Structure-property relation of cheese

Cheese is a micro-structured food product, primarily consisting of water, protein, and fat. Cost price and caloric content drive cheese reformulation, often with adverse effect on sensory-texture. New structuring routes need to be developed that decouple composition from texture performance.  In this project we develop models that relate structure to sensory texture, using the hybrid experimental-computational approach, developed at TU Eindhoven. The models are subsequently used in simulations to design new cheese microstructures with texture properties that resemble full fat cheese.

Research type: experimental/numerical