUTRITIONAL PROPERTIES OFTRANSGLUTAMINASE-TREATED MILK PROTEINS 34
ACKNOWLEDGMENTS 35
REFERENCES 35
7 NEW WAYS FOR THE FRACTIONATION OF DAIRY AND MINOR CONSTITUENTS USING
UTP-MEMBRANE TECHNOLOGY U. KULOZIK & M. KERSEN
1 INTRODUCTION
2 PRINCIPLE OF THE UTP-MF AND EXPERIMENTAL SETUP 3 EXPERIMENTAL RESULTS
AND DISCUSSION 3.1 PERMEATION RATE
3.2 WHEY PROTEIN PERMEATION 3.3 UTP-MF AND UF IN A DLAFILTRATION MODE
4 CONCLUSIONS AND OUTLOOK REFERENCES
37
38
38
38
40 41 41 41
8 EXTRUSION:A NOVEL TECHNOLOGY FOR THE MANUFACTURE OF ICE CREAM E.J.
WLNDHAB&H. WLIDMOSER
1 INTRODUCTION 43
2 ICE CREAM STRUCTURE AND RHEOLOGY 44
3 LOW TEMPERATURE ICE CREAM FREEZING / EXTRUSION 44 4 OUTLOOK 49
REFERENCES 49
ACKNOWLEDGMENTS 49
9 TECHNOLOGY OPTIONS FOR NEW NUTRITIONAL CONCEPTS H. KORHONEN 1
INTRODUCTION
2 NEW NUTRITIONAL CONCEPTS- DESIGNING FOODS FOR THE FUTURE
3 FORMULATION OF FOODS FOR NEW NUTRITIONAL CONCEPTS 53 4 APPROPRIATE
TECHNOLOGIES FOR NEW NUTRITIONAL CONCEPTS 54
5 APPLICATION OF MILK COMPONENTS FOR NEW NUTRITIONAL CONCEPTS 56
6 CONCLUSIONS 58
REFERENCES 58
10 NEW TECHNOLOGIES FOR FERMENTED DAIRY PRODUCTS P. SCHKODA 61
11 DEVELOPMENTS IN WHEY PROCESSING AND UTILIZATION
E.S. HORTON 1 INTRODUCTION
2 PROCESSES TO FRACTIONATE WHEY COMPONENTS 3 NATIVE OR IDEAL WHEY 4
WASTEWATER TREATMENT PROCESS 5 UTILIZATION AS TIED TO PROCESSING 6
CONCLUSIONS
50
50
12 RECOMMENDATIONS FOR USE AS INDUSTRY STANDARD METHODS FOR
CHARACTERIZATION OF WHEY PROTEIN HYDROLYSATES K. ANAND, G. WARD, G.
FROEHNER, E BRODY& C. SCHROEDER 1 INTRODUCTION
2 MATERIAL AND METHODS
2.1 MATERIALS
2.2 METHODS 3 RESULTS AND DISCUSION 3.1 DEGREE OF HYDROLYSIS
3.2 PROTEIN/TKN
3.3 SOLUBLE TKN
3.4 OSMOLALITY 3.5 MOLECULAR WEIGHT DISTRIBUTION PROFILE 3.6 FREE AMINO
ACIDS
4 SUMMARY AND CONCLUSIONS REFERENCES
70 70
70
70
72
72
72
72 73 73 74
74
74
*AU I!2 .T/.
% L-V
SUBSCRIPTION PRICE FOR 2002 BULLETIN: 395 EURO FOR ALL ISSUES.
ADDRESS ORDERS TO:
INTERNATIONAL DAIRY FEDERATION / FEDERATION INTERNATIONALE DE LAITERIE
DIAMANT BUILDING, BOULEVARD AUGUSTE REYERS, 80 -1030 BRUSSELS (BELGIUM)
TELEPHONE,: + 32 2 733 98 88 - TELEFAX: + 32 2 733 0413 - E-MAIL;
INFO@FIL-IDF.ORG - UB/TIB HANNOVER 123 906 571
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| spelling | New processing technologies for the future proceedings of the Emerging Technologies Conference, IDF world dairy summit 2002 Auckland, New Zealand Brussels IDF 2002 74 S. Ill., graph. Darst. txt rdacontent n rdamedia nc rdacarrier Bulletin / International Dairy Federation 374 Dairy Industry cabt Lebensmittelverfahrenstechnik (DE-588)4167046-2 gnd rswk-swf (DE-588)1071861417 Konferenzschrift 2001 Auckland gnd-content Lebensmittelverfahrenstechnik (DE-588)4167046-2 s DE-604 Emerging Technologies Conference 2001 Auckland Sonstige (DE-588)10045872-5 oth International Dairy Federation Bulletin 374 (DE-604)BV001893923 374 GBV Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=010009766&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
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| title | New processing technologies for the future proceedings of the Emerging Technologies Conference, IDF world dairy summit 2002 Auckland, New Zealand |
| title_auth | New processing technologies for the future proceedings of the Emerging Technologies Conference, IDF world dairy summit 2002 Auckland, New Zealand |
| title_exact_search | New processing technologies for the future proceedings of the Emerging Technologies Conference, IDF world dairy summit 2002 Auckland, New Zealand |
| title_full | New processing technologies for the future proceedings of the Emerging Technologies Conference, IDF world dairy summit 2002 Auckland, New Zealand |
| title_fullStr | New processing technologies for the future proceedings of the Emerging Technologies Conference, IDF world dairy summit 2002 Auckland, New Zealand |
| title_full_unstemmed | New processing technologies for the future proceedings of the Emerging Technologies Conference, IDF world dairy summit 2002 Auckland, New Zealand |
| title_short | New processing technologies for the future |
| title_sort | new processing technologies for the future proceedings of the emerging technologies conference idf world dairy summit 2002 auckland new zealand |
| title_sub | proceedings of the Emerging Technologies Conference, IDF world dairy summit 2002 Auckland, New Zealand |
| topic | Dairy Industry cabt Lebensmittelverfahrenstechnik (DE-588)4167046-2 gnd |
| topic_facet | Dairy Industry Lebensmittelverfahrenstechnik Konferenzschrift 2001 Auckland |
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