Molten gold - the science behind cheese melt by Pat Polowsky Australian Dairy Manufacturing Resource Centre 2018-08-01 | Find out the science behind how cheese melts and the various types of melting for cheese, and external factors which effect cheese when it melts.
Troubleshooting rind development issues in washed rind cheeses Australian Dairy Manufacturing Resource Centre 2023-07-28 | In this webinar, Paul Thomas describes common defects in washed-rind cheese and how to overcome these issues.
Consequences of heating milk at high temperatures Australian Dairy Manufacturing Resource Centre 2023-07-28 | Hilton Deeth, in this webinar, outlines the consequences of heating milk at high temperatures.
Rehydration of caseins and caseinates - challenges and opportunities Australian Dairy Manufacturing Resource Centre 2023-07-28 | Thom Huppertz describes how strategies can be developed for ensuring solubility during the rehydration of casein and caseinates.
Improving food manufacturing infrastructures to reduce food safety hazards Australian Dairy Manufacturing Resource Centre 2023-07-28 | John Holah covers The Global Food Safety initiative, Scopes JI and JII in the GFSI 2020 Benchmarking Requirements and defines auditable processes to ensure food manufacturers specify and purchase buildings and equipment that are hygienically fit for purpose.
Beyond Gouda - Washed curd cheese technology Australian Dairy Manufacturing Resource Centre 2023-07-28 | Peter Dixon and Rachel Fritz Schaal discuss washed curd cheese technology and the powerful step of curd washing and how it can be used to influence the body, texture and flavour of the cheese.
5 South East Asia export update Australian Dairy Manufacturing Resource Centre 2023-07-28 | In this webinar, Bronwyn Duke - International Market Manager at Dairy Australia, provides an update on trends and opportunities in South East Asia markets, March 2023.
Evolution of infant formula with emphasis on the individual components Australian Dairy Manufacturing Resource Centre 2023-07-28 | In this webinar, Don Otter outlines the evolution of infant formula.
Addressing common defects in surface salted cheese Australian Dairy Manufacturing Resource Centre 2023-07-28 | Gil Tansman describes the process of surface-salting cheeses and how to solve defects in this process.
Regulation of novel foods Australian Dairy Manufacturing Resource Centre 2023-07-28 | In this webinar, Ben Sutherland outlines the process for determining whether a food is novel, the application process, plus examples of previous novel food assessments.
Pre and post-processing contamination in dairy Australian Dairy Manufacturing Resource Centre 2023-07-21 | In this pre and post-processing contamination in dairy – detection, tracking & implications webinar, Nicole Martin, Nicole discusses how dairy companies can best decide on which groups of organisms to test for, how to track persistent contaminants and what the implications of various microbial contaminants are on dairy product quality, safety and conformance.
Emerging bio-actives in dairy new product development Australian Dairy Manufacturing Resource Centre 2023-07-21 | Milk contains over 200 bioactive proteins and peptides with the potential to deliver health-conferring properties beyond that of providing essential amino acids. Learn more about emerging bio-actives in dairy new product development in this webinar with David Everett.
The value of circular and sustainable packaging to your business Australian Dairy Manufacturing Resource Centre 2023-07-21 | In this, webinar Ralph Moyle addresses Packaging Design, with the goal of company teams working to design out waste, harness new technologies and materials and make sure that the packaging is reused, repaired and recycled.
Dairy export opportunities to Indonesia and Vietnam Australian Dairy Manufacturing Resource Centre 2023-07-21 | In this webinar, Bronwyn Duke outlines the 2022 state of domestic dairy production in Indonesia and Vietnam and likely future import trends. Opportunities and challenges are offered, plus advantages for Australian dairy manufacturers.
Raw milk quality parameters for finished product quality Australian Dairy Manufacturing Resource Centre 2023-07-21 | Nicole Martin discusses raw milk quality parameters that have the biggest impact on the performance and shelf-life of processed dairy products and farm-level factors that influence them.
Improving product quality and safety by leveraging antimicrobial enzymes Australian Dairy Manufacturing Resource Centre 2023-07-21 | Sam Alcaine discusses how natural enzymes, including lactose oxidase, can be used to prevent defects, control spoilage, and limit pathogen outgrowth.
Technical Aspects of Cheddar Manufacturing Australian Dairy Manufacturing Resource Centre 2023-07-21 | Peter Dixon describes how to make cheddar-style cheese and how changes in the manufacturing approach can shape the style and sensory properties of the final product.
Bio-technical modifications of milk fat Australian Dairy Manufacturing Resource Centre 2023-07-21 | Hilton Deeth describes the chemistry of bio-technical modifications of milk fat and how the process can be used to alter the nutritional and physical characteristics of the milk fat.
Hybrid dairy and plant protein product opportunities Australian Dairy Manufacturing Resource Centre 2023-07-21 | In this webinar, Milena Corredig outlines the possible combination of dairy proteins with plant proteins, providing inspiration for new formulations and functionalities.
Title Artisan cheese opportunities and challenges Australian Dairy Manufacturing Resource Centre 2023-07-21 | Liz Whitley’s presentation considers the challenges of making cheese and aims to address potential solutions and opportunities within the process.
The role of heat-stable enzymes in the shelf life of milk powders Australian Dairy Manufacturing Resource Centre 2023-07-14 | In this webinar, Alistair Carr talks about the role of heat-stable enzymes in the shelf life of milk powders
Whole genome sequencing and its potential for dairy processing Australian Dairy Manufacturing Resource Centre 2023-07-14 | In this webinar, Steve Flint discusses whole genome sequencing and its potential for dairy processing.
Stability and spoilage of lipids in milk and dairy products Australian Dairy Manufacturing Resource Centre 2023-07-14 | Join Hilton Deeth as he takes you through the stability and spoilage of lipids in milk and dairy products.
Spore forming bacteria and their impact on hard and semi-hard cheese production Australian Dairy Manufacturing Resource Centre 2023-07-14 | Ivan Larcher will take you through the impact spore forming bacteria has on hard and semi-hard cheese production.
Solving cheese defects – Soft ripened cheeses Australian Dairy Manufacturing Resource Centre 2023-07-14 | Solving cheese defects – Soft ripened cheese webinar with Peter Dixon
Dairy Matrix and Milk Fat: its complex contribution to nutrition Australian Dairy Manufacturing Resource Centre 2023-07-13 | In this webinar, Rafael Jimenez-Flores explores the dairy matrix and milk fat's contribution to nutrition.
Understanding root cause analysis Australian Dairy Manufacturing Resource Centre 2023-07-07 | This webinar with Andrew Wilson and Aislinn Holland will discuss the why, how and common pitfalls of root cause investigations, including tips for getting the most value from the process.
Understanding acid and buffering during cheesemaking Australian Dairy Manufacturing Resource Centre 2023-07-07 | In this webinar, Gaianaclis Caldwell takes you through why acid and mineral balance are key to cheesemaking.
Practical information for modifying recipes to account for seasonal variations in milk Australian Dairy Manufacturing Resource Centre 2023-06-30 | In this webinar, Peter Dixon and Rachel Fritz Schaal discuss practical information for modifying recipes to account for seasonal variations in milk.
Kosher in dairy manufacturing Australian Dairy Manufacturing Resource Centre 2023-06-30 | This webinar covers kosher and kosher certification, and topics relevant to the dairy industry in general and in Australia.
Understanding frothing of milk for dairy applications Australian Dairy Manufacturing Resource Centre 2023-06-30 | The foaming properties of milk are greatly affected by milk composition, processing conditions and foaming methods and temperature. Nidhi Bansal addresses these points and explains the complex science behind the frothing of milk.
Novel technological strategies for dairy product innovation Australian Dairy Manufacturing Resource Centre 2023-06-30 | Alan Kelly discusses novel milk processing to avoid undesirable effects on the nutritional and sensory qualities of milk. Webinar covers 3D printing, high-pressure and pulsed electric field treatments of milk.
Milk quality for best cheesemaking Australian Dairy Manufacturing Resource Centre 2023-06-30 | High milk quality for cheese making is critical. In this webinar, Ivan Larcher explains how and when to use onsite tests TA and pH, plus lacto-fermentation and micro-coagulation tests and explain the information they provide.
Cheese Grading – determining quality and selection of cheeses for marketability Australian Dairy Manufacturing Resource Centre 2023-06-30 | Peter Dixon covers the methods, common defects, attributes, and chemistry that are determined by cheese grading, so as to predict the best purpose for a batch of cheese.
GOS the Latest GOSsip on production, analysis and uses Australian Dairy Manufacturing Resource Centre 2023-06-30 | Don Otter explores the origins and intricacies of milk galacto-oligosaccharides (GOS), commercial production, the efficacy of its health benefits, and future opportunities for the dairy industry.
Yoghurt whats in the tub Australian Dairy Manufacturing Resource Centre 2023-06-30 | Teri Lichtenstein covers research on health benefits of yoghurt, to increase your knowledge around the unique health benefits of this ancient fermented dairy food.
Opportunities to extend the shelf life of cheese Australian Dairy Manufacturing Resource Centre 2023-06-30 | In this webinar, Paul Thomas addresses the specific hazards relevant to changes to packaging and shelf life including Clostridium botulinum and Listeria monocytogenes, plus the ability of spoilage organisms to compromise the safety of some cheeses.
Determining the shelf life of dairy products Australian Dairy Manufacturing Resource Centre 2023-06-30 | This webinar with Steve Flint covers how to define the shelf-life in foods, shelf-life and challenge testing, accelerated shelf-life testing and predicting a products shelf-life under different conditions.
Bio protective cultures and how they work Australian Dairy Manufacturing Resource Centre 2023-06-30 | In this webinar hear from Peter Thoeysen & Cecile Marvig who discuss cultures from Chr. Hansen can help protect dairy products against spoilage caused by yeasts and moulds, helping dairies reduce food waste and improve quality in a natural way.
Dairy Fat Facts – The truth revealed Australian Dairy Manufacturing Resource Centre 2023-06-30 | This webinar with Hilton Deeth discusses scientific evidence indicating that consumption of milk and dairy products, is not associated with an increased risk of cardiovascular disease and may help to protect our cardiovascular health.
Learnings from global food safety culture: Future steps Australian Dairy Manufacturing Resource Centre 2023-06-30 | Lone Jespersen and Rachel Downie present findings from global studies of food safety culture studies. Rachel speaks from her experience of implementing a food safety culture at Bulla Dairy, Colac.
Introduction to the new Dairy Food Waste Action Plan for the Australian dairy supply chain Australian Dairy Manufacturing Resource Centre 2023-06-27 | In this webinar, Matt Shanahan discusses the process for developing the Dairy Food Waste Action Plan and the key findings for the industry.This project is supported by the Victorian Government’s Circular Economy Business Support Fund as part of the Circular Economy Business Innovation Centre (CEBIC).
Introduction to the new Dairy Food Waste Action Plan for the Australian dairy supply chain Australian Dairy Manufacturing Resource Centre 2023-06-26 | In this webinar, Matt Shanahan discusses the process for developing the Dairy Food Waste Action Plan and the key findings for the industry.This project is supported by the Victorian Government’s Circular Economy Business Support Fund as part of the Circular Economy Business Innovation Centre (CEBIC)
Wild flavours in cheeses histamine formation and acrid flavours Australian Dairy Manufacturing Resource Centre 2023-06-20 | Ivan Larcher investigates the pathways and origins of acrid flavours and histamines in hard and semi-hard cheeses and how to limit or eliminate these defects.
Controlling pinking and discolouration defects in cheesemaking Australian Dairy Manufacturing Resource Centre 2023-06-20 | Paul Thomas explores the causes of discolouration defects and causative factors which have been identified. Possible controls for various discolouration defects are described.
Non thermal technologies for dairy processing Australian Dairy Manufacturing Resource Centre 2023-06-20 | Hilton Deeth discusses and evaluates non-thermal technologies recently developed to destroy or remove bacteria present in milk and milk products.
A2 milk – an unbiased view Australian Dairy Manufacturing Resource Centre 2023-06-20 | In this webinar, Don Otter discusses the research underpinning A-2 milk and explores the gut health and inflammation linkages, together with the lactose intolerance versus milk protein sensitivity conundrum.
The role of dairy in a sustainable diet Australian Dairy Manufacturing Resource Centre 2023-06-20 | This webinar with Brad Ridout presents evidence from an analysis of 1732 Australian daily diets with higher diet quality and lower GHG emissions, including the prevalence of dairy intake and its relationship to adequate nutrition.
Latest developments in bacterial spore control in the dairy industry Australian Dairy Manufacturing Resource Centre 2023-06-20 | This webinar with Steve Flint covers research into spore types and numbers in cattle fodder which affect milk quality and suggests methods of controlling the issue.
Phage control in dairy processing Australian Dairy Manufacturing Resource Centre 2023-06-20 | Dan Crozier describes how phages can be used to eliminate Listeria and salmonella from the food environment and on food.
Developing specialty yoghurts Australian Dairy Manufacturing Resource Centre 2023-06-20 | This webinar with Kimberlee J. Burrington discusses speciality yoghurts that showcase some unique ingredients and some with unique countries of origin.
