Monash University

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Reason: Under embargo until December 2022. After this date a copy can be supplied under Section 51(2) of the Australian Copyright Act 1968 by submitting a document delivery request through your library

Optimization of Processed Cheese Manufacture and Fortification Methodologies for Improved Sensorial and Functional Properties

posted on 2019-12-15, 22:21 authored by GRACE LOUISE TALBOT-WALSH
This work provides new knowledge to the dairy research and manufacturing industries by first ascribing the changes in molecular chemistry, which occur between the main components of processed cheese, to common product defects and secondly by providing mitigation strategies through a variety of process engineering methodologies. This work also contributes to the existing knowledge around increasing the health benefits of processed cheese by reducing the main causes behind its perceived unhealthiness and through the introduction of value-added components including but not limited to vitamins and probiotics.


Campus location


Principal supervisor

Cordelia Selomulya

Additional supervisor 1

David Kannar

Year of Award


Department, School or Centre

Chemical & Biological Engineering

Additional Institution or Organisation

Chemical Engineering


Doctor of Philosophy

Degree Type



Faculty of Engineering

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    Faculty of Engineering Theses