This webcast was organized by IFT's Dairy Foods Division.
Dairy based beverages are an important food application that can help deliver good taste and nutrition to consumers. High protein beverages often have formulation challenges that can be improved through some basic understanding of dairy protein ingredients. This webcast will provide some basic background on the composition and functionality of milk and whey ingredients. Food product developers will also learn some tools to help them choose the right dairy ingredient for their ready to drink beverage applications and gain some tips on optimizing the performance of dairy proteins in high or acid beverages.
Learning Objectives:
1. Gain an understanding about the composition of the wide range of dairy ingredients that can be used in ready to drink (RTD) beverage applications.
2. Develop knowledge about how whey protein and milk protein ingredients differ in terms of their functionality, such as heat stability, water binding, and solubility.
3. Gain insight on how to optimize the performance of dairy ingredients in both high and low acid RTD beverages
Presenters:
Kimberlee J. Burrington
Dairy Ingredient, Cultured Products and Beverages Coordinator, Center for Dairy Research
Length:
Contact Hours: 1.0
Date Recorded: September 20, 2018
This webcast includes access to the recording, which will be available within 48 hours of the live event.
All IFT webcasts are free for IFT Premier and Student members.
This webcast was organized by IFT's Dairy Foods Division.
Dairy based beverages are an important food application that can help deliver good taste and nutrition to consumers. High protein beverages often have formulation challenges that can be improved through some basic understanding of dairy protein ingredients. This webcast will provide some basic background on the composition and functionality of milk and whey ingredients. Food product developers will also learn some tools to help them choose the right dairy ingredient for their ready to drink beverage applications and gain some tips on optimizing the performance of dairy proteins in high or acid beverages.
Learning Objectives:
1. Gain an understanding about the composition of the wide range of dairy ingredients that can be used in ready to drink (RTD) beverage applications.
2. Develop knowledge about how whey protein and milk protein ingredients differ in terms of their functionality, such as heat stability, water binding, and solubility.
3. Gain insight on how to optimize the performance of dairy ingredients in both high and low acid RTD beverages
Presenters:
Kimberlee J. Burrington
Dairy Ingredient, Cultured Products and Beverages Coordinator, Center for Dairy Research
Length:
Contact Hours: 1.0
Date Recorded: September 20, 2018
This webcast includes access to the recording, which will be available within 48 hours of the live event.
All IFT webcasts are free for IFT Premier and Student members.
