NIZO conference discusses milk proteins

A record of 200 visitors came to the conference, which takes place every other year.

Visitors had the opportunity to meet experts from the fields of dairy science and technology, processing, chemistry, physics, sensory, health and nutritional sciences from around the world.

Various topics on dairy were discussed during the conference. The first concerned the molecular aspects of milk proteins, where new techniques as advanced MS were presented. Secondly, cheese-making techniques using various (new) approaches were discussed; methods including microfiltration and the use of micellar casein. In addition, the role of bacteria in the texture of cheese was discussed.

Furthermore, the processing of milk proteins and, especially, the role of heat on protein interactions, was subject of a complete session. Human milk proteins were discussed as well.

Finally, milk proteins and their role in muscle health, as well as the digestion of milk proteins and the structures formed during digestion, was highlighted.

During the interactive sessions with keynote speakers from institutes and the industry, diverse and interesting topics were presented. During the breaks, a total of 77 posters were showed.

The conference took place at the Olympic Training Centre Papendal (Arnhem, The Netherlands) and concluded with a tour of the NIZO facilities in Ede, The Netherlands.