Sponsoring Organization: Center for Dairy Research
This short course is designed for attendees that have a technical background and would like to learn more about formulating dairy protein beverages. The one-day course will cover the formulation of both high acid and low acid beverages. It will also provide instruction about the heat processes used along with specific information about how milk and whey protein ingredients, buffers, hydrocolloids, sweeteners, colors and flavors are incorporated to make shelf stable, ready to drink beverages. This course can be taken separately or in combination with the Dairy Ingredient Applications Short Course on October 17-18, 2017.
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