For example, we have been pursuing the idea of removing whey proteins from milk by microfiltration processes prior to cheese making as an alternate strategy to the conventional process of recovering whey proteins from cheese whey. This approach is based on the hypothesis that upstream recovery of whey proteins will make their quality constant and invariant with the type of cheese made subsequently. It would also make the current whey protein refining steps unnecessary. A derivative advantage will include reduction in the size of cheese making operations. We have developed and patented processes for making Mozzarella cheese from highly concentrated, whey protein-depleted retentates and for continuous manufacturing of processed Mozzarella cheese.
Further work is in progress.
We have investigated and patented a new hybrid technology based on the commonality of high pressure between extrusion and supercritical fluids. We have designed and built a unique high pressure extrusion system and are investigating the dynamics of the process as well as the mechanics of the microcellular extrudates generated by SCFX for both food and non-food applications. One of our major goals in studying the physical and engineering properties of food systems is to generate database of relevance to enhance the understanding of the above processes of interest to our research group. A variety of phase equilibria, diffusion coefficient and rheological measurements are undertaken to provide answers to process and product related questions. Selected Publications Yener, M.E., Kashulines, P., Rizvi, S.S.H. and Harriott, P. 1998.