ALEXANDRA SMORODINA
Communications specialist, co-founder of K-Media studio
Whey is a product that for many years has not been considered a by-product of milk processing and the production of various dairy products - cheeses, cottage cheese, yoghurts, sour cream... Today whey is a source of dairy components, the use of which begins in the dairy industry itself - for example, micellar casein is excellent raw materials for semi-hard cheeses; other industries that consume dairy components - confectionery, meat, pharmaceutical, chemical industry and more.
Rational processing of whey is one of the main tasks of dairy industry companies in conditions of market volatility and requirements imposed by regulatory authorities. A current trend is the development and production of functional milk concentrates based on recycled milk raw materials.
The purpose of the conference “Milk Collider: Components from Milk and Whey” is to tell in real cases about the variations in the use of whey in the food industry.
CONFERENCE PROGRAM
The conference includes a panel discussion on each topic with the audience, experts and moderator.
Topics for discussion:
Topics for discussion:
- Trends in deep milk processing: who needs it? Consumer or factory?
- Down the drain! Where should the profit go – Vodokanal or Business?
- Functional products with dairy components
- Features of whey processing technologies: business experience
- Cheese whey – processing experience
- Diversification of production and the future of cheese-making enterprises
MARCH 27, WEDNESDAY
- 14.00 - 14.50 TECHNICAL TOUR
- 15.00 - 15.20 DEEP PROCESSING OF MILK: WHO NEEDS IT AND WHY?
IGOR BARINGOLTS, CHAIRMAN OF THE BOARD OF DIRECTORS, GROUP OF COMPANIES “RODNYE MESTA”, REPUBLIC OF TATARSTAN - 15.20 - 15.40 TECHNOLOGICAL AND ECONOMIC FEASIBILITY OF PRODUCING MILK AND WHEY COMPONENTS
SERGEY BARANOV, GENERAL DIRECTOR KISELMANN RUS - 15.40 - 16.00 FUNCTIONAL INGREDIENTS AND FORTIFIED PRODUCTS: WHAT DO CONSUMERS WANT?
SERGEY ANISIMOV, STAVROPOLSKY DAIRY PLANT - 16.00 - 16.20 PRODUCTION OF MILK AND WHEY COMPONENTS: A TECHNOLOGIST’S VIEW
ELENA MELNIKOVA, CHIEF TECHNOLOGIST, VORONEZH DAIRY PLANT, MOLVEST GC - 16.20 - 16.40 DIVERSIFICATION OF PRODUCTION: WHAT TO PRODUCE TO EARN MORE?
MIKHAIL LASKO, OWNER OF “NATURA” COMPANY - 16.40 - 17.00 PREPARATION FOR IMPLEMENTATION OF THE PROJECT OF A DEVELOPED MILK PROCESSING PLANT IN MODERN CONDITIONS. CASE
ALEXANDER GELFAND, BUSINESS DEVELOPMENT MANAGER, BUSINESS CONSULTANT IN MILK PROCESSING - 17.00 - 17.40 CURRENT TRENDS IN CHEESE CONSUMPTION
ALEXEY KROPOTOV, MARKETING DIRECTOR TOY-OPINION - 17.40 - 18.00 FINAL NETWORKING IN THE VIP-LOUNGE OF THE CONFERENCE
- INVITED DISCUSSION GUEST:
IRINA MAKEEVA, STANDARDIZATION EXPERT, HEAD OF NCC RUSP
Conference moderators:
TATYANA KULAGINA
Communications specialist, co-founder of K-Media studio
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