DAIRY INNOVATION HUB: TRANSFORMATIONAL RESEARCH TO UNDERPIN THE FUTURE OF THE AUSTRALIAN DAIRY MANUFACTURING INDUSTRY
Grant number: IH120100005 | Funding period: 2014 - 2019
The University of Melbourne, The University of Queensland and Dairy Innovation Australia will join in this Research Hub to address significant technical challenges facing the dairy manufacturing industry. The Research Hub will develop transformational processing technologies and innovative products to enhance productivity, growth and sustainability.
Related publications (37)
Tailoring the structure of casein micelles through a multifactorial approach to manipulate rennet coagulation properties
F Lazzaro, A Bouchoux, J Raynes, R Williams, L Ong, E Hanssen, V Lechevalier, S Pezennec, HJ Cho, A Logan, S Gras, F Gaucheron
The properties of casein micelles are known to be affected by modifications to the environment, such as variations in pH or the ad..
The Effect of Salt on the Structure of Individual Fat Globules and the Microstructure of Dry Salted Cheddar Cheese
L Ong, P D’Incecco, L Pellegrino, HTH Nguyen, SE Kentish, SL Gras
Salting is an essential step in the production of Cheddar and other cheese varieties and is a well-studied process but the effect ..
Pilot Study on the Removal of Lactic Acid and Minerals from Acid Whey Using Membrane Technology
Sahar Talebi, Francisco Suarez, George Q Chen, Xia Chen, Karren Bathurst, Sandra E Kentish
Acid whey presents a major disposal issue for the dairy industry due to its high lactic acid and mineral concentrations. In this w..
Structural-rheological characteristics of Chaplin E peptide at the air/water interface; a comparison with β-lactoglobulin and β-casein.
Mina Dokouhaki, Emma L Prime, Greg G Qiao, Stefan Kasapis, Li Day, Sally L Gras
The Chaplin E peptide is a surface-active agent that can adsorb to the air/water interface and form interfacial films that display..
The microstructure and textural properties of Australian cream cheese with differing composition
Phoebe E Macdougall, Lydia Ong, Martin Palmer, Sally L Gras
Confocal laser scanning microscopy was used to compare the microstructure of six Australian commercial cream cheese products. The ..
Effects of high pressure, microwave and ultrasound processing on proteins and enzyme activity in dairy systems — A review
M Munir, M Nadeem, TM Qureshi, TSH Leong, CJ Gamlath, GJO Martin, M Ashokkumar
High-pressure processing (HPP), microwaves (MW) and ultrasound (US) are used for pasteurization with minimum heat input. They also..
The characterisation of Mozzarella cheese microstructure using high resolution synchrotron transmission and ATR-FTIR microspectroscopy
Anita P Pax, Lydia Ong, Jitraporn Vongsvivut, Mark J Tobin, Sandra E Kentish, Sally L Gras
Synchrotron Fourier transform infrared (S-FTIR) microspectroscopy allows the label-free examination of material microstructure but..
A fluorescence in situ staining method for investigating spores and vegetative cells of Clostridia by confocal laser scanning microscopy and structured illuminated microscopy
P D'Incecco, L Ong, S Gras, L Pellegrino
Non-pathogenic spore-forming Clostridia are of increasing interest due to their application in biogas production and their capabil..
Effect of temperature on the microstructure of fat globules and the immunoglobulin-mediated interactions between fat and bacteria in natural raw milk creaming
P D'Incecco, L Ong, L Pellegrino, F Faoro, A Barbiroli, S Gras
Natural creaming of raw milk is the first step in production of Grana Padano and Parmigiano Reggiano Protected Denomination of Ori..
A proteomic characterization shows differences in the milk fat globule membrane of buffalo and bovine milk
Hanh TH Nguyen, Lydia Ong, Ashfaqul Hoque, Sandra E Kentish, Nicholas Williamson, Ching-Seng Ang, Sally L Gras
The proteins of the milk fat globule membrane (MFGM) have a number of functions, such as the regulation of milk fat secretion and ..
Direct demonstration of lipid phosphorylation in the lipid bilayer of the biomimetic bicontinuous cubic phase using the confined enzyme lipid A phosphoethanolamine transferase
Leonie van't Hag, Anandhi Anandan, Shane A Seabrook, Sally L Gras, Calum J Drummond, Alice Vrielink, Charlotte E Conn
The addition of calcium chloride in combination with a lower draining pH to change the microstructure and improve fat retention in Cheddar cheese
Lydia Ong, Kevany Soodam, Sandra E Kentish, Ian B Powell, Sally L Gras
Calcium chloride addition and the whey draining pH are known to impact on cheese making. The effect of 100 or 300 mg kg−1 calcium ..
Buffalo milk fat globules and their biological membrane: in situ structural investigations
Hanh TH Nguyen, Lydia Ong, Eric Beaucher, Marie-Noelle Madec, Sandra E Kentish, Sally L Gras, Christelle Lopez
Milk fat globules and their surrounding biological membrane (the MFGM) are not well understood despite the importance of these mil..
The Effect of Fermentation Temperature on the Microstructure, Physicochemical and Rheological Properties of Probiotic Buffalo Yoghurt
Hanh TH Nguyen, Lydia Ong, Sandra E Kentish, Sally L Gras
The properties of buffalo and bovine milk differ and the procedures developed to make bovine yoghurt may require optimisation for ..
The Microstructure and Physicochemical Properties of Probiotic Buffalo Yoghurt During Fermentation and Storage: a Comparison with Bovine Yoghurt
Thi Hong Nguyen Hanh, Lydia Ong, Christophe Lefevre, Sandra Elizabeth Kentish, Sally Louise Gras
The physicochemical and rheological properties of yoghurt made from unstandardised unhomogenised buffalo milk were investigated du..