Teknologi
Mejeribrugets ForskningsFond investerer i forskning, der fokuserer på optimering og udvikling af mejeriteknologiske processer, herunder nye bæredygtige fremstillingsmetoder og teknologier til produktion af mejeriprodukter og ingredienser. Mejeribrugets ForskningsFond investerer også i forskning, der undersøger hvordan bakterier, gær, skimmelsvampe og enzymer kan bruges til at fremstille differentierede mejeriprodukter og styre kvalitet og holdbarhed samt skabe smagsoplevelser for forbrugere og kunder.
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Technology
The Danish Dairy Research Foundation invests in research that focuses on the optimization and development of dairy technological processes, including new sustainable manufacturing methods and technologies for the production of dairy products and ingredients. The Danish Dairy Research Foundation also invests in research that investigates how bacteria, yeast, molds and enzymes can be used to produce differentiated dairy products and control quality and durability as well as create taste experiences for consumers and customers.
Aktuelle projekter
GELCOOK – The mechanism behind formation of cookable milk gels
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GELCOOK – The mechanism behind formation of cookable milk gelsPROCALCIUM – Calcium dynamics during manufacturing of cheese
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PROCALCIUM – Calcium dynamics during manufacturing of cheeseClimateMilk – Effect of feed additives on milk quality and functionality
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ClimateMilk – Effect of feed additives on milk quality and functionalityPROFLEX – Mastering structure design in model foods containing dairy proteins for flexitarian diets
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PROFLEX – Mastering structure design in model foods containing dairy proteins for flexitarian dietsSYSPOR – Control of acid resistant sporeformers in acidic dairy products at ambient storage
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SYSPOR – Control of acid resistant sporeformers in acidic dairy products at ambient storageMicroTool – Microscopy for enhanced stability of mixed dairy products
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MicroTool - Microscopy for enhanced stability of mixed dairy products“CleanMilk” from in vitro grown milk cells
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“CleanMilk” from in vitro grown milk cellsPLANTCURD – Functional plant proteins for cheese curd
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PLANTCURD - Functional plant proteins for cheese curdCassandra – Quality modeling using detailed genomics
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Cassandra – Quality modeling using detailed genomicsHow cheese can promote a green eating behaviour
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How cheese can promote a green eating behaviourSmartClean – Minimise the environmental impact of cleaning in place
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SmartClean – Minimise the environmental impact of cleaning in placeSURFMILK – Effect of Membrane surface properties on fractionation of milk casein concentrates and their functionality
SusCheese – Sustainable and tasty cheese by combining dairy and plant ingredients
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SusCheese – Sustainable and tasty cheese by combining dairy and plant ingredientsGrith Mortensen
Chefkonsulent, Branchesekretariat mejeri, Landbrug & Fødevarer/Skejby