Dairy

The school has had a long involvement with the New Zealand dairy industry and has major research programmes in the areas of chemistry and rheology of milk and milk products, fouling during dairy processing, dairy products technology and dairy engineering.

Research staff

Examples of research

  • Cheese production and ripening
  • Dairy ingredient functionality
  • Drying and concentration processes
  • Rheology of dairy products
  • Fouling and its control
  • Emulsion products and emulsification processes

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