Thesis subject
BSc/MsC thesis PDQ; Shelf life of processed cheese
Shelf life of processed cheese is determined by chemical and physical changes. These changes can lead to texture, color and flavor problems which will ultimately lead to rejection of the product by the consumer. The Maillard reaction is one of the key processes responsible for deterioration.
Maillard reaction
The Maillard reaction is also known as the non-enzymatic browning reaction. It can affect flavour but also the color of a product. In fact it is responsible for brown color formation in many foods. Think for example of the color of roasted meat or coffee beans.
The Maillard reaction involves the reaction between reducing sugars and compounds that posses a free amino-group. In processed cheese the reactants are lactose, casein and whey proteins.
Aim
The aim of this study is to understand the most important changes in processed cheeses due to the Maillard reaction. The development of Maillard reaction compounds will be correlated to shelf life as measured by sensory analysis.
Possibilities for students
- Analysing different reactants and reaction products of the Maillard reaction during storage of processed cheeses with varying compositions
- Clarify reaction routes and building kinetic models based on the experimental findings.
- Sensory analyses of processed cheeses with varying composition as a function of storage time using a consumer panel
- A combination of the above