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News Archive > July 2002
Danlac celebrates 10 years in business!
by Mark Skovmose on Sunday, July 21, 2002
Danlac was registered with Alberta Consumer and Corporate Affairs, Corporate Registry on July 3, 1992 as a private company.
We would like to thank all of our customers for choosing Danlac for their diary needs!
An international distributor of professional dairy making equipment and products originating in Airdrie, Alberta, Canada. It's sole proprieter, Egon Skovmose, thought of the name conjoining two words. "
Danmark," Egon's birthplace (as spelt in Danish), and "
lactose," an ingredient of milk, gave the company it's birth.
For more details of the company and it's owner, check out our
profile.
New payments accepted
by Mark Skovmose on Friday, July 12, 2002
Through
PayPal we can now accept Visa, Mastercard, Discover, American Express, and Echeck.
Echeck can be used using any cheque (US: check), utilizing the number code on the bottom of your cheque.
We are in the process of setting up full M/C and Visa processing without the use of Paypal. This will eliminate the need for signing up for Paypal to use these cards.
American Cheese Consumption
by Egon Skovmose on Friday, July 12, 2002
Last year, Americans consumed an average of 30 pounds of cheese per person, up from only 17 or 18 pounds per person in 1980, according to USDA. The largest jump in consumption for the major cheeses has been for mozzarella. In 1980, the average person ate three pounds of it; by 2000, that number tripled to more than nine pounds per capita. It is now the third-most popular cheese in the U.S., with more than 237 million pounds consumed per year, observed Fox News Channel.
Full Story:
http://www.foxnews.com/story/0,2933,57404,00.html
Diacetyl flavour without gas formation
by Egon Skovmose on Tuesday, July 9, 2002
Much Diacetyl flavour without Gas formation!
Itīs not possible to achieve because the metabolism of Citrate out of the milk into acetaldehyde and later diacetyl goes only together with a lot of gas. The amount of gas depends on the species which is just doing the job.
If itīs Lc. diacetylactis at optimal temperature around 25 °C, you will get very early gas and a high amount at a rel. high ph (> 5.6). If itīs Ln. cremoris on opt. temperature arround 20°C you will get less gas on a later step and lower ph.
If we compare our culture blends we can say that our (D)L cultures like Probat M 7 or M9 will end up with low amount of gas but also low flavour. The DL cultures like Probat M6 , 404 or 505 will give high amount of gas and flavour. Inbetween we have the Probat M4. It could also be a possibility to play around with the fermentation temperatures like mentioned above.
Move down to direction 20°C means less gas and rel. high flavour out of Leuconostoc, move in direction 25 °C means high amount of gas, in cheese with small pin wholes, and much flavour.
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