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Citation

Thesis Title
Studies on Heat and Pressure-induced interactions of Milk Proteins.

Read article at Massey Research Online:

Mr Patel investigated the effects of heat and high pressure treatments on the interactions of individual milk proteins. Many foods, such as pasteurised or sterilised milk, are traditionally preserved using heat treatments. These treatments often damage vitamins, denature proteins, and change the flavour and taste of food. In contrast to heat treatments, non-thermal technologies such as high pressure processing have minimum effects on the sensory and nutritional quality of the final products. Mr Patel demonstrated that heat and high pressure have different effects on milk proteins at a molecular level. This knowledge can be applied to modify the functional properties of food. In turn, these outcomes can be used to create new products with specific advantages, including texture modifications in yoghurt.

Supervisors
Distinguished Professor Harjinder Singh
Dr Lk Creamer