Markers of milk quality in commercially produced UHT milks and milk powders (2008–2011)

Heat treatment of milk, a fundamental part of many dairy industry processes, can cause a number of complex chemical changes in milk proteins. These changes can affect product quality, stability and long-term storage potential especially in high heat treatments used to produce UHT milk and milk powders. To address these issues industry requires a detailed knowledge at the molecular level of the changes occurring in milk proteins. In this proposal a novel proteomic approach will be used to analyse these changes for the first time. This has the potential to underpin future product improvement processes in the dairy industry. '',
Grant type:
ARC Linkage Projects
  • Professorial Research Fellow - GL
    Institute for Molecular Bioscience
    Affiliated Professor
    School of Chemistry and Molecular Biosciences
    Faculty of Science
  • Emeritus Professor
    School of Agriculture and Food Sciences
    Faculty of Science
Funded by:
Australian Research Council