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Home / Research / Departments / Department of Food Science / Milk and Egg Science

Milk and Egg Science

Blichers AllÚ
P.O. Box 50
DK-8830 Tjele

Head of research unit:  John S°rensen
tel: +45 89 99 12 77
fax: +45 89 99 15 64


The aim of the research is to increase the understanding of how milk and egg quality can be controlled via production conditions and handling and modification of raw materials. Special focus is on the significance of oxidation, lipolysis and proteolysis in relation to flavour, functional characteristics and shelf-life.

Main focus areas are:

  • Elucidate the significance of the raw material and the process conditions for the functional characteristics of dried albumen powder
  • Explain the interaction between oxidation, proteolysis and lipolysis in milk
  • Explain correlation between feeding, milking and stability of the fat globule in milk
  • Demonstrate correlations between the antioxidative potential of the raw material and the shelf-life and quality of the derived products
  • Identification and characterisation of relevant mechanisms in oxidation of proteins and protein oxidation products in milk, egg and derived products
  • Elucidate the significance of cell count for sensory and technological quality of milk
  • Elucidate the significance of specific conditions of production and storage on flavour development and flavour in milk
  • Continuously to implement and develop new methods to demonstrate and quantify chemical and physical changes in milk and egg

Last updated: Wednesday 20 August 2008 - [email protected]