Cheese Research

Cheese research focusses on

• Development of non-cheddar table cheeses and cheeses/cheese ingredient products for food service.
• Investigation of structure/function relationships and physical properties (e.g. macrostructure, rheology, functionality, opacity) by controlling protein-protein interactions, protein-mineral interactions, and product structure via alteration of milk composition, milk treatments, process modifications, type/level of added ingredients, and/or storage conditions.
• Cheesemaking efficiency/component recovery and influence of stage of lactation and manufacturing process.