Profile

My research areas are milk fat composition and structure, lipolysis, fat crystallization, mechanical stress of milk and flavour release from milk fat.

The research of lipolysis and mechanical stress of milk is related to automatic milking systems, where a high concentration of free fatty acids in milk is a problem, since the milking frequency, cooling of milk and mechanical treatment are different from conventional systems.

Furthermore, I work with the relationship between phase transition of milk fat and flavour release. The used methods here are DSC and MS.

Current projects:

Phase transition of milk fat in relation to flavour release.

Modern milking technologies suitability for organic milk production