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CSIRO Media Release |
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| Ms Rosie Schmedding | (02) 6276-6520 | |||
| Mobile | (0418) 622-653 | |||
| Fax | (02) 6276-6821 | |||
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17 November 1998 |
Ref 98/268 |
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Frothier cappuccinos, specialised milk powders and better quality yoghurt are the result of groundbreaking research into milk chemistry done by a CSIRO scientist working within Food Science Australia, Dr Mary Ann Augustin.
Dr Augustin and two of her team members, Mr Bruce Aitken and Mr Phillip Clarke, are the winners of the 1998 Sir Ian McLennan Achievement for Industry Award. Dr Augustin leads a larger team whose discoveries over the past ten years have generated tens of millions of dollars for the dairy industry.
"By understanding the properties and behaviour of milk we have found ways to make products more reliable, with improved texture, consistency and mouth feel," Dr Augustin says.
The most extensively used of Dr Augustin's innovations is a technology that allows milk powder manufacturers to ensure that their product will be stable during subsequent processing. It is now providing a substantial competitive edge for Australian companies.
This technology has been adopted by a number of major Australian dairy companies. Austdairy Limited and the Dairy Research and Development Corporation have been partners in this development.
"Dr Augustin leads the world in her field, both in her strategic studies and in their application in industry. Her work has already had a very significant practical outcome," says CSIRO Chairman Mr Charles Allen.
"It is likely to generate over $150 million a year in export sales, and use of this technology has also helped Australian manufacturers to secure a new Middle East market worth over $30 million a year."
Dr Augustin's detailed understanding of milk behaviour has also resulted in a range of other premium value dairy ingredients. These can be used in a variety of foods such as ice cream, yoghurt, chocolate, sauces, soups and bakery products and include:
- powders for use in chocolate manufacture;
- cream powders for use in several processed foods;
- acidified milk ingredients with enhanced gelling properties for use in confectionery, bakery products and desserts;
- milk ingredients with enhanced foaming, steam frothing and emulsifying properties for use in cappuccinos; and
- new yoghurt bases with improved quality.
The Sir Ian McLennan Achievement for Industry Award was established in 1985 by the leaders of Australian industry and technology to recognise outstanding contributions by CSIRO scientists and engineers to national development. It provides the winning scientist with a grant of up to $15,000 to undertake an overseas study visit appropriate to the achievement.
Named in honour of Sir Ian McLennan, the Award recognises his contributions to the application of science and technology to Australia's industrial development.
Sir Ian was Chairman of BHP for many years and later Chairman of the ANZ Banking Group and Chairman of Elders IXL. He was associated with Australian industry for over fifty years and was an enthusiastic supporter of new technology until his death on October 25, 1998 at the age of 89.
Food Science Australia is Australia's largest food research organisation, and is a joint venture between CSIRO and the Australian Food Industry Science Centre (AFISC).
The Sir Ian McLennan Achievement for Industry Award will be presented to Dr Augustin at 1.00pm, 17 November, at The Windsor Hotel, Melbourne, by Hugh Morgan AO, Managing director WMC. Media are welcome to attend.
More information:
Rosie Schmedding 0418 622 653 (17 November 1998)
Dr Mary Ann Augustin, Food Science Australia 03
9742 0186 or
Dr Joe Sullivan, Dairy Research and Development Corporation
03 9602 5300
(Australia's largest scientific research organisation)
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