Monday, August 21, 2017
WEBINAR: Heat Stability of Dairy Ingredients


WHEN: August 29, 2017

TIME: 1:00 pm CST 


In many food applications, successful use of dairy ingredients requires them to have excellent "heat stability." In order to insure desired product shelf life, many food applications of dairy ingredients must be able to withstand thermal processes such as retort sterilization and other high heat treatments such as ultra-high temperature processing. If dairy ingredients are not heat stable, final food applications may exhibit undesired changes in texture, appearance and may even separate or gel during heating or storage.
In addition, heat exchanger fouling due to poor heat stability can shorten processing run times, increase cleaning costs and negatively impact overall production efficiencies for dairy ingredient end-users. 
This webinar is designed to help you understand the key factors that govern the heat stability of dairy ingredients:
Learn what tests may be indicative of high heat stability of dairy ingredients.  
Gain insights on how to work with customers to insure the proper selection and use of dairy ingredients to deliver the desired final product attributes
Avoid the product defects associated with ingredient heat instability.

Hasmukh Patel, Ph.D.,

Senior Principal Scientist and Section Manager, Dairy Foods Research and Development, Land O'Lakes, Inc.

Hasmukh Patel, Ph.D., Senior Principal Scientist and Section Manager, Dairy Foods R&D at Land O’ Lakes, Inc. has nearly 20 years of valuable experience working in dairy and food industry as well as in Academia. Before joining Land O’ Lakes in 2015, he served as faculty at Dairy Science Department, South Dakota State University (SDSU), USA between June 2012 and July 2015, where he had very successful teaching and research program on “Structure-function relationship of milk proteins and design of dairy ingredients with tailored functionality, improved nutrition and health benefit.”

Before joining SDSU, he spent more than 10 years at Fonterra Research and Development Centre, New Zealand, where he conducted ground-breaking research and led many projects in the areas developing value-added dairy ingredients.  Dr. Patel obtained his Ph.D. degree in Food Technology from Massey University, New Zealand, one of the premier Food Science institute in the world.
 Dr. Patel is an inventor/co-inventor of 6 patents and has more than 100 scholarly publications including several peer-reviewed papers in reputed peer-reviewed journals, book chapters and several invited keynote addresses at the international conferences. He is highly recognized Scientist in the field of Dairy Science and Technology. He is also a recipient of prestigious American Dairy Science Association (ADSA) Foundation Scholar Award 2013 and Dr. Sherwood and Elizabeth Berg Faculty Award 2015 at SDSU recognizing his world-class research and teaching around Dairy and Food processing.

Dr. Patel has made significant impact and contributions in the areas Dairy ingredients and application of new technologies to create new dairy and foods products with improved functional and nutritional benefit, and the effect of processing on protein-protein interactions and functional properties of dairy ingredients in various food systems including yogurt, cheese, emulsions, powders, nutritional bar, snacks and milk protein fortified beverages such as sports and nutrition beverages.