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Improved lactic acid bacteria will result in better tasting cheeses and more efficient use of byproducts

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Lactic acid bacteria (LAB) provide many dairy products with the right taste, consistency and shelf life. In a new project, aroma producing LAB will be used to improve the flavour of cheeses and other dairy products, and in addition create value from dairy byproducts. Innovation Fund Denmark has invested 740,000 euros in the project, which will contribute to a more sustainable dairy industry. The project is led by the National Food Institute, Technical University of Denmark.

An important aspect of the project is to explore ways to integrate an LAB-based flavour forming cell factory into Arla’s production, and thereby enable production of novel milk-based products as well as add value to existing low-value dairy byproducts. The project therefore has the potential to contribute to increased sustainability of the dairies.

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