Advanced Dairy Chemistry Course

A 2-day lecture series focusing on dairy chemistry designed for current university students and individuals in the dairy research industry.

Advanced Dairy Chemistry Course

for University Students and the Dairy Research Industry

Dates: February 7-8, 2024

Speakers and Organizers

Prof. Dr. Doug Goff, University of Guelph, Canada

Prof. Dr. Eric Bastian, Western Dairy Center, Utah State University

Asst. Prof. Dr. Zeynep Atamer, Oregon State University

MSc. Ing. Melanie Hanlon, Oregon State University

Fee

$450 – register on or before January 15th, 2024

$550 – register between January 15th- February 1st, 2024

Capacity

25-30 Participants

Email atamerz@oregonstate.edu with any questions.

Agenda

Milk Production

On-farm dairy and milking practices; Physiology of the mammary gland and milk biosynthesis.

Milk composition

Variability: species, breed, season, stage of lactation, etc.

Milk Proteins

Caseins and casein micelles: structure, properties, stability; Whey proteins; Milk proteins as ingredients: membrane processing, MPCs, WPCs, WPIs, Caseinates, etc.

Milk Lipids

Milkfat chemistry and physical properties; Milkfat globules and colloid science.

Lactose and Minor Components

Milk Processing: Effects on Milk Components

Pasteurization and sterilization: heating; Acidification: pH; Dehydration.

Common Additives to Dairy Products

Stabilizers; Emulsifiers; Salts (ionic strength).