BESPOKE - fermented dairy products; new strategies for understanding and controlling protein ingredient-milk component interactions during processing
The project is concerned with gaining a new understanding of, and developing new strategies for control of the molecular interactions that occur between milk protein ingredients (MPI) and native milk proteins, and how this can be used to tailor the physical, chemical and functional characteristics of fermented dairy products, during and after processing. To achieve this, a strategic alliance between KU FOOD, DTU and SDU is necessary to fully utilize the complementary competences and infrastructure at the three universities.
By: Grith Mortensen
The global demand for protein rich dairy products and dairy products with low content of sugars and fat is increasing the focus on the use of milk protein ingredients (MPIs). Due to their intrinsic chemical and nutritional properties milk proteins are very attractive as ingredients to create desired functional properties in foods. A new understanding of how interactions between milk constituents and MPIs can be manipulated, and the chemistry governing this, will enable the industry to tailor ingredients and develop new and robust applications in fermented products and cream cheese further developing and realize the market potential for Danish MPI and dairy products.
To achieve this understanding there is a need to combine analytical tools from food research with technologies used in biotechnology and imaging technology. The participants of the project will investigate exactly how new MPIs change the chemistry of the milk matrix during processing and fermentation. This basic knowledge will be highly relevant for the industry, providing a platform for facile development of new fermented products with a novel level of tailored texture, excellent stability, specific functionalities and robust, cost effective and energy efficient industrial scale production.
Project period: September 2018 - February 2022
Budget: 5.332.000 DKK
Financing: Milk Levy Fund, Arla Food Ingredients Group P/S, Arla Foods amba and universities
Project manager: Anni Bygvrå Hougaard
Institution: Department of Food Science, University of Copenhagen
Participants: Department of Food Science, University of Copenhagen, Department of Biotechnology and Biomedicine, DTU, Department of Physics, Chemistry and Pharmacy, University of Southern Denmark, Arla Foods Ingredients Group and Arla Foods
Ruifen Li, Richard Ipsen, 2019, Properties of fresh milk protein ingredients as a consequence of frozen storage, 8th International Symposium on Food Rheology and Structure - ISFRS 2019, June 17 - 20, 2019, Zürich (mundtligt indlæg)
Li, R., Rovers T.A.M., Jæger T.C., Wijaya W., Hougaard A.B., Simonsen A.C., Svensson B., Ipsen, R. (2021). Interaction between added whey protein ingredients and native milk components in non-fat acidified model systems. International Dairy Journal 115, 104946.
Li, R., Rovers, T.A.M., Jæger, T.C., Hougaard, A.B., Svensson, B., Simonsen, A.C., Ipsen, R. (2021). Effect of thawing procedures on the properties of frozen and subsequently thawed casein concentrate. International Dairy Journal 112, 104860.
Wijaya, W., Khan, S., Madsen, M., Møller, M.S., Rovers, T.A.M., Jøger, T.C., Ipsen, R., Westh, P., Svensson, B. (2021). Tunable mixed micellization of β-casein in the presence of κ-casein. Food Hydrocolloids, 113, 106459