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Foreword

Foreword Dairy Sci. Technol. 88 (2008) 1–3 Available online at: c INRA, EDP Sciences, 2008 www.dairy-journal.org DOI: 10.1051/dst:2007016 The 3rd International Spray Dried Milk Conference was held February 26–28th, 2007 in San Francisco, CA. The program was designed to build on the success of the prior two programs (held in Rennes, France in October, 2001 under the leadership of P. Schuck and J.-L. Maubois and in Cork, Ireland in October, 2004 under the leadership of Phil Kelly). Over 235 attendees from 20 countries and 26 states in the US participated in this year’s program. Drs. Schuck’s and Kelly’s active participation on this year’s technical program committee insured good continuity in planning the 3rd Conference. My thanks also go to Drs. M. Drake and R. Jimenez for their service on this committee also. Our knowledge of the science and technology governing the conversion of milk into value-added ingredients continues to grow. Specifically this conference provided new in- formation related to: • latest developments in technology for the manufacture of concentrated and dried milk and whey derived products • new approaches to characterization of dairy ingredients • factors affecting the composition, sensory and functional properties of dairy ingredi- ents • interactions of http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Dairy Science & Technology Springer Journals

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Publisher
Springer Journals
Copyright
Copyright © 2008 by Springer S+B Media B.V.
Subject
Chemistry; Food Science; Agriculture; Microbiology
ISSN
1958-5586
eISSN
1958-5594
DOI
10.1051/dst:2007016
Publisher site
See Article on Publisher Site

Abstract

Dairy Sci. Technol. 88 (2008) 1–3 Available online at: c INRA, EDP Sciences, 2008 www.dairy-journal.org DOI: 10.1051/dst:2007016 The 3rd International Spray Dried Milk Conference was held February 26–28th, 2007 in San Francisco, CA. The program was designed to build on the success of the prior two programs (held in Rennes, France in October, 2001 under the leadership of P. Schuck and J.-L. Maubois and in Cork, Ireland in October, 2004 under the leadership of Phil Kelly). Over 235 attendees from 20 countries and 26 states in the US participated in this year’s program. Drs. Schuck’s and Kelly’s active participation on this year’s technical program committee insured good continuity in planning the 3rd Conference. My thanks also go to Drs. M. Drake and R. Jimenez for their service on this committee also. Our knowledge of the science and technology governing the conversion of milk into value-added ingredients continues to grow. Specifically this conference provided new in- formation related to: • latest developments in technology for the manufacture of concentrated and dried milk and whey derived products • new approaches to characterization of dairy ingredients • factors affecting the composition, sensory and functional properties of dairy ingredi- ents • interactions of

Journal

Dairy Science & TechnologySpringer Journals

Published: May 21, 2011

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