Program Wednesday September 16th, 2015 1:00 p.m. Concentration - Fractionation High membrane concentration of milk and whey: Novel UF techniques, RO and NF in cascade mode Advantages in energy consumption of membrane cascade operations in comparison to evaporation Understanding and minimizing deposit formation by proteins on membrane surfaces Industrial layout and operation of membranes for high concentration of milk and whey Milk protein fractionation using ceramic and spiralwound MF membranes – Comparison of energy consumption and permeation efficiencies Milk protein fractionation by UF/MF in diafiltration mode: Considerations re. type and required amounts of washing medium Whey protein fractionation by selective aggregation by thermal or enzymatic pre-treatment: Optimization of separation and process efficiencies Thursday September 17th, 2015 Thermal Treatment of Milk and Whey Concentrates New ways of whey protein microparticulation using extrusion for enhanced technological functionalities Heat-induced aggregation of casein micelles in concentra-ted skimmilk – Facts and Figures Thermal stability and shelf life of concentrated skim milk Cheese making from UHT treated milk with modified protein composition Influence of whey concentrate composition on ther-mal stability of proteins and spores Thermal preservation of concentrated sweet whey with high protein functionality Economical and environmental evaluation of thermal preservation on milk and whey concentrates as compared to drying Fractionation and assessment of heat stability of immunoglobulins in milk and colostrum Practical Demonstrations at the Food Process Engineering Pilot Plant & Labs Bioprocessing Technologies (Microbial batch and continuous fermentation/Enzymatic hydrolysis of proteins) Membrane Separation Techniques (Micro-, Ultra-, Nanofiltration and reverse osmosis/Dynamic and crossflow membrane techniques) Drying Techniques Demonstrations (Spray drying, Vacuum drying, Freeze drying/Microwave assisted vacuum/freeze drying) Microencapsulation Technologies (Emulsification, aerogel and spray drying methods) Thermal Processing Techniques (Indirect heating, direct steam injection and infusion/Extrusion, Scraped surface heat exchanger) Microbiological, Chemical, Physical Characterisation (Rheology and particle size measurements/Calori-metry and interfacial characterisation/Flow cytometry and FTIR technologies) Friday September 18th, 2015 Drying – Powder properties Drying technologies – Overview and special aspects of individual drying operations Optimization of spray drying for infant food manufacture with minimized losses of nutritive substances Rapid microencapsulation of probiotic bacteria by renneting and in-situ aggregation during spray drying Optimization of drying processes and product properties at industrial scale Microwave accelerated freeze and vacuum drying of starter cultures and probiotics Structural effects on storage stability of sensitive biomolecules and starter cultures Sorption isotherms, flow behaviour and rehydration of milk and whey powders: Effects of matrix composition and drying techniques