Dairy Chemistry

Dairy chemistry research focuses on

• Optimization of the behaviour of concentrated colloidal systems through enhanced understanding of protein, carbohydrate and mineral interactions during processing.
• Understanding the impact of ingredient composition, processing and storage conditions on micro- and macro-structural properties, and how this impacts the quality of dairy products.
• The design of dairy ingredients in the dehydrated form for export, and the impact of protein chemistry on processing and product quality.
• Investigating the control of protein aggregation, mainly by understanding self-aggregation of whey proteins and interaction with casein.
• Profiling milk from grass – Investigating how the diets of cows (grass, grass clover or total mixed ration) alter the nutritional and functional characteristics of a variety of dairy products (cheese, butter, whole milk powder).