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					DAIRY
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                                                                                                         ISSUE FIVE, MAY 2008



Dairy Innovation Australia            DAIRY CONSORTIUM ANNOUNCES
– innovation for the supply           NEw RESEARCH PORTFOLIO
        chain of the future           The Dairy Health and Nutrition Consortium has recently announced its first research
                                      portfolio, an investment worth $4.6 million.
                                      The projects in the portfolio will focus on the potential novel benefits of dairy for
                                      children and on the influence of the consumption of dairy foods on lifestyle diseases
                                      such as obesity, diabetes and heart disease.
                                      The work will be undertaken by internationally renowned researchers from several
                                      different institutions.
 IN THIS ISSUE...
                                      Associate Professor Peter Meikle, Professor Paul Nestel AO, Associate Professor
 From the CEO                     2   Jonathan Shaw and Dr Jeremy Jowett will lead two projects at the Baker Heart
 Energy and water initiatives     2   Research Institute and the International Diabetes Institute.
 Project on interfacial science       Associate Professor Manny Noakes, co-author of the CSIRO Total Well Being Diet
 of milk proteins                 3   and nutrition expert, will lead a project based at the CSIRO Human Nutrition Centre
 Pilot plant ready for trials     3   in Adelaide.
 IDF symposium on cheese              Associate Professor David Cameron-Smith and Professor Andrew Sinclair will lead
 ripening                         4   two projects at Deakin University.
 2008 Czulak Award                4   The research is expected to lead to new opportunities for functional dairy foods and
 New student projects at              to scientific validation of dairy health claims.
 the Cultures Division            5
                                      The Dairy Health and Nutrition Consortium is a joint initiative between the Geoffrey
 Close-up look at dairy product       Gardiner Dairy Foundation and Dairy Innovation Australia. It was launched on
 structure                        6   18 February 2008 at Melbourne’s Government House.
 New UHT pilot plant              6
 Functional Dairy Foods 2009      7
 The big world of nanotech        8
 Dairy industry calendar          8




OUR MEMBERS:



                                      Representatives of Consortium partner companies at the launch, from left: Paul Ford,
                                      Gardiner Foundation; Barbara Meurer-Grimes, Andrew Donovan and Lesley MacLeod,
                                      Dairy Innovation Australia; Paul Moughan, Gardiner Foundation; Roger MacBean,
                                      Parmalat Australia; Barry Irwin, Bega Cheese; Tony McKenna, Tatura Milk Industries;
                                      David de Kretser, Governor of Victoria and Patron of the Gardiner Foundation; Peter
                                      Hobman, Murray Goulburn Nutritionals; Neil Kearney, Warrnambool Cheese and Butter
                                      Factory; Graham Mitchell, Gardiner Foundation; Andrea Tolley, Tatura Milk Industries;
                                      Isabel MacNeill, Dairy Australia; Chris Nixon, Gardiner Foundation; Victoria Landells,
                                      Fonterra; Stephen Billington, Warrnambool Cheese and Butter Factory; and Craig Miller,
                                      Gardiner Foundation.
DAIRY
PLANET



                                                ENERgY AND wATER INITIATIVES
                                                Reduction in energy and water requirements and minimising waste are
                                                fundamental to any strategy to increase sustainable business practices. These are,
                                                in fact, embodied in many efficiency-driven programs at Federal and State levels.
                                                Through its Process Performance Portfolio, Dairy Innovation Australia is assisting
                                                member companies with a number of projects in the area of energy and water
                                                sustainability.
                                                The Australian Commonwealth Energy Efficiency Opportunities program requires
Dairy Innovation Australia CEO,                 businesses to identify, evaluate and report publicly on cost-effective energy savings
Lesley MacLeod
                                                opportunities. Because many of its member companies are required to participate
FROM THE CEO                                    in the program, Dairy Innovation Australia offers them the services of technical
                                                experts in energy management. They work in partnership with Dairy Innovation
Dairy Innovation Australia was created          Australia’s process engineers and company representatives to identify, evaluate
to lead in the discovery and delivery           and disseminate energy efficiency best practice options for different types of dairy
of innovation for its members and the           manufacturing operations.
Australian dairy industry.                      Dairy Innovation Australia also recently hosted a workshop in Sydney, where dairy
This goal was recently reinforced with the      company staff discussed the best ways to assess energy use from the factory level
release of ABARE Outlook 2008 economic          down to unit operation level, and the ways their energy supply choices affected
data. The data highlighted the need for         their factory’s carbon dioxide emissions.
industry leadership in response to climatic     Dairy Innovation Australia is actively addressing water minimisation use strategies
and global supply and demand drivers.           for dairy processing. The dairy manufacturing industry generates non-potable water
To ensure future success for the dairy          as a by-product of equipment rinsing, evaporation and membrane processes. While
industry in uncertain times, Dairy              much of this water is recycled on-site or off-site, there is potential to increase the
Innovation Australia relies on its ability      amount recycled on-site and thus reduce requirements for potable water.
to deliver an integrated and collaborative      The Victorian Government White Paper, Our Water Our Future, encourages the use
industry approach. The team leaders are         of “fit for purpose” water to reduce the demand for drinking (potable) water. This
now defining the long-term and short-           can be achieved by re-examining water recycling measures in place and exploring
term objectives for the 2008/09 funding         alternative water supply sources.
investments.                                    All dairy product manufacturers are actively working to reduce their use of potable
Building capabilities for collaborative         water through initiatives such as improved water use measurement, installation of
research and commercial R&D is of key           water-saving equipment, optimising clean-in-place (CIP) processes and educating
importance, because it ensures access           employees.
to, facilitation and adoption of innovative     On dairy manufacturing sites, water is recycled in applications such as boiler feed
technologies for new products, markets and      water and CIP solution make-up. Use of recycled water must take into consideration
processes for all member companies.             quality and hygiene requirements of manufacturers and their customers, as well as
In this issue of Dairy Planet, we are pleased   economic and environmental sustainability.
to report on the new research portfolio         Dairy Innovation Australia is working with the dairy manufacturing industry to
for the Dairy Health Consortium. We             develop a risk management framework and technical guidelines to encourage the
also describe our sustainability projects,      use of recycled water that is “fit for purpose”.
demonstrating how working with our              Under current pricing regimes, implementation of water reuse systems is often
members has delivered immediate industry        difficult to justify from a purely economic perspective. The challenge is to combine
benefits. Rapid technology transfer has been    water reduction strategies with energy reduction strategies using a whole-of-
key to this success.                            system approach, thereby creating a more sustainable solution for the long term.
In this issue we also highlight reports on      Dairy Innovation Australia is actively pursuing this type of approach.
international visitors, conferences attended    For more information, contact Mike Weeks on (03) 9974 8714.
and the interfacial science project, all of
which are examples of our continual search
for new ideas and applications.


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NEw LINKAgE PROJECT ON INTERFACIAL                                                            PILOT PLANT READY
SCIENCE OF MILK PROTEINS                                                                      FOR TRIALS
Dairy proteins are highly valued for their physical functionality and nutritional value,      A workshop held in April at Dairy Innovation
but it can be difficult to predict their suitability for new ingredient applications or new   Australia introduced the APV LeanCreme™
processing regimes. In many cases, particularly with emulsion systems, this can be            process for producing microparticulated
related to an inadequate understanding of the surface properties of these molecules,          whey.
as opposed to their bulk composition, which is generally well-known.                          Jacob Madsen, a microparticulation
The latest Dairy Innovation Australia research project to be co-funded under the              specialist from APV Denmark, led the
ARC Linkage scheme is a collaboration with the Australian National University,                workshop and took the participants through
Monash University and Food Science Australia to apply high-resolution interfacial             an extensive technical process review and
science techniques to better understand the behaviour of milk proteins at the                 the applications of microparticulated whey
air-water interface and in dairy emulsion systems.                                            in cheese (low-fat to full-fat cheese types),
Over three years, the project will characterise the nature and timing of key                  yogurt and milk drinks, powder ingredients
molecular changes occurring to dairy proteins that are adsorbed to various                    and concentrates.
interfaces at the nano-scale in response to various chemical and physical stresses.           Although microparticulation of whey is not
The challenge then will be to extrapolate the information from these nano-scale               a new concept, LeanCreme™ is a recently
studies to model the behaviour of dairy proteins in micro- and macro-scale systems,           developed process that, according to APV,
and then predict key ingredient functionality attributes of dairy proteins such as            produces excellent particle structure and
heat stability of emulsions, retention of physical functionality through dehydration          functional properties of the microparticulate,
and reconstitution, and susceptibility to fouling in processing lines.                        giving excellent mouthfeel, taste and
                                                                                              texture in a reduced fat product. It does
Led by Professor John White at ANU, the multidisciplinary project team will bring
                                                                                              this by combining a thermal treatment with
together complementary expertise in advanced methods such as synchrotron
                                                                                              controlled shear force. Applications also
circular dichroism, dual polarisation interferometry, interfacial rheology, X-ray
                                                                                              extend to full-fat products.
reflectivity and neutron scattering.
                                                                                              After early discussions with Dairy Innovation
This research is expected to result in new opportunities for dairy ingredient
                                                                                              Australia, APV has built a pilot plant
development and greater flexibility in ingredient manufacturing processes.
                                                                                              microparticulation unit for demonstration
For more information, contact Martin Palmer on (03) 9974 8702.                                purposes. The capacity of the machine is
                                                                                              about 150 litres of LeanCreme™ per hour. It
                                                                                              is housed in one of Food Science Australia’s
                                                                                              bays and is available for hire.
                                                                                              For more information on the unit or to
                                                                                              arrange a trial, contact Mike Weeks
                                                                                              on (03) 9974 8714.




Exploring the nanostructure of dairy protein films and emulsions – Prof. John White
with the X-Ray Reflectometer at the Research School of Chemistry, ANU, Canberra.

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DAIRY
PLANET



                                                 5TH IDF SYMPOSIUM ON CHEESE RIPENINg
                                                 Dairy Innovation Australia’s Dr Malcolm Broome attended the 5th IDF Symposium on
                                                 Cheese Ripening held in Bern, Switzerland, on 9-13 March 2008.
                                                 The four-day symposium was attended by about 350 participants, mostly from
                                                 around Europe, who heard 48 presentations in 10 sessions.
                                                 The sessions covered a diverse range of topics, from starter and ripening
                                                 organisms, microbial and enzymatic activities during cheese ripening, nutritional
                                                 and health research, bioactive components, sensory and instrumental methods
                                                 for assessing flavour development, process analysis and control, and new
                                                 cheesemaking technologies.
                                                 The latest findings on the control and chemical analysis of flavour, texture, structure
The Old Town of Bern on the Aare River.          and functionality of cheese, food safety and packaging were also discussed.
                                                 More than 200 poster presentations displayed at the Symposium allowed for direct
                                                 communication between the authors and conference delegates.
                                                 Dr Broome presented a poster he co-authored with a former Cultures Division
                                                 student Astrid Paramita entitled “Pink discoloration in Romano style cheese – role
                                                 of α-dicarbonyls”. The work was funded by the Murray Goulburn Co-operative.
                                                 The poster inspired much discussion among scientists and other conference
                                                 attendees working on this problem, which hasn’t yet been solved.
                                                 Dr Broome’s participation in the Symposium offered Dairy Innovation Australia
                                                 access to the most recent information on cheese starters, starter characterisation
                                                 and cheese flavour development, all key to the organisation’s cheese and cultured
                                                 products portfolio.
                                                 It also promoted the interaction between leading researchers in these fields, with
                                                 the potential for Dairy Innovation Australia to establish linkages to key research
A selection of fine cheeses for tasting at the   centres in Europe and USA for further collaborative work.
Symposium.
                                                 Papers from the symposium will be published in a special issue of Dairy Science &
                                                 Technology (formerly Le Lait).
                                                 For more information, contact Malcolm Broome on (03) 9974 8908.


                                                 CZULAK AwARD FOR 2008 ANNOUNCED
                                                 The winner of the 2008 Joe Czulak Award is Simon Elphinstone, a Cheese
                                                 Production Manager at Fonterra.
                                                 The award was presented at the Dairy Industry Association of Australia’s
                                                 2008 Awards of Excellence dinner in Melbourne on 15 May.
                                                 Dr Josef Czulak was a leading figure in Australian starter culture technology and
                                                 the development of mechanised cheesemaking systems.
                                                 The Czulak Award, administered by Dairy Innovation Australia, provides financial
                                                 assistance to help Australian dairy industry technologists to attend scientific
                                                 conferences or to visit overseas centres of technical excellence and innovation.
                                                 Award recipients are expected to use the Award to advance their own skills,
                                                 education and experience, and also to share their new knowledge with colleagues
                                                 in the industry.
                                                 Simon plans to use the Award to fund a targeted European study tour of cheese
Winner of the 2008 Joe Czulak Award,             manufacturing sites, to see first-hand how they address technical issues of
Simon Elphinstone.                               common interest to cheesemakers worldwide.
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NEw STUDENT PROJECTS AT THE
CULTURES DIVISION
Two students from the University of Melbourne recently commenced work on
projects at Dairy Innovation Australia’s Cultures Division.
Wahid Yulianto is working on a project ‘Starter culture activity and the relationship
between initial lactose concentration, buffering capacity and final media pH’. The
project goal is to better understand and control starter growth in the production of
frozen starter cultures and during cheese manufacturing. Dr Malcolm Broome and
Nicole Ong are supervising the project at the Cultures Division, while Dr Stirk Kyle
is the project co-ordinator at the University of Melbourne.
                                                                                        Wahid Yulianto
Wahid has completed a Bachelor of Science (Animal Husbandry) at the University of
Mataram in West Nusa Tenggara Province, Indonesia, and a Postgraduate Diploma
in Food Science at the University of Melbourne.
Bo Wang is working on a project ‘DNA sequence variations between strains of
Lactococcus lactis subsp. cremoris’. Finding the right kinds of DNA sequence
differences between closely similar lactococcal strains is prerequisite to using
polymerase chain reaction (PCR) to measure strain ratios when the strains are
grown as mixed cultures in fermenters or in dairy products. This work is part of a
project under way at Dairy Innovation Australia. The project is jointly supervised by
Dr Ian Powell and Dr Chris Pillidge at the Cultures Division and Senior Lecturer Dr
David Tribe at the University of Melbourne.
Bo did her undergraduate training at the Nanjing University of Finance and
Economics, majoring in Food Science and Engineering.                                                              Image provided by Australian Dairy Foods.


Wahid and Bo are completing Masters degrees in Food Science at the University           Nicole Ong pipettes a starter culture for an
of Melbourne.                                                                           experiment.




Dr Chris Pillidge, Dr David Tribe and Bo Wang discuss their latest findings.




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DAIRY
PLANET



NEw UHT PILOT                                     A CLOSE-UP LOOK AT DAIRY PRODUCT
PLANT                                             STRUCTURE
                                                  There is an ever-increasing demand on dairy manufacturers to develop new, tasty,
                                                  healthy and convenient dairy products. An important part of this is the ability to
                                                  deliver the desired textures as well as flavours.
                                                  Understanding the basic chemistry of milk components is critical to controlling
                                                  product texture and flavour. This is particularly so in fermented dairy products such
                                                  as cheese and yogurt.
                                                  How consumers perceive the mouthfeel of a dairy product depends on its
                                                  microstructure, that is, the way in which milk components (protein, fat, milk sugars
                                                  and minerals) are linked or combined together.
                                                  On 14 March 2008, Dairy Innovation Australia proudly hosted Professor David
Dairy Innovation Australia has a new UHT          Horne, formerly from the Hannah Dairy Research Institute in Scotland, for a day-
                                                  long workshop on casein interactions and dairy product microstructure. Professor
pilot plant for research and development
                                                  Horne agreed to the visit after a meeting with Dr Barbara Meurer-Grimes at the
work and prototype testing for clients.
                                                  International Dairy Federation conference in Dublin.
The UHT plant was previously part of the          Professor Horne has had a life-long interest in the physical and chemical structure of
UHT Centre based at the University of             casein and the structure of casein micelles. He has made significant contributions to
Queensland’s Gatton Campus.                       our understanding of the casein interactions in dairy products. With few Australasian
The unit is very flexible in terms of             trips on Professor Horne’s business itineraries, it was a great privilege to receive his
heating profiles. Heating can be indirect,        expertise, and our stakeholder companies and research collaborators were delighted
through plate heat exchangers or tubular          to take this rare opportunity at Dairy Innovation Australia.
exchangers, or direct, through steam              Dr Leif Lundin, Science Group Leader at Food Science Australia and specialist in
infusion or steam injection.                      structure-function relationships in food gels, and Associate Professor Ian McKinnon
                                                  from Monash University, also contributed to the workshop by outlining Australian
A two-stage homogeniser (maximum
                                                  advances in the field.
pressure of 40 MPa) can be placed upstream
                                                  The workshop concluded with a round table discussion with Professor Horne,
or downstream of the high heat section. The
                                                  enabling attendees to explore opportunities and scope future research directions in
typical plant capacity is 100 L/h, but this can
                                                  this important field.
be varied if required.
                                                  The workshop was a great success, attended by over 30 participants, many of them
The unit’s flexibility allows the plant to        from Dairy Innovation Australia’s member companies. The workshop presentations
mimic the configuration and heat treatments       are available for Dairy Innovation Australia members on CD and on DairyNet.
expected at full-scale commercial plants.         For more information, contact Barbara Meurer-Grimes on (03) 9974 8710 or Lou
Using an Intersept aseptic bag filler, product    Cartwright on (03) 9974 8700.
can be packed aseptically into foil laminate
bags for storage stability and product
evaluation.
For more information, contact Mike Weeks
on (03) 9974 8714.




                                                  Associate Professor Ian McKinnon, Professor David Horne and Dr Leif Lundin led the
                                                  workshop at Dairy Innovation Australia.

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FUNCTIONAL DAIRY FOODS 2009
The International Dairy Federation (IDF) and the Dairy Industry Association
of Australia (DIAA) are hosting a joint conference on functional foods in Melbourne.
The conference, called Functional Dairy Foods 2009 – New opportunities and
challenges in production and bioactivity of functional dairy foods, will take place in
Melbourne on 24 and 25 February, 2009. It is part of the DIAA Dairy Science
World Series.
The conference will be an international showcase for new developments in
all aspects of dairy health, nutrition and functional ingredients. It will provide
Australian dairy researchers and manufacturing companies with the opportunity to
interact with scientists at the forefront of their fields.
The wide range of topics discussed at the conference will include innovation
management, functional dairy ingredients and their impact on health, bioactives
from dairy, regulatory issues in Australia and overseas, nutrigenomics and
processing technologies for functional ingredients.
The scientific program for the conference is being developed by a scientific advisory
committee of international experts:
• Dr Peter Roupas, Food Science Australia (committee leader);
• Dr Barbara Meurer-Grimes, Dairy Innovation Australia;
• Prof. John van Camp, Ghent University, Belgium;
• Prof. Koen Dewettinck, Ghent University, Belgium;
• Prof. Bruce German, University of California Davis, US;
• Prof. Hannu Korhonen, MMT Agrifood Research, Finland;
• Dr Alice Cotter, The Dairy Council, UK; and
• Ms Sandra Tuijtelaars, International Dairy Federation.
Along with Australian experts, several prominent international scientists have been
invited as keynote speakers. Contributors are expected from as far as Germany, the
United States, Ireland and the Netherlands.
Functional Dairy Foods 2009 will be an international showcase for new
developments in all aspects of dairy health and nutrition, and functional
ingredients, and will provide Australian dairy researchers and dairy manufacturing
companies with an opportunity to interact with scientists who are at the forefront
of their fields.
Having this international conference in Melbourne is timely as it underpins the
importance of health and nutrition research in Australia, recently invigorated by the
substantial investment that the Australian dairy manufacturing industry has made
into the Dairy Health and Nutrition Consortium.
The joint IDF/DIAA organising committee is seeking expressions of interest for
poster and oral submissions, the deadline for which is 1 June 2008.
Please book your calendar now for 24 and 25 February, 2009!
For more information or an expression of interest form, contact Barbara Meurer-
Grimes on (03) 9974 8710 or visit www.diaa.asn.au.




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DAIRY
PLANET



DAIRY INDUSTRY CALENDAR                              THE BIg wORLD OF NANOTECHNOLOgY
May 12-16
                                                     The Nanotech 2008 Expo, held in Tokyo on 13-15 February 2008, was billed as the
IDF Dairy Science and Technology Week
Quebec, Canada                                       ‘all-in-one exhibition and conference for the entire nanotech industry’. It did not
                                                     disappoint.
May 16                                               The expo hosted 522 exhibitors (about a third of them international, representing 23
Dairy Industry Association of Australia (DIAA)
                                                     countries) and 49,365 visitors over three days, making it the largest nanotech expo
Victorian Conference
Hilton Hotel, Melbourne, Vic                         in the world.
                                                     Dr Lesley MacLeod from Dairy Innovation Australia attended the expo as part
June 4-5                                             of the Australian delegation, which comprised 31 delegates representing 13
Food Factory 2008
                                                     organisations. It included representatives from the business, education and
Laval, France
                                                     research sectors, as well as ten undergraduate students from La Trobe University.
June 4-7                                             The delegation was supported by the Federal Government and the State
3rd International Probiotic Conference IPC 2008      Governments of Victoria, Queensland and WA.
Probiotics for the 3rd Millennium
High Tatras, Slovakia                                The event was a great opportunity for Dairy Innovation Australia to find out more
                                                     about the nanotechnology capabilities of major international industry players.
July 21-24                                           Australian achievements in the field were on display at the Australian Pavilion.
41st Annual AIFST Convention, Our Food Our Future
                                                     Countries including Japan, UK, Taiwan, Canada, Germany, Switzerland, Spain,
Co-located with Food Pro 2008
Sydney Convention and Exhibition Centre, NSW         Russia, France, Finland and Korea also sponsored pavilions.
                                                     Nanotechnology has many potential applications in the dairy industry, which
August 31 – September 4                              are not restricted to the still controversial inclusion of nanotechnology in
9th Symposium on Lactic Acid Bacteria
                                                     consumer products. There is significant potential in materials science for creating
Egmond aan Zee, the Netherlands
                                                     microbiologically resistant surfaces and coatings. Another application is in the
September 7-9                                        development of highly specific sensors for use in quality assurance and for control
World Dairy Expo and Summit China ‘08                in processing, water recycling and clean-in-place (CIP) optimisation.
Harbin, China
                                                     A number of the technologies developed in this area provide new tools for
February 24-25, 2009                                 research projects at Dairy Innovation Australia, for example in determining and
IDF/DIAA Functional Dairy Foods Conference 2009      understanding the detailed structure of milk components.
Melbourne, Vic                                       For more information, contact Lesley MacLeod on (03) 9974 8700.
February 2009
11th Government Food Analysts Conference (GFAC)
Melbourne, Vic

April 15-17, 2009
4th International Symposium on Spray Dried
Dairy Products
Melbourne, Vic



For more information on Dairy Innovation Australia
or to contribute an article, please contact:
Lou Cartwright
Dairy Innovation Australia
Private Bag 16
Werribee Victoria 3030
Telephone: (03) 9974 8700
E-mail: dairyplanet@dairyinnovation.com.au
Visit our website: www.dairyinnovation.com.au
To receive this newsletter as a PDF e-mail
attachment instead of a paper copy, please contact   The Australian Pavilion at the nanotechnology expo held at Tokyo’s Big Sight expo
Lou Cartwright.                                      centre in February.

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