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Siqi Li

Doctor of Philosophy, (Food Technology)
Study Completed: 2020
College of Sciences


Thesis Title
Understanding the Impact of New Zealand Milk Seasonality on Dairy Product Quality

Read article at Massey Research Online: MRO icon

Seasonal variations in the composition and properties of bovine milk make maintaining product quality throughout the year challenging, particularly in seasonal-calving countries like New Zealand. The impacts of seasonal variations on some dairy products (e.g. yoghurt and whipping cream) have rarely been studied. Mr Li investigated the seasonal variations in the composition and properties of New Zealand milk. He also investigated their impacts on product systems, including acid milk gel, yoghurt, whipping cream, and UHT milk. Mr Li demonstrated how processing-induced changes in seasonal milk properties impact on product quality. He discussed the mechanisms for the seasonal variations observed in the milk and different dairy products. He explored the potential of processing in manipulating the variations.

Associate Professor Aiqian Ye
Distinguished Professor Harjinder Singh