Value Proposition
Researchers at Teagasc and the Tyndall National Institute (Tyndall) – University College Cork (UCC) in Ireland have developed a novel electrochemical sensor platform for rapid assessment of heavy stability and solids content in liquid samples over a range of pH values. The technology measures protein unfolding and destabilisation directly on chip, using an electrochemical signal that correlates with conventional rheology tests.
Opportunity
Early industry engagement confirms commercial demand for an inline or at-line solution that provides actionable early indicators of instability. The opportunity exists to partners with quality instrumentation manufacturers serving the dairy processing sector to integrate validate, and commercialise the sensor platform
This innovation has the potential to establish a new benchmark for milk heat stability testing, enabling data-driven process optimisation and delivering measurable operational and economic benefits across the diary value chain. The Vistamilk supported project team exploring opportunities to further co-develop this technology through to early trial discussions with suitable equipment manufacturers and industry partners interested in collaborative development.
Development Stage
The technology is currently at laboratory prototype stage (TRL 4-5). A functional electrochemical sensor has been developed and validated in a controlled lab environment using real dairy processing samples. Performance has been benchmarked against laboratory methods (including FTIR), confirming its ability to assess heat stability under process-relevant conditions.
Preliminary rheological comparisons show strong correlation with conventional analytical techniques, supporting the robustness of the approach. Validation has been conducted using milk from active Teagasc processing workflows, demonstrating applicability to real-world dairy matrices.
The technology is not yet configured for industrial deployment. The next stage will focus on engineering optimisation, pilot-scale validation, and integration into inline or at-line processing environments in collaboration with an industry partners.
Advantages
Rapid measurement: Easy-to-use sensor for determination of heat stability compared to current laboratory testing methods.
Process Efficiency: Earlier detection may reduce the risk of blockages, fouling events and lost batches which can be costly for processors.
Operator use: The system could be deployed in-line or at-line and used by production staff without the need for laboratory skills.
Quality control: Enables more frequent testing and better real time visibility of protein performance throughout the production cycle.
Additional insight: Early work indicates the sensor may also correlate with total milk solids, adding potential extra value for processors.
Digital record: Supports traceability, data integrity, and quality assurance.
Broad application: Can be applied across many uses including and beyond dairy including UHT milk, infant formula, condensed milk, and manufacturing as well as biopharma and polymer production. Can be used in concentrations protein systems, including the measurement of finished product applications in which protein ingredients are utilised (e.g., nutritional beverages). Can provide a heat stability curve over a pH range, making it suitable for in-process measurements.
Scalable: The fabrication approach is compatible with low cost, single use sensor formats suitable for high volume manufacture.
To find out more contact:
Dr Karen Dawson
Sharon Sheahan
