Dairy Protein Beverage Applications (in-person)
Registration closes on October 11, 2022.
This short course is designed for attendees that have a technical background and would like to learn more about formulating dairy protein beverages. The one and a half-day course will cover the formulation of both high acid and low acid beverages. It will also provide instruction about the heat processes used along with specific information about how milk and whey protein ingredients, buffers, hydrocolloids, sweeteners, colors and flavors are incorporated to make shelf stable, ready to drink beverages.
- Optimizing Dairy Protein Functionality in Beverage Systems
- Understanding Buffer Systems and Acidulants
- Hydrocolloid Functionality
- Lab demo
- Thermal Processes
- Sweetener Systems
- Adding Colors
- Sensory Session
- Flavor Systems