Genomic selection against non-coagulating milk  PhD project - Kajsa Nilsson 2015-2019 The ability of milk to coagulate is crucial for cheese production. It has previously been shown that 31% of milk from Swedish Red cows has problem to coagulate: 13% is poorly coagulating and as much as 18% is non-coagulating. The aim of the project is to identify markers and candidate mutations for non-coagulating milk in order to select against this undesirable property. The project also aims to determine non-coagulating milk samples, using rheological measurements, and to evaluate chemical and nutritional differences between coagulating and non-coagulating milk. Establishing the foundation for a breeding program to reduce the occurrence of non-coagulating milk will strengthen the competitiveness of the red breed and provide multifunctional milk suited for all dairy products. The project is a collaboration between Lund University, the Swedish University of Agricultural Sciences, Arla Foods amba, Dairy Sweden and VikingGenetics. The project is financed by the Swedish Farmers Foundation for Agricultural Research (SLF) and VikingGenetics. Rehydration and Functionality of Dairy Powders PhD project - Ida-Marie Andersson 2015-2019 Rehydration and powder functionality are important quality parameters in industrial applications, either as ingredients added in dairy applications or used in dry blend products as infant formulas or performance products. Thus, improving powder functionality, particularly the rehydration characteristics, is becoming critically important. Rehydration is essential as most powders must be completely dispersed and dissolved to fully present their functional properties. The main purpose of this project is to form the scientific background for optimization and innovation of new whey products which have superior powder rehydration properties and functionality. Within this project, whey protein powders will be characterized regarding, wetting, swelling and dissolution. This will enable the production of powders with improved rehydration properties and functionality that are easily dissolved. This will contribute to improved quality of dairy powders and create value to this product category. The project is a collaboration between Lund University and Arla Foods Ingredients and is financed by Arla Foods Ingredients. Project ran in 2014/15 Development of niche dairy products, such as unique varieties of cheese, butter and yogurt, from indigenous Swedish cattle is becoming increasingly frequent at the farm level. Milk and milk components from the indigenous breeds have, however, never been extensively characterized in order to select for optimal properties and quality for cheese production. The aim of the project is to evaluate variation in milk composition and cheese properties between two indigenous Swedish cattle breeds (Svensk Fjällras and Svensk Rödkulla). Both compositional and functional traits, including contents of protein, fat, lactose and minerals as well as protein profile and coagulation properties, are studied. The study will provide new knowledge on how to select milk of high quality for niche cheese production from the indigenous Swedish cattle. This is important for increasing the profitability of the indigenous breeds and the economic output for milk producers. Project leader: Maria Glantz and Marie Paulsson, Department of Food Technology, Engineering and Nutrition, Lund University, Sweden Grant from The Royal Swedish Academy of Agriculture and Forestry. |
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