This scientific group is first specialized in the analysis of milk, dairy products and foodstuffs transforming micro-organisms. The group is divided into three laboratories:
- Biochemistry of milk and dairy products
- Metabolites & proteins
- Bacterial metabolism
This scientific group offers a qualified platform for the analysis of proteins and metabolites using qualitative and quantitative methods.
The strong points of its activities are:
- processes and physiological and biochemical effects during the consumption of dairy products on human health
- microbial metabolism in lactic acid and propionic acid bacteria (e.g. production of flavours and amines)
- the characterization of all proteins and metabolites in milk and lactic acid bacteria (proteomics und metabolomics)
- processes of maturation of cheeses (e.g. determination of lactic acid, amino-acids and enzymatic activities)
- the support to the national reference laboratory for the quality of raw milk (determination of the cell number and detection of inhibiting substances)
