Ultrasonic Processing of Dairy Ingredients to Control Protein Aggregation and Promote Heat Stability. This project is an emerging collaboration between the University of Melbourne, Food Science Australia and the Dairy Ingredients Group of Australia. We aim to use acoustically generated chemical and physical effects to modify dairy proteins. Transformation of the sulphur-containing proteins by this means should overcome many of the difficulties currently encountered in thermal processing of whole ....Ultrasonic Processing of Dairy Ingredients to Control Protein Aggregation and Promote Heat Stability. This project is an emerging collaboration between the University of Melbourne, Food Science Australia and the Dairy Ingredients Group of Australia. We aim to use acoustically generated chemical and physical effects to modify dairy proteins. Transformation of the sulphur-containing proteins by this means should overcome many of the difficulties currently encountered in thermal processing of whole milk and whey proteins. This work will place the Australian dairy industry in a pre-eminent position for the development of valuable, heat-stable and uniquely functional ingredients based on novel micro/nano structures. Existing world class expertise will be further developed in ultrasonic processing and sonochemistry as frontier technologies.Read moreRead less
The Molecular Mechanism of Protein Instability in Dairy Powder Systems. Dairy is the fourth largest rural industry sectors in Australia, directly involving more than 13,000 farms and a large number of dairy factories. Most of Australia's 10 billion litre milk flow is converted to powder form for exports, with an annual value exceeding $1billion. The anticipated improvements in the performance and shelf-life of the dried dairy powder systems to be investigated in this project have the potential ....The Molecular Mechanism of Protein Instability in Dairy Powder Systems. Dairy is the fourth largest rural industry sectors in Australia, directly involving more than 13,000 farms and a large number of dairy factories. Most of Australia's 10 billion litre milk flow is converted to powder form for exports, with an annual value exceeding $1billion. The anticipated improvements in the performance and shelf-life of the dried dairy powder systems to be investigated in this project have the potential to generate significant economic impacts in both the dairy production and processing sectors. This work will also benefit the wider scientific community in dairy- and food-related areas, particularly in relation to the novel multidisciplinary approach involving a combination of material science and protein chemistry.Read moreRead less