Bespoke - fermented dairy products

The increasing global demand for protein rich dairy products and dairy products with low content of sugars and fat provides novel possibilities for the use of milk protein ingredients (MPIs).  In order to enable the industry to tailor ingredients and develop new and sufficiently stable fermented products, a fundamental understanding of the chemistry governing interactions between milk constituents and MPIs and how this can be manipulated is necessary. This, in turn, will aid in developing the market potential for Danish MPI and dairy products by providing a platform for development of new fermented products with a novel level of tailored texture, excellent stability, specific functionalities and robust, cost effective and energy efficient industrial scale production.





Funded by:

Project: Bespoke fermented dairy products; new strategies for understanding and controlling protein ingredient-milk component interactions during processing (BESPOKE)
Period:  1st of September 2018 - 29th of February 2022
Grant donor: Danish Dairy Research Foundation and Chinese Scholarship Council
Grant size: DKK 5,300,000