Thesis supervisor: László Varga
Location of studies (in Hungarian): SZE-AKMK Department of Food Sciences Mosonmagyaróvár Lucsony str. 15-17. Abbreviation of location of studies: AKMK
Description of the research topic:
The objectives of this research are to study, by laser diffraction analysis, the influence of homogenization parameters on milks and creams of various fat contents and to compare the results with those obtained using conventional methods, i.e. centrifugation and turbidimetry. The effects on rheological and functional properties (e.g. syneresis, whippability, viscosity, heat stability, texture profile, etc.) of the final products will also be evaluated. Electron microscopic and laser diffraction analyses will reveal the positive and negative changes in protein structure, which affect the properties of the finished dairy products. The optimum combinations of homogenization pressure and temperature values for yogurt, cultured cream, whipping cream, and butter cream will also be determined along with the corresponding mean diameter (d) and clustering (k) values of fat globules.
Number of students who can be accepted: 1
Deadline for application: 2024-05-31
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).
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