Towards New Functionality in Dairy Ingredients

乳制品原料的新功能

• 批准号: DP200100642
• 负责人: Prof Cordelia Selomulya
• 金额: $ 29.49万
• 依托单位: The University of New South Wales
• 依托单位国家: 澳大利亚
• 项目类别: Discovery Projects
• 财政年份: 2020
• 资助国家: 澳大利亚
• 起止时间: 2020-08-01 至 2024-12-31
• 项目状态: 已结题
• 来源: https://dataportal.arc.gov.au/RGS/Web/Grants/DP200100642
• 关键词: Towards; New; Functionality; Dairy; Ingredients

The Australian dairy industry plays a significant part in the nation’s economy, with almost $3 billion in export revenue in 2016-2017. Powdered dairy products extend shelf life and ease of transport, with >20% annual growth in premium products, such as milk protein concentrates and infant formula powders. This project aims to support the development of value-added dairy powders by investigating the impact of a novel high pressure processing technology in enhancing the properties of dairy powders and/or introducing new functionality. Successful outcomes will help expand the offering of high value dairy ingredients and thus increase the global competitiveness of Australian dairy manufacturing.

澳大利亚乳制品行业在该国经济中占有重要地位，2016-2017年出口收入近30亿美元。粉状乳制品延长了保质期，便于运输，优质产品（如牛奶蛋白浓缩物和婴儿配方粉）的年增长率为20%。该项目旨在通过研究一种新型高压加工技术对提高乳粉性能和/或引入新功能的影响，支持增值乳粉的发展。成功的成果将有助于扩大高价值乳制品原料的供应，从而提高澳大利亚乳制品制造业的全球竞争力。