Dairy Protein Beverage Applications
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-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. This course can be taken separately or in combination with the Dairy Ingredient Applications Short Course on October 17-18, 2017.
Location: Babcock Hall, Room 205
Registration begins at 8:00 a.m. and the program starts at 8:25 a.m.
Each student should bring the course confirmation to the workshop.
» 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
Lodging is not included in the registration fee. Make your lodging reservation directly with the hotel/motel you select. As a convenience, the following hotel will hold a block of rooms for this course. Rooms will be sold on a first-come basis. Shuttle service is provided from the hotel.
525 West Johnson Street, 608-251-5511.
The Madison Concourse Hotel
One West Dayton Street, 800-356-8293.
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1605 Linden Drive
CALS Conference Services
640 Babcock Drive
Phone: 608-263-1672 | Fax: 608-262-5088
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