DIAA Cheese Science At IDF World Dairy Summit 2010

NEW ZEALAND - The World Dairy Summit in Auckland, New Zealand, will feature a two-day conference on cheese science co-organised by the International Dairy Federation and the Dairy Industry Association of Australia (DIAA).
calendar icon 6 July 2010
clock icon 2 minute read

Nine keynote speakers from academic and industry research centres will present the latest findings on innovative cheese manufacturing processes, consumer issues, and healthy cheese. Another 12 speakers and 41 poster presenters will complement the programme.

The presentations will offer a unique mix of scientific investigations with practical application, and will appeal to both the cheese manufacturer and researcher.

New innovative cheese manufacturing processes on both a small and large scale, designed to make cheese more efficiently, will be presented. Of course, we can always learn from the old ways of making cheese; so, an overview of traditional European cheese practices will also be presented. Manufacturing cheese is just the start -- ripening characteristics and novel methods of spoilage control are also important and will be addressed at the conference.

Current research focuses on the interface between health, structure and flavour of dairy products. We will be featuring hot-off-the-press research on how structure and cheese microbiology impact upon flavour. Good health can be promoted through the consumption of cheese -- presentations will be given on cheese as a vehicle for probiotic bacteria, and on bioactive peptides produced during cheese ripening. In the context of increasing consumer attention to low salt products, the conference will hold a forum to discuss the technology of low salt cheese.

For more details and the full conference programme, visit the events website at http://www.wds2010.com

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