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Prabin Lamichhane

Project Title: Influence  of milk pre-treatment, and changes in cheese structure and carbon dioxide solubility on the development of split defects in cheese

Overview: The objective of my PhD project is to understand the underlying issues leading to the development of undesirable split or crack defects within continental semi-hard eye-type cheeses made from a seasonally produced milk supply. Specific goals of this project are to investigate (1) the effect of milk pre-treatment on composition and ripening characteristics of cheese; (2) the role of physicochemical factors, such as proteolysis and calcium solubilisation, on structure and functional properties of cheese; and (3) factor influencing CO2 solubility in curd to understand and control split defect in cheese. Overall, this project will provide a knowledge base to improve the quality and consistency of continental-type cheese.

My ambition is to become a food scientist and to deliver R&D solutions to food industries.

I am from Pokhara, Nepal. I did my masters in Food Technology from KU Leuven and Ghent University, Belgium. I love playing guitar, hiking and swimming.

Programme Area: Food Chemistry and Technology Research

Supervisors: Dr. Diarmuid Sheehan and Prof. Alan L. Kelly

Location: Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork.

Funding Source: Dairy Levy Trust, and in part by Ornua