Markers of milk quality in commercially produced UHT milks and milk powders (2008-2011)

Heat treatment of milk, a fundamental part of many dairy industry processes, can cause a number of complex chemical changes in milk proteins. These changes can affect product quality, stability and long-term storage potential especially in high heat treatments used to produce UHT milk and milk powders. To address these issues industry requires a detailed knowledge at the molecular level of the changes occurring in milk proteins. In this proposal a novel proteomic approach will be used to analyse these changes for the first time. This has the potential to underpin future product improvement processes in the dairy industry. '',