Technical Program: Formulating with Proteins
Presentation: A Characterization Study of the Functional Properties and Applications for Dairy and Plant Proteins
Speaker: Kimberlee (KJ) Burrington, MSc, Dairy Ingredients Applications Coordinator, Wisconsin Center for Dairy Research
K.J. Burrington, MSc, is Dairy Ingredients Applications Coordinator, Wisconsin Center for Dairy Research (CDR), University of Wisconsin-Madison’s Center for Dairy Research. Burrington brings a wide range of experiences to CDR having spent more than 25 years in the industry. She worked in product development at a major food companies and also as a consultant to the baking industry before coming to CDR nearly 15 years ago. She has a Bachelor’s and Master’s degree in Food Science. Her current research projects focus on dairy ingredient functionality and applications with an emphasis on yogurt, nutrition bars, and protein enhanced beverages.
2019 Protein Trends & Technologies Seminar
Title: A Characterization Study of the Functional Properties and Applications for Dairy and Plant Proteins
The world of protein ingredients and the foods that utilize them is growing rapidly. Though dairy proteins are well established and often viewed as the gold standard for flavor, functionality and nutrition, plant proteins are gaining popularity in the market. This study evaluates the flavor and functional properties of 30 different commercially available dairy and plant proteins such as milk protein concentrate and isolate, micellar casein, milk-derived whey protein, whey protein concentrate, and isolate, soy, potato, pea, and rice proteins. Their functional differences translate to their performance in a high acid and low acid model beverage system and a high protein nutrition bar application.