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 (10)
Incorporating whey protein aggregates produced with heat and ultrasound treatment into rennet gels and model non-fat cheese systems
CJ Gamlath, TSH Leong, M Ashokkumar, GJO Martin
Native whey proteins (WP) are expulsed from cheese coagulation during syneresis. Although incorporating denatured WP aggregates in..
The effect of pH on the fat and protein within cream cheese and their influence on textural and rheological properties
Lydia Ong, Anita P Pax, Adabelle Ong, Jitraporn Vongsvivut, Mark J Tobin, Sandra E Kentish, Sally L Gras
The effect of variation in acid gel pH during cream cheese production was investigated. The gel microstructure was denser and chee..
Formation of Cheddar cheese analogues using canola oil and ultrasonication – a comparison between single and double emulsion systems
Thomas SH Leong, Lydia Ong, Charitha J Gamlath, Sally L Gras, Muthupandian Ashokkumar, Gregory JO Martin
Cheddar cheese analogues were produced from skim milk in which canola oil was emulsified using ultrasound to form either single (O..
Single and binary ion sorption equilibria of monovalent and divalent ions in commercial ion exchange membranes.
GQ Chen, K Wei, A Hassanvand, BD Freeman, SE Kentish
The co-ion and counter-ion sorption of monovalent (Na+, K+, Cl- and NO3-) and divalent ions (Ca2+ and SO42-) in commercial Neosept..
The inhibitory roles of native whey protein on the rennet gelation of bovine milk
Charitha J Gamlath, Thomas SH Leong, Muthupandian Ashokkumar, Gregory JO Martin
Rennet gelation is used to produce many types of cheese. The effect of native whey protein on rennet gelation kinetics was investi..
Effect of elevated temperature on the microstructure of full fat Cheddar cheese during ripening
Kevany Soodam, Lydia Ong, Ian B Powell, Sandra E Kentish, Sally L Gras
Elevated temperatures have been widely studied as a route to accelerate cheese ripening and decrease energy and storage requiremen..
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