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News Archive > June 2002
New store layout
by Mark Skovmose on Tuesday, June 25, 2002
Our store has been improved to supply our customers with more information and a broader range of products. This new store will be updated regularily and new products will be added as they are developed.
If you have any questions or comments about the new layout please
email me. If there is a product you would like to see in the store or you have specific technical questions about a certain product, please contact
Egon Skovmose and he will be able to assist you.
The store is available from the right navagation menu, or from
this link.
Preripening of Raw Milk - why?
by Egon Skovmose on Tuesday, June 25, 2002
Milk is preripened to balance the mineral salt and protein complexes, which are modified during cool storage of the raw milk. During long-term storage at cool temperature more phosphates are bound to protein than usual and micells slightly knot.
Disadvantages:
- prolonged coagulation times
- soft, partly spongy gallert
- worse syneresis
Little dosis (o.1 - 0.3 %) of pure acidification cultures are applied for preripening (St. therm., Lc. lactis) and the milk is stored at 10 - 13 C (50-55 F) for approx. 20 hours. The pH- which slighly raises by cool storage - is decreased again (approx. 2/10 pH).
The original ratio between Ca, phosphate and caseain is balanced again and the casein slightly "swells".
The coagulation time is reduced, the gallert's structure and separation of whey are improved.
Protection of "Feta" cheese
by Egon Skovmose on Friday, June 14, 2002
Brussels, 14 June 2002
Commission proposes geographical protection of "Feta" cheese
The European Commission adopted a proposal for a Council regulation on the registration of the Greek "Feta" cheese as a Protected Designation of Origin (PDO). According to the proposal, "Feta" cheese can only be produced in certain areas of Greece and respecting strict product specifications. Producers in other Member States or not respecting these specifications will be given a maximum 5-year transitional period to change the name or to stop production.
"Protection of geographical names is a key to promoting quality produce and increasing transparency," commented Franz Fischler, European Commissioner for Agriculture, Rural Development and Fisheries. ""Feta" cheese should not be an exception," he said. Marketing cheese as "Feta" when it is not produced strictly according to its product specifications is misleading consumers. These specifications require that the cheese is both produced in the specified traditional way and within the clearly delineated original production region".
Yogurt Drink with Probiotic Cultures
by Egon Skovmose on Tuesday, June 4, 2002
Yogurt Drink with Probiotic Cultures
These non-fat yogurt drinks with a sweet pleasant mouthfeel and stable consistency contain the probiotic strains Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium lactis.
The live probiotic yogurt culture and nutritional milk ingredients make this drink healthy and nutritious.
The yogurt drink is fermented with a combination of MSK-Mix® AB N 1-45 PELLET DIP® and Lb. Casei 163 PELLET DIP® and stabilised with GRINDSTED® Pectin AMD 783.
Benefits of GRINDSTED® Pectin AMD 783:
Stabilises proteins to prevent precipitation
Prevents syneresis
Low viscosity
Clean mouthfeel and good flavour release
Benefits of MSK-Mix® AB N 1-45 PELLET DIP® and Lb. Casei 163 PELLET DIP®:
Controlled acidification and flavour development
Low viscosity
High cell count of probiotic bacteria (after 4 weeks 10 7 /ml)
For more information and formulation please contact us.
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