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Milk Protein Gelation Rheology for Processing and Fermentation

Description:

Milk protein gels are the basis for many dairy products.  Rheological characterization is a powerful tool for studying gel formation and the impact of different processing variables and/or fermentation conditions.  Additionally, rheological behavior provides critical information for understanding the melting properties of cheese.

 

In this webinar, you will learn how rheological measurements are used in these two areas of dairy product characterization.


This webinar will be conducted at 11:30AM Eastern Time (USA).  A recording will be made available afterwards to registered attendees.

Date: 2017-05-11, 11:30 - 12:30
Language: English
Trainer: Professor John Lucey

Professor John Lucey is the Director of the Center for Dairy Research at the University of Wisconsin and has over twenty years of dairy research experience.  His research in dairy rheology focuses on dairy chemistry and technology for improving food function and processing.  Dr. Lucey teaches diary manufacturing to both academics and industrial scientists and is the National Chair of the US Section of the International Dairy Federation (IDF) Committee on the Characterization of Physical Properties. 

Contact person and registration:
Hayley Gilbert
Tel.: +1 - 804 - 550 - 1051
info.us[at]anton-paar.com