Kort fortalt - Mælkeritidende
Kort fortalt - Mælkeritidende
Kort fortalt - Mælkeritidende
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The 42 nd Nordic Dairy Congress<br />
“New Technologies and Innovations in Dairy Industry”<br />
The 42 nd Nordic Dairy Congress takes place in Hämeenlinna,<br />
Finland, at the Arts and Congress Center Verkatehdas<br />
(fabric factory) from the 17 th to 19 th of June 2010.<br />
Hämeenlinna is the historical and cultural capital of the<br />
province of Southern Finland and it offers impressive and<br />
ideal surroundings for the congress.<br />
Häme Medieval<br />
Castle (Photo:<br />
NMK Finland)<br />
Program<br />
Thursday 17th of June 2010<br />
12.00-19.00: Registration - Verkatehdas<br />
14.00-17.00: Study trips - Huhtamäki Factory and<br />
Hämeenlinna Dairy<br />
19.00-21.00: NMK GEA Get together - Verkatehdas<br />
Friday 18th of June 2010<br />
09.00-11.00: Opening Ceremony of the Congress<br />
11.30-13.00: Opening Lectures<br />
13.00-14.30: Lunch<br />
14.30-16.30: Parallel Programs 1 & 2<br />
19.00: NMK Huhtamäki Evening buffet - Häme<br />
Medieval Castle<br />
Saturday 19th of June 2010<br />
09.00-16.00: Parallel Programs 1 & 2<br />
10.30-11.00: Coffee break<br />
12.30-14.00: Lunch break<br />
19.00: NMK Elopak Gala Dinner & Gala Speech<br />
(Spa Hotel Rantasipi Aulanko)<br />
Registration and more information on:<br />
www.nordiskmejerikongress.fi<br />
Parallel Program 1: New Technologies<br />
• Potentialities of Microfiltration in the Dairy Industry<br />
• Separation of Casein by Microfiltration and the Use<br />
of Casein Concentrate<br />
• Continuous Cheese Making<br />
• Protein Standardization of Cheese Milk by Ultrafiltration<br />
and the Use of Permeate<br />
• Effect of Cheese Milk Modifications on the Composition<br />
and Functionality of Whey Products<br />
• The Impact of Technology Development on Whey<br />
Processing<br />
• White Water Recovery by Reverse Osmosis<br />
• Optimization of Membrane Cleaning Procedures<br />
• High Efficiency Homogenization Technology<br />
• Sticking Properties of Milk Based Powders and the<br />
Influence on Processing Parameters<br />
• Milk Fat Globule Membrane - Isolation and Potential<br />
Uses<br />
Parallel Program 2: Sustainability and Dairy<br />
Quality Control<br />
• Traceability of the Feed, Raw Milk, Dairy Chain<br />
• Sustainable Milk Production, Strategies to Reduce<br />
Greenhouse Gas Emissions from the Dairy Sector<br />
• Possibilities of Intelligent Packaging for Quality<br />
Control of Perishable Food Products<br />
• Ultrasonic Structural QC of Swiss Type Cheese in<br />
On-line Environments<br />
• Molecular Tools for Microbial Identifications and<br />
Population Analysis<br />
• Biocontrol Approaches and Tools for Dairy Processes<br />
• Control of Flavour Formation in cheeses<br />
• Cross-linking Enzymes in Food Processing: Effects<br />
on Texture and Water-holding<br />
• Good Structures to Fermented Milk Products by<br />
Transglutaminase<br />
• Extended Shelf Life (ESL) Milk; New Challenges for<br />
Product Protection during Storage and Transport<br />
• Toxins Found in Milk<br />
44 MÆLKERITIDENDE 2010 NR. 8
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