This webcast session provides deeper insights related to salt analysis and its influence on the sensory characteristics of cheese. The first speaker, Dr. Prateek Sharma, presents his work on two novel techniques for studying salt diffusion in cheese matrices. First, laser-induced breakdown spectroscopy (LIBS), a super convenient technique that gives spatial distribution (at macroscopic level) of minerals (Na, K, Ca) on the surface of cheese, will be presented. The second technique i.e. time-lapse confocal laser scanning microscopy (CLSM) which uses sodium (CoroNaTM green) sensitive fluorescent dyes to study salt diffusion in model cheese at microscopic level will be discussed. Overall this highlights the potential of both techniques (LIBS and time lapse CSLM) for tracking salt diffusion in cheese matrices at both macroscopic and microscopic length scale.
The second speaker, Pat Polowsky, talks about role of salt in maintaining quality of cheese. Salt is a powerful flavor potentiator and can have dramatic impact on attributes such as bitterness, acidity, mouthfeel, and melt/stretch. He covers some fundamentals of cheese flavor chemistry, how salt is a key player, and potential issues that may arise with reduced sodium or high salt applications. Overall, this webcast provides a comprehensive and unique perspectives of salt in cheese and its role in controlling sensory quality of cheese. This session is sure to be worth its weight in salt!
Moderator: Nitin Joshi, Vice President - Product Development, Dairy Management, Inc.
Dr. Nitin Joshi is a Vice President of Product Development at Dairy Management Inc. (DMI), a nonprofit organization funded by America’s dairy farmers. In his current role, Nitin supports the Food Innovation team of Corporate Pizza Hut for product development, innovation, and renovation. Nitin has been leading product development and ingredient innovation for several years and has developed many products such as pizzas, sauces, soups, beverages, dairy products, cheeses, ice creams, snacks, handhelds, frozen products, etc. Prior to DMI/Pizza Hut Nitin has worked at Campbell Soup Company, and in India, he taught food/dairy processing courses at university level and worked at Vadilal Ice Cream Company.
Dr. Joshi is an active member of IFT and is involved at the national level in a variety of positions including: the upcoming AMSPAP chair (scientific programs at IFT Annual meeting), chair of Hot Topics, chair of Dairy Foods Division, Division Champion team, Leadership at Product Development division, etc. At section level, Nitin held leadership positions at the Philadelphia section including as a chair. Currently, Nitin is a Technical Program Chair and College Bowl coordinator in the Long Horn section of IFT in the Dallas area. He is also volunteering as a judge for Texas State Science Fair and is a speaker at various universities and IFT sections.
Speaker 1: Prateek Sharma
A/Prof. Prateek Sharma is a Dairy Foods...
This webcast session provides deeper insights related to salt analysis and its influence on the sensory characteristics of cheese. The first speaker, Dr. Prateek Sharma, presents his work on two novel techniques for studying salt diffusion in cheese matrices. First, laser-induced breakdown spectroscopy (LIBS), a super convenient technique that gives spatial distribution (at macroscopic level) of minerals (Na, K, Ca) on the surface of cheese, will be presented. The second technique i.e. time-lapse confocal laser scanning microscopy (CLSM) which uses sodium (CoroNaTM green) sensitive fluorescent dyes to study salt diffusion in model cheese at microscopic level will be discussed. Overall this highlights the potential of both techniques (LIBS and time lapse CSLM) for tracking salt diffusion in cheese matrices at both macroscopic and microscopic length scale.
The second speaker, Pat Polowsky, talks about role of salt in maintaining quality of cheese. Salt is a powerful flavor potentiator and can have dramatic impact on attributes such as bitterness, acidity, mouthfeel, and melt/stretch. He covers some fundamentals of cheese flavor chemistry, how salt is a key player, and potential issues that may arise with reduced sodium or high salt applications. Overall, this webcast provides a comprehensive and unique perspectives of salt in cheese and its role in controlling sensory quality of cheese. This session is sure to be worth its weight in salt!
Moderator: Nitin Joshi, Vice President - Product Development, Dairy Management, Inc.
Dr. Nitin Joshi is a Vice President of Product Development at Dairy Management Inc. (DMI), a nonprofit organization funded by America’s dairy farmers. In his current role, Nitin supports the Food Innovation team of Corporate Pizza Hut for product development, innovation, and renovation. Nitin has been leading product development and ingredient innovation for several years and has developed many products such as pizzas, sauces, soups, beverages, dairy products, cheeses, ice creams, snacks, handhelds, frozen products, etc. Prior to DMI/Pizza Hut Nitin has worked at Campbell Soup Company, and in India, he taught food/dairy processing courses at university level and worked at Vadilal Ice Cream Company.
Dr. Joshi is an active member of IFT and is involved at the national level in a variety of positions including: the upcoming AMSPAP chair (scientific programs at IFT Annual meeting), chair of Hot Topics, chair of Dairy Foods Division, Division Champion team, Leadership at Product Development division, etc. At section level, Nitin held leadership positions at the Philadelphia section including as a chair. Currently, Nitin is a Technical Program Chair and College Bowl coordinator in the Long Horn section of IFT in the Dallas area. He is also volunteering as a judge for Texas State Science Fair and is a speaker at various universities and IFT sections.
Speaker 1: Prateek Sharma
A/Prof. Prateek Sharma is a Dairy Foods Scientist with more than 15 years of research experience in commercial and institutional R&D sectors. His main research expertise is in cheese research. He worked in multinational (Ireland, New Zealand and India) environments on number of product portfolios such as cheese, whey ingredients, UHT products and liquid emulsions. He worked with leading dairy companies around the world such as Amul, Glanbia, Dairygold, and Fonterra. Prior to joining USU, Dr. Sharma was recipient of prestigious Marie-Curie post-doctoral fellowship of worth from European Commission for working in the area of diffusion of small solutes within the cheese matrices and was based at Teagasc Food Research Centre, Ireland.
Prateek has completed a Ph.D. degree in Food Technology from Riddet Institute, Massey University, New Zealand in collaboration with Fonterra Research and Development Centre on a project on cheese process rheology. The PhD project was funded by Fonterra cooperative and NZ government under Food Structure Design platform through Primary Growth Partnership funding scheme.
Dr. Sharma has a strong interest in the material properties of the foods, especially, mechanical, rheological, physical, and chemical properties of dairy foods. Particularly, He is interested in finding answers to research questions such as: How can different type of structures be created in dairy foods? How do these structures affect their rheological, structural, and textural properties? How do those material characteristics affect their consumer suitability in the context of taste, texture, shelf life and nutrient delivery? Dr. Sharma has presented his work in various international conferences (e.g. ISFRS, ETH Zurich; Food Structure, Singapore; NIZO conference, The Netherland, IFT, USA etc.) and published around 30 research papers in reputed international scientific journal.
Speaker 2: Pat Polowsky
Pat currently serves as the training facilitator for the Center for Dairy Research in Madison, WI. He works closely with industry experts in creating engaging learning materials for the dairy industry. Pat is a food scientist and product developer by trade, with specialization in sensory science and dairy product technology. In his free time, he authors a blog about dairy science: http://cheesescience.org
All IFT webcasts are free for IFT Premier and Student members.
