See all the abstracts on our webpage www.mejeritekniskselskab.dk
SPECIAL FOCUS SECTION – SEMINAR ABOUT:
Fermentation Programme 09.00 – 09.30 Registration and coffee 09.30 – 09.40 Welcome and presentation of the programme 09.40 – 10.20 Fermentation as foundation for diversity Quality Manager Mette Toft & Products Developer Axel Pallesen, Thise Dairy 10.20 – 11.05 Clinically studied probiotics for dairy innovations: Challenges, solutions and opportunities R&D Manager Arja Laitila & Principal Application Specialist Preben Jørgensen, DuPont 11.05 – 11.25 Break 11.25 – 12.10 The 2 most radical innovations of yoghurt cultures Senior Principal Scientist Kim Ib Sørensen & Senior Principal Scientist Christian Gilleladen, Chr. Hansen 12.10 – 12.40 New ways to determine the composition of mesophilic starter cultures and bacteriophage development Associate Professor Finn Kvist Vogensen, University of Copenhagen, Food Science 12.40 – 13.30 Lunch 13.30 – 14.00 Selection of "thermophilic" Lactobacilli for cheese production Director Per Dedenroth Pedersen, Sacco 14.00 – 14.30 Evaluation of the inhibitory effect of new type of antimicrobial compounds on yeast and mould in yoghurt PhD Fellow Grégoire Bouillon, University of Copenhagen, Food Science 14.30 – 14.50 Break 14.50 – 15.20 Protective cultures – where and why we use them in Arla Research Scientist Anders Okholm, Arla Foods 15.20 – 15.50 Fermented dairy products in Eastern Europe Dairy Technologist Justyna Wilinska & Nordic Sales Manager Harm Abma, CSK Food Enrichment 15.50 – 16.00 Closure
TARGET GROUP This seminar is relevant to everybody involved in development, quality, production, food safety and optimization etc. within the dairy industry. From an educational point of view the seminar is relevant to Dairy Technicians, Dairy Technologists, MSc in Dairy Science & Technology, Food Engineers and other people involved or interested in the subject.
GOLD SPONSORS
SILVER SPONSORS
integra2r The Danish Society of Dairy Technology - Munkehatten 28 - 5220 Odense SØ, Denmark
Fermentation and fermented dairy products
Abstracts of the seminar Fermentation as foundation for diversity
The 2 most radical innovations of yoghurt cultures
The presentation will illustrate the Thise way of working with fermentation and their experience in this area. It will also be included how they work with cultures, use of different cultures and fermentation processes to give products such as Vesterhavsost, Hvid Kloster, Skyr, Greek style yoghurt, butter and buttermilk their own identity and special signature. By using a wide range of cultures both thermophilic and mesophilic, bioprotective cultures and mould cultures a large and wide diversity is created.
As a major player in the global dairy industry, Chr. Hansen A/S is constantly exploring novel and natural ways to improve products to fulfill consumer demands. This pushes the boundaries of microbial performance and requires the constant development of new dairy cultures with novel properties. We will present the use and the progress of natural methods for selection and improvement of dairy bacteria that today have led to all-natural concepts for dairy products with reduced added sugar due to high natural sweetness “Sweety”and with controlled acidity and post acidification “Acidifix”.
Quality Manager Mette Toft & Product Developer Axel Pallesen, Thise Dairy
Clinically studied probiotics for dairy innovations: challenges, solutions, and opportunities We will discuss the importance of strain characterization and clinical evidence related to health benefits. The challenges related to potential health claims will be addressed. The use of different food matrices set specific requirements. Application approaches of probiotic cultures in fermented products are highlighted with focus on shelf life and cell counts. New solutions will help to build up healthy and tasty food choices to the future consumer.
R&D Manager Global Health & Nutrition Science Dr. Arja Laitila & Principal Application Specialist, Dairy Nutrition & Biosciences Preben Jørgensen, Dupont
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Senior Principal Scientist Kim Ib Sørensen & Senior Principal Scientist Christian Gilleladen, Chr. Hansen
New ways to determine the composition of mesophilic starter cultures and bacteriophage development Presently new and less time consuming molecular biological methods for monitoring the composition of starter cultures are being developed. They are based on amplicon sequencing of specific genes that varies in sequence from strain to strain. Also, new molecular biological methods (metavirom sequencing and Highthrough-put qPCR) are being developed for monitoring the bacteriophage development in the culture and the cheese process. A new project “Phagewarn”, partly financed by MFF (Mejeribrugets ForskningsFond), seeks to model the bacteriophage development on the participating dairies.
Associate Professor Finn Kvist Vogensen, KU Food
THEME: FERMENTATION
Evaluation of the inhibitory effect of new type of antimicrobial compounds on yeast and mould in yoghurt The presentation introduces a study that investigates the use of alginate oligosaccharides (AOS) in fermented dairy products. Gradient concentrations of AOS were used to supplement both a broth and a yoghurt model. The growth of common dairy spoilage in these models was then evaluated. Significant growth reduction of the yeasts Candida parapsilosis and Meyerozyma guilliermodii was observed in presence of 2 % (w/v) AOS in both models, while no clear effect was observed for the other tested species.
PhD Fellow Gregoire Buillon, KU
Fermented dairy products in Eastern Europe In this presentation you will be inspired by Eastern European products and technologies, both trending and established. The presentation will include a technological background of the processes and hurdles (such as bacteriophages) that dairies face, with an emphasis on solutions to these challenges. Two mainstay Eastern European products covered in this presentation are: 1. Ryazhenka, which is a traditional fresh fermented caramelized milk product from Belarus, Russia, and Ukraine that has a unique caramel taste. 2. Chocolate bars containing a fermented dairy filling covered with chocolate, originating in the Balkans and Eastern Europe. A third product will be presented that has been trending in 2019.
Dairy Technologist Justyna Wilinska & Nordic Sales Manager Harm Abma, CSK Food Enrichment
Selection of “thermophilic” Lactobacilli for cheese production
Protective cultures – where and why we use them in Arla
Based on many years of experience with hard and soft cheese production, through mainly bulk set, Sacco decided years ago to start a project to select a range of better strains for the many different applications - strains also usable as direct starters. The applications selected were not only hard cheese (like Comte, Emmental, Grana/Parmesan, Gruyere), but also semi-hard cheese (maturation) and soft cheese (like Gorgonzola.). Reasons, selection criteria and methods as well as practical results will be part of the presentation!
Protective cultures are natural bacteria that may inhibit the growth of yeasts and moulds in food products. Due to their potential to extend shelf-life and reduce spoilage while maintaining a clean label, protective cultures have attracted increasing attention the past years by culture suppliers, food manufacturers as well as academia. Arla Foods has followed this trend closely. In this presentation, I will introduce: • our current knowledge of protective cultures in dairy • where and why we use them • and their limitations.
Director Per Dedenroth Pedersen, Sacco
THEME: FERMENTATION
Research Scientist, Anders Hauge Okholm, Arla Foods
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THE CULTURE BATTLES New Lactic Acid Bacteria (LAB) starter cultures with advanced features are on their way, but it takes dairies in dilemmas in relation to well tested cultures and fermentation processes. And it is expensive to fail, says Associate professor Finn K. Vogensen. Af Lars Winther
At Department of Food Science (KUFOOD) associate professor Finn Kvist Vogensen is researcher and teacher in Dairy Microbiology and dairy fermentations. Therefore he knows the dilemmas that dairies face working with starter cultures. With increasing production volumes in large vessels and facilities, it is of outmost importance to control the process in all steps, as failures becomes very costly. Therefore, the dairies have to consider carefully, before they make changes to their culture choices. - The dairies are quite conservative in changing to a new culture. You know what you have but you may not know
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what you get. 40-50 years ago, many dairies had their own local starter culture, that they cared about and kept going from day to day, and only now and then added another culture from one of the starter culture producers, explains Finn Vogensen.
Advanced high concentrated starter cultures Today most dairies buy concentrated cultures from the large culture producers, e.g. Dupont and Chr. Hansen A/S. They use these cultures either to produce bulk starters cultures, or they add the cultures directly in the cheese vat as
DVI/DVS cultures. Data indicate that using DVI will prolong the cheesemaking process, but also reduce the risk of phage problems. Previously, cultures for butter and cheese production were propagated on the individual dairies, but because of introduction of antibiotic treatment of mastitis in the 1940-1950’s many of the original cultures disappeared in the 1950’s. Before that, some of the starter culture companies obtained cultures from selected dairies and propagated them, and these are the basis of many of the undefined commercial cultures you can buy from different starter cul-
THEME: FERMENTATION
ture companies. Only a few original dairy cultures are known, but they are now no longer commercially available. But they are still used in the companies that owns them. Also, many of the undefined starter from different companies are derived from the same dairy starters. That is of course a problem, as these cultures will be quite similar making it difficult to change between cultures from different companies because the companies do not tell about the relatedness.
Different methods There is quite a difference between the different methods for using starter in different dairies. Some dairies are still propagating over mother culture, bulk culture to cheese vat. This is the cheapest way for production of starter culture, and it allows in principle for more control of the starter culture composition, but also allows for propagation of phages in each step. Most dairies buy a concentrated starter and produce bulk cultures. This still allows some control of composition of the starter culture,
which is more expensive, but there is one step less for propagation of phages. Finally, some dairies are buying DVI/ DVS cultures for directly inoculation in the cheese milk. This is the most expensive procedure, and here the dairy has no control of the composition of the starter. Also the cheese process is slower until gel formation and cutting, but phage problems are reduced. The choice of method depends on history and on product. The culture producers claim that reduced phage problems are obtained using DVI/DVS cultures, but it is also more expensive, which many dairies try to avoid.
New cultures are coming However, Finn Vogensen experience that new types of cultures are on their way to the marked and that some dairies are moving towards this new technology based on defined strain cultures. For example, new defined DL-starters are now being introduced with 20-40 well characterized strains for e.g. Danbo and Gouda type cheese. In the beginning the culture producers tried with
Culture Providers The Danish / Nordic dairy market is dominated by five suppliers of milk proteins / starter cultures: Chr. Hansen - global bioscience company that develops natural solutions for the food, nutritional, pharmaceutical and agricultural industries. Produce cultures, enzymes, probiotics and natural colors for a rich variety of foods, confectionery, beverages, dietary supplements and even animal feed. DuPont – American owned, global producer with a wide range of cultures and ingredients. In 2011 DuPont took over Danisco, which is the Group's primary producer of cultures and ingredients with production in Aarhus. Sacco System - founded the first factory in 1872 with the production of rennet. Today the international biotech center is Italian based, applying to the food, nutraceutical, and pharmaceutical industry. With its four companies´ network: Caglificio Clerici, Sacco, CSL and Kemikalia (Sweden), it produces a wide range of different dairy and probiotic cultures and enzymes. CSK – more than 100 years of experience. Delivering basic and customized solutions through the production of ingredients for dairy applications. From starter cultures for cheese and fresh fermented dairy to coatings, coagulants, lactic acid distillate, culture media, and colorants. CSK is serving clients in over 50 countries worldwide. DSM - industry partner for manufacturers of cheese, fermented milk products and (lactose-free) milk drinks, featuring a high-quality portfolio of dairy enzymes and cultures, bio preservation solutions and residual THEME: FERMENTATION antibiotic tests.
relatively simple defined DL-cultures with only a few strains, but they did not come up to the traditional DL-cultures compared in flavour and consistency. Also, phage problems were a problem in many cases. The use of more strains in the new defined DL-cultures may have the potential to overcome the problems with the earlier versions of defined DLstarters. The advantage of using the defined strain starter system, is that it is relatively easy to exchange a phage sensitive strain with a new isogenic phage resistant strain. Also, in the compounding of the cultures it is easier to change the composition of cultures for specific flavour notes. However, these cultures can only be used as DVI/DVS cultures. Some starter culture producers go a slightly different way by using undefined O-cultures and then add a controlled amount of different strains of Lc. diacetylactis and Leuconostoc for different specific products. Again, this can only be used with the DVI/ DVS method.
New methods for detection of strain composition Finn Vogensen is involved in a minor research project, where he collaborates with Prof. Helge Holo at the Norvegian University of Life Sciences on developing new methods that give relatively fast and precise molecular method-based methods to determine the strain composition in mesophilic starters. Traditionally, this has been very time consuming, isolating hundreds of colonies from a starter and analysing each individual isolate for phenotype and/or genotype. When finally developed, this will give the culture producers a new tool to control strain composition of the cultures and will also allow dairies to recognize the composition of the cultures they are offered on the marked. Thereby it will be easier for dairies to choose between starters from different producers. At the seminar Finn Vogensen will talk about these upcoming new technologies ■
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Groundbreaking ‘sweet’ culture reduces added sugar in fermented dairy products Chr. Hansen’s Sweety® Y-1: The first culture in the world allowing dairy manufacturers to create naturally sweeter products while reducing added sugar.
Health organizations, governments and retailers are setting objectives to reduce sugar in foods while consumers are increasingly focusing on sugar content, looking for healthy and natural products that taste great. This means dairy manufacturers are experiencing pressure to reduce added sugar in their products, especially in yogurt. - Dairy manufacturers often add sugar to their products to compensate for the taste of post acidification, finding the right balance between sweet and sour. With our new patented culture, post acidification is very low, which reduces the need for added sugar, says Jessica Bentley, commercial development manager, Fresh Dairy at Chr. Hansen.
- Using what is naturally available in milk and applying our expertise in culture application, we have developed a culture that will enable a sweeter taste than other cultures can, explains Kim Soerensen, senior principal scientist in strains, Bacterial Physiology at Chr. Hansen. Sweety® Y-1 is a culture solution using Streptococcus thermophilus and Lactobacillus bulgaricus cultures. It can convert the existing sugars in milk, using more of the lactose and yielding glucose – which provides a greater sweetness intensity. This means you can add less sugar and still get the same sweet-tasting product, resulting in a healthier product offering.
Exploit the natural sweetness in milk
Let your yogurt stay sweet throughout shelf life with a clean label
Sweety® Y-1 is an innovative culture solution allowing the natural creation of sweetness by unlocking milk’s own resource – lactose.
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With Sweety® Y-1, Chr. Hansen brings a groundbreaking innovation to the dairy market. The culture enables manufac-
turers to meet modern market trends and consumer demands for healthy food by reducing added sugar without compromising the good taste of the product. - Sweety® Y-1 is a mild culture with superior pH stability. This enables dairy manufacturers to create products that maintain sweetness throughout shelf life. As the first and only company to offer such a solution, we expect a lot of interest and are excited to engage with our customers, Bentley elaborates. Using Sweety® Y-1 cultures in the production of fermented dairy foods enables dairy producers to: • Enhance sweetness by converting the existing sugar in milk • Maintain the sweet taste during shelf life with very low post acidification • Create natural and clean label products without the use of artificial sweeteners - At Chr. Hansen, we are dedicated to improving food and health – not only for this generation but for the generations to come. To do this, we are actively contributing to the UN Global Goals, including goal number three: Good health and well-being. Sweety® Y-1 fits this agenda perfectly by using nature’s own resources to provide good tasting fermented dairy products with less sugar added, enhancing a healthy lifestyle, Bentley concludes. ■
Anna Hoffmann, Communications Partner, Corporate Communications, Chr. Hansen
THEME: FERMENTATION
Reduce added sugar in yogurt and stay sweet! SweetyÂŽ Y-1, an innovative culture for healthier yogurt Enhances sweetness by converting the existing sugars in milk Maintains the sweet taste during shelf life with very low post acidification Creates natural and clean label products, avoiding the use of artificial sweeteners Learn more at www.chr-hansen.com
THEME: FERMENTATION
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Royal CSK introduces a new range of yogurt cultures As CSK we are expanding our portfolio of yogurt cultures with the addition of an extensive range of new cultures. These cultures are designed as applications for stirred, strained, set and drinking yogurt. These new cultures give the possibility to develop signature yogurts with a characteristic taste. The products are available as part of the Ceska®-star brand.
As a yogurt manufacturer, you face the constant challenge of changing and increasingly refined consumer preferences. With Royal CSK’s new range of yogurt cultures, you can handle that challenge. From mild to the fullest aromas, and from mainstream yogurts to
specific trends and niches, CSK has the right solution for your next yogurt development. With our extensive range of new cultures, you can add more character than ever to your yogurt – and offer your consumers deeper satisfaction. - For dairy manufacturers, catering to scattered consumer preferences can be challenging, says CSK’s Marketing Manager Christian Hemmer. -Consumers today want authentic products that contribute to a healthy lifestyle, while also seeking indulgence experiences. In yogurts, there has been a trend towards milder flavors, without losing yogurt aroma. With our expanded Ceska®-star portfolio, we offer manufactures what they need to tap into these
trends and demands: signature yogurt cultures with character. The robust cultures fit in our customers’ production processes. The new cultures enable manufacturers to deliver exciting new yogurt applications. From a tasty breakfast yogurt with fruits to refreshing yogurt drinks taken as a healthy high-protein drink. Royal CSK has been providing cultures for many excellent yogurt products for decades. Today, the focus is on creating new yogurt applications. Continuous culture selection with a specific functionality is the recipe to unlock the full potential of this new yogurt culture range. ■
NEW YOGURT CULTURES TO BUILD YOUR SUCCESS ON CULTURES WITH A WINNING CHARACTER
www.cskfood.com
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THEME: FERMENTATION
MEMBRANE FILTRATION: THE NATURAL WAY TO CREATE CUSTOMIZED DELICACIES
LET INDULGENCE MEET HEALTH Consumers around the world are increasingly aware of yoghurt as a tasty source of protein – and also look for recipes with yoghurt as an ingredient. Yoghurt needs to be treated with care in order to ensure maximum yield as well as a delicious taste and mouthfeel. Tetra Pak has vast experience in fermentation technology, which is built into our processing solutions. A key element of the concentrated yoghurt line is the membrane filtration technology. Want to know more? Ask our experts – we have the solutions. www.tetrapak.com / www.tetrapakfiltration.com
Tetra Pak,
and PROTECTS WHAT’S GOOD are trademarks belonging to the Tetra Pak Group
THEME: FERMENTATION
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History of fermented milk - the foundation of Danish dairy farming The major global producers of starter cultures grew out of dairies that needed quality and stability in butter production.
By: Ex. principal J.M. Buch Kristensen. buchk@os.dk
In 1890, it was statutory that the cream for butter production should be pasteurized. Until then, it was most common that large farms made butter by nature acidified cream. This was also the case for the first cooperatives in the 1880s. With the introduction of pasteurization nature acidification was no longer used. After 1890 it was most common that the dairies changed to fermented cream and cheese milk with buttermilk from yesterday’s butter production. This method was, of course, very uncertain. It happened regularly that the buttermilk was of poor quality. The dairies had to pick up a new and better buttermilk at the neighboring dairy. You could also try to produce your own starter culture by adding some unpasteurized milk from a milk supplier, which you knew had a good milk quality. The unpasteurized milk was left at room temperature for 24 hours. Then the milk was naturally acidified - hopefully with a good smell and taste. However, this was an uncertain method.
The triumphal succession of the operating acid bins To remedy the uncertainty, the dairies could choose to buy a starter culture. A number of dairies had obtained a good and stable starter culture by fermenta-
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tion of milk or by a good buttermilk. For example, dairy manager A.E. Qvist from the cooperative Nonnebjerg at Skanderborg, had great success with his starter culture, so he moved the production to Copenhagen. According to Mælkeritidende, in 1892 he founded A.E. Qvist's Laboratory, from which he developed and sold his famous starter culture. Dairy Manager L.P. Storm at Tillitze cooperative dairy at Nakskov also cultivated an acid row, which he advertised in Mælkeritidende in 1895 – having received 17 silver medals, 37 bronze medals and 38 honorable mentions at a number of butter exhibits. Tistrup cooperative dairy in West Jutland and Karby cooperative dairy at Mors have, up to our time, also been famous for their robust and bacteriophage resistant starter culture.
The commercial starter culture takes over The science, however, was with the commercial starter culture laboratories. In 1890, Professor W. Storch published "18. Report from the Experimental Laboratory" with the title:" Some Surveys of the Flow of the Cream". W. Storch's research results showed, that the oscillating quality of the butter was due to the fact, that the used starter culture contained bacteria, whose species and number varied uncontrollably from dairy to dairy and from production to production. And then you would have more control over this process, if you wanted to avoid bad butter. Professor S. Orla-Jensen stated, that the lactic acid bacteria Streptococcus lactis and Streptococcus cremoris, and the aroma
bacterium Betacoccus cremeris had to be present in a good acid row.
Chr. Hansen & Flora Danica Chr. Hansen's laboratory, which was established in 1874 and which hitherto had produced rennet and cheese color, picked up the thread. They immediately began researching various bacterial strains to produce an acidic rack that could create the best butter. To lead this research work, Chr. Hansen's laboratory hired W. Storch's assistant Master of science, Krayenbühl. Prior to joining Professor W. Storch, he had worked with yeast fungi at the Carlsberg laboratory. Here he had prepared a method according to the Carlsberg laboratory's fermentation physiological method. Krayenbühl believed, that yeast fungi and lactic acid bacteria behaved similarly. They don't! - and Chr. Hansen's laboratory had to abandon an acid row on the market. Not before 1907 Chr. Hansen had a useful acid row ready. Meanwhile, the company Blauenfeldt & Tvede had discovered their own method and, as the first in Denmark, sent a usable and good acid series out on the market in 1890. Another manufacturer of commercial starter culture was Flora Danica technical chemical laboratory, founded in 1910 in Aarhus by A. Simonsen. Later he moved the laboratory to Odense. In 1979, Chr. Hansen took over the successful souring culture "Flora Danica". Today, this culture is among Chr. Hansen's best-selling cultures.
Visby becomes DuPont One of the first producers of commercial acid brewers was the Visby Laboratory with the acid beaker "Probat". The
THEME: FERMENTATION
production of Probat started at Visby cooperative dairy, which until 1920 was German. In 1903, the cooperative dairy had employed the Danish dairy manager couple Eduard and Margrethe Busch. Margrethe was educated at Dalum Mejeriskole. At school she had learned to produce a good acid extract from buttermilk. She continued with that immediately, when the dairy board couple came to Visby's cooperative dairy. It bore fruit already the same year. In 1903, Visby cooperative dairy won the German championship for soured butter. It echoed across Germany and a large number of German dairies wanted to buy an acid row from Visby coopera-
THEME: FERMENTATION
tive dairy. Eduard and Margrethe Busch therefore decided to make the manufacture and sale of trade acid bins for an official store. They started the Molkerei laboratory Wiesby / Laboratory Visby, which in 1912 moved to Tønder. In 1920, their acid-rich laboratory was registered as a Danish company. In the 1930s, the Visby Laboratory was Denmark's largest trading laboratory. One of the reasons for Visby Laboratorium's success was an extensive customer care. The company's motto was: "Give customers more than they expect". In 1999, Visby Laboratory and associated subsidiaries were sold to Danisco, which in 2011 was acquired by the American group DuPont.
Thus, the commercial acid varieties went very early on their successful journey across the country. Already in 1895, half of all butter was made with commercial acid spreaders. Today, all butter in Denmark is manufactured using commercial acid spreaders, just as almost all butter in Denmark is made according to the IBS method. ■
Sources: Mælkeritidende 1890-1895 and 2013. Anniversary script Chr. Hansens Laboratorium A / S 1874 - 1949. Personal information from Per Dedenroth Pedersen, formerly Visby Laboratory, now Cleirici-Sacco Group, Italy.
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12 MÆLKERITIDENDE 2019 or visit www.dsm.com/food.
THEME: FERMENTATION