Akademik Veri Yönetim Sistemi
ÖZER H. B. (Yürütücü), Topcu A., BULAT T., AKAL DEMİRDÖĞEN H. C., EMİNOĞLU G., AKDEMİR EVRENDİLEK G.
TÜBİTAK Projesi, 1071-Uluslararası Araştırma Fonlarından Yararlanma Kapasitesinin ve Uluslararası Ar-Ge İşbirliklerine Katılımın Arttırılmasına Yönelik Destek Programı, 2024 - 2027
Buttermilk and cheese whey have long been known for their high nutritional values and immune system promoting compounds. However, most of the milk-derived immune stimulating compounds are sensitive to heat treatment. Project proposal basically aims to replace heat treatment by combination of non-thermal food processing technologies. These technologies include; microfiltration (MF, for reduction of initial microbial load of buttermilk and whey, and pre-concentration of functional milk compounds), ultrafiltration (UF, for selective concentration of functional compounds), diafiltration (DF in combination with MF/UF), high hydrostatic pressure (HHP, for ensuring food safety in replacement of heat treatment). Recently, HHP equipment has been designed to fit large-scale continuous food processing with capacity of up to 10 tons per hour. Although some commercial examples of HHP-treated liquid milk and colostrum are available in the world markets, to the best of our knowledge, no buttermilk beverages or dairy beverages with enhanced functionality are currently being processed by HHP at commercial level. The idea of developing a dairy-based functional beverage selectively enriched for functional compounds and treated by non-thermal food processing technologies for ensuring food safety is a new and innovative approach.