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Enzymes play a crucial role in achieving and maintaining the desired textural and sensorial properties of almost all dairy products. Prime examples include role of enzymes in the conversion of milk into a cheese and its subsequent flavor formation during ripening and the role of enzyme inactivation in extending the shelf-life of liquid dairy products. In addition, enzymes are widely employed to add further value to dairy ingredients and products, e.g., in the production of oligosaccharides from lactose, lysophospholipids and the various enzymatic tools available to optimize milk protein functionality. All these topics, from fundamental understanding to application in consumer products, will be covered during the conference.

The conference aims to combine the most recent scientific developments in functional dairy enzymes. It will provide a unique opportunity for experts from academia and the food industry to interact and apply their knowledge and latest research findings to the design and manufacture of novel and improved dairy foods. The conference will bring together experts from the fields of dairy science and technology, enzymology, (bio)chemistry, processing, physics and sensory sciences.

Programme

Tuesday, 10th September 2013
17:00-19:00	Registration | Lobby
19:00-20:00	Welcome Drinks Reception | Bar Dug Out
Wednesday, 11th September 2013
08:30-08:45	Refreshment Break | Foyer 1+2
08:45-09:00	Conference Welcome René Floris, NIZO food research, The Netherlands
	Session 1 | Athene BC Session  Chair: René Floris
09:00-09:30	[K01] Enzymatic modification of milk proteins F. van de Velde, NIZO food research, Netherlands
09:30-09:50	[O1] Cross-linking with microbial transglutaminase: relationship between oligomerisation degree and stiffness of acid casein gels D. Jaros*, U. Schwarzenbolz, C. Schmidt, N. Raak, J. Loebner, H. Rohm, Technische Universitaet Dresden, Germany
09:50-10:10	[O2] Oxidation of a-lactalbumin after lactoperoxidase or riboflavin catalyzed reaction - an oxidomics approach applying MS, ESR and immuno-spin trapping T.K. Dalsgaard*1, M. Triquigneaux2, L. Deterding2, F. Summers2, G. Mortensen1, R.P. Mason2, 1Aarhus University, Denmark, 2National Institute of Environmental Health Sciences, USA
10:10-10:30	[O3] Increase hard and semi-hard cheeses yield with controlled transglutaminase treatment T. Aaltonen, Valio Ltd, Finland
10:30-11:00	Refreshment Break | Foyer 1+2
	Session 2 | Athene BC Session Chair: Alan Kelly Session sponsored by Biocatalysts Ltd
11:00-11:30	[K02] Dairy protein hydrolysates: From technology to health benefit I. Recio, Instituto de Investigación en Ciencias de la Alimentación (CIAL, CSIC-UAM), Spain
11:30-11:50	[O4] Improved Production of Functional Peptides by Enzymatic Hydrolysis due to Substrate Pre-treatment E. Leeb*, S. Cheison, U. Kulozik, Technische Universität München, Germany
11:50-12:10	[O5] Peptide Production from Milk Proteins by Enzyme Immobilized on Polyester D. Agyei, Monash University, Australia
12:10-12:30	[O6] Hydrolysis of â-lactoglobulin by a Glu-specific enzyme yields peptides with different functionalities in â-lactoglobulin heat-induced gels H.A. Kosters*2, P.A. Wierenga1,3, R. de Vries1,3, H. Gruppen3, 1Ti Food & Nutrition, The Netherlands, 2NIZO food research B.V, The Netherlands, 3Wageningen University, The Netherlands
12:30-14:00	Lunch and Poster Session 1 | Foyer 1+2 / Athene A
	Session 3 | Athene BC Session Chair: Thom Huppertz
14:00-14:45	Young Scientists Presentations
	Peroxidase Activity and Enzymatic Bleaching of Commercially Manufactured Whey Protein Concentrates R.E. Campbell*, M.A. Drake, North Carolina State University, USA
	Innovative fractionation techniques for Dairy based Functional Peptides A. Holder*1, E. Leeb2, U. Kulozik2, J. Hinrichs1, 1Universitaet Hohenheim, Germany, 2Technische Universitaet Muenchen, Germany
	Utilization of phospholipase A1 in combination with exopolysaccharide-producing bacteria to modify the yield of Chihuahua cheese N. Trancoso-Reyes*1, N. Gutiérrez-Méndez1, D. Sepulveda2, A. Quintero-Ramos1, L. Hernandez-Ochoa1, 1Universidad Autónoma de Chihuahua, Mexico, 2Centro de Investigación en Alimentación y Desarrollo A.C., Mexico
	Release of Milk Protein Peptides with Selected Physiological Activities by Proteolytic Enzymes from Strains of Lactobacillus helveticus K.R. Elfahri*, T.Vasiljevic, T. Yeager, O.N. Donkor, Victoria University, Australia
	Enzymatic Hydrolysis of Heat-denatured Whey Proteins for the Production of Bio-functional Hydrolysates I.B. O'Loughlin*1,2, B.A. Murray1, A. Brodkorb1, R.J. FitzGerald2, P.M. Kelly1, 1Teagasc Food Research Centre, Ireland, 2University of Limerick, Ireland
	Enzymatically cross-linked alpha-lactalbumin forms heat-stable physical gels Y. Saricay*1, P. Wierenga1, R. de Vries1, 1Wageningen University, The Netherlands
	Session 4 | Athene BC Session Chair: Wim Engels
14:45-15:15	[K03] Enzymes and their role for the selection and improvement of dairy starter cultures H. Bachmann, Vrije Universiteit, Amsterdam, The Netherlands
15:15-15:45	Refreshment Break | Foyer 1+2
15:45-16:05	[O7] Influence of pH on residual activity of bovine- and camel chymosin in milk curd M.W. Børsting*1,2, K.B. Qvist2, Y. Ardö1, 1University of Copenhagen, Denmark, 2Chr. Hansen, Denmark
16:05-16:25	[O8] Opportunity to Use the Cell Envelope Proteinase Prts of Streptococcus thermophilus to Produce Bioactive Peptides E. Roux*1, L. Miclo1, O.K. Chang1,2, G. Humbert1, A. Dary1, C. Perrin1 et al, 1Université de Lorraine, France, 2National Institute of Animal Science, Republic of Korea
16:25-16:45	[O9] Peptidomics in extended shelf life dairy products, for assessment of proteolysis and product quality N.S. Villumsen*, L.R. Nielsen, K.R. Poulsen, M. Hammershøj, J. Sørensen, L.B. Larsen, Aarhus University, Denmark
16:45-17:05	[O10] Novel enzymes for the dairy industry P. Dekker*, K. Muijlwijk, M. Paasman, DSM Food-Specialties, The Netherlands
18:00	Conference banquet at Landgoed Groot Warnsborn – ticket holders only
Thursday, 12 September 2013
08:45-09:00	Refreshment Break | Foyer 1+2
	Session 5 | Athene BC Session Chair: David Everett
09.00-09.30	[K04] Physiological and technological significance of proteases in mammalian milk A.L. Kelly, University College Cork, Ireland
09.30-09.50	[O11] Plasmin Activity is a Possible Cause for Age Gelation in Directly Heated UHT Milk V. Rauh*1,2, M. Bakman1, L.B. Larsen2, R. Ipsen3, M. Paulsson4, M. Hammershøj2, 1Arla Foods, Denmark, 2Aarhus University, Denmark, 3University of Copenhagen, Denmark, 4Lund University, Sweden
09:50-10:10	[O12] Effect of Substrate Modification on Plasmin-induced Hydrolysis: A Comparative Study H. Bhatt*1,2, A. Cucheval1, C. Coker1, H. Patel3, A. Carr2, R. Bennett2, 1Fonterra Research & Development Centre, New Zealand, 2Massey University, New Zealand, 3South Dakota State University, New Zealand
10:10-10:30	[O13] Proteolytic enzymes and proteolysis in milk protein ingredients T. Huppertz, I. Vilalva, I. Gazi, NIZO food research, The Netherlands
10:30-11:00	Refreshment break | Foyer 1+2
	Session 6 | Athene BC Session Chair: Fred van de Velde
11:00-11:30	[K05] Enzymatic production of lactose derivatives P. Jelen*, M. Gänzle, University of Alberta, Canada
11:30-11:50	[O14] The use of immobilized ß-galactosidase for galacto-oligosaccharide synthesis E. Benjamins, FrieslandCampina, The Netherlands
11:50-12:10	[O15] Structural and Functional Characterization of Galactosylated Chitin-oligosaccharides and Chitosan-oligosaccharides Y. Yan*, S. Galle, B. Black, X. Chen, Y. Hu, J. Curtis, M. Gänzle et al, University of Alberta, Canada
12:10-12:30	[O16] Use of glycosidases in the Dairy Industry J. Jacobsen*, M. Lund, J.M. van den Brink, Chr. Hansen A/S, Denmark
12:30-12:45	Young Scientist Award Ceremony
12:45-14:15	Lunch and Poster session 2 | Foyer 1+2 / Athene A
	Session 7 | Athene BC Session Chair: Thom Huppertz
14:15-14:45	[K06] Enzymatic modification to improve milk lipid functionality R. Ipsen, University of Copenhagen, Denmark
14:45-15:05	[O13 ] Oxidation of aldehydes by xanthine oxidase on the surface of emulsions and washed milk fat globules K.V. Kathriarachchi*1,2, D.W. Everett1,2, M. Leus1, 1University of Otago, New Zealand, 2Riddet Institute, New Zealand
15:05-15:35	Refreshment break | Foyer 1+2
15:35-15:55	[O14] Enzymatic cross-linking of milk proteins: Interfacial applications D. Ercili-Cura*, A. Paananen, R. Partanen, VTT Technical Research Centre of Finland, Finland
15:55-16:15	[O15] New enzyme for UHT milk processing J. Cramer*, J. Borch Soe, N. Larsen, DuPont Nutrition Biosciences ApS, Denmark
	Closing Session  | Athene BC
16:15-16:45	[KO7] Milk protein and muscle maintenance L. van Loon, Maastricht University, The Netherlands
16:45-17:00	Closing remarks
18:30	Barbeque | Grand Café All delegates are invited by the conference committee to attend
Friday, 13th September 2013
	NIZO food research visit and tour
08:30	Tour 1 - Coach to depart from lobby at Papendal Hotel
09:45	Tour 2 - Coach to depart from lobby at Papendal Hotel
11:45	Tour 1 - Coach departs from NIZO to Ede-Wageningen Train Station
13:10	Tour 2 - Coach departs from NIZO to Ede-Wageningen Train Station