Applying high resolution microscopic techniques to characterise dairy products including milk, cheese, yoghurt and dairy powders.
Focusing on commercial and emerging separation technologies to improve the recovery of dairy products, reduce waste disposal costs and reduce environmental impact.
Functionalised milk streams
Inventing upstream processes to control the interactions of casein micelles, whey proteins and fat globules to improve the yield, quality and consistency of products.
Manipulating different sized milk fat globules to achieve better physical functionality of fat components in selected high-fat dairy products.
Investigating the lubrication behaviour of a variety of dairy products, focusing on the effect of fat content, type and level of fat replacers.
Frothing on demand
Developing a fundamental understanding of milk frothing, such that the frothing of liquid milk may be controlled.