Milcobel establishes itself as the largest dairy cooperative in Belgium with over 2600 dairy farmer members and an annual turn-over of 1.8 billion litres of milk. To accommodate such milk volumes, the milk is transported to different facilities where it is transformed into quality drinks, butter, cream, powders, ice cream, consumer cheese and industrial cheese.
What
Milcobel and Ghent University joined hands and founded the Milcobel Endowed Chair on Dairy Research (2019). We strive to gain further insights in the behavior of milk proteins to broaden their current and future applications in the dairy sector. As such, this chair promotes fundamental academic research which forms a solid basis for product and process innovations in the dairy industry.
Objectives
Perform fundamental research in the field of dairy
Discover new insights in the functionality of milk proteins
Map interactions between milk proteins and components in milk, dairy products and food applications
Establish a knowledge-sharing platform
Promote the field of dairy to future generation scientists
Inspired to know more about the 'What', the 'How' or the activities inside the Chair on Dairy Research? Or do you want to find out why milk is white? Below we give a few highlights!
The Milcobel Chair on Dairy Research offers workshops to students who are interested in transforming milk into Mozzarella cheese!
During this workshop, we will make Mozzarella cheese using bovine milk, and demonstrate how the properties of the cheese can be changed by simply treating the milk differently. These differences are then quantified by measuring the extensibility of the heated cheese using a texture meter.
We furthermore encourage participants to produce a super-stretchy mozzarella – can you beat our current stretch record?
Program
The program is suitable for groups of 12 students, and is aimed towards 3rd grade ASO/TSO students following a science-oriented education. A half-day program or a full-day program is possible (please enquire using the options below).
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