MSC project: Novel Dairy: screening for textures
There is a growing interest from the dairy industry to deliver personalised products, for example products with textures that match the consumers’ preference. To control the texture development of a dairy material it is important to understand the textures developed at different processing conditions.
The study will involve determining the kinetics of gelation of dairy and mixed dairy-plant systems using controlled flow conditions to provide controlled shear and temperature. Microscopy and Spectroscopic techniques could be also be used to study the degree of structuring of water. The potential of making different soft dairy like products with different textures upon changing the degree of processing will be investigated.
Prof. Serafim Bakalis firstname.lastname@example.org
Prof. Lilia Ahrné email@example.com