Final Thesis

Development of a method to determine the casein concentration in casein-micelle suspensions for rheological experiments

Key Info

Basic Information

Unit:
Soft Matter Process Engineering
Type:
Masterthesis / Bachelorthesis
Focus/Key Topic:
experimental
Date:
2019-04-15

Contact

Caseins make up the largest proportion of milk proteins. Together with calcium phosphate, they assemble into polydisperse colloidal particles called casein micelles. These spherically shaped particles with a mean diameter of about 160 nm are highly porous and hydrated.
From a nutritional point of view, they are responsible for the transport of calcium and phosphate as an extremely valuable component of milk, and numerous dairy products owe their main properties to casein micelles.
The flow behaviour of casein micelle suspensions is quite interesting for a number of food engineering processes. During processing, caseins micelles are subjected to a wide range of shear rate and temperature.

The focus of this work is to test various methods to determine the casein concentration in casein micelle suspensions on a UV-Vis spectrometer and to optimise the most promising method. In addition, rheological experiments on casein micelle suspensions are carried out with subsequent analytics (on a spectrometer). For this purpose, the casein micelles are obtained from raw milk. The work includes literature research, experimental lab work on several laboratory instruments such as rheometer, spectrometer and (ultra-) centrifuge as well as the interpretation of the collected data.

What you get:

  • detailed insights into rheology of soft matter and spectroscopy
  • practical skills for lab working & analytics
  • close supervision

The amount of the work can be adapted to a bachelor or master thesis. If you are interested in this work and would like to know more about it, just drop me an e-mail or call me to make an appointment.