Heat-and acid induced milk gels - The Impact of Processing Conditions on Gel Composition, Structure and Textural Properties

PhD defence by Zhe Cheng

Assessment Committee

Associate Professor Vibeke Orlien, Food, University of Copenhagen (Chairperson)
Professor Jörg Hinrichs, University of Hohenheim
Professor Siv Borghild Skeie, Nowrwegian University of Life Sciences

Supervisors

Professor Lilia Maria Ahrné

Department

Department of Food Science

Place

Building: Copenhagen Plant Science Center, Room: Aud A2-70.04, Rolighedsvej 26, 1958 Frederiksberg

Email address to gain access to the thesis: luckiecheng@gmail.com.
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Short description of the thesis

How can milk be transformed into a stable, non-melting food structure?

This PhD project explores how milk composition and processing conditions can be used to control the structure, texture, and cooking performance of heat and acid-induced milk gels. The research reveals how factors such as acidification, pre-heating pH, protein concentration, and homogenisation influence protein interactions and network formation at different structural levels. By linking these changes to the behaviour of the final gel during cooking, the thesis provides a mechanistic understanding of how dairy gels can be designed with tailored properties. The findings may support the development of sustainable, protein-rich dairy foods with improved texture, stability, and culinary functionality.