Carefully processing of foods is a high focus area especially in cases when substantial quality improvement can be obtained or problems can be solved. The present project deals with careful processing of milk especially from an ecological origin. It has been observed that a portion of the fat globules in a milk product can be damaged during processing and hereby cause some of the product to appear unsatisfactory to the consumer. The traditional quality measures are not sensitive or specific enough to detect his problem. The aim of the project is therefore to develop measuring techniques, which can detect the degree of damage of the fat globules locally. This can then lead to optimisation of processing equipment at improved design and processing guidelines for the dairy industry.
|Effective start/end date||01/09/1999 → 31/08/2002|
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