Thesis supervisor: Szabolcs Kertész
Location of studies (in Hungarian): University of Szeged Abbreviation of location of studies: SZTE
Description of the research topic:
The main aim of this research work is the separation and utilization of dairy by-products of dairy processing, such as cheese whey and buttermilk. Buttermilk and cheese whey have long been known for their high nutritional values and immune system promoting compounds. Buttermilk contains large amounts of milk fat globule membrane materials and these materials are of great importance to human health, and similarly, cheese whey is rich in immunoglobulins as well as functional peptides. However, most of the immune stimulating compounds derived from milk are sensitive to heat treatment.
This research work aims to replace heat treatment by combination of non-thermal food processing techniques, in order to protect heat-sensitive functional ingredients during processing. The selective enrichment of functional compounds uses low-pressure membrane separation techniques with microfiltration (MF) and ultrafiltration (UF) combinations and other nonthermal processes such as diafiltration (DF) and/or high hydrostatic pressure (HHP). MF can reduce the initial microbial load of buttermilk and whey and the pre-concentration of functional milk compounds. UF can selectively concentrate functional compounds.Other aim of the research is the subsequent cleaning of the used, fouled polymer membranes and then investigating the possibilities of their reuse.
Required language skills: Englis Recommended language skills (in Hungarian): angol Number of students who can be accepted: 1
Deadline for application: 2024-04-30
2024. IV. 17. ODT ülés Az ODT következő ülésére 2024. június 14-én, pénteken 10.00 órakor kerül sor a Semmelweis Egyetem Szenátusi termében (Bp. Üllői út 26. I. emelet).
Login
