MILK CONFERENCE 2011

milchwissenschaft.de

MILK CONFERENCE 2011

Milk Conference 2011

MILK CONFERENCE 2011

WE WELCOME YOU TO THE MILK CONFERENCE 2011 FROM

12 TH TO 13 TH SEPTEMBER 2011 AT BERN, SWITZERLAND

Venue:

University of Bern / UniS, Schanzeneckstrasse 1, Bern

The conference will start on Monday the 12 th of September at

1.30 pm, and will close on Tuesday afternoon the 13 th of

September at 3 pm.

The participants are invited to contact the reception desk at the

main entrance. It will be opened at 12.30 pm.

ORGANIZING COMMITTEE (WG WORKING GROUP)

Karl W. Gschwend, Chairman

Knut J. Heller, Vice-Chairman (WG Microbiology)

Klaus Pabst, Secretary

Reiner Doluschitz (WG Economics)

Heinrich Wietbrauk (WG Economics)

Rupert Bruckmaier (WG Hygiene and Physiology of Lactation)

Juliane Bräunig (WG Hygiene and Physiology of Lactation)

Siegfried Scherer (WG Microbiology)

Jürgen Schrezenmeir (WG Nutrition)

Daniel Tomé (WG Nutrition)

Thomas Henle (WG Physics and Chemistry)

Hermann Frister (WG Physics and Chemistry)

Helmut Mayer (WG Physics and Chemistry)

Jörg Hinrichs (WG Processing)

Christian Kiesner (WG Processing)

Last breaking news are welcome latest 26th of August 2011, 6 pm.

Page 1 of 9


Milk Conference 2011

SCIENTIFIC PROGRAMME

1. PRESENTATIONS

Timing and locations of the presentations are printed in the conference

proceedings.

Working Group Microbiology

Gantenbein-Demarchi Corinne

Zürcher Hochschule für Angewandte Wissenschaften, Life Sciences und Facility Management,

Institut für Lebensmittel- und Getränkeinnovation, Grüental, Wädenswil, Switzerland

Powdered infant formula: A new approach for improved, reliable and representative food safety

control

1 Wenning Mareike, 2 Breitenwieser Franziska, 1 Schmidt Verena, 1 Scherer Siegfried

1 Abt. Mikrobiologie, ZIEL, Technische Universität München, Freising, Germany

2 Milchprüfring Baden-Württemberg e.V., Kirchheim/Teck, Germany

Biodiversity of microbial raw milk floras

1 1 1 2 2 1

Domig K.J., Zitz U., Macher S., Reiter A., Kronberger A., Kneifel W.

1

BOKU-University of Natrual Resources and Life Sciences, Dept. of Food Science and Technology,

Vienna, Austria; 2 Berglandmilch eGen, Wels, Austria

Novel application of BacT/ALERT 3D for the selective detection of Gram-negative

recontaminants in pasteurized milk products

1 1 2 2

Arias-Roth E., Eugster-Meier E., Miescher Schwenninger S., Lacroix Ch.

1

Research Station Agroscope Liebefeld-Posieux ALP, Bern, Switzerland

2

Laboratory of Food Biotechnology, Institute of Food Science and Nutrition, ETH-Zurich, Zurich,

Switzerland

Study of interactions between Listeria spp., Marinilactibacillus psychrotolerans and further

smear microorganisms in situ on cheese surface

Rollier Deborah, Eugster Elisabeth

Research Station Agroscope Liebefeld-Posieux ALP, Bern, Switzerland

Development of a mesophilic direct vat set culture: a field report

Bogicevic Biljana, Guggenbühl Barbara, Irmler Stefan

Research Station Agroscope Liebefeld-Posieux ALP, Bern, Switzerland

Characterization of Lactobacillus casei genes involved in formation of volatile sulphur

compounds

1 Neve Horst, 1 Ali Yahya, 2 Atamer Zeynep, 2 Hinrichs Jörg, 1 Heller Knut J.

1 Dept. of Microbiology and Biotechnology, Max Rubner-Institut, Kiel, Germany

2 University of Hohenheim, Department of Food Science and Biotechnology, Stuttgart, Germany

Toward a comprehensive and integrated bacteriophage control in dairy fermentations

Heller Knut J., Bollmann Stephanie, Neve Horst

Dept. of Microbiology and Biotechnology, Max Rubner-Institut, Kiel, Germany

Superinfection exclusion caused by temperate Streptococcus thermophilus phage TP-J34

Page 2 of 9


Milk Conference 2011

Working Group Hygiene and Physiology of Lactation

Bruckmaier RM., Gross J., van Dorland H.A

Veterinary Physiology, Vetsuisse Faculty, University of Bern, Bern,

Switzerland

Mammary Gland Function in Evolution and Dairy Industry

Lehmann Mirjam, Wellnitz Olga, Bruckmaier Rupert M.

Abt. Veterinär-Physiologie, Vetsuisse-Fakultät, Universität Bern; Versuchsstation, Posieux,

Switzerland

The use of milk lactate concentration as a mastitis indicator and the effect of milk ejection on

its sensitivity

1 Stark A., 1 Vetter A., 1 Wellnitz O., 2 Baumrucker CR. and 1 Bruckmaier RM

1 Veterinary Physiology, Vetsuisse Faculty, University of Bern, Bern, Switzerland

2 Department of Dairy & Animal Science, Penn State University, USA

Colostrum IgG1 quarter concentration and mass and correlation with prolactin mass.

Saier Regine, Hinrichs Jörg

Department of Dairy Science and Technology, Institute of Food Science and Biotechnology,

Universität Hohenheim, Stuttgart, Germany

Epidemiology of Tick-Borne Encephalitis (TBE) in goat herds in Baden-Württemberg and

stability of TBE virus in milk

Working Group Nutrition

Kopf-Bolanz Katrin

Research Station Agroscope Liebefeld-Posieux ALP, Bern, Switzerland

In vitro digestion of bovine milk

Keller Sylvia, Malarski Angelika, Reuther Carolin, Jahreis Gerhard

Friedrich Schiller University of Jena, Institute of Nutrition, Jena, Germany

Influence of milk phospholipid enriched dairy products on the plasma lipids in healthy

volunteers

Gille Doreen

Group of Human Nutrition, Sensory Analyses and Aroma

Research Station Agroscope Liebefeld-Posieux ALP, Bern, Switzerland

Lactose Intolerance

1 1 2 1

De Vrese Michael, Heller Knut J., Schrezenmeir Jürgen, Ghadimi Darab

1

Department of Microbiology and Biotechnology, Max Rubner-Institut, Kiel, Germany

2

Clinical Research Center Kiel, Germany

Probiotic bacteria affect cellular lipid metabolism and pro-inflammatory cytokines secretory

potential of co-culture models consisting of intestinal epithelial cells (IECs) and human

hepatocytes

Page 3 of 9


Milk Conference 2011

Working Group Physics and Chemistry

Zerge Katja, Lorenzen Peter Christian, Clawin-Rädecker Ingrid

Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Department of Safety and

Quality of Milk and Fish Products, Kiel, Germany

Enzymatic synthesis of galacto-oligosaccharides from lactose –

Comparison of different β-galactosidases from K. lactis,A. oryzae and B. circulans

Leeb Elena, Kulozik Ulrich, Seronei Cheison

ZIEL-Research Center for Nutrition and Food Sciences, Junior Research Group: Bioactive Peptides

and Protein Technology, TU-Munich, Freising, Germany

Substrate Pre-treatment as a Tool to Control Enzymatic Hydrolysis

Gebhardt Ronald, Meyer Patricia, Steinhauser Tim, Holzmüller Wolfgang, Kulozik Ulrich

Lehrstuhl für Lebensmittelverfahrenstechnik und Molkereitechnologie, TU-Munich, Freising, Germany

Structure of casein micelle deposits formed on silicon micro-sieves during frontal filtration

Mathis Déborah, Schwander Flurina, Bolanz Katrin, Egger Charlotte, Portmann Reto

Research Station Agroscope Liebefeld-Posieux ALP, Bern, Switzerland

Absolute Quantification of 20 Major Proteins in Dairy Products by LC-MS/MS

Working Group Economy

Lassen Birthe

Johann Heinrich von Thünen Institut (vTI), Institut für Betriebswirtschaft, Braunschweig, Germany

International Trends in milking technologies - Results of an international survey among dairy

farmers

Kiefer Lukas, Over Ralf

Institut für landwirtschaftliche Betriebslehre, Schloss Osthof Süd, Institut 410b, University Hohenheim,

Stuttgart, Germany

Economic potential for pasture-based dairy farms

1 Pinior B., 2 Belaya V., 2 Hansen H., 1 Selhorst T.

1 Friedrich-Loeffler-Institut (FLI), Federal Research Institute for Animal Health, Institute of Epidemiology,

Wusterhausen, Germany; 2 Federal Research Institute for Rural Areas, Forestry and Fisheries,

Institute of Farm Economics, Braunschweig, Germany

The relevance of supply chain structures and relationships for studying the impact of food

scandals in German dairy sector

Hellberg-Bahr Anneke; Spiller Achim

Department für Agrarökonomie und Rurale Entwicklung, Lehrstuhl Marketing für Lebensmittel und

Agrarprodukte, Georg-August-University, Göttingen, Germany

Marktorientierung von Milcherzeugern in Deutschland

Martinsohn Maria, Hansen Heiko

Johann Heinrich von Thünen-Institut, Institut für Betriebswirtschaft, Braunschweig, Germany

The impact of climate change on the economics of dairy production – a review and evaluation

Klaus Johannes

Forschungsstelle für Genossenschaftswesen, Universität Hohenheim, Stuttgart, Germany

Analyserahmen zur Abschätzung der Exportpotentiale genossenschaftlich organisierter

Molkereiunternehmen in Süddeutschland

Page 4 of 9


Milk Conference 2011

Working Group Processing

Nöbel Stefan, Ross Nina-Luise, Hinrichs Jörg

Institut für Lebensmittelwissenschaft und Biotechnologie, FG Lebensmittel tierischer Herkunft

Universität Hohenheim, Stuttgart, Germany

Partikelbildung in fermentierten Milchprodukten durch Schalleinkopplung und Vibration

Ardelean Alina-Ioana, Jaros Doris, Rohm Harald

Institute of Food Technology and Bioprocess Engineering, TU Dresden, Dresden, Germany

Influence of transglutaminase treatment on acid-induced gels from enriched goat milk

Lorenz Claudia, Konrad Gerd, Kleinschmidt Thomas

Hochschule Anhalt, Fachbereich Angewandte Biowissenschaften und Prozesstechnik, Köthen,

Germany

Development of a method to concentrate phospholipids from whey buttermilk

1 2 3 1 1

Schwermann Saskia, Dähnhardt-Pfeiffer S., Marschler M., Meier-Dinkel B., Rademacher B.,

4

Senge B.

1

University of Applied Sciences and Arts, Faculty II, Dept. of Bioprocess Technology, Hannover,

Germany; 2 Microscopy Services Dähnhardt GmBH, Flintbek; 3 GEA TDS GmbH, Sarstedt

4

Technische Universität Berlin, Faculty III Process Sciences, Dept of Food Rheology, Berlin, Germany

Changes in fat globule structure of cristallized raw cream in a plate heat exchanger

Voswinkel Linda, Kulozik Ulrich

ZIEL, Lehrstuhl für Lebensmittelverfahrenstechnik und Molkereitechnologie, Technische Universität

München, Freising, Germany

Tangential-flow adsorptive membranes for high throughput fractionation of whey proteins from

cheese whey

1 2 2 1

Orquídea Menéndez-Aguirre, Anne Kessler, Jochen Weiss, Jörg Hinrichs

1 2

Department of Dairy Science and Technology, Department of Food Structure and Functionality

University Hohenheim, Stuttgart, Germany

Voluminosity of high pressure treated casein micelle loaded with vitamin D2

Krause Annett, Kleinschmidt Thomas

Anhalt University, Applied Biosciences and Process Engineering, Köthen, Germany

Recovery of colostrum as a source of bioactive proteins

Steinhauer Tim, Kulozik Ulrich

Lehrstuhl für Lebensmittelverfahrenstechnik und Molkereitechnologie, Technische Universität

München, Freising, Germany

Micro- and ultrafiltration processes of whey proteins: Impact of colloidal interactions on

membrane fouling

Toro-Sierra José, Kulozik Ulrich

Lehrstuhl für Lebensmittelverfahrenstechnik und Molkereitechnologie, Technische Universität

München, Freising, Germany

Mikropartikulierung von Molkenproteinfraktionen mittels Schabewärmetauscher

und Untersuchung deren Funktionalität in Joghurt

Page 5 of 9


Milk Conference 2011

2. POSTER SESSIONS

The Poster sessions will be held on Monday afternoon and on Tuesday

morning. Location and timing are printed in the conference proceedings.

Working Group Microbiology

1 Breitenwieser Franziska, 2 Spohr Martin

1 Milchprüfring Baden-Württemberg e.V., Kirchheim/Teck, Germany

2 Eutergesundheitsdienst der Tierseuchenkasse Baden-Württemberg, Fellbach, Germany

Bovine mastitis diagnostic: a comparison between the classical bacteriology

and a novel real-time pcr

Kliche Torben, Peters Linda, Bockelmann Wilhelm, Heller Knut J.

Department of Microbiology and Biotechnology, Max Rubner-Institut, Kiel, Germany

Activation of latent bioactive peptides in milk proteins by lactic acid bacteria

1 1 1 1 2 2

Zitz U., Domig K.J., Macher S., Reiter A., Kronberger A., Kneifel W.

1

BOKU-University of Natural Resources and Life Sciences, Department of Food Science and

Technology, Vienna, Austria; 2 Berglandmilch eGen, Wels, Austria

Evaluation of BacT/ALERT 3D detection of gram-negative re-contaminants in pasteurized milk

products by the Limit Of Detection

Schwander Flurina, Kopf-Bolanz Katrin, Gij Martin, Vergères Guy, Egger Lotti, Portmann Reto

Bern, Switzerland

Isolation of bacteria from fermented dairy products for snapshot proteome analysis

1 Fricker-Feer, C., 2 Cernela, N., 1 Bolzan, S., 2 Lehner, A., 2 Stephan, R

1 QA and Food Safety Department Hochdorf Nutirtec AG, Hochdorf, Switzerland

2 Vetsuisse Faculty University of Zurich, Institute for Food Safety and Hygiene, Zurich, Switzerland

Evaluation of three commercially available real-time PCR based systems for detection of

Cronobacter species

Mayrhofer S., Domig K.J., Dattler D., Kneifel W.

BOKU-University of Natural Resources and Life Sciences, Department of Food Science and

Technology, Vienna, Austria

Microarray-based detection of antimicrobial resistance genes in lactic acid bacteria and

bifidobacteria

Bockelmann Wilhelm, Heller Knut J.

Department of Microbiology and Biotechnology, Max Rubner-Institut, Kiel, Germany

Is the quality of drinking water sufficient for cheese making?

1 Neve Horst, 1 Ali Yahya, 2 Atamer Zeynep, 2 Hinrichs Jörg, 1 Heller Knut J.

1 Department of Microbiology and Biotechnology, Max Rubner-Institut, Kiel, Germany

2 University of Hohenheim, Department of Food Science and Biotechnology, Stuttgart, Germany

Assessment of dairy fermentation failures caused by lytic Leuconostoc bacteriophages and

set-up of a molecular tool for in-depth phage surveillance

Varga, László

Department of Dairy Science / Institute of Food Science / Faculty of Agricultural and Food Sciences /

University of West Hungary, 9200 Mosonmagyaróvár, Hungary

Seasonal changes in microbial quality of raw caprine milk

Page 6 of 9


Milk Conference 2011

Working Group Hygiene and Physiology of Lactation

Kaiser Susanne, Lunow Diana, Möckel Ulrike, Henle Thomas

Institute of Food Chemistry, Technische Universität Dresden, Dresden, Germany

Analysis of tryptophan-containing bioactive peptides in human blood

Lunow Diana, Kaiser Susanne, Henle Thomas, Brückner Stephan

Institute of Food Chemistry, Technische Universität Dresden, Dresden, Germany

ACE-inhibiting peptides formed during enzymatic hydrolysis of lysozyme

Working Group Nutrition

1 Rey Markus, 1 Hess Patrick, 2 Sieber Robert, 2 Walther Barbara, 2[1] Wechsler Daniel

1 Actelion Pharmaceuticals Ltd, Clinical Development, Allschwil, Switzerland

2 Agroscope Liebefeld-Posieux Research Station ALP, Bern, Switzerland

Assessment of the blood pressure lowering capacity of cheese containing

Val-Pro-Pro and Ile-Pro-Pro in spontaneously hypertensive rats by using telemetry

Schreiner Matthias 1, Seiz Michaela 1, Ginzinger Wolfgang 2

1 Boku University Vienna, Institute of Food Science, Vienna, Austria

2 ARGE Heumilch, Grabenweg 68, 6020 Innsbruck, Austria

Fatty acid pattern of Austrian „Haymilk“ in comparison to conventional milk

1,2 1 1 1,2

Darab Ghadimi, Patrisio Njiru Njeru, Mohammed Hassan Farghaly, Michael de Vrese,

2 1

Knut J. Heller, Jürgen Schrezenmeir

1 2

Department of Physiology and Biochemistry of Nutrition, and Department of Microbiology and

Biotechnology, Max Rubner-Institut (MRI), Kiel, Germany

Some potentially probiotic Lactobacillus fermentum strains isolated from Kimere; an African

fermented pearl millet (Pennisetum glaucum) dough, modulate Th1/Th2 immune response(s) to

staphylococcal enterotoxin A (SEA) antigen in human peripheral blood mononuclear cells

(PBMCs)

Page 7 of 9


Milk Conference 2011

Working Group Physics and Chemistry

Schrader K., Schwarz M.

Department of Safety and Quality of Milk and Fish Products,

Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Kiel, Germany

Structure formation during acidification of milk by GDL - kinetics, particle size distribution and

rheological properties

Zerge Katja, Lorenzen Peter Christian, Clawin-Rädecke Ingrid, Meisel Hans

Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Department of Safety and

Quality of Milk and Fish Products, Kiel, Germany

Identification and Quantification of milk oligosaccharides

Schulnies Frank, Krause Annett, Kleinschmidt Thomas

Anhalt University, Applied Biosciences and Process Engineering, Köthen, Germany

Study of dispersion stability by multiple light scattering

Malinowski, J., Clawin-Rädecker I,

Lorenzen P. Chr., Meisel H.

Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Department of Safety and

Quality of Milk and Fish Products, Kiel, Germany

Bioactive peptides from milk protein as functional food ingredient

Focus on antioxidant and ACE-inhibitory peptides

Schwietzke Uta, Necula Simona S., Schwarzenbolz Uwe, Henle Thomas

Institute of Food Chemistry, Technische Universität Dresden, Dresden, Germany

Quantification of caseinomacropeptide, para-κ-casein and κ -casein in processed cheese

1 1 2 3 1

Ortmann Christin, Feuerriegel Maren, Walter Sabine, Ulbrich Nicole, Frister Hermann

1

Department of Bioprocess Engineering, University of Applied Sciences and Arts, Hannover, Germany

2

Research & Development, DMK Deutsches Milchkontor GmbH Edewecht, Germany

3

Chr. Hansen GmbH Nienburg, Germany

Impact of calcium caseinate on the quality and ripening of semi-hard cheese

1 1 2

Schreiner Matthias, Seiz Michaela, Ginzinger Wolfgang

1

Universität für Bodenkultur Wien, Institut für Lebensmittelwissenschaften, Wien, Austria

2

ARGE Heumilch, Grabenweg 68, Innsbruck, Austria

Fettsäuremuster österreichischer Heumilch im Vergleich zu konventioneller Milch

Sandmeier Barbara, Thienel Katharina, Müller Renate

Bavarian Health and Food Safety Authority, Erlangen, Germany

Solvent-free qualitative and quantitative determination of hen's egg white lysozyme in milk and

cheese by ion-exchange chromatography

Schuh Susanne, Theresa Noack, Thomas Henle

Institute of Food Chemistry, Technische Universität Dresden, Dresden, Germany

Dry thermal induced cross-linking of beta-casein and lysozyme

Page 8 of 9


Milk Conference 2011

Working Group Processing

Holder Aline, Post Antonie, Hinrichs Jörg

Department of Dairy Science and Technology, Institute of Food Science and Biotechnology, University

of Hohenheim, Stuttgart, Germany

Separation of functional peptides from micellar casein hydrolysates by means

of cross-flow ultrafiltration

Guggisberg Dominik; Chollet Magali, Portmann Reto, Egger Charlotte

Agroscope Liebefeld-Posieux (ALP), Bern, Switzerland

Effects of different heat treatments of cream on physical-chemical properties of model oil-inbuttermilk

emulsions

Varga László, Molnár-Ásványi Noémi, Süle Judit

Department of Dairy Science / Institute of Food Science / Faculty of Agricultural and Food Sciences /

University of West Hungary, 9200 Mosonmagyaróvár, Hungary

Development of a novel functional fermented milk containing powdered Spirulina (Arthrospira)

platensis

Müller Esther, Hahn Christian, Nöbel Stefan,Hinrichs Jörg

Department of Dairy Science and Technology, Institute of Food Science and Biotechnology,

Universität Hohenheim, Stuttgart, Germany

The influence of EPS-producing cultures on the formation of particle clusters in fresh cheese

Gosch Thomas, Apprich Silvia, Novalin Senad, Kneifel Wolfgang

BOKU – University of Natural Resources and Life Sciences, Departement of Food Science and

Technology, Vienna, Austria

Microfiltration of bovine colostrum

Page 9 of 9

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