Specialeemner 2021
Herunder er listet et udpluk af de specialer de mejeriingeniør-studerende skriver i efteråret 2021.
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Title: Characterization of aroma and sensory properties of blue cheese powder and its simple application in mayonnaise (chicken meat ball, not decided yet).
Description: Cheese powder is a natural and superior ingredient widely applied to industrial food production. As this kind of product has been sprayed dried, the low moisture and powder-like structure provide better microbial stability and more convenience for direct application. One of the most vital characteristics of cheese powder is that a large amount of aroma compounds has been concentrated. For blue cheese powder, the blue cheese itself contains multitudinous flavors due to the deep maturation and activity of Penicillium. roqueforti, a low level of application can reach sufficient flavor enhancement. In this thesis project, 3 Types of blue cheese powder
from Lactosan A/S are to be analyzed for its fat-derived aroma compounds by Gas-chromatography-Mass-Spectroscopy (GC-MS), and the descriptive sensory analysis is to be done by a panel assessment. The addition of cheese powder provides effects on emulsification and structure improvement. In the experiment, the functionality regarding the fat profile in different blue cheese powders is to be analyzed. Simple applications, the mayonnaise system, for instance, impact on aroma and emulsification due to the addition of blue cheese powder is also to be analyzed. The aim of the project is to investigate the functionality, aroma, and sensory properties of blue cheese powder and
the potential improvement to food applications
Project done in collaboration with Lactosan and KU
Title: Microfiltration of milk using ceramic membrane for the production of a high fat content retentate
Description: The objective of this thesis is to investigate the influence of next-generation ceramic membrane material on separating milk fat constituents. In the first part of this thesis, new insights regarding this novel material (silicon carbide; SiC) used to produce such membrane will be investigated, especially in terms of membrane characteristics (e.g., permeability, critical conditions, pore particle size) and microstructure using scanning electron microscopy. Separation of milk lipid components will be conducted on such SiC membrane in the range of microfiltration (MF), using different temperatures (e.g., 55 and 15C). The generated lipid enriched retentate will be assessed
for physicochemical properties such as particle size distribution, free fatty acids, and thermodynamic properties (fat melting and crystallization point). In addition, lipase activity will be also included in this study for understanding potential milk fat globule membrane disruption, as a consequence of MF processing. This will provide comprehensive insights on such new ceramic membrane and inherent performances, especially in term of total yield, fouling behavior and properties of streams. The new generated knowledge of this thesis can be highly important and applicable to the dairy industry, interested in achieving high lipid recovery from milk using
membrane filtration technology than conventional method (centrifugation).
University project KU
Title: The influence of pressure and temperature during supercritical carbon dioxide treatment on the bioactivity of hydrolysed proteins derived from buttermilk and colostrum
Objective/Description: The objective of this Master Thesis is to investigate the bioactivity of hydrolysed proteins obtained by supercritical CO 2 treatment of buttermilk and colostrum and for possible use in infant formulas.
University project – KU and ohio state university
Title: Valorization of acid whey by electrodialysis
Objectives: To investigate how the initial concentration of acid whey affect the electrodialysis process in terms of cation and anion removal rates and global resistance. Furthermore, to investigate how operating above the over-limiting current density and below the over-limiting current density affects the electrodialysis process.
University project – KU
Title: How does the degree of whey protein denaturation at coagulation affect the texture of paneer
Background: Heat and acid induced milk gels are possible dairy based meat substitutes. Milk is heated to high temperature (90°) and coagulated at a range of temperatures. The temperature of acidification will determine the rate of the aggregation and to some degree the denaturation of whey protein and interaction with kappa-casein on the surface of casein micelles. The degree of denaturation and
interaction will most probably have an effect on the texture of the finished paneer. Whereas the rate of aggregation will play a role in the yield of protein and fat.
To investigate how the heat and acid induced milk gels behave as a dairy-based meat substitute there is a need for quantitative measure.
Aim: Define and describe a method of quantification of the cooking ability of heat and acid induced milk gels, in order to evaluate how acidification temperature affect the cooking ability of heat and acid induced gels?
University project – KU
