MilkStreamValue – Low molecular weight compounds in milk and dairy streams – a potential new source for value added products
Milk and dairy products are known to contain several minerals, vitamins and proteins with a documented effect on human health. During the last years an increasing number of studies have proven the health promoting effects of dairy products. An example of such is an increased focus on the content of oligosaccharides with potential probiotic effect. Milk further contains a large number of low molecular weight components which have only been described to a limited extent. This project aims at establishing analytical methodologies for comprehensive and unbiased analysis of minor (low concentration) components in milk derived products, including milk and whey powders. Today, minor components in milk products remain unknown which is a major limiting factor for the dairy industry to produce more value-added products and improve quality.
By: Grith Mortensen
This project will implement new high-throughput methods anchored on hyphenated analytical platforms (GC-MS, LC-MS and LC-NMR/MS), Design of Experiment (DoE), optimized standard operating procedures (SOPs) and advanced multivariate data analysis for reproducible measurement of minor components including hereto unknown fractions such as Non-Protein Nitrogen (NPN). Furthermore, the project will contribute with the first comprehensive milk foodome database including NPN and other unknown substances which will facilitate future swift and comprehensive identification of milk-related constituents.
Project period: July 2019 - June 2022
Budget: 3.507.000 DKK
Financing: Milk Levy Fund, Chinese Scholarship and in-kind from University of Copenhagen
Project manager: Søren Balling Engelsen
Institution: Department of Food Science, University of Copenhagen
Participants: Department of Food Science, University of Copenhagen and Arla Foods Ingredients