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
MicroTool – Microscopy for enhanced stability of mixed dairy products
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MicroTool - Microscopy for enhanced stability of mixed dairy productsCassandra – 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 ingredientsSTRING - Extrusion of dairy proteins into novel anisotropic foods
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STRING – Extrusion of dairy proteins into novel anisotropic foodsSensors for Monitoring the State of Water and Fat along the Dairy Process Line
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Sensors for Monitoring the State of Water and Fat along the Dairy Process LineHealthy ageing – Elderly’s perception of dairy products
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Healthy ageing – Elderly’s perception of dairy productsMinCurd – Influence of mineral interactions on curd properties
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MinCurd – Influence of mineral interactions on curd propertiesQforCAS – Quest for casein structure - the importance of calcium and phosphate nanoclusters to the structure and function of casein micelles
DYNAMO – Mastering micro-dynamics in multiphase dairy system
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DYNAMO – Mastering micro-dynamics in multiphase dairy systemGrith Mortensen
Chefkonsulent, Branchesekretariat mejeri, Landbrug & Fødevarer/Skejby
Anne B. Lau Heckmann
Konsulent, Branchesekretariat mejeri, Landbrug & Fødevarer/Skejby
Mobil: 26467904
E-mail: anlh@lf.dk