Final Thesis

Rheological investigations on casein micelle suspensions

Key Info

Basic Information

Unit:
Soft Matter Process Engineering
Type:
Masterthesis / Bachelorthesis / Projectthesis
Focus/Key Topic:
experimental
Date:
22.07.2019

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 of milk to milk products, caseins micelles are subjected to a wide range of milieu and process conditions which affect the flow behaviour.

The focus of this work is to carry out rheological experiments on casein micelle suspensions with subsequent analytics. 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
  • practical skills for lab working & analytics
  • close supervision

The amount of the work can be adapted to a project, 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.