35 SESSION 3 Wednesday 15th of June STORAGE STABILITY OF LACTOSE-FREE UHT MILK IN RELATION TO PROCESSING STRATEGY AND LACTASE PREPARATION Lotte Juul Knudsen1,2, Søren Drud-Heydary Nielsen1,2, Ekaterina Churakova3, Valentin Rauh4, Daniel Otzen,2,5, Lotte Bach Larsen1,2 1Aarhus University, Department of Food Science, Denmark 2CiFOOD Aarhus University Centre for Innovative Food Research, Denmark 3DSM Food and Beverage, The Netherlands 4Arla Foods Innovation Centre, Denmark 5Aarhus University, Interdisciplinary Nanoscience Center, Denmark Abstract Lactose-free (LF) UHT milk has a shorter shelf-life (~6 months) than normal UHT milk (~9-12 months). In LF milk, lactose has been hydrolyzed to glucose and galactose which is more reactive in Maillard reactions compared to lactose. In addition, the lactase preparations may contain impurities such as residual proteolytic activity, which further contributes to Maillard reactions. Both mechanisms can influence the aggregation of milk proteins. This study investigates the storage stability of LF UHT milk, in relation to proteolytic side-activity, cross-links from Maillard reactions and dehydroalanine-pathway, and aggregation in the milk. Processed milk was treated with 3 different lactase preparations at a commercial UHT plant, either by pre- (lactase added prior to UHT treatment) or post-hydrolysis (lactase added after UHT treatment), and stored up to one year at 25 or 35 C. Casein micelles were studied via Field Flow Fractionation and showed a decrease in size for all milk types during storage. A study of the residual proteolytic activity indicated proteolysis in some post-hydrolyzed samples. Finally, SDS-PAGE showed more covalent aggregation in LF milk compared to normal UHT milk. Practical Relevance The purpose of characterizing the storage stability of pre- and post-hydrolyzed milk added different lactase preparation is to gain insight into the molecular mechanisms occurring. This insight can be used in the design for optimal process pathways for production of the lactose-free milk. Hosted by FOOD Aarhus University June 13. - 16. 2022 TABLE OF CONTENTS 03 WELCOME 04 PROGRAM 21 FLASH PRESENTAIONS 42 ORGANIZING COMMITTE WELCOME TO: DAIRY SCIENCE AND TECHNOLOGY SYMPOSIUM What is the role of dairy in future diets? Key for maintaining the role of dairy in sustainable and healthy diet is ensuring holistic views which cover the entire food system. Any future food system will only function if it leads to diets that are 4 PROGRAM OF THE WEEK June 13th -16th 2022 The conference Delivering with dairy: from primary production to primary purpose will focus on recent innovations in the field of dairy science and technology viewed from a central perspective of milk and dairy products as a means of supplying nutrient-ric 5 SESSION 1 Monday 13th of June TITLE THE ROLE OF MILK AND DAIRY PRODUCTS IN A SUSTAINABLE AND HEALTHY DIET Sustainable Healthy Diets are dietary patterns that promote all dimensions of individuals health and wellbeing, have low environmental pressure and impact are accessible, affordable, safe a 6 SESSION 1 Monday 13th of June 15:00 CET SESSION START Conference opening THOM HUPPERTZ Keynote talk Linking environmental impact and nutrition in nutritional LCAs: opportunities and challenges ELINOR HALLSTRÖM, RISE, Sweden Flash presentations Effect of incubation temperature and Acetobact 7 SESSION 1 Monday 13th of June Keynote talk The role of dairy in combatting malnutrition KATIE AYLING Wageningen University & Research, The Netherlands Flash presentations Influence of Dairy Products on Bioavailability of Zinc from Other Food Products: A Review of Complementarity at a Meal Lev 8 SESSION 1 Monday 13th of June Keynote talk A world without cows Panel discussion MITCH KANTER, KATIE AYLING, ELINOR HALLSTRÖM AND THOM HUPPERTZ 17:30 CET SESSION END MITCH KANTER Global Dairy Platform, USA 9 SESSION 2 Tuesday 14th of June TITLE DELIVERING NUTRITION WITH DAIRY: FOOD MATRIX EFFECTS Nutritional sciences have taken some steps in the last decade changing focus from reductionistic component-based approaches to more holistic product-based approaches, wherein the (potential) interaction be 10 SESSION 2 Tuesday 14th of June 15:00 CET SESSION START Keynote talk Digestion of milk fat: Physicochemical, structural and nutritional aspects SOPHIE GALLIER Dairy Goat Co-Operative Ltd., New Zealand Flash presentations Bleu dAuvergne, a blue-veined cheese with a complex matrix and interest 11 SESSION 2 Tuesday 14th of June Keynote talk Delivering carbohydrates for exercise with dairy GARETH WALLIS University of Birmingham, United Kingdom Flash presentations Valorization of Greek yoghurt acid whey with a Thermothielavioides terrestris novel β-galactosidase for GOS synthesis Athanas 12 SESSION 2 Tuesday 14th of June Keynote talk Ultraprocessed foods: From ideology to nuance THOM HUPPERTZ FrieslandCampina / Wageningen University & Research, The Netherlands Panel discussion THOM HUPPERTZ, GARETH WALLIS, SOPHIE GALLIER AND ULF ANDERSEN 17:30 CET SESSION END 13 SESSION 3 Wednesday 15th of June TITLE PROCESSING OF MILK AND DAIRY PRODUCTS: FOR SAFE, STABLE AND NUTRITIOUS PRODUCTS Within the dairy chain, processing of milk plays an extremely important role. First and foremost, it is required to improve the safety and extent the shelf-life of products, t 14 SESSION 3 Wednesday 15th of June 15:00 CET SESSION START Keynote talk Emerging technologies for production of dairy products LILIA AHRNÉ University of Copenhagen, Denmark Flash presentations Mapping out partial coalescence to optimize aerated dairy emulsions Abigail Thiel, Wageningen Unive 15 SESSION 3 Wednesday 15th of June Keynote talk Digital transformation for research and development CARSTEN ERSCH FrieslandCampina, The Netherlands Flash presentations Photopurification of whey-brine used in cheesemaking by turbulent flow UV-C treatment Ioanna Neokleous, Cyprus University of T 16 SESSION 3 Wednesday 15th of June Flash presentations Storage stability of lactose-free UHT milk in relation to processing strategy and lactase preparation Lotte Juul Knudsen1,2, 1 Aarhus University, Department of Food Science, Denmark 2 CiFOOD Aarhus University Centre for Innovative Food Resear 17 SESSION 4 Thursday 16th of June TITLE CHAIR MILK: DESIGNED TO DELIVER Key in the ability of milk and dairy products to function as excellent food matrices is the fact that milk, in essence, is designed to deliver. It is the sole source of nutrition for the neonate and contains essential struc 18 SESSION 4 Thursday 16th of June 15:00 CET SESSION START Keynote talk The sound of structure - understanding dairy structure formation ULF ANDERSEN Arla Foods amba, Denmark Flash presentation A Study on the Structural Conformation of Enzymatic Cross-linked Caseins Particles in Acidic Condit 19 SESSION 4 Thursday 16th of June Influence of sodium hexametaphosphate on heat-induced changes in micellar casein solutions ARANTZA GARCIA1,2 IS-FOOD, Public University of Navarra, Spain 2 FrieslandCampina, The Netherlands 1 Keynote talk Bovine milk protein modification to create human milk be 20 SESSION 4 Thursday 16th of June Flash presentations Effect of alternative nonthermal technologies on the production of acid gels prepared with sweet whey MARIA TSEVDOU, Laboratory of Food Chemistry & Technology, School of Chemical Engineering, National Technical University of Athens, Greece Ke 21 FLASH PRESENTATIONS 22 SESSION 1 Monday 13th of June EFFECT OF INCUBATION TEMPERATURE AND ACETOBACTER ORIENTALIS LEVEL ON IN-SITU PRODUCTION OF LACTOBIONIC ACID IN YOGHURT Shamim Hossain, Yogesh Khetra, Chandni Dularia, Ganga Sahay Meena1 1 Dairy Technology Division, ICAR-National Dairy Research Institute, India Abst 23 SESSION 1 Monday 13th of June LIVESTOCK IN CIRCULAR FOOD SYSTEMS Renée Cardinaals, Farming Systems Ecology Group, Wageningen University & Research, the Netherlands Abstract How much animal-source food can be derived from (aquatic and terrestrial) farm animals fed solely with residual streams, d 24 SESSION 1 Monday 13th of June INFLUENCE OF DAIRY PRODUCTS ON BIOAVAILABILITY OF ZINC FROM OTHER FOOD PRODUCTS: A REVIEW OF COMPLEMENTARITY AT A MEAL LEVEL Blerina Shkembi1, and Thom Huppertz1,2 1 Food Quality & Design Group, Wageningen University & Research, The Netherlands 2 FrieslandCampina, T 25 SESSION 1 Monday 13th of June QUANTITATIVE PROTEOMIC PROFILING OF BOVINE COLOSTRUM AND MILK AT ONSET OF LACTATION Hannah K. Masterson1,2,3, Tom F. O Callaghan4, Michael ODonovan5, John Paul Murphy5, Katie Sugrue5, Rebecca A. Owens2,3, Rita M. Hickey1,2 1 Teagasc Food Research Centre, Moorepark, 26 SESSION 2 Tuesday 14th of June BLEU DAUVERGNE, A BLUE-VEINED CHEESE WITH A COMPLEX MATRIX AND INTERESTING NUTRITIONAL PROPERTIES Imène Ferroukhi1, Cécile Bord1, Sylvie Alvarez2, Karine Fayolle1, Sebastien Theil1, René Lavigne1, Christophe Chassard1, Julie Mardon1 1 Université Clermont Auvergne, 27 SESSION 2 Tuesday 14th of June IDENTIFYING GLYCATION HOT-SPOTS IN BOVINE MILK PROTEINS DURING PRODUCTION AND STORAGE OF SKIM MILK POWDER Inge Gazi1,2, Vojtech Franc11,2, Sem Tamara1,2, Martine P. van Gool3, Thom Huppertz3,4, Albert J. R. Heck1,2 1 Biomolecular Mass Spectrometry and Proteomics, B 28 SESSION 2 Tuesday 14th of June VALORIZATION OF GREEK YOGHURT ACID WHEY WITH A THERMOTHIELAVIOIDES TERRESTRIS NOVEL Β-GALACTOSIDASE FOR GOS SYNTHESIS Athanasios Limnaios1, Nausika Korialou1, Anastasia Zerva2, Maria Tsevdou1, Evangelos Topakas2, Petros Taoukis1 1 Laboratory of Food Chemistry & Tec 29 SESSION 2 Tuesday 14th of June ULTRA- UND NANOFILTRATION APPLIED TO REDUCE THE LACTOSE Peter Habermehl, Stefan Nöbel, Jan Fritsche Max Rubner-Institut, Department of Safety and Quality of Milk and Fish Products, Kiel, Germany Abstract Ultrafiltration (UF) is well established in upstream process 30 SESSION 2 Tuesday 14th of June FERMENTATION OF ACID WHEY BY PROPIONIC ACID BACTERIA Carsten Nachtigall, Ramona Plebst, Georg Surber, Harald Rohm, Doris Jaros Chair of Food Engineering, Institute of Natural Materials Technology, Technische Universität Dresden, Germany Abstract Acid whey with its 31 SESSION 2 Tuesday 14th of June MAPPING OUT PARTIAL COALESCENCE TO OPTIMIZE AERATED DAIRY EMULSIONS Abigail Thie Wageningen University and Research, The Netherlands Abstract In aerated dairy emulsions like whipped cream and ice cream, the characteristic sensorial and rheological properties are l 32 SESSION 3 Wednesday 15th of June THE IMPACT OF WILD STRAINS AS STARTER CULTURES ON GOAT MILK CHEESE PRODUCTION Angeliki Kourkoulakou, Anna Tasiouli, Theodoros Paschos, Effie Tsakalidou, Maria Kazou Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural Univers 33 SESSION 3 Wednesday 15th of June PHOTOPURIFICATION OF WHEY-BRINE USED IN CHEESEMAKING BY TURBULENT FLOW UV-C TREATMENT Ioanna Neokleous, Justyna Tarapata, Photis Papademas Cyprus University of Technology, Cyprus Abstract Halloumi cheese PDO is a white-brined cheese that is incredibly important 34 SESSION 3 Wednesday 15th of June SOLUBILIZATION OF INDIVIDUAL CASEINS AND MINERALS FROM RENNET CASEIN BY DISODIUM PHOSPHATE AND TRISODIUM CITRATE: INFLUENCE OF CONCENTRATION, PH AND TEMPERATURE Gaurav Kr Deshwal1,2, Laura G. Gomez-Mascaraque1, Bernard Martin Corrigan1, Mark Fenelon1, Thom Hupper 35 SESSION 3 Wednesday 15th of June STORAGE STABILITY OF LACTOSE-FREE UHT MILK IN RELATION TO PROCESSING STRATEGY AND LACTASE PREPARATION Lotte Juul Knudsen1,2, Søren Drud-Heydary Nielsen1,2, Ekaterina Churakova3, Valentin Rauh4, Daniel Otzen,2,5, Lotte Bach Larsen1,2 1Aarhus University, Department 36 SESSION 4 Thursday 16th of June A STUDY ON THE STRUCTURAL CONFORMATION OF ENZYMATIC CROSS-LINKED CASEINS PARTICLES IN ACIDIC CONDITIONS Angella Velazquez1,3, Marie Hennetier2, Paulo Peixoto1, Guillaume Delaplace1, Manon Hiolle3 1 France National Institute of Agronomical Research (INRA) - Unité M 37 SESSION 4 Thursday 16th of June EFFECT OF WHEY PROTEINS ON MICELLAR CASEIN DISSOCIATION UPON PH CHANGE AND COOL STORAGE Thea Lykkegaard Møller1, Søren Bang Nielsen2, Milena Corredig1 Department of Food Science, Aarhus University, Denmark 2 Arla Foods Ingredients, Denmark Abstract Membrane filtr 38 SESSION 4 Thursday 16th of June INFLUENCE OF SODIUM HEXAMETAPHOSPHATE ON HEAT-INDUCED CHANGES IN MICELLAR CASEIN SOLUTIONS Arantza Garcia1,2, Arno Alting2, Thom Huppertz2,3 1 IS-FOOD, Public University of Navarra, Spain 2 FrieslandCampina, The Netherlands 3 Wageningen University, The Netherlands 39 SESSION 4 Thursday 16th of June SCREENING OF PROTEOLYTIC ACTIVITY AND HEAT RESISTANCE OF PSEUDOMONAS STRAINS Miguel Aguilera Toro1, Amalie Vestergård Thomasen1, Yinghua Xiao2, Valentin Rauh2, Vittoria Piccini2, Lisbeth Truelstrup Hansen3, Martin Laage Kragh3, Lars Wiking1, Nina Aagaard Poulsen1, 40 SESSION 4 Thursday 16th of June THE EFFECT OF PLASMIN ACTIVITY ON CAMEL MILK Santhoshani Thiyaga Saumya Kumarihami Warakaulle, Afaf Kamal-Eldin Department of Food Science, United Arab Emirates University, United Arab Emirates Abstract The significance of proteolytic effect of plasmin on camel m 41 SESSION 4 Thursday 16th of June EFFECT OF ALTERNATIVE NONTHERMAL TECHNOLOGIES ON THE PRODUCTION OF ACID GELS PREPARED WITH SWEET WHEY Maria Tsevdou, Thaleia Vintzilaiou, George Dimopoulos, Athanasios Limnaios, Petros Taoukis Laboratory of Food Chemistry & Technology, School of Chemical Engineeri 42 ORGANIZING COMMITTEE 43 ORGANIZING COMMITTEE CHAIR METTE CHRISTENSEN Head of Food Chemistry, Arla FOOD Innovation Centre Denmark JOANNE UÍ CHRUALAOICH Programme Manager University College Cork, School of Food and Nutritional Sciences, Ireland EFFIE TSAKALIDOU Professor, Agricultural University of Athens, Department o