MicroTool - Microscopy for enhanced stability of mixed dairy products

The dairy industry is currently facing challenges and opportunities for growth that are linked to product stability. It is critical to understand the fundamental mechanisms that govern the physical stability of dairy products in order to gain access to new markets that require transport and storage of products outside the cold chain. The solution to this challenge is closely associated with an improved understanding of the microstructure of products and the interactions between the dairy matrix and non-dairy ingredients. 

By: Grith Mortensen

This project will develop a series of tools based on high-resolution microscopy for nanoscale characterization of dairy products with non-dairy ingredients.

The research team plans to develop image analysis methods for microscopy data and determine quantitative parameters for the spatial distribution of the product components. The microscopy results will be related to macroscopic measurements of stability and rheology of the products using established analytical techniques available at the R&D research labs at Arla Foods and IFF. The final goal of the project is a mechanistic understanding of the key factors that control product stability and the functional role of non-dairy ingredients.

The results will form the basis for a rational design of dairy and dairy-based products with improved stability.

Project period: January 2022 - December 2024

Budget: 4.748.170 DKK

Financing: Danish Dairy Research Foundation, Arla Foods (in-kind and co-financing), IFF (in-kind and co-financing), and University of Southern Denmark (in-kind)

Project manager: Adam Cohen Simonsen

Institution: Department of Physics, Chemistry and Pharmacy, University of Southern Denmark

Participants: Department of Physics, Chemistry and Pharmacy and Department of Biochemistry and Molecular Biology, University of Southern Denmark, Arla Foods and IFF