IDF Symposium "Lactose and its Derivatives"

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Session 1. Lactose and its properties.

Chairman: Paul Jelen, University of Alberta, Canada
Co-chairman: Vladimir Kharitonov, VNIMI, Russia

Market developments and industry challenges for lactose and derivatives
Tage Affertsholt-Allen, Business Consulting, Denmark
Properties of lactose as determinants of crystallization behavior and of industrial applications
Paul Jelen, University of Alberta, Canada
Lactose crystallization from saturated solutions
Aram Galstyan, All-Russia Dairy Research Institute, Russia
Analytical Methods for Lactose Quantification in Milk and Milk Products
Rachid Kouaouci, Valacta, Canada
Primary Nucleation of Alpha Lactose Monohydrate: The Effect of Supersaturation and Temperature
J.S McLeod, A.H.J Paterson, JR Jones and JE Bronlund, Fonterra Cooperative Group, New Zealand
Analysis of a sticky impurity: lactose phosphate: a contaminant of lactose
Robert W Sleigh, CSIRO Food Science Australia, Australia
Computer modelling and forecasting of physical and chemical properties of lactose
Alexsandr Serov, NCSTU, Russia

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Session 2. Technologies and products.

Chairman: Andy Williams, Fonterra Cooperative Group, New Zealand
Co-chairman: Ivan Evdokimov, NCSTU, Russia

Modern Challenges for Lactose & Derivatives
Andy Williams, Fonterra Cooperative Group, New Zealand
Triturative obtaining of lactose powders
Ivan Evdokimov, NCSTU, Russia
High purity lactose production with chromatography: industrial scale and green process
Jerome Theobald, Novasep SAS, France
New approach for high purity lactose New approach for high purity lactose — utilising the by utilising the by-products from whey
Rosalie Durham, University of Western Sydney, Australia
Practical considerations for profitable production of lactose and permeate products
A. Kent Keller, RELCO, USA
Avoiding caking in bulk lactose — the effect of amorphous lactose
Anthony (Tony) Henry John Paterson, Massey University, New Zealand
Chromatographic separation of lactose and its applications in the dairy industry
Matti Harju, Valio Ltd, Finland

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Session 3. Lactose derivatives.

Chairman: Mamoru Tomita, Morinaga Milk, Japan
Co-chairman: Alexander Serov, NCSTU, Russia

Lactulose as a Prebiotics, and Enhancement of Calcium and Magnesium Absorption
Nobuo Seki, Morinaga Milk Industry Co., Ltd, Japan
Biocatalytic production of lactobionic acid from lactose using fungal oxidoreductases
Clemens K. Peterbauer, University of Natural Resources and Applied Life Sciences, Austria
Use of lactulose for creating of the new class of antibiotics the new class of antibiotics
Stepan A. Kiselev, "Felizata Holding" Ltd.
Production of prebiotic galacto-oligosaccharides using novel β-galactosidases from lactobacilli
Dietmar Haltrich, BOKU University of Natural Resources and Applied Life Sciences, Austria
Enzymatic transformation of lactose and protein of milk whey
Yu. Ya. Sviridenko, D.V. Abramov, All-Russian Research Institute for butter- and cheesemaking, Uglich, Russia
Isomerisation of lactose to lactulose using milk concentration permeate and oyster shell powder
Frank Sherkat, RMIT University, Australia
Development of lactulose technology and reagentless methods
Svetlana Ryabtseva, NCSTU, Russia

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Session 4. Dairy carbohydrates and nutrition.

Chairman: Riitta Korpela, VALIO, Finland
Co-chairman: Minkail Gapparov, Institute of Nutrition RAMS, Russia

Health promoting effects of prebiotic galacto-oligosaccharides
Margriet Schoterman, Friesland Foods Domo, Netherlands
Lactulose: Health benefits in the gastro-intestinal tract
Michael W. Pfaffl, Technical University Munich, Germany
Effects of thermisation on functionality of yoghurt in different populations
Michael de Vrese, PBE; BfEL, Kiel Germany, Germany
Lactose intolerance: From the origin to treatment
Tuula Tuure, Valio Ltd, Finland
Functional components and foodstuffs from lactoserum
Boris Gavrilov, YAGIKSPP, Russia
Human milk carbohydrates and its role in the infant nutrition
Minkail Gapparov, GU The Institute of Nutrition, Russian Academy of Sciences, Russia
Closing presentation from the organizers
Ludmila Alieva, NCSTU, Russia

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IDF Regional Conference on Fermented Milks — Technology and Nutrition

Session on technology and industrial application

The historical aspects and modern tendencies in the production of fermented dairy products in Russia
Vladimir Kharitonov, GNU All-Russia Dairy Research Institute, Moscow, Russia
Functional cultures in production — protective media, symbiotic composition
Petri Silfverberg, Valio, Finland
Modifying yoghurt texture by exopolysaccharide producing lactic acid bacteria
Anne Skriver, Christian Hansen, Denmark
Peculiarities of microflora of fermented milks produced in Russia and neighboring states
Vera Semenikhina, All-Russia Dairy Research Institute, Russia
The structure dimension of sensory perception in fermented milks
Lisbet Bjerre Knudsen, Arla Foods amba, Denmark
Novel means to create and to optimise fermented dairy product textures
Ulrich Kulozik, Technical University Munich, Germany

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Session on nutrition and health

Host microecology and human health
Boris Shenderov, Gabrichevsky Research Institute of Epidemiology and Microbiology, Russia
Lactic Acid Bacteria and the development of microbiota
Miguel Gueimonde, Instituto de Productos Lacteos de Asturias, Spain
Dairy probiotics and gut health
Ian Rowland, University of Reading, United Kingdom
EU regulatory aspects in relation to fermented milks and health claims
Lorenzo Morelli, Istituto di Microbiologia UCSC, Italy
Fermented Milk products and nutrition in the Russian setting ("Кисломолочные продукты в питании детского и взрослого населения России", avaliable only in Russian)
Victor Tutelyan, Institute of Nutrition of the Russian Academy of Medical Sciences, Russia