Valorization of milk components

The use of industrial fermentations to valorise milk components is relatively new to the Dutch dairy sector. FrieslandCampina and WUR will explore the use of E. coli as host organism to produce food ingredients from side streams from dairy processing.

Since price elasticity in the food sector is relatively low, efficiency of the fermentation process is key. In this project, a metabolic model will be developed that links primary and product metabolism with the aim to optimize yield of product on substrate. To fine-tune and validate the model, specific metabolomics and transcriptomics analysis will be performed in relation to the process dynamics during fermentation. The results of the research will enable the valorisation of milk components using new fermentation technologies.