What is the case?

The production process of milk powder includes several heating steps that affect the nutritional value of the final product. During heating, there is a possibility that proteins in the milk will undergo glycation, making them less nutritious.

What is the project doing about it?

Within the Go4Dairy project, part of the milk powder production process is simulated using laboratory-scale experiments. Based on the results of these experiments, a model is developed to predict the degree of protein glycation during production.

What will the project yield?

The project will produce a model that the various project partners can use to ultimately optimise their production process to improve the nutritional value of the milk powder.

Project details

Applied Research Professor: Peter de Jong, Dairy Process Technology
Project duration: 2016 - 2020
Project partners: Dutch Dairy Chain, FrieslandCampina, NIZO food research, Vreugdenhil Dairy Foods, Van Hall Larenstein