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Collaborative project: Development of innovative analytical methods for the detection of whey proteins and establishment of biomarkers as quality parameters of whey protein-enriched semi-hard cheese - subproject 2 (Molkkaese)

Project


Project code: 281A107916
Contract period: 01.10.2018 - 30.09.2021
Budget: 147,500 Euro
Purpose of research: Applied research
Keywords: food technology, food engineering, food processing, nutrients, supplements, process quality, milk, ingredients

The aim of the project is the development of innovative methods for the determination of whey protein in whey protein-enriched and fat-reduced cheeses and for the evaluation the quality of these new cheeses also by applying new developed biomarkers. In this project, new methods based on HPLC and HPTLC methods are being developed in order to determine peptides and proteins directly or after hydrolytic reaction in addition to the whey proteins. The objective is the validation of a method for the determination of whey proteins in cheese so that the process and the monitoring of whey protein content in cheese can be determined without doubt. The biomarkers to be developed are to be applied as quality parameters. For the analytical work, model cheese with different amounts of whey protein are necessary. These are produced within the framework of the project on the scale of technology and after evaluation on an industrial scale. So, a further goal is the development and comprehensive characterization of innovative low-fat, whey protein-enriched cheese products. Work plan: WP1. Development and establishment of traditional, new liquid chromatographic and innovative analytical methods WP2. Production of cheese samples on a laboratory scale WP3. Characterisation of model cheese WP4. Production of cheese samples on a pilot plan scale WP5. Characterisation of the experimental cheese WP6. Chemical, physical and sensoric examination and analysis of selected Commercial samples and evaluation of the results

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Subjects

Excutive institution

University of Hamburg

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