42nd Nordic Dairy Congress
"New Technologies and Innovations in Dairy Industry" Lecture Materials

Friday 18th of June 2010

Opening Ceremony of the Congress

Opening words - Minister Sirkka-Liisa Anttila, Ministry of Agriculture and Forestry
Greetings and speech of the Finnish hosts - Managing Director Heikki Juutinen, Finnish Food and Drink Industries' Federation
Official Opening - Managing Director Heikki Juutinen, Finnish Food and Drink Industries' Federation

Opening Lectures

Exploiting Protein Functionality in Dairy Systems - Basic Science and Applied Technologies - Prof. Dr.-Ing. Ulrich Kulozik, Technische Universität München - Weihenstephan, Germany
Responsibility in Food Chain - Director General Jaana Husu-Kallio, Finnish Food Safety Authority

Parallel Program 1, New Technologies

Potentialities of Microfiltration in the Dairy Industry - PhD Genevieve Gesan-Guiziou, INRA, France

Separation of Casein by Microfiltration and the Use of Casein Concentrate - Hans Henrik Holst, Arla Foods, Denmark

Continuous Cheese Making - Dr. Heinrich Stephan, Alpma, Alpenland Maschinenbau GmbH, Germany

Parallel Program 2, Sustainability and Dairy Quality Control

Traceability of the Feed - Raw Milk - Dairy Chain - Professor Hannu J. Korhonen, MTT Agrifood Research Finland

Sustainable Milk Production - Strategies to Reduce Greenhouse Gas Emissions from the Dairy Sector - Professor Odd Magne Harstad, The Norwegian University of Life Sciences (UMB), Norway

Possibilities of Intelligent Packaging for Quality Control of Perishable Food Products - PhD, Senior Research Scientist Maria Smolander, VTT Technical Research Centre of Finland

Saturday 19th of June 2010

Parallel Program 1, New Technologies

Protein Standardisation of Cheese Milk by Ultrafiltration and the Use of Permeate - Henrik Kæmpe, Arla Foods, Denmark

Effect of Cheese Milk Modifications on the Composition and Functionality of Whey Products - Marko Outinen, Valio R&D, Finland

The Impact of Technology Development on Whey Processing - Business Development Manager Rob Boswell, Tetra Pak Cheese and Powder Systems NZ, New Zealand

White Water Recovery by Reverse Osmosis - Filtration Specialist Jørgen Berthelsen, Tetra Pak Cheese and Powder Systems A/S - Filtration Systems, Denmark

Optimisation of Membrane Cleaning Procedures - Membrane Specialist Flemming Skou, Diversey, Denmark

High Efficiency Homogenization Technology in the Dairy Industry - Process Engineering Manager Steffen Jahnke, GEA Niro Soavi Deutschland

Sticking Properties of Milk Based Powders and the Influence on Processing Parameters - Process Design Engineer PhD Ejnar Refstrup, GEA Niro, Denmark

Milk Fat Globule Membrane - Isolation and Potential Uses - Professor Rafael Jimenez-Florens, California Polytechnic State University, San Luis Obispo, USA

Parallel Program 2, Sustainability and Dairy Quality Control

Instrumental and Sensory Texture Measurement Methods of Fermented Dairy Products - PhD Päivi Myllärinen, Valio Ltd., R&D, Finland

Molecular Tools for Microbial Identifications and Population Analysis - PhD Soile Tynkkynen, Valio Ltd. R&D

Biocontrol Approaches and Tools for Dairy Processes - Adviser Annette Baltzer Larsen, Force Technology, Denmark

Control of Flavour Formation in cheeses - Professor Ylva Ardö, University of Copenhagen, Denmark

Crosslinking Enzymes in Food Processing: Effects on Texture and Water-holding - PhD, Senior Research Scientist Raija Lantto, VTT Technical Research Centre of Finland

Good Structures to Fermented Milk Products by Transglutaminase - Associate Professor Daiva Leskauskaite, Kaunas University of Technology, Lithuania

Extended Shelf Life (ESL) Milk; New Challenges for Product Protection During Storage and Transport - PhD Gunnar Rysstad, Elopak, Norway

Toxins Found in Milk - Professor Miia Lindström, University of Helsinki, Faculty of Veterinary Medicine, Finland