Chr. Hansen is a market leader
in producing starter cultures for the dairy and food industry. Our bacterial
cultures portfolio covers a great range of food products like yoghurt, cheese, wine,
beer and meat. Food producers expect starter cultures to perform consistently
in terms of acidification, contributing to the food preservation, texture and flavor.
Texture is one of the key
parameters for fermented milk products like yoghurt. The starter cultures
developed by Chr. Hansen aim to deliver premium quality products in terms of
texture. Once the milk is finally fermented, manufacturing processes like
pumping, cooling and filling will alter its nature from a gel to a liquid. Ideally,
the product should retain the original premium quality, but some impact should
In order to test the effect of
such processing parameters on the texture properties of a fermented milk
product, we have designed a pilot treatment method. The method is based on a
modular system of units that can be combined in a similar way to a small scale
The system provides with an
excellent simulation of production stress and contributes to select and develop
new starter cultures.
However, the process is not fully understood us as we do not know the importance
of the different modules dimensions and shapes have, on shearing of fermented
milk products, affecting their texture.
To understand how the units
affect texture by calculating the shearing applied to the product at different
operating conditions requires both experimental work and theoretical
The project will focus on one
or more of the following:
- Mapping the units of the system in terms of applied shearing
- Exploring how operation parameters affect shearing
- Modelling of the process
- Optimization of the equipment for given product ranges
In practice, the nature of the
various units of the system will be used to calculate shearing effect on
yoghurt. Based on theoretical unit dimension variations, establish models for
shearing effect. Subsequently, biological samples will be prepared, to test the
robustness and accuracy of the models calculated and to verify optimal
configuration of the system.
A possible outline of the
project could be:
- Mapping the dimensions of the different units available
- Theoretical estimation of the shearing effect of the units
on yoghurt and optimization study
- Measurement of fermented samples, through different
- Data analysis of all acquired data and model verification
- Report writing
The project will be conducted
in collaboration with the department Cultures Development at Chr. Hansen.
All experiments will be conducted
at Chr. Hansen’s facilities in Hørsholm, with assistance from relevant staff.
Report writing, data analysis
and model development can be done where the student prefers it.
I samarbejde medChr. Hansen A/S
• You are interested in a hands-on industrial project• You have an interest and skills within fluid mechanics, rheology and mass transfer • You have skills within data analysis, mathematical modelling