Mother’s milk is accepted as the optimal diet for newborn infants and it protectsthe infant’s intestine from infection and inflammation. When breastfeeding is not possible, infant formula based on bovine milk protein ingredients is often used to feed infants, including highly sensitive preterm infants. Many of these proteins are similar to mother’s milk proteins and therefore provide protective physiological effects, but their levels and functioning are in some cases different. Another reason for the differences is the protein structural modifications, which are introduced by some of the thermal treatments applied during production to ensure a microbiologically safe product and by the interactions with other dairy ingredients. However, these modifications can impair the supply of amino acids and may also modulate the level and function of key anti-inflammatory bioactive proteins. Thus, our current research is directed at gaining an understanding of these effects by using in vitro digestion and cell studies with the aim of improving the composition and function of the formulas for these infants.

We are also studying how processing affects milk protein structure and how this in turn could affect satiety. 

The research is performed by the UCPH FOOD-section: Ingredient and Dairy Technology. For more information, contact Dereck Chatterton.

Our focus is primarily on the use of milk proteins as ingredients in dairy products. Whey proteins, i.e. the protein from milk that does not end up in cheese, are very often added back into various dairy products in order to provide water binding, emulsification, gelation or other functional properties. It is of the utmost importance to optimize the functionality of these ingredients in order to understand how the processing, e.g. size and properties of protein aggregates, affect their functionality. In addition, we also perform research on how the subsequent processing into dairy products affects the performance of dairy ingredients.

The research is performed by the UCPH FOOD-section: Ingredient and Dairy Technology. For more information, contact Richard Ipsen. 

Texture is a very important parameter for the consumers’ perception of the quality of a given dairy product. Consequently, we are primarily looking into how to quantify and control the macromolecular interactions involved in the generation of texture. This includes investigating the interactions between milk proteins and exo-polysaccharides (EPSs) produced by lactic acid bacteria, since such EPSs can act as a natural stabilizer in various dairy products. We also carry out research on how added stabilizers or other non-dairy ingredients interact with milk proteins. We are also working on quantifying the interactions between added dairy ingredients and the native milk components and how processing affects these interactions.

The research is performed by the UCPH FOOD-section: Ingredient and Dairy Technology. For more information, contact Richard Ipsen. 

Research activities here focus on understanding and controlling the role of processing on transforming milk and milk fractions into added value products and ingredients. This includes developing processing solutions for extending shelf-life and improving safety, health and nutritional benefits, flavor, texture and functionality. The understanding of heat, pressure, electric field, mass and flow transport and their effect on the product structure (from the molecular to macrostructural level) and reaction kinetics (chemical or physical reactions) during processing allows extracting information that can be used to improve the processing towards the required characteristics/functionality.

The overall objective is to generate qualitative and quantitative knowledge regarding the effect of the processes or processing conditions on relevant dairy product or ingredient characteristics. The research in this area will identify and study technologies and processing systems at different scales, from the lab to pilot-scale, that promote and enhance the value of dairy products and ingredients using engineering tools, such as dynamic studies, modelling and optimization. We are particularly developing competences in gentle processing, structure forming technologies and membrane separation.

The research is performed by the UCPH FOOD-section: Ingredient and Dairy Technology. For more information, contact Lilia Ahrné. 

An in-depth understanding of the microbiology of fermented dairy products is critical in order to secure the production of high-quality and safe products. Particular products in scope include cheese, yoghurt, skyr and sour cream. The performance of the starter culture (specially selected strains of lactic acid bacteria), in terms of bacteriophage robustness, acidification speed and texturing properties, is at the cornerstone of our research activities. These properties of the starter culture are investigated by routine phenotypic tests and advanced genotypic tools. Amongst the genotypic tools employed here are whole genome sequencing (bacteria and bacteriophage), gene expression studies (using qPCR), REP-PCR and the construction of deletion/overexpression mutants.

The microbial spoilage of fermented dairy products is another key element of our research activities. Yeast and mould spoilage is a noted problem in fermented dairy products, and so our research activities aim at controlling the growth of these unwanted organisms through the use of bioprotective cultures (nisin producers and selected Lactobacillusstrains) and natural bioactives (seaweed extracts). 

The research is performed by the UCPH FOOD-section: Food Microbiology and Fermentation. For more information, contact Fergal Rattray/Finn Kvist Vogensen. 

In order to understand and improve shelf-life stability, sensory quality (taste) and the health effects of dairy-based foods, the inhibition or control of protein modifications is becoming increasingly important, especially as there is an increased demand for products with a long shelf-life. Hence, we are investigating protein modifications induced by processing (e.g. thermal treatments, light exposure) and by the presence of oxidants (protein oxidation), reducing sugars (Maillard reactions/protein glycation), polyphenols and enzymes (endogenous and exogenous). We investigate how these modifications influence taste, colour, molecular functionality and the accumulation of damaged materials, and how they lead to a decrease in nutritional value and have adverse effects on health and disease progression.

The research is performed by the UCPH FOOD-section: Ingredient and Dairy Technology. For more information, contact Marianne Nissen Lund. 

Many powders are produced by the dairy industry in order to secure a long and stable shelf-life and a consistent quality for food manufactures using such powders as raw materials. Research at FOOD within this area includes work on cheese powder, which is added as an ingredient to provide flavour to various food products, such as biscuits and snacks. Presently, we have a focus on understanding cheese powder functionality (water binding, emulsification) and clarifying how the processing and choice of raw materials affect this. In addition, we are carrying out research to promote the development of innovative and sustainable processing solutions for the manufacturing of high-quality dairy powders. This includes the mixing and rehydration ability, spray drying and post-processing technologies. Work on the production of yoghurt powders is also being carried out. Low process efficiency and poor reconstitution properties are often encountered when trying to produce yoghurt in a powder form. The research thus aims to obtain a better understanding of the causes of these challenges and to find possible ways of controlling or alleviating them. 

The research is performed by the UCPH FOOD-section: Ingredient and Dairy Technology. For more information, contact Lilia Ahrné/Anni Hougaard. 

Massive volumes of process water are wasted in the food and bioprocessing industries, which currently represents an environmental burden, whereas it could be turned into a resource. UCPH FOOD is performing research into how to use real-time measurement-based monitoring and control regimes for the processing and for cleaning water for enhanced production and/or to allow cost reductions in a sustainable way. For example, establishing the online quality control of cheese or other dairy productions would allow the dairy industry to better reuse water, leading to large savings both economically and environmentally. Automated technology could be implemented to demonstrate how re-used water affects the product quality and how it can be managed and controlled.

The research is performed by the UCPH FOOD-section: Chemometrics and Analytical Technology. For more information, contact Søren Balling Engelsen/ Klavs Martin Sørensen. 

Cheese production remains the single largest user of milk in Denmark, with over 50% of total milk produced used for the manufacture of cheese. Our main research activities include yield, flavour and ripening optimization in cheese. This research is supported by modern cheese-making facilities (4 x 200 litre cheese vats) in our experimental dairy pilot plant, in which all the major cheese types (Cheddar, Cottage, Danbo/Gouda, Mozzarella and Swiss-type) can be produced. The performance of specific starter cultures and coagulants (or other dairy enzymes) are routinely evaluated in our facilities, often as part of industrial collaborations. In recent years, significant focus and attention has been directed towards the development of low-salt cheese varieties, in which novel approaches have been developed to address the ripening and flavour development of such cheeses. Defects that may occur during ripening are also extensively researched, with the production and control of biogenic amines (histamine and tyramine) a noted area of interest.

The research is performed by the UCPH FOOD-section: Food Microbiology and Fermentation. For more information, contact Fergal Rattray. 

Milk is an important source of dietary calcium and whey, a by-product from cheese production, and can be utilized to produce calcium-rich ingredients. UCPH FOOD is performing research to improve the bioavailability of calcium through solubilizing sparingly soluble calcium salts as spontaneously formed supersaturated solutions through the presence of citrate and other hydroxycarboxylates (natural compounds formed in milk during fermentation) and partly hydrolyzed milk proteins.

The research is performed by the UCPH FOOD-section: Design and Consumer Behavior. For more information, contact Leif Skibsted. 

Dairy research at UCPH FOOD is strongly backed by very well-developed pilot plant facilities, which ensure that almost all dairy products can be produced on a small scale for the various research projects. This includes state-of-the-art small-scale membrane filtration equipment. In addition, equipment for novel technologies, such as pulsed electric fields and high pressure treatment, is available.

FOOD also has a strong analytical platform with extensive spectroscopy (NIR, IR and LF-NMR), GC-MS (metabolomics and aroma), protein characterization (CHNS, CE, HPLC, LCMS, SDS) and texture (rheology, texture analysis) capabilities. In addition, we have access to advanced equipment for performing microscopy analyses (SEM, TEM, CLSM).

Strucsat: How structure affects satiety (DTU, DuPont Nutrition Biosciences Aps, Arla Foods Ingredients)

Infant-I:Tailored processing of bioactive ingredients for high-end infant formula (Arla Foods Ingredients)

UHT treatment and storage effects on the biological quality of liquid infant formulas (Danish Dairy Research Foundation)

NEOCOL: A research program aiming at providing documentation for an optimal high-quality, cost-effective Danish colostrum product to be used as a first feed or supplement for preterm infants (Faculty of Health and Medical Sciences)

Bespoke: Understanding and controlling protein ingredient–milk component interactions during processing (DTU, SDU, Arla Foods Ingredients, Arla Foods amba)

Hetero-exopolysaccharide–milk protein interactions, HEXPIN (DTU, Chr Hansen A/S)

Whey protein alginate complexes, WPAC (DTU, Lund University, Norwegian Technical University)

Drug delivery using food-grade protein nanotubes (KU-PHARMA)

Platform for gentle processing (Danish Dairy Research Foundation)

3P – Personalised food products for patients (Innovation Fund Denmark)

Novel Aging – Innovation Fund Denmark

ProOrg – Developing a Code of Practice for organic food processing

Dairy concentrates – Tailoring the composition and properties by combinations of production technologies, PhD project

Technological solutions to extend the shelf-life of milk concentrates as an alternative to milk powders, PhD project

Extension of the shelf-life of milk by High Pressure or Pulsed Electric Fields assisted processing, PhD project

Non-thermal processing of milk: Effects on macromolecules and the consequences for functionality,PhD project

Effect of novel technologies on health-promoting components in drinking milk, PostDoc project

Designed dairy snack structures with improved calcium bioavailability, PhD project

Antimicrobial activities of alginate oligosaccharides (AOS) in food (DuPont)

Grass milk (milk from organic grown grass): Development of high-quality, healthy and sustainable dairy products (Tøvestensgaarden, Ostebørsen, Viventes)

PhageWarn is a newly funded project that will predict phage development in dairies based on diversity of phages present and warn dairies that can foresee problems in near future. (Danish Dairy Research Foundation)

ICOM: Inhibition and control of Maillard reactions in dairy foods by plant polyphenols (Arla Foods)

Lactose-free UHT milk drinks with functional polyphenols (Arla Foods)

Multifunctional dried cheese in powder form for clean label food products (Lactosan A/S)

Cheese Powder as a functional ingredient in complex food matrices (Lactosan A/S)

Efficient yoghurt powder drying and reconstitution (GEA Process Engineering A/S)

Reward: Reuse of water in food and bioprocessing industry (DTU, Technical University of Munich, DHI Group, Arla Foods Ingredients, Novozymes A/S, DSS, Alectia A/S, LiqTech International A/S)

Pushing the limits in cheese manufacture and ripening; minimizing the risks through the use of bio-protective cultures (Arla Foods, Chr. Hansen A/S, DuPont, CSK, SACCO, DSM).

Plasmin-free dairy; chromatographic technology for the removal of plasmin activity from dairy products (Arla Foods Ingredients)

Mikrobalans:Controlling synergistic and antagonistic microbial activities behind the rich and specific flavours of hard cheese (Norrmejerier, Sweden)

Calcium binding peptides and the bioavailability of calcium from dairy products, PhD project

Calcium bioavailability from food and beverages. The role of phase transitions and supersaturation, PhD project