Abstract #71
Section: Dairy Foods (orals)
Session: Dairy Foods: Advances in Spore Control throughout the US Dairy Value Chain
Format: Oral
Day/Time: Monday 9:45 AM–10:15 AM
Location: Room 237/238
Session: Dairy Foods: Advances in Spore Control throughout the US Dairy Value Chain
Format: Oral
Day/Time: Monday 9:45 AM–10:15 AM
Location: Room 237/238
# 71
How the US dairy industry increased production of low-spore dairy products and ingredients.
A. Bienvenue1, R. Kapoor*2, 1US Dairy Export Council, Arlington, VA, 2National Dairy Council, Rosemont, IL.
Speaker Bio
How the US dairy industry increased production of low-spore dairy products and ingredients.
A. Bienvenue1, R. Kapoor*2, 1US Dairy Export Council, Arlington, VA, 2National Dairy Council, Rosemont, IL.
The demand for milk and dairy ingredients is growing globally. To capitalize on this opportunity, US dairy exporters must become a supplier of choice to end-users in international markets. Spore-levels are top of mind for end-users that will manufacture ultra-high temperature (UHT) and shelf stable beverages, foods and nutritional formulas, because the presence of spores limits end-users’ ability to use ingredients in those applications. The ability to control spore levels is crucial for ingredient suppliers targeting high-value applications. The US Dairy Export Council (USDEC) and National Dairy Council (NDC) teamed up to lead an effort to enhance the U.S. dairy industry’s capabilities to consistently produce milk powders that meet international customer specifications. Our initiative has advanced knowledge of best practices and delivered solutions for spore-control on the farm, in the plant, and during cleaning. In addition, we have gained a better understanding of the impact of spore-testing methodologies. Our research efforts have been amplified by the support from other farmer-funded state and regional organizations and industry partners. The transfer of technical knowledge catalyzed by this initiative led to the adoption of new practices, upgrades to current facilities, and major capital investments to build new milk powder plants. All these efforts have increased the US dairy industry capacity to supply greater volumes of low-spore milk powder to the global market. This talk will focus on why low-spore dairy ingredients are important for export markets and the specific objectives related to the USDEC-NDC milk powder quality enhancement program. This talk will also summarize some of the key findings from various projects that were supported through this initiative.
Speaker Bio
Annie Bienvenue is Vice President, Technical Services at the U.S. Dairy Export Council, where she has worked since 2003. In her position, she is responsible for providing technical assistance and solutions in applications for the U.S. dairy industry, and end-users of ingredients worldwide. She leads technical-based initiatives dealing with product performance, specifications, new technologies, and quality issues. That includes an ongoing effort to assist U.S. milk powder manufacturers’ increased production volume of high-specification, low-spore milk powders. In addition, she leads the development of Testopedia, the USDEC test methods database that provides information about the test methods used in key importing nations to evaluate dairy products. Prior to joining USDEC, she held a position as an invited scientist at the New Zealand Dairy Research Institute in Palmerston North, New Zealand, and as a research associate at the Dairy Product Technology Center, California Polytechnic State University. Annie has a Master’s degree in Dairy Products Technology from California Polytechnic State University in San Luis Obispo and a Baccalaureate degree in Food Science and Technology from Laval University in Canada.
As Vice President of Product Research at Dairy Management Inc., Rohit leads National Dairy Council research programs in important areas such as milk powders, whey and milk protein ingredients and dairy co-products at major Universities to drive dairy innovation and sales on behalf of America’s dairy farmers. Rohit also holds an Adjunct Professor appointment at the Dairy and Food Science Department, South Dakota State University, which is one of the nation’s premier university in dairy research and education. Rohit has 15 years of dairy foods R&D experience in industry and academia combined. During his tenure, Rohit worked at various leading dairy and food companies such as Nestlé USA, Bongards MN, and Kerry Americas where he provided R&D leadership towards cheese and dairy ingredient-focused innovation. Rohit received his B.S. in Dairy Technology from National Dairy Research Institute, Karnal, India and his M.S. and Ph.D. in Food Science with an emphasis on dairy science and technology from University of Minnesota.
As Vice President of Product Research at Dairy Management Inc., Rohit leads National Dairy Council research programs in important areas such as milk powders, whey and milk protein ingredients and dairy co-products at major Universities to drive dairy innovation and sales on behalf of America’s dairy farmers. Rohit also holds an Adjunct Professor appointment at the Dairy and Food Science Department, South Dakota State University, which is one of the nation’s premier university in dairy research and education. Rohit has 15 years of dairy foods R&D experience in industry and academia combined. During his tenure, Rohit worked at various leading dairy and food companies such as Nestlé USA, Bongards MN, and Kerry Americas where he provided R&D leadership towards cheese and dairy ingredient-focused innovation. Rohit received his B.S. in Dairy Technology from National Dairy Research Institute, Karnal, India and his M.S. and Ph.D. in Food Science with an emphasis on dairy science and technology from University of Minnesota.
