RESEARCH PROJECTS

1 Cutting Time Prediction in Enzymatic Coagulation
of Milk

2 Endpoint Prediction in Acid Coagulation of Milk

3 Curd Syneresis Optical Sensor Technology

4 Biphasic Model for Milk Gels Syneresis

5 Total Milk-Clotting Activity Measurement Apparatus

6 Study of functional properties of whey proteins.
Thermal denaturation and aggregation of ß-LB

7 Cheese microstructure and nanotechnology
applications

8 Meat emulsion stability sensor technology

9 Study of antioxidant and emulsifying properties
of alcalase-hydrolized potato proteins in meat
emulsions with different fat concentrations

6 Study of functional properties of whey
proteins. Thermal denaturation and
aggregation of ß-LB

The heat denaturation of milk proteins has an effect on the functional properties of milk for cheese making. Aggregation of denatured ß-lactoglobulin (ß-LG) and k-casein (k-CN) creates a loose, high moisture, low quality gel. Currently no easy technique is available for quantifying ß-LG denaturation and aggregation with k-CN in milk.

It is hypothesized that the optical response difference between heat damaged and native milk serves as a marker of the linkage between ß-LG and k-CN. This optical method of detection could potentially be installed in- or off- line and would result in a re-duction of enzymes and cultures used on milk with altered proteins as well as a more consistent product. Most importantly, milk having a high level of denatured proteins could be diverted to other purposes such as yogurt manufacturing.

Versatile optical system for measuring light backscatter, side-scatter and transmission of milk.