Milk proteins and milk coagulation

Approximately 35% of all milk produced in Sweden is used in cheese production and 10% in the manufacture of fermented milk products. Concentrations of individual milk proteins, i.e. caseins and whey proteins, have impact on both yield and product quality, and consequently, the detailed composition of milk proteins, i.e. caseins and whey proteins, is highly important.

Projects:

• Milk genomics-the genetic influence on the variation in composition and technological properties of Swedish and Danish milk
  
• Detailed composition of casein and whey protein in milk produced in organic and conventional dairy farms
  
• The influence of different protein levels in feed on levels of individual caseins, whey proteins and fatty acids
  International standards for analysis of rennet and coagulant composition and activities
  
• Hydrolysis of -casein and gel formation induced by milk coagulating enzymes of different origin (bovine, camel, microbial)

Research group:
Anders Andrén, professor
Monika Johansson, PhD
Maria Åkerstedt, Agr Dr
Lotta Wall, laboratory technician