Identification of nuclear reprogramming factors in oocyte cytoplasm. The mature oocyte contains dominant factors that are capable of erasing tissue specific gene expression profiles of somatic cells. These reprogramming factors would be valuable for dedifferentiation of cells and for nuclear transfer in animal cloning. The research involves determination of reprogramming factors present in active cytoplasm following enucleation of the germinal vesicle, blockage of transcription and translation, ....Identification of nuclear reprogramming factors in oocyte cytoplasm. The mature oocyte contains dominant factors that are capable of erasing tissue specific gene expression profiles of somatic cells. These reprogramming factors would be valuable for dedifferentiation of cells and for nuclear transfer in animal cloning. The research involves determination of reprogramming factors present in active cytoplasm following enucleation of the germinal vesicle, blockage of transcription and translation, and timed cultures. The assays will involve maintenance of reprogramming ability and erasure of somatic gene transcription. By subtractive elimination the function of isolated proteins which are involved in reprogramming will be identified for potential recombinant production.Read moreRead less
Applications of probiotics in yoghurt, soy yoghurt and Cheddar cheese. The main goal of this study is to develop probiotic yoghurt and Cheddar cheese using selected strains of probiotic bacteria and examine their survival and effects on proteolysis and sensory attributes of these products. Research aimed at enrichment of suitable probiotic adjunct starter in these products provides the potential to markedly improve both the health status and quality of products. Optimum conditions for survival o ....Applications of probiotics in yoghurt, soy yoghurt and Cheddar cheese. The main goal of this study is to develop probiotic yoghurt and Cheddar cheese using selected strains of probiotic bacteria and examine their survival and effects on proteolysis and sensory attributes of these products. Research aimed at enrichment of suitable probiotic adjunct starter in these products provides the potential to markedly improve both the health status and quality of products. Optimum conditions for survival of probiotic bacteria and processing conditions that guarantee high levels of probiotic bacteria for health benefits will be known. The results will provide critical information for improving survival of probiotic bacteria and quality of probiotic yoghurt, and Cheddar cheese.Read moreRead less
Stability of bioactive isoflavone aglycones and probiotic bacteria in soy based food during processing and storage. The aims of this study are to ascertain the optimum conditions for bioconversion of inactive isoflavone glucosides to bioactive isoflavone aglycones by bifidobacteria and assess the stability of bioactive aglycones during processing and storage. Studies have shown that dietary phytoestrogen an important role in prevention of cardiovascular disease, osteoporosis and breast and prost ....Stability of bioactive isoflavone aglycones and probiotic bacteria in soy based food during processing and storage. The aims of this study are to ascertain the optimum conditions for bioconversion of inactive isoflavone glucosides to bioactive isoflavone aglycones by bifidobacteria and assess the stability of bioactive aglycones during processing and storage. Studies have shown that dietary phytoestrogen an important role in prevention of cardiovascular disease, osteoporosis and breast and prostate cancer (Nagata et al., 1998). Optimum conditions for production of bioactive isoflavones and processing conditions that guarantee high levels of bioactive isoflavones for health benefits will be known. The results will provide critical information for creating market potential for a range of health based functional foods.Read moreRead less
Markers of milk quality in commercially produced UHT milks and milk powders. Efficient production of safe, wholesome food relies on the application of the best available knowledge of the food material and the processing technologies involved. This project applies proteomics, the most advanced protein analysis technique, to determine the changes that occur in milk during high heat treatment and subsequent storage of the heat-processed milk product. Armed with such knowledge, the dairy processin ....Markers of milk quality in commercially produced UHT milks and milk powders. Efficient production of safe, wholesome food relies on the application of the best available knowledge of the food material and the processing technologies involved. This project applies proteomics, the most advanced protein analysis technique, to determine the changes that occur in milk during high heat treatment and subsequent storage of the heat-processed milk product. Armed with such knowledge, the dairy processing industry will be able to make informed decisions about processing and storage conditions to ensure the final products provided to the consumer are of the highest possible quality. Read moreRead less
Production of Concentrated Fresh Milk Products. This project focuses on developing production processes for concentrated fresh milk ingredients for the international market. Ultrafiltration of whole milk solutions will be extended to maximise the product protein concentration. Electrodialysis and nanofiltration will be tailored to separate salts from lactose and produce 'designer' products with minimum wastage and energy consumption. Production of lactitol from dairy lactose, a potential new man ....Production of Concentrated Fresh Milk Products. This project focuses on developing production processes for concentrated fresh milk ingredients for the international market. Ultrafiltration of whole milk solutions will be extended to maximise the product protein concentration. Electrodialysis and nanofiltration will be tailored to separate salts from lactose and produce 'designer' products with minimum wastage and energy consumption. Production of lactitol from dairy lactose, a potential new manufacturing operation for Australia, will be assessed. This project will result in diversion of quality ingredients from commodity markets to products with significant added value. The Korumburra region will benefit financially and socially from expansion in the local dairy industry.
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Optimising Removal of Proteinaceous Foulants from Membranes. Removal of proteinacous foulants from membrane systems imposes both significant economic costs in terms of chemical usage as well as significant environmental costs in terms of water usage and production of effluents from the cleaning and rinsing waters. The outcome of this project should allow us to develop methods for the prediction and optimisation of membrane cleaning performance of relevance to major Australian industries includin ....Optimising Removal of Proteinaceous Foulants from Membranes. Removal of proteinacous foulants from membrane systems imposes both significant economic costs in terms of chemical usage as well as significant environmental costs in terms of water usage and production of effluents from the cleaning and rinsing waters. The outcome of this project should allow us to develop methods for the prediction and optimisation of membrane cleaning performance of relevance to major Australian industries including the dairy, food processing and water and waste water treatment industries.Read moreRead less
Establishment of a viable sheep dairy industry in Australia. Australia imports some $10 million/year of sheep dairy products, and has a fledgling sheep milking industry. The industry needs practical management strategies to maximise returns from milk and lambs under Australian conditions. We also need to develop typical Australian sheep dairy products. This project will:
o investigate techniques to select dairy sheep from large unselected flocks
o examine management strategies to maximise ret ....Establishment of a viable sheep dairy industry in Australia. Australia imports some $10 million/year of sheep dairy products, and has a fledgling sheep milking industry. The industry needs practical management strategies to maximise returns from milk and lambs under Australian conditions. We also need to develop typical Australian sheep dairy products. This project will:
o investigate techniques to select dairy sheep from large unselected flocks
o examine management strategies to maximise returns from milk and lambs
o study udder morphology and milk ejection patterns in dairy sheep
o develop specialty sheep milk dairy products and
o determine their acceptance by consumers by conducting market surveys.
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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
From Milk to Curd: Molecular Assembly and Microstructure in Complex Dairy Products. This project will benefit rural and regional dairy communities and manufacturers. It will help offset the negative effects of drought and climate change by increasing productivity, yield and innovation. It should generate at least ten million dollars in increased dairy sales and provide new domestic and export market opportunities. The tools for increased product consistency and international research links wi ....From Milk to Curd: Molecular Assembly and Microstructure in Complex Dairy Products. This project will benefit rural and regional dairy communities and manufacturers. It will help offset the negative effects of drought and climate change by increasing productivity, yield and innovation. It should generate at least ten million dollars in increased dairy sales and provide new domestic and export market opportunities. The tools for increased product consistency and international research links will decrease risks in manufacturing and increase competitiveness. Social benefits include increased returns to dairy farmers, improved employment and increased spending in rural and regional areas. The project will also train engineers, addressing a recognised skills shortage and increase environmental sustainability.Read moreRead less