Applications of 3D printing for cheese and dairy protein systems– Presented by Alan Kelly, University College Cork at the 3D Food Printing Conference, which takes place on June 28, 2017, at Villa Flora, Venlo, The Netherlands.
Among food applications of additive manufacture (3D printing), dairy products represent a highly promising area, due to the ability of many milk components to form and reform structures, which can be finely tailored by manipulating conditions such as shear, temperature and sample pH and composition. In this presentation, studies of the 3D printing of a range of types of cheese will be reviewed, and the successful printing of processed cheese described. In addition, studies which have focused on customized formulations based on milk proteins being induced to flow and gel under printing conditions will be highlighted. Continue reading “Applications of 3D printing for cheese and dairy protein systems– Presented by Alan Kelly, University College Cork”