Mælkeritidende nr. 5, 2021 Nordic

5 21. maj 2021 134. årgang

NYT FRA MEJERIINDUSTRIEN

Fokusnummer: Nordic Suppliers

DMF har anlagt sag mod IDA – s. 30

DMF søger mentorer – s. 31

Report No 128 – reprint of poster – s. 25

AFRY supplies turnkey solutions to the Nordic food industry

[ EDITORIAL ]

Welcome to our Nordic edition Mælkeritidende is back with a Nordic edition, and we invite all of you in the dairy industry in the Nordic countries to take the time to immerse yourself in the magazine. We have a mutual interest in a theme about the cooperation between the suppliers to the dairy industry and the dairies. This theme is outlined by articles where Arla Foods and Them Dairy in Jutland, DK, explain how they work and cooperate with their suppliers. Besides these articles, you will meet several international suppliers presenting cases and products, etc. Altogether, the theme will impart inspiration and knowledge about opportunities, new solutions, and ways of working relevant for dairy plants all over the Nordic region. But this is not all! You will also be inspired by company development events. These events are open for participants from the Nordic region, and most of them are held in English. In June, you can learn about Sustainable Dairy Production at a seminar – online, or at the venue in Billund, DK. In October, the International Food Contest in Herning, DK, is back, and as a parallel to the exhibition of dairy products, the IFC Water Congress gathers the

latest news about water consumption in the food industry. You can also take a look at a new release of a poster presenting Report No. 128 by the State Experimental Dairy (128. Beretning). The poster summarizes the basic tools and how the quality of cheese can be influenced by the cheese-making techniques. Even though the report is 60 years old, the “rules and tools” are valid for cheesemaking 2021, and the poster is a must-have for cheesemakers. Finally, you can read kick-off project articles on “How much can I squeeze milk proteins?” and “Milk matters in malnutrition”. The Nordic dairy industry has a lot in common and has the same group of suppliers to provide the industrial development with new solutions. To stay tuned, the dairies also need to prioritize competence development for their employees, and the various events in this edition of Mælkeritidende reach out to dairy employees all over the Nordic region. We hope that you enjoy reading the articles from the supplier industry and find inspiration to renew your dairy competences. Enjoy!

BY ANNE-SOFI CHRISTIANSEN, CHIEF EDITOR.

[ LÆS MERE ] Focus: Supplier relations 03 Dairy Nordic – one-year anniversary 04 Arla procurement with focus on the company 06 Them cultivates close supplier relations

21 Trivision: Make Cheece Products Perfect and Processes Efficient by Using Reliable Automated Quality Inspection 22 International FOOD Contest 23 IFC Water Congress / hi 24 News in brief

08 AFRY supplies turnkey solutions to 25 Report No 128 – with new poster. the Nordic food industry 26 Dairy Managers: Kenneth Severin 10 Au2mate – Your 360° Solution 27 Dairy Managers: Jørgen Greve Provider 28 Research: Milk Matters in 12 Baumer – when it comes to flow Malnutrition / How much can I meters squeeze milk proteins. 14 Chr. Hansen: Reduce added sugar 29 Seminar: Sustainable Dairy in fermented products – naturally Production 16 FH SCANDINOX – when project engineering combies new and used processing equipment 18 SSI Diagnostica: Get a handle on food safety with microbiological quality control

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På dansk / In Danish

Annoncører/advertisers

30 Dansk Mejeriingeniør Forening har anlagt sag mod IDA

AFRY – 1, 8

31 Dansk Mejeriingeniør Forening søger mentorer

Baumer – 12, 40

32 Generalforsamling i AP Pension

Chr. Hansen – 14

33 Mejeriingeniøruddannelsen – 100-års fødselsdag

FH Scandinox – 16

34 Foreningsnyt

Keofitt – 20

35 Kort fortalt

LP Kolding – 20

37 Nyt om navne

MMS – 3

38 Leverandøroversigt

SSI Diagnostica – 18

39 Mejeristhuset og kalender

TP Filtration – 7

Au2mate – 10 Bentley – 17

IFC/hi – 22

Trivision – 21

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Wila – 24

[ NORDIC SUPPLIERS ]

Dairy Nordic – one-year anniversary The month of May marks a milestone – one year ago, we launched Dairy Nordic. The English-language newsletter, which is free of charge, has just passed 200 subscribers. A new campaign offering a prize from Bang & Olufsen will hopefully attract even more customers in the coming year. The interest in obtaining dairy news in English is growing steadily in the four Nordic countries. Every Monday, more than 200 subscribers receive a brief compilation of the most important dairy news of the past week – free of charge. - In my opinion, we have found a perfect balance between news which reports on dairy related issues in all Nordic countries – and news complemented by international topics – a fact that is confirmed by the everincreasing interest, says Editor Lars Winther, who heads the Mælkeritidende news stream. The recipients of the news are evenly distributed among the countries, considering

that 20 percent of the recipients reside outside the Nordic region. - We continue our efforts to further disseminate the newsletter – and it is exciting that Dairy Nordic also appeals to dairy people outside the Nordic region, says Lars Winther, who hopes that a new recruitment campaign will attract even more readers. On the occasion of the anniversary, Dairy Nordic offers a Bang & Olufsen headset, a prize to be obtained by one of the new subscribers signing up in April and May. If you tip a colleague/ friend to receive the newsletter, you automatically enter the competition. See more at www.maelkeritidende.dk/international

The editor underscores that the subscribers are avid readers of the newsletter. Almost 50 percent opens the newsletter, and one in three persons clicks further into the news. - These figures are excellent when benchmarking with other newsletters. And the figures are also noticed by our advertisers – because it is the dedicated dairy people who subscribe to the newsletter, Lars Winther concludes.

INNOVATIVE NORDIC

MEMBRANE TECHNOLOGY

MMS Nordic is your competent, dedicated partner and supplier of membrane filtration solutions for the production of premium milk- and whey-based ingredients. Call us.

MMS Nordic Randersvej 2A, 8600 Silkeborg, Denmark Tel +45 7090 9030 info@mmsnordic.dk www.mmsx.com MT halfpage 2021.indt 1

29-04-2021 14:21:01

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Arla procurement with focus on the company Arla Foods Procurement handles procurement totalling 3.6 billion Euro, across 1.600 supplier agreements. Quality, volume, Code of Conduct, and certifications are key when entering into new procurement agreements, Steen Hedegaard Madsen says , Senior Vice President. Arla Foods is the world’s seventh largest dairy with an annual turnover of just under 10.7 billion Euro. As a cooperative, the bulk of the turnover lands in the farmers’ pockets, with around one third being spent on procurement of energy, packaging, ingredients, mechanical equipment, logistics, and other services – basically, distributed by one fifth in each category. Spearheading these procurement activities is Steen Hedegaard Madsen, Senior Vice President Procurement, with his 120 employees. About half of the staff are based at the group headquarters at Sønderhøj, Viby, close to Aarhus, 20 employees handle various back-up functions are in Poland – and the remainder of the staff are distributed over the countries where Arla Foods has production,

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i.e., the majority in Sweden, the UK, and Germany. Add to this, five employees located at the Hong Kong office which handles large proportions of the procurement in China. In fact, Arla Procurement has the primary responsibility for the 1.600 procurement contracts currently existing in Arla Foods. Procurement must match vendor requirements The boss holds a dairy engineer degree from 1993. This means that he has had hands-on experience relative to both cheese vats and most piping and mechanical equipment of the primary production. And although he has primarily worked with logistics and procurement in his Arla Foods career, it remains a relevant prerequisite for functioning optimally

in procurement that you are professionally well-equipped when entering into multimillion-Euro contracts. Therefore, it applies to everyone with procurement responsibility that you must be either directly trained within a field or have relevant hands-on experience. - We are negotiating with professional vendors. Therefore, it is important that we can match their knowledge and mindset when attempting to obtain the best quality for as little of the farmers’ money as possible, Steen Hedegaard Madsen explains. At the same time, he underscores that Arla Foods’ procurement is more complex than just price and quality. In fact, quite a few requirements need to be met to be the perfect Arla Foods business partner.

[ NORDIC SUPPLIERS ] Size and certification are key - Of course, size and volume are always important. Being a large company, we must obtain the economies of scale, and we expect the same from our suppliers. They must be able to scale up deliveries and preferably fit into an international setup, thereby facilitating that we can relocate our production to the optimal production site. If possible, we try to streamline all procurement applying joint standardizations, the Procurement Manager reiterates. Furthermore, several certification requirements must be satisfied in order that Arla Foods can be assured that all technical and food safety requirements are met. It is vitally important that the consumers feel totally safe when purchasing an Arla Foods product. - Add to this, all the soft and ethical values such as sustainability, social responsibility, and fair and equal working conditions – aspects we require documented in a ‘Code of Conduct’ contract. When it comes to packaging and ingredients, we are responsible for performing audits, whereas other factors require external certification, Steen Hedegaard Madsen underlines. Finally, Arla Foods also expects suppliers to be able to document that they are in the forefront when it comes to development and innovative solutions – indicating that the Arla Foods group of companies continues to be at the cutting edge of modern food production. Local versus global focus With 60 production sites distributed across many countries, Procurement often experiences that local desires deviate from core requirements. Or in other words – the issue may be that a dairy manager is of the opinion that he has a better local offer than the one that was centrally negotiated. - When this happens, we naturally take it up with the relevant dairy to see whether the advantages connected with the specific product are bigger than the disadvantages involved in welcoming another supplier into the fold. Because this implies additional costs every time, we have to establish a new supplier, we must target the interests of the Arla Foods group of companies rather than those of the individual dairy. At the same time, it is vital to know and understand the requirements of the individual dairy. Therefore, Arla Foods has established both formal and infor-

mal fora with the objective of discussing requirements and new products across different product categories. - Fortunately, I experience a high degree of mutual respect between Procurement and the local dairies. This contributes to us reaching the solutions that are best for the entire Arla Foods group of companies and for the individual dairy, he reiterates. Space allowed for the small players Although the head of procurement acknowledges that, in line with increased international business, the Arla Foods group of companies has moved towards a tighter centralization of procurement with comparable large-scale business partners, he is still of the opinion that small-scale suppliers have the possibility of coming into play. - However, this is often the case with subcontractors to our main partners, he continues. It requires a lot of work to enter into the good graces of Arla Foods, the reason being that turnover is scarce among the core suppliers of which about 90 percent have remained stable partners over many years. To the question of whom to contact in Arla Foods, in case a fictitious pump producer had developed a brilliant product, Steen Hedegaard Madsen replies, - Procurement has a category manager to contact in that case; furthermore, our Innovation Centre has specific focus on new suppliers and novel technologies, the manager says at the end of the interview.

CV - Steen Hedegaard Madsen, Senior Vice President, Arla Foods 2007 Senior Vice President – Procurement, Arla Foods 2004 Logistics Director, Arla Foods, Global Milk Supply and Technical Services, Viby 2000 Logistics Manager, Arla Foods, Division Denmark, Vejle 1999 Logistics and Transport Manager, Arla Foods, Division Denmark, Vejle 1999 Project Manager, MD Foods Domestic Division, Aarhus 1997 Production Manager, Kløver Mælk, Fredericia 1994 Dairy Manager, Enigheden A/S, Aarhus 1993 Laboratory Manager, Kløver Mælk Arinco Dept., Videbæk

Procurement is categorized and organizationally embedded in Supply Chain, where Steen Hedegaard Madsen refers to David Boulanger, Executive Vice President, Chief Supply Chain Officer (CSO)

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Them cultivates close supplier relations Them Andelsmejeri expects innovative sparring with its suppliers who are rarely replaced. But when it happens, it is often after thorough checking among networks and references. Them Andelsmejeri is a medium-sized company in the food industry, producing cheese from 55 million kg milk per year. In addition to paying the members the best possible price for the milk, the dairy spends in the range of DKK 100 million on procurement. The past three years, CEO Torben Aarris has had overall responsibility for procurement spread over more than 35 suppliers. And the vast majority are familiar faces who have been supplying the dairy for a number of years. - This may be a conservative quality, but it goes without saying that existing suppliers have a knowledge of our plant and production, which makes it much easier for them to relate to problems and suggest solutions, Torben Aarris explains on today’s Teams-connection Therefore, it is not an everyday occurrence to replace core suppliers, because the dairy actually expects the well-known suppliers to provide input on innovative initiatives in all business areas. - Our business partners are all specialists in their own narrow field, whereas on the other hand, we have a wider perspective on the plant in its entirety. In addition to providing good quality at low cost, the perfect supplier and specialist can provide continuous sparring and inspiration for prospective optimizations in their own area, says the CEO. Not too many small-scale contracts The dairy’s supplier list reflects several strategic considerations. - We have relatively few suppliers, which in turn reflect pretty close relationships. As a mediumsized company, we can basically not split our core contracts into many small parts. This would entail too many small-scale agreements and make it difficult for us to obtain the right contracts and discounts, says the CEO. However, as a minimum, the dairy tries to adhere to dual sourcing in critical product areas.

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- Thereby, we have a safeguard to secure supplies if a supplier should encounter delivery problems. Furthermore, simple tenders for more generic product types such as energy, workwear, and standard spare parts are invited on an ongoing basis from a smaller circle of potential suppliers, Torben Aaris says. New IT supplier via networks and references Recently, the dairy invested in a major upgrade of the entire IT system. Therefore, Navision Business Central is about to be rolled out in all parts of production, following an investment running into millions. In this case, the order went to Accuratech, a brand-new supplier. - It is a complex task, which our permanent IT support did not have the capacity to handle. Therefore, we made inquiries in our networks about possible suppliers, which led to the initial contact with Accuratech, Torben Aarris says. Networks and colleagues in related companies are typically the first step in locating a technical development area in production, technology, or administration. Next, references are key. - We always perform in-depth checks on refe­ rences in order to get the impression that the supplier can document assignment solutions in similar companies, the CEO underscores. Another contact forum is the various food technology fairs, which Them Andelsmejeri actively uses when new suppliers are sought. - We participate in fairs in Herning, Germany, and Sweden – all places where we can get general inspiration and obtain sparring on current issues, Torben Aarris concludes.  LW

Torben Aarris, CEO at Them Andelsmejeri.

Them Andelsmejeri Produces firm yellow cheeses in fully automatic cheese facilities as well a handmade specialty cheeses based on traditional know-how. Owned by 13 cooperative members Total weigh-in is approximately 55 million kg milk Annual procurement – approximately DKK 100 million distributed on about 35 suppliers.

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[ NORDIC SUPPLIERS ]

AFRY supplies turnkey solutions to the Nordic food industry As a specialist in food processing and manufacturing, AFRY delivers projects and services that help increase productivity, improve quality and reduce production costs. AFRY are specialists in process and manufacturing systems and solutions for the Nordic food industry both when it comes to handling raw materials and consumer products. The AFRY name is a combination of letters in ÅF and Pöyry, who joined forces in 2019. In the recent years, AFRY has experienced great progress for the part of the business, which is aimed at the food industry. AFRY provides a high level of advisory services and projects within the automation, process and building industry. The cooperation between the various competencies are strong and has led to many common projects in all of the Nordic countries.

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Being an independent supplier, as well as possessing a unique combination of highly specialized competencies within process technology and automation, AFRY offers solutions that are tailormade to the customers’ needs. Through corporation internally and across national borders, AFRY is able to lift significant projects, while maintaining closeness to the customers at the same time. Product safety and hygienic design What is unique in the food sector compared to other industry sectors is the product safety, which ensures safety of the consumer. Product safety is achieved only if the whole supply chain is designed

[ NORDIC SUPPLIERS ]

for this purpose. In the food manufacturing industry this is regulated with laws and standards, which are essential to be familiar with in order to be able to become a successful player in the sector. An important part of product safety is applying hygienic design as part of every project design. Hygienic design principles are implemented to prevent contamination by making the process and the equipment cleanable and avoiding foreign objects and external contamination sources. Hygienic design consists of factory design and process engineering. Factory design aimed at product safety should consider how to minimize and eliminate product safety risks in the environment. Process engineering aimed at hygiene must consider that the production process is cleanable and there are no places for micro-organisms to hide and grow. It is achieved with the right equipment, materials and design. AFRY has a deep knowledge of the requirements within the food sector and demands related to hygienic design and product safety. Together with strong local presence this makes AFRY relevant for our customers in the Nordic market. One of AFRY’s latest orders in Norway makes a good example of this. Approved by Norway’s most historic ice cream maker Hennig-Olsen Is is the oldest ice cream producer in the Nordic region. The factory in Kristiansand produces approximately 32 million litres of ice cream and frozen desserts every year, which represents nearly half of the Norwegian ice cream market. After inviting tenders from a number of companies, Hennig-Olsen has selected AFRY as supplier of much of the new processing plant. In the past ten years, the company has enjoyed steady sales and production growth. This increase in production has been achieved to date by utilizing existing capacity. The time is now ripe to upgrade much of the processing plant to modern new technology that will improve capacity, flexibility and ensure stable quality. The new solution will also reduce energy consumption and wastage in production. - Hennig-Olsen Is is a new customer for us and we look forward to working with them. This is a strategically important project for us, and we won the contract in tough competition with other suppliers, says Hans Vedde, Manager of Food & Pharma at AFRY in Norway.

AFRY will supply, install and commission two processing plants, a wet mix plant, a tank group and a valve matrix, as well as delivering project management, process design, pumps and the associated instrumentation. On top of the selection as supplier for the processing part, AFRY has also been selected as sup-

plier for automation and electrical installation for the wet mix plant as well as the existing CIP plant. The project is executed on Siemens S7 and Wonderware IAS, as HMI system. The delivery also contains MCC, remote I/O, frequency converters, and associated commissioning. Supplier of turnkey solutions AFRY design and implement compliant, effective, safe, and environmentally friendly production lines and plants in close cooperation with the customer. This project for Hennig Olsen Is is a major component of AFRY’s continued focus on turnkey supplies for the food industry in Norway. - AFRY’s extensive operations in food and pharma worldwide mean that we have access to a wide range of skills across national borders, in this case through colleagues in Denmark. At the same time, we’re also strengthening our Norwegian specialist design and automation team with more engineers, says Vedde.

Contact:

AFRY Susanne Clausen, Senior Sales Engineer M: +45 3060 8290 / T: +45 4343 1400 susanne.clausen@afry.com https://afry.com/da-dk

The new processing plant is planned for completion in Q1 2022.

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Au2mate

– Your 360° Solution Provider Au2mate develops and delivers complete automation solutions with special focus on process optimisation and minimising waste, energy consumption, and carbon footprints. Standard Dairy library Our solution designs emphasise a high level of user-friendliness, operational reliability, and optimal use of Industry 4.0 technologies to safeguard your investment. We offer training programmes for both operating and technical staff at our training centre, Au2mate Academy, and competent support via our 24/7 Hotline. We have many years of experience in the field of process automation. We have developed a structured work method, and with efficient knowledgesharing tools, we can guarantee rapid delivery of top-quality solutions at competitive prices. Au2mate’s standard dairy library is the result of our comprehensive experience within the dairy sector and provides our customers with a state-ofthe-art dairy automation framework covering all automation elements from top floor to shop floor. The library includes all major dairy processes - e.g. CIP, pasteurisation, mixing, tank control, transfer lines as well as associated traceability, operator dialogue and reporting. The Au2mate dairy automation framework is based on products from world leading suppliers e.g. Siemens, Allen Bradley, Wonderware, CISCO, Microsoft, and embedded Industry 4.0 technologies and includes standard software building blocks structured according to S88 & S95 covering: control modules, equipment modules and units. Hereby ensuring scalability, plant uptime and lowest cost of ownership. Products To support and complement our software activities and to add further value to our customers, Au-

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2mate has developed several products with elements in the industrial digitalisation segment. • The Au2mate OEE Module is matured and has now been implemented in more than 50 lines on several sites. • Our documentation tool, DocModule, is a strong tool offering operators and maintenance staff full control and easy access to plant documentation via QR code scan.

[ NORDIC SUPPLIERS ]

5 quick facts about Au2mate

MASStermate standardisation units

• The new data analysis module for analysing, optimising and documenting processes in plant equipment is currently in the final stage of pilot testing before release to market. • The MASStermate standardisation unit for automatic high accuracy standardising of fat % in cream and milk has been installed in several process lines. The flexibility in the offered solutions means that our customers can design a tailored solution for seamless integration into the overall control system. Standardisation (batch or in-line) on fat, protein, and dry matter in e.g. a cheese milk tank is offered as an add-on to the MASStermate. Total dairy automation solutions from Au2mate offer the full package inclusive of training in the Au2mate Academy as well as after sales service and 24/7 HOTLINE support securing our customer’s investment throughout the lifecycle of the automation system. Training and support To ensure the proper education when handling the new control system, Au2mate offers training of operators and technical staff. The Au2mate Academy is a knowledge centre and small-scale dairy where we can educate and train customers ensu-

ring the optimal usage of any dairy plant. The Au2mate Academy offers training in dairy automation and has a large variety of standard courses as well as special courses tailored for customer needs. The courses can be held at the Au2mate Academy or at the customer site – this helps the operators feel better prepared when working with their new automation system. Our service agreement - 24/7 HOTLINE - consists of complete service package to the systems that Au2mate has developed and delivered in cooperation with our customers. The services are based on customer needs and build on Au2mate core competencies and experience within automation that include instrumentation, PLC, SCADA and MES. The 24/7 HOTLINE service agreement ensures customers fast and professional assistance in case of breakdown – securing optimal running time of the dairy plants. Proactive partner Moving forward, Au2mate strives to be a proactive partner in the continuous optimisation of the dairies. In case more information is required, please do not hesitate to contact us at www.au2mate.dk or by telephone +45 8720 5050.

• Founded in 2001. N. FOSS & Co became major shareholder of Au2mate in 2018. • Delivers total end to end dairy automation solutions. • 130 employees at 9 offices in Denmark, Norway, Sweden, Germany, UK, UAE, and Australia with comprehensive experience in dairy automation. • Project-oriented, has delivered more than 2000 projects: PLC, SCADA, MES and ERP integration to dairies throughout the world, including the Nordic countries, Europe, the Middle East and Africa, America and Asia. • Supplies solutions based on open standard platforms and internationally recognised methods for software development and project management. Features Au2mate Acade­my technology transfer and training as well as 24/7 service and support.

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BAUMER – WHEN IT COMES TO FLOW METERS A milliliter makes all the difference – save costs with the precise electromagnetic flow meters from Baumer.

The electromagnetic flow meters from Baumer allow efficient process monitoring thanks to their very precise, reliable, and reproducible measurement results. Volumetric flow, flow velocity, and temperature measurement – three of the most important variables for efficient process control combined in a single sensor, the electromagnetic flow meter. Baumer is introducing two new product series at once – the compact PF55S for industrial applications and the PF75H/S series. The latter measures media from a conductivity of 5 µS/cm and is available in a hygienic as well as a robust industrial design. The flow meters are suitable for high flow velocities up to 10 m/s. The advantage during processing: Exact dosage. No energy loss. Save costs. Thanks to the sophisticated design of their sensor, the electromagnetic flow meters from Baumer allow particularly precise, long-term stable, and reliable measurement results with an accuracy of up to 0.2%. Based on the highly precise measurements of the volumetric flow and the flow velocity, tasks such as volume balancing, mixing, and dosage processes can be optimized and controlled very accurately. This allows the very precise use of resources, such as liquid foods, chemicals, or fresh and sewage water and minimizes the waste of resources. The coreless air coils generate a stable, temperatureindependent magnetic field. In addition, the stable performance with a continuous, constriction-free measurement tube or fittings of the PF75 series also contribute to the efficient process control. This prevents pressure loss in the system, while the performance of the pump, and thus the energy consumption, can be optimally controlled.

All information at a glance The flow meters PF75H & S are optionally available with the Baumer CombiSeries DFON display. For increasingly complex and demanding process monitoring and control, the DFON offers an easy yet efficient monitoring of the measured values. The sensor can be programmed directly via the touch display and all required information is displayed in such that they can be seen at a single glance even from the distance.​​​​​​​ The electromagnetic flow meters from Baumer are available with all standard process connections for hygienic and industrial applications with customized, temperature- and vacuum-resistant linings for all media as well as a large range of pipe diameters from DN3 to DN250. The flow sensors are configured via the BCP operating and control software. The new Baumer PF75 and PF55 magnetic flow meters are available in Scandinavia via our sales offices in Denmark and Sweden, as well as at our distributor Sigum Fagerberg, who has recently been appointed sole Baumer process sensor distributor in Norway.

Company contact: Mikkel Damkjær Hansen Sales & Marketing Manager Baumer A/S Phone +45 89317611 mdhansen@baumer.com www.baumer.com

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Reduce added sugar in fermented dairy products, naturally NOLA® Fit is a highly efficient, cost-attractive innovative enzyme solution that allows dairy producers to reduce or remove lactose - and simultaneously reduce added sugar in yogurt.

With consumers’ increasing concerns on their own health and wellness, sugar reduced products are becoming more and more popular globally. According to Mintel data, 21% of global fresh dairy launches in 2020 are claimed as ‘low/reduced sugar’, ‘no added sugar’ and ‘sugar free’, and this sugar reduced concept launches have grown nearly 110% between 2015 and 2020. A yogurt a day keeps the doctor away - at least that is the healthy image that we would prefer to believe for dairy products. Unfortunately, the sugar levels in yogurts have reached levels where consumers compare yogurts to soft drinks and candy! An average pot of yogurt contains 12% sugar, and many of them contain even more. This creates concerns for the consumers, health practitioners and ultimately, the producers of yogurt. Dairy manufacturers under pressure to reduce sugar Health organizations, governments and retailers are setting objectives to reduce sugar in foods while consumers are increasingly focusing on sugar content and looking for healthy, natural products that taste great. This means dairy manufacturers are experiencing pressure to reduce added sugar in their products, especially in yogurt. But finding healthy and tasty solutions to reduce sugar can be challenging. Most alternatives have drawbacks; for example, artificial sweeteners are perceived to be unhealthy, and more recent development on natural sugar alternatives have issues with off-flavor.

Natural solutions for less added sugar Chr. Hansen introduces a natural solution NOLA® Fit enzyme, which can create natural sweetness with the authentic flavor of dairy products. • NOLA® Fit is a highly efficient, cost-attractive innovative enzyme solution that allows dairy producers to reduce or remove lactose - and simultaneously reduce added sugar in yogurt by at least 1-1.5 g per 100g of yogurt without impacting the sweetness of the final product. Main Benefits of using NOLA® Fit enzyme for recuing sucrose in fermented milk • High actively across a broad pH range is perfect for fermented milk • High sweetness formation if applied with the NOLA® Fit complementary culture • Premium flavor products secured by the high purity of the enzyme • Option for going lactose free at the same time Working for a sustainable future In 2020, Chr. Hansen was ranked as the world’s most sustainable food ingredient company. - We are proud of this achievement, but we did not get here alone, says Katarzyna McCall, Senior Commercial Development Manager within fresh dairy. - We rely on our customers to bring our products to life within the marketplace, and we are eager to find solutions that can help them realize their strategic goals while improving food and health – not only for this generation but for the generations to come.  CHR HANSEN

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Reduce added sugar in dairy products while keeping the sweetness with the innovative NOLA® Fit enzyme For more information, please contact CHSCAN@chr-hansen.com

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FH SCANDINOX A/S– when project engineering combines newand used processing equipment Dairy & ice cream manufacturers are under increasing pressure to provide a constant stream of new and imaginative top-quality products and at the same time comply with heavy demands on sanitary solutions. We design, engineer and supply complete plants, processing lines and equipment for treating fresh raw milk or recombined milk into the different process applications and parameters. Our expertise covers project management, plant installation, commissioning and after sales service. Our dairy processing technology is designed and engineered to meet strict hygiene, food safety and quality standards while operating efficiently and sustainably. Thanks to our experience and know-how we are a serious and competent partner, who in close co-operation with our customers, develops optimum solutions fully meeting the consumers’ stringent requirements.

As the dairies get larger and more advanced e.g. fully automatic CIP systems become an important factor within the dairyand food industry. One of our targeted action areas is the development of individual CIP systems not only meeting today’s demands, but also designed to face the challenges of tomorrow. The following product groups can be mentioned within the dairy- and food industry: • Milk and cream • Recombined milk • Yoghurt and fermented products • Butter and spreads • Hard cheese and cream cheese • Ice cream mix

Second-hand Equipment With one of Scandinavia’s largest stocks of used processing equipment for the dairy and food industries, FH SCANDINOX A/S can supply a wide range of: • Stainless steel storage and processing tanks • Homogenizers • Separators • Plate heat exchangers • Butter processing equipment • Margarine processing equipment • Packing and filling machines • Pumps • Valves, etc. We can rebuild and meticulously test used processing equipment in our workshop prior to delivery.

FH Scandinox A/S, Kærhusvej 4, DK-6880 Tarm, Phone: +45 7534 3434, www.fhscandinox.com

FH SCANDINOX – THE PARTNER IN FOOD PROCESS ENGINEERING

“More than 40 years experience as supplier of sanitary- and food safety process systems for the dairy- and food industry”

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Get a handle on food safety with microbiological quality control SSI Diagnostica can supply all products and goods for microbiological quality control. Likewise, SSI Diagnostica has experts with comprehensive knowledge and know-how in microbiological analyses for the food industry. Overall, this means that SSI Diagnostica can help food producers getting complete control of both production hygiene and food safety, which is the alfa and omega of industrial food production.

SSI Diagnostica is one of Scandinavia’s leading suppliers of microbiological quality control products. These are, e.g., solid substrates, broths for growing bacteria, swab sticks, swabs for hygiene control, antisera for detecting pathogenic bacteria, bacteria strains, ATP meters, etc. In other words, everything a microbiological control laboratory needs in its daily work. The vast majority of the SSI Diagnostica pro­ducts are self-produced, i.e., produced from scratch at the company’s own production facilities at Hillerød. In this way, SSI Diagnostica can guarantee that the quality of its many products is top-notch. Likewise,

- It is not just a matter of delivering the right goods in a timely manner. Support and service are also important parts of our company, says Nordic Customer Manager, Kristina Simonsen, SSI Diagnostica.

18  Mælkeritidende 5 / 2021

the company functions as distributor for other manufacturers, and therefore, SSI Diagnostica can supplement with all the products it may not produce itself. This means that SSI Diagnostica is a full-line supplier of products for microbiological quality control, and with this product line, the food industry can ensure that the food produced is of high hygienic quality and cannot cause disease in consumers. By means of the microbiological studies, it is possible to check the quality of the cleaning, keep an eye on production hygiene, and ensure that the quality of both raw materials and the finished products is top-of-the-line. Support and service are crucial SSI Diagnostica attaches great importance to being able to support and service its many customers. And in fact, it is one of the areas where SSI Diagnostica really differentiates itself from its competitors. - We not only sell products for microbiological analyses, but we also advise our customers so they can find their way around the laboratory jungle and obtain the exact analysis products they need, says Kristina Simonsen, Nordic Customer Manager at SSI Diagnostica. She continues: - The analysis market is experiencing rapid developments, and the result is that new and better products are constantly appearing on the market. Here we must keep up with developments and continuously inform our customers about the latest opportunities in microbiological analysis. Therefore, advice and support are crucial areas for SSI Diagnostica, which have a number of product specialists who, with their knowledge and

BY KLAUS HANSEN, FOOD ENGINEER AND JOURNALIST

If you want to know more – about SSI Diagnostica’s various products for microbiological quality control, please contact Kristina Simonsen at e-mail: ksi@ssidiagnostica.com, or telephone: +45 20 73 97 83.

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SSI Diagnostica has a wide range of products for microbiological control. And with these products, Denmark’s laboratories are well-equipped to carry out the various microbiological analyses that ensure that all production hygiene and food safety requirements are met.

know-how, can assist the customer all the way to meet his analytical needs. Often you have to move fast – very fast It is often seen that large batches of food are stored in quarantine in the finished goods warehouse, awaiting the results of a bacteriological examination prior to the release of the goods. Here, it is of course important that the analysis results become available as soon as possible – for subsequent forwarding of the goods to the wholesalers. As a result, new and better methods of analysis are constantly being developed, e.g., to ensure more reliable methods of analysis and prevent long quarantine periods of the batch. SSI Diagnostica itself produces a major part of its own products and has a large-scale finished goods warehouse at Hillerød. This means that the laboratory products desired can be delivered without delay, i.e., from day to day. Likewise, SSI Diagnostica has an emergency service facilitating pick-up by the customers at the Hillerød warehouse. This can happen on the same day the goods are ordered.

In addition, the pharmaceutical industry can benefit from the products from SSI Diagnostica. Precisely in this industry, extra high demands exist on production hygiene and absence of all microorganisms in the finished products. In case of clean room production, presence of various microorganisms is particularly critical. Here, microbiological analyses are needed to continuously demonstrate that the clean rooms are in fact sterile. All this can be documented by an effective microbiological quality control. But how can this be put into practice? The experts at SSI Diagnostica have the experience and know-how, and they are ready to help with advice and subsequent support.

Platelets from SSI Diagnostica are produced in several different concentrations and sizes. The platelets are widely used in microbiological laboratories and are excellent for showing both α and β haemolysis. The blood for the platelets come from SSI Diagnostica’s own animals that live at the company farm close to Hillerød. SSI Diagnostica guarantees that animal welfare is top priority, and none of the donor animals suffer harm in any way.

Contract laboratories and pharmaceutical companies Some food producers do not want to be responsible for microbiological quality control themselves. Therefore, microbiological analyses are outsourced to external contract laboratories, which perform relevant analyses against payment. SSI Diagnostica offers a wide range of products that are highly relevant to the contract laboratories. These include, e.g., products being used for microbiological analyses of food, water, the environment, etc.

Mælkeritidende 5 / 2021

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[ NORDIC SUPPLIERS ]

Let’s talk sampling!

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20  Mælkeritidende 5 / 2021

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Achieve Perfect Cheese Products and Efficient Processes by Using Leading Vision Inspection Utilizing machine vision for quality control is the next natural step for cheese producers. To ensure and document the quality of cheese products and packaging as consumers in­ creasingly demand high quality food pro­ ducts, and as retailers increasingly demand product quality documentation. Making the perfect cheese is an art that requires a high level of expertise. Cheese producers work hard and innovatively to perfect their products - to get the right taste, texture, and appearance in every cheese product. Consistency is key to earn and hold on to loyal customers. Consumers expect the exact same experience at every purchase, which

is why cheese producers rely on the newest technologies available to achieve perfection. TriVision’s leading vision inspection solutions help cheese producers achieve this perfection in an efficient way, both ensuring product quality and facilitating production optimization through intelligent data utilization. Typical challenges in cheese productions such as mold and stuck plastic in cheeses are solved with reliable surface inspection of cheese blocks. In the packaging process, errors can occur in cheese packages' seals, labels or date mar-

kings. TriVision solutions ensure also correct labelling, date marking and intact sealing to ensure perfect packaging appearance, food safety and optimal product quality through­ out the shelf life. TriVision’s inspections validate the quality of all approved products and improve performance by preventing expensive recalls and sales decline, reducing production stops and waste, and increasing production efficiency.

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Mælkeritidende 5 / 2021

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[ NORDIC SUPPLIERS ]

International FOOD Contest - the meeting place for dairy people is back International FOOD Contest (IFC) is prepared to continue the long and strong tradition for assessments and exhibition of dairy products in October this year. After the cancellation last year, the Programme Committee is satisfied that the reopening of the society is performing well, so exhibitions and fairs can return to a new normality. - All though we will follow more corona safe guidelines with hand sanitizer and more space around the products, we expect the heart of IFC with tasting samples of the many assessed products will be possible in a new way, says Lars Johannes Nielsen, Project Leader of IFC on behalf of the steering committee, which counts representatives of the danish dairies and associations. The food part with other food products takes a timeout this year, but besides of that, the fair continues as recent years model with a combination of the hi Tech & Industry Scandinavia and a heavy range of professional activities in MCH Messecenter Herning. - We are so excited to be back after the cancellation last year, and we expect a big accumulated need to meet colleagues and suppliers to get an update of professional and technical knowledge, he says.

5-7 October 2021 in MCH, Herning – together with hi Tech & Industry Scandinavia

Lars Johannes Nielsen, Head of IFC.

IFC will be presented with more details in Mælkeritidende no 6.

hi Tech & Industry Scandinavia – interdisciplinary inspiration This year’s hi Tech & Industry Scandinavia is the perfect place to meet and network face to face with colleagues across different work fields/ industries. The expo is held every second year (alternately with FoodTech). In 2019 the expo had more than 700 exhibitors and 20.000 visitors, which makes it the largest technology and industry expo in Scandinavia. Besides of the core with industrial equipment the fair is a bridge builder to the food industry, first of all the dairy industry, which simultaneously run the International FOOD Contest. Like this exhibitors and visitors from the industry world will be inspired by food colleagues – and vice versa.

22  Mælkeritidende 5 / 2021

hi Tech & Industry Scandinavia The expo is divided into five different industry sectors: Automation & Robots, Machinery & Production of equipment, Internal logistics, Subsuppliers and Food Technology. Furthermore, there is five thematic expos: • TECHNOMANIA (6 - 7 October) – a future universe filled with the latest technology • Wind Energy Denmark (5 October) – this year with a strong focus up on onshore. • The Smart Company 2021 (5 - 7 October) – an area filled with the latest technology for digitalising production processes, where the advantages of integrating technology in all of the company’s processes will be demonstrated. • 3D Tech (5 - 7 October) – an event area where you can explore everything that 3D and its product lines have to offer. • International FOOD Contest (5 - 7 October) – expo of dairy products– and suppliers for the food industry. See more at https://www.hiindustryexpo.com/

[ NORDIC SUPPLIERS ]

Are you updated on the water use in your food company? Water reduction, reuse and recycling are central parts of the sustainability agenda in the food industry. In the fall 2021, water experts will meet in Herning for the conference ‘Water in the Food Industry’. Why would you recommend anyone to attend the IFC Water Congress? Because you get insight into the technical solutions and the progress of water efficiency of different companies and how the authorities manage this area. There is huge potential in water for authorities and food & beverages companies, because water is one of the big sustainability parameters – both in production and in supply. An example that will also be part of the congress programme is Carlsberg Breweries new recirculation plant in Fredericia, which was inaugurated 6th of May. The new plant allows Carlsberg to half their water consumption and save more than 500 million litres of water. Based on your experience with the last IFC Water Congress in 2018, what are your thoughts? I have great expectations because the last congress was a fantastic event. The industry, the universities, suppliers, and authorities get together to see how to perform better.

IN G RN

HE

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BE

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Reduce – Reuse – Recycle 6 – 7 October 2021

For more information: Isabel Sande Frandsen, Project Coordinator, isf@maelkeritidende.dk, phone: 2221 4025.

.O 6. - 7

Water in the Food Industry

Søren Nøhr Bak

R

ER

The second IFC Water Congress takes place on the 6th and 7th of October 2021 as part of the hi Tech & Industry Expo in Herning and together with the acknowledged International FOOD Contest. The theme of the congress is “Water in the Food Industry” and covers the sustainability and circular economy agendas that are so present in the food industry as well as in the rest of the world. The Programme Committee behind has elaborated a programme, that will equip the audience to reflect on the water use in their company. Søren Nøhr Bak, Expertise Director - Water in Food & Beverage, NIRAS, is member of the Programme Committee, and he is very pleased that the congress will take place and physical meetings will again be possible. What are your expectations to IFC Water Congress 2021? I look forward to getting inspiration on the holistic plan, get the broad overview spiced up with practical solutions, debates, and discussions with likeminded fellows from the industry.

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A part of hi Tech & Industry Scandinavia www.ifc-watercongress.dk

Mælkeritidende 5 / 2021

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[ KORT FORTALT ]

British dairy exports to the EU collapse

Valio wants to export more plantbased products Valio has been producing plant beverages and snack products under the Valio Oddlygood brand since 2018. This category now gets its own company under the Oddlygood Global Oy name, with the objective of prioritizing international activities. Valio Oddlygood® products are already exported to, e.g., Sweden, the Baltics, Russia, and the USA, and sales have doubled from 2019 to 2020. The goal is to further increase sales with business partners who can contribute with distribution, sales networks, and resources.

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The new Brexit reality has made competition on the EU market extremely difficult for UK food exporters. This applies especially to dairy products. In February 2020, for example, cheese exports accounted for export earnings amounting to GBP 41 million – which in the current year have been reduced by 65 percent to GBP 14.5 million. Milk and cream export volumes totalling GBP 24.2 million have been largely cancelled out to just GBP 0.9 million in February 2021. This report is provided by the Dairy Industry Newsletter.

Norwegian campaign focuses on three dairy products a day A glass of milk, a small cup of yoghurt, a slice of bread with cheese. Those are the recommendations from the Norwegian Directorate of Health (Helsedirektoratet), if you want to ensure your daily intake of calcium, iodine, and other important nutrients. Now, the Information Office for Dairy Products follows up with a campaign to increase Norwegians’ knowledge and understanding of the background of the official dietary advice specifying three lean dairy products a day. The ‘three a day’ campaign also includes a joint labelling system for the dairies to use for their lean dairy products (see photo).

ATD – Anti Telescopic Devices

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24  Mælkeritidende 5 / 2021

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Reprint of poster with the basic concepts of cheese production On the occasion of the 60th anniversary of the publication of Report No. 128 by the State Experimental Dairy, the Mælkeritidende publishes a poster with the chart summarizing the results of the report. The publication is available in both Danish and English. Over the years, the State Experimental Dairy has produced many reports with educational material for the dairy industry. One of the most important ones is the 128th Report from 1961 which basically all dairy graduates have become acquainted with, either at Dalum Agricultural School/Kold College or at The Royal Veterinary & Agricultural University/ KU Science. On the 78 pages, the basic concepts of cheese production are reviewed, with focus on the importance of the various cheese technology factors on the cheese-making process and the quality of the cheese. Now, the very central chart has been reprinted in poster form. The poster contains the experimental factors, which have such a powerful effect that it can be said to have practical significance on the cheese-making process. And that

pleases Bjarke Hammelsvang, Dairy Technology Teacher at Kold College. - We continue to use Report No. 128 at Kold College. It is an integral part of the education when it comes to cheese. It helps the students see – and understand – which factors to address during the cheese-making process. It may be changes in pH and consistence of the cheese, as well as which secondary effects the different factors have on the finished cheese. The students can verify this on their own in the dairy and subsequently in the laboratories, says Bjarke Hammelsvang. The posters can be ordered at www.maelkeritidende.dk under “Dairy Books” or from Bettina Nielsen at bmn@maelkeritidende.dk. Price: DKK 200, plus VAT and shipping.

Processing techniques’ influence on cheese quality 1. A harder cheese is desired Factor no.*

Efficiency

1 2 3 4 5 8 10 12 13 14

2. A softer cheese is desired Secondary effect

Factor no.*

+ Lower or avoid addition of water to the milk.

Improves the ability of whey expulsion.

The cheese will have a lower pH and have a higher content of calcium.

2

+ Add calcium chloride to the milk.

Improves the ability of whey expulsion.

The content of calcium in the cheese will increase. Addition of more than 40 g/100 kg milk may result in an off flavour.

3

Increase the quantity of culture/starter or prolong the + preripening period of the milk.

Improves slightly the ability of whey expulsion from the curd.

The cheese will have a lower pH and get a lower content of calcium. Too big quantity of culture or too long pre-ripening will cause the cheese to be too sour, short and flaky.

4

At the same cooking temperature the whey drainage of the curd in the vat will be increased a little because of the bigger increase in the temperature. If no cooking takes place, the whey drainage will be reduced, ant the cheese will be softer.

A too low renneting temperature will result in a weak curd and therefore a bigger loss in the whey. The cheese will have a little lower content of calcium.

5

+ Cut the curd in smaller cubes.

Improves the whey expulsion.

Very fine cutting may result in bigger loss in the whey. A big quantity of >>grains<< may retain some of the whey during moulding/pressing so the cheese may become softer.

6

+ Reduce or avoid addition of water during cooking.

Improves the ability of whey expulsion of the curd especially by reduction of relatively large additions of water.

The cheese will have a lower pH and may become too firm in the curd, and hence it will often break. The contents of calcium will increase.

8

Increases the whey expulsion in the vat.

The cheese will have a higher pH and be more tough. At high temperatures, especially above 40QC, it will often get an off flavour.

9

+++ Avoid drop of temperature during final stirring.

Lower or avoid salt addition to the whey during final ++ stirring.

Leave the cheese at the cooking temperature in water and +++++2 whey after pressing in the vat.

++ Increase the temperature in the pressing room.

+ Prolong the pressing time (possibly till the next morning).

Efficiency

1

The cheese will have a slightly higher pH and will have a slightly increased content of calcium.

+++ Increase the cooking temperature.

15

Primary effect Improves slightly the ability of the whey expulsion.

(+) Lower the renneting temperature.

6 9

Processing modifications Use fresh milk or pasteurized at approx. 70QC.

Increases the whey expulsion in the vat and during pressing.

The cheese will have a higher pH and have a higher content of calcium.

10

The cheese grains will swell less and therefore retain less whey.

The cheese will have a higher pH and have a higher content of calcium. The brine salting could be prolonged in order that the cheese will have an adequate salt content.

12

The cheese releases a relatively big quantity of whey before the rind is closed.

The cheese will have a considerably lower content of calcium.

13

Increases the whey drainage during pressing.

The cheese will have a slightly higher pH. If it is not cooled later, the danger of cracked rind oan coli-fermentation will be increased.

14

Increases the quantity of whey drainage during pressing.

Especially when using cotton cloths and relatively high pressing temperature the cheese cloth might stick to the cheese. This can be counteracted by using nylon cloths and cooling during the last part of the pressing.

15

1

Processing modifications

+ Use raw milk or pasteurize at approx. 70QC.

Primary effect

Secondary effect The cheese will have a slightly (somewhat above 80QC) lower pH and have a little lower cotent of calcium. Strong pasteurization often results in a weak eye-information.

+ Add water to the milk.

Reduces the ability of whey expulsion.

The cheese will have a higher pH and have a lower content of calcium.

+ Reduce or avoid addition calcium chloride to the milk.

Reduces the ability of whey expulsion.

The content of calcium in the cheese will be reduced.

the quantity of starter/culture or shorten (avoid) + Reduce the pre-ripening of the milk.

Reduces slightly the ability of whey expulsion.

The cheese will have a higher pH and have a higher content of calcium. Too little quantity of starter/culture or too short pre-ripening may cause the cheese to get tough and have an off flavour.

At the same cooking temperature the whey expulsion in the vat is reduced slightly, because of the smaller increase in the temperature. If no cooking takes place, the whey expulsion is increased, and the cheese will be more firm.

Too high renneting temperature causes difficulties in cutting as the coagulum will be too firm during the cutting. The cheese will have a little higher content of calcium.

+ Cut the curd in bigger cubes.

Reduces the whey expulsion.

Big curd cubes can easier be stirred to pieces which may cause bigger whey drainage than intended and a bigger loss in the whey. A big quantity of >>grains<< may retain some whey when moulding the cheese so that it becomes softer than intentional.

+ Increase the addition of water during cooking.

(+) Increase the renneting temperature.

Reduces the ability of whey expulsion, especially when relatively big quantities of water are added.

The pH in the cheese becomes higher. When adding more than 20% of the quantity of milk, the cheese will often get an off flavour. The cheese will have a lower content of calcium.

+++ Lower the cooking temperature.

Reduces the whey expulsion.

The pH in the cheese gets lower. Cheese, which already has a low pH, may easily crack.

Cool the curd cubes for about 15 minutes before the final +++ stirring is finished.

Reduces the whey expulsion in the vat and during presing.

Cooling without addition of water results in a cheese with lower pH and a lower content of calcium. cooling with addition of water results in a small change in the pH or none, depending on the quantity of water, and the cheese will have a lower content of calcium.

++ Increse the addition of salt to the whey during final stirring.

+++++2 Reduce or avoid time spent at the cooking temperature in water or whey after pressing inside the cheese vat.

++ Lower the temperature in the pressing room.

Use low pressure in the beginning of the pressing or + shorten the time if it is very long.

The curd cubes will swell more and therefore retain more whey.

The cheese will have a lower pH and have a lower content of calcium. The brine salting might be shortened in order that the cheese should not be too salty. Too heavy salting in the vat might restrain the fermentation in a way that the cheese will become off sour flavoured or have a too high pH.

The rind will close earlier by means of which the whey drainage is retained.

The cheese will have a higher content of calcium.

Reduces the whey drainage during pressing.

Moderate cooling will result in a little lower pH in the cheese. Too early cooling (f. inst. by use of steel moulds in a cold pressing room) may restrain the fermantation and result in a too high pH or perhaps an off sour flavour in the cheese. Cooling after pressing or during the last part of the pressing - if this is sufficiently long - will restrain rind cracking and coli fermentation.

Less whey will be pressed out of the cheese.

Light pressure and short time pressing may result in a bad closing of the rind, fermentation in the rind, (cracked rind) and open texture.

4. A lower pH in the cheese is desired Secondary effect

Improves slightly the curd’s ability of whey expulsion.

The cheese becomes a little firmer and will have a slightly higher content of calicium.

Factor no.*

1

Efficiency

Processing modifications

Pasteurize at approx. 65QC or above 75QC (especially above + 80QC).

Primary effect

Secondary effect

Reduces slightly the ability of whey expulsion (somewhat above 80QC).

The cheese gets a little softer (somewhat above 80QC) and gets a little lower content of calcium.

2

++ Add water to the milk.

Reduces the ability o whey expulsion.

The cheese will be softer and have a lower content of calcium.

2

++ Reduce or avoid addition of water to the milk.

Improves the ability of whey expulsion from the curd.

The cheese gets a little firmer and gets a higher content of calcium.

4

Reduce the quantity of starter/culture or shorten the pre++ ripening of the milk.

Less acidification.

The cheese gets a little softer and obtains a higher content of calcium. Too small quantity of starter/culture and too short pre-ripening cause the cheese to get tough and get an off flavour.

4

Increase the quantity of starter/culture or shorten the re++ ripening of the milk.

Increases acid production.

The cheese gets a little firmer and gets a lower content of calcium. Too big quantity of starter/culture and too strong pre-riening cause the cheese to be sour, short and flaky.

7

Start cooking earlier by shortening the pre-stirring of ++ the intermediate stirring and prolong the final stirring correspondingly.

The lactic acid bacteria will be restrained and the whey is expelled.

The cheese will have a higher content of calcium.

7

Carry out the cooking later by prolonging the pre-stirring ++ or the intermediate stirring and shorten the final stirring correspondingly.

The lactic acid bacteria gets better growth conditions in the vat, and the whey expulsion takes place later.

The cheese will have a lower content of calcium. Long intermediate stirring increases the loss in the whey because the curd is easily stirred into pieces.

A greater diffusion of sugar and calcium from the curd cubes to the whey.

Water additions of more than 20% of the quantity of milk often result in acheese with off flavour. By increased additions of water the cheese will have an increased content of water and a lower content of calcium.

8

Less diffusion of sugar (lactose) and calcium from the curd cubes to the whey.

The cheese retains a bigger content of calcium and perhaps less water. The cheese might get a too low pH and become stiff, and in that case it might often break.

The development of the lactic acid bacteria in the vat is decreased and the whey expulsion takes place earlier.

The cheese gets more firm and more tough. At high temperatures, especially above 40QC the cheese gets an off flavour.

The lactic acid bacteria gets better growth conditions in the vat, and the whey expulsion takes place later.

The cheese gets softer. Cheese which already has a low pH may easily crack.

The development of the lactic acid bacteria is being decreased.

The cheese becomes more firm and gets a higher content of calcium.

The pH is changed a little because the development of the lactid acid bacteria is being decreased, but the fact the curd cubes are kept longer in the whey causes a bigger calcium discharge.

The cheese gets a consistency which is more supply (flexible) and easier to cut.

8 9 10 11 12 14 *)

Efficiency

Primary effect Reduces slightly the ability of whey expulsion (somewhat above 80QC).

3. A higher pH in the cheese is desired Factor no.*

Processing modifications Pasteurize at approx. 65QC or above 70QC (especially above 80QC).

+++ Increase the addition of water during cooking.

++++++ Increase the cooking temperature.

++ Avoid a drop in temperature during final stirring.

Prolong the time for final stirring so the total stirring time + will be longer.

Reduce or avoid salt addition to the whey during final stirring.

+ Cool the cheese early or press the cheese at high temperature (40QC).

9

++++++ Lower the cooking temperature.

10

Cool the curd cubes for about 15 minutes before the end ++ of stirring with or without a small quatity of water.

11

Shorten the time of final stirring so the total stirring time + becomes shorter.

The curd cubes swell less and therefore retain less whey.

The cheese ets more firm and gets a higher content of calcium. The brine-salting might have to be prolonged in order to make the cheese salty enough.

12

The development of the lactic acid bacteria is being decreased.

Cooling results in a softer cheese, too early cooling may result in off sour flavoured cheese. High pressing temperature makes a firmer cheese, and the danger of cracked rind and coli-fermentation is increased if it is not cooled after pressing.

14

Black numbers indicate that both acidification and cheese firmness is impacted, red numbers indicate that it is either acidification or firmness that is impacted by the processing modication.

+++ Reduce or avoid the addition of water during cooking.

Increase the salt addition to the whey during final stirring.

+ Ensure that the temperature of the cheese during pressing stays near the optimum temperature of the bacteria.

The lactic acid bacteria gets better growth conditions.

The cheese gets softer and will ahve a lower content of calcium.

pH changes slightly because the development of the lactid acid bacteria is being improved, but the fact the curd cubes are kept shorter in the whey causes a smaller calcium discharge.

By too short stirring time the cheese will have a tough consistency, and the cut surface will often be horny and greasy by storage.

The curd cubes swell more and therefore retain more whey.

The cheese will be softer and have a lower content of calcium. The brine-salting in the vat will restrain the fermentation which may cause the cheese to be off sour flavoured or to have a too high pH.

The lactic acid bacteria will have better growth conditions during pressing. Pressing at high temperatures or too early cooling to low temperatures in the cheese curd will restrain the fermentation.

As rind fermentation can be prevented rather efficiently by cooling, the cheese should be cooled after the pressing or during the past part of the pressing if this is long enough.

Translated from 128th Research Report by the Danish Government Research Institutet for Dairy Industry.

The poster is divided up in four sections: What can be done, if the cheese is desired I) firmer, II) softer, III) less acidic, or IV) more acidic. Each of the technological changes referred to indicates how they work, and which other effects will simultaneously be the result of the change in the technique in question.

Mælkeritidende 5 / 2021

25

[ DAIRY MANAGERS ]

Dairy Managers: Mælkeritidende presents a series of portrait articles on managers and other personalities in the dairy industry. All portraits can be found at www.maelkeritidende.dk/portrætter - and a selection is published in the magazine.

The Danish manager in Östersund Kenneth Severin describes himself as “the only Arla boss who can take his ice skates, his cross-country skis, and his boat to work”. Two years ago, he swapped his job at Krusaa Dairy, Denmark with a job at Östersund Dairy, way up north in Sweden. Here he is the Senior Site Manager at the cheese-producing dairy.

1.500 kilometres – the distance Kenneth has relocated from his home in South Jutland. And it was not an easy decision to sell the house, pack the bags, and move to Sweden with his family. Fortunately, it turned out to be the right decision, Kenneth says.

the surrounding nature is not the only difference from the life he was used to in Denmark: - Moving to Sweden has been turbulent – more so than you would imagine. On the surface, Denmark and Sweden are remarkKenneth Severin

When opportunities arise - I had never really imagined that I would end up as a dairy manager, Kenneth says with a smile. - But sometimes, you have to grasp the opportunity, when you have the chance. And this is characteristic of Kenneth’s career which started with a job as seasonal replacement at Branderup Dairy in 1996. Later, Kenneth’s paths have led past Rødkærsbro Dairy, Høgelund Dairy, and most recently Krusaa Dairy – a job Kenneth identifies to be a landmark in his career. - My time at Krusaa Dairy was one of the periods in my life that offered maximum career developments. Here I participated in talent development and coaching programs – and they had an impact. In my opinion, as a leader, you are inspired by the leaders you have had yourself. You pick up the best from all of them and use it in your own development, he says. Turbulence and cultural differences Kenneth lives in Sweden now, at a location overlooking both lakes and mountains. And

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Curriculum Vitae – Kenneth Severin, Senior Site Manager: 2000-2001: Dairy traineeship, Branderup Dairy 2001-2003: Dairy traineeship, Tholstrup Cheese 2003: Completed dairyman training 2003-2005: Dairyman, Tholstrup Cheese 2005-2005: Dairyman, Branderup Dairy 2005-2010: Dairyman, Rødkærsbro Dairy 2010-2013: Production Coordinator, Høgelund Dairy 2014-2015: Team Leader, Høgelund Dairy 2016-2019: Team Leader, Krusaa Dairy 2019- Senior Site Manager, present: Östersund Dairy

ably similar, but the two countries are culturally different. Handling the COVID-19 situation proves the point, Kenneth elaborates and continues: - During my time at the dairy, we have focused a lot on streamlining and improving operations. Arla Foods bought the dairy 10 years ago, and since then, we have continued to update operations to adapt to the new reality. At the same time, we have laser focused on safety and security culture – developments evolving in an incredibly positive direction. Focus on educational standards - I am passionate about dairy training and education, and while I have been here, I have realized that the level of education in Denmark is something we can be extraordinarily proud of. It is the educational programmes that must future-proof the Danish dairy industry. In Sweden, I have become involved in the educational environment, and I am now a member on the board that represents the dairy technician training and education programmes, says Kenneth. As for the other challenges involved in dairy farming, Kenneth identifies digitalization and the need for sustainable development as key parameters. - Everything continues to develop so fast – both technologically and socially – and it is more crucial than ever to be on the leading edge, he concludes.

[ DAIRY MANAGERS ]

Jørgen Greve

Curriculum Vitae – Jørgen Greve, Plant Director, Bahrain Dairy: 1977: 1980: 1981-1983: 1983-1985: 1985-1990: 1990-1995: 1995-2000: 2000-2007: 2007-2015: 2015-2018: 2018-2020:

Completed dairyman training Completed dairy technician training Posted as Production Manager and Dairy Expert in Saudi Arabia Posted as Production Manager and Dairy Expert in Pakistan Posted as Production Manager in Jordan Posted as Production Manager in Bahrain Dairy Manager, Esbjerg Dairy Head of Centre, Christiansfeld Dairy Centre Head of Supply Chain, Sweden Dairy Manager, Taulov Dairy Dairy Manager responsible for the merger of Holstebro Cream Cheese and Holstebro Butter facilities 2021-present: Posted as Plant Director in Bahrain

From Denmark to Bahrain and back again Jørgen Greve has many years in the dairy industry behind him, and his career has taken him to many places. From Randers to Esbjerg, Christiansfeld, Taulov, and Holstebro – including several years of posting in Saudi Arabia, Pakistan, Jordan, Sweden, and Bahrain. Bahrain is the place where Jørgen is right now. After three years as a dairy manager at Taulov and two years at Holstebro, he has packed his bags and is now working to expand production in Bahrain. His job started on January 1, 2021 – and an exciting period lies ahead.

Work-life filled with developments Looking back at his work-life, Jørgen especially focuses on his years abroad. They represent something special – both professionally and personally: - When I was tasked with establishing dai­ ries in Saudi Arabia and Pakistan, I had to

stand on my own two feet for the first time. Nobody could help me. Instead, I had to work with the local community to make things work. It taught me a lot about how to start a project and how to progress. Much of my later work-life is based on the lessons learned in Saudi Arabia, Pakistan, and Jordan, Jørgen continues: - In addition, being posted abroad provided human experience which now bene­ fits me in my management function. I have worked with people across cultures and religions – and have realized that the diversities do not matter once you are at the site. Of course, there is a big difference between working in Pakistan and in Denmark, but the human aspect remains the same. Bright future ahead In many ways, the past year was a year of turbulence – in Denmark and in the rest of the world. But Jørgen also considers 2020 to be one of the dairy industry’s greatest successes: - In my opinion, the COVID-19 situation has shown us how good the dairy industry is at adapting to a situation. Half of Denmark have been on temporary leave or worked from home, and the patterns of work have been completely altered – and in spite of this, the dairy industry has continued its production and, in many cases, has overdelivered. The commitment of our employees has been impressive, and we have demonstrated in many ways that the dairy industry is an essential part of the Danish society, says Jørgen. Asked about future challenges, Jørgen feels that the past year has strengthened the industry – and Arla Foods in particular. - The COVID-19 situation has demonstrated that there is a special spirit in Arla Foods. We are just like a family. It is my hope that we can take this with us into the future. There is no doubt that this special Arla culture – and dairy culture in general – are values we must strive to preserve. A strong corporate culture is of vital importance, he concludes with a smile.

Mælkeritidende 5 / 2021

27

[ RESEARCH ]

Milk Matters in Malnutrition An ongoing study will examine the effect of dairy sugar and dairy protein on recovery from moderate acute malnutrition (MAM). In prior studies, milk has been found to stimulate child growth. Milk protein contains all essential amino acids and has a very high protein quality. Less is known about the milk sugar’s effect on growth as there is conflicting data on results of lactose in the recovery of malnourished children. We expect that both milk protein and lactose will restore gut health more quickly than vegetable protein or vegetable sugar. The relative importance of these two restorative factors will be quantified and reflected in greater reductions in gut leakiness as measured by a lactulose permeability test. We hypothesize that milk protein and lactose will induce a healthier microbiome composition than in those treated with vegetable protein or vegetable sugar.

Project information

Title: Milk Matters in Malnutrition – is it Lactose or Protein? Project manager: Mark Manary, Project Peanut Butter, Sierra Leone Project participants: Destiny Krietemeyer & Donna Wegner, Project Peanut Butter, Hanne C. Bertram, Department of Food Science, Aarhus University Project period: May 2019-April 2023 Objective: This intervention study has the objective of determining the effect of lactose and milk proteins on the treatment of moderate, acute malnutrition. We desire to determine the optimal types of carbohydrates and proteins, for use in foods given as ready to use supplementary foods to children with moderate, acute malnutrition. The effect of these different supplementary foods will be measured from, e.g., rate of weight gain and arm circumference of the children. Finally, the ability of the formulas to restore the gut function will be assessed. 900 children were included in the study which is conducted in Sierra Leone. DANISH DAIRY RESEARCH FOUNDATION

How much can I squeeze milk proteins? An ongoing study seeks understanding of critical processing parameters to design improved functional milk protein concentrates. It is the ambition of this project to understand the molecular and physical details of the changes occurring to proteins during concentration using membrane filtration, a very widespread unit operation in the industry, which has revolutionized the processing landscape in the past decade. This project, a close collaboration between the Aarhus University team and Arla Foods, has two main objectives: To describe in detail the effect of concentration and environmental conditions during process on the milk structures present in the feed and then to see how these changes are related to changes in the feed processability.

Project information

i

Title: Understanding critical processing parameters to design improved functional milk protein concentrates (FILTRATE) Project Manager: Professor Milena Corredig, Department of Food Science, Aarhus University Partners: Aarhus University & Arla Foods Time period: October 2019-October 2022 Project objectives: To describe in detail the effect of milk concentration on its processability. DANISH DAIRY RESEARCH FOUNDATION

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Se udførlig beskrivelse af forskningsprojekterne på www.maelkeritidende.dk/forskningsartikler

[ ARRANGEMENTS ]

Mejeriteknisk Selskab – seminar:

Sustainable Dairy Raw milk and dairy production face some opposition in the current climate debate – their positive impacts on some of the 17 UN Sustainable Development Goals seem forgotten. Especially, the vital contribution of dairy to good health and zero hunger plus economic growth, but also indirectly to some of the other goals is rarely mentioned. Dairy has quite some challenges regarding water use, CO2, and methane emission, which urgently needs to be addressed. Many remedies are already in process – so take this opportunity to get an overview of current and near-future solutions. The seminar will look at some of the most frequently mentioned challenges in the public debate: methane emission from cattle and how feeding can reduce this. Furthermore, the seminar will give examples of sustainability strategies when building completely new production facilities and how clean technologies such as electrification can be implemented in powder production, also reuse of dairy waste water from whey will be discussed. A take home message from the seminar will be that everyone can and should contribute to reduce the climate impact of today’s dairy – every small step is needed, while we wait for the larger steps to become available or implemented. Presentations are in English, but questions and debate can be in either English or Danish.

Wednesday 2nd June 2021 10:00 – 16:00 Hotel Legoland & Online

10.00 – 10.05 Welcome President Niels Osterland, Danish Society of Dairy Technology 10.05 – 10.45 Health and nutrition in a sustainable future Director of Dairy Nutrition Merete Myrup, Danish Agriculture & Food Council 10.45 – 11.15 Getting sustainability integrated in your daily work CEO Karin Hansen, Food Efficiency 11.15 – 11.35 Coffee Break 11.35 – 12.05 Sustainable milk production and the impact on milk quality and functionality Associate Professor Nina Aagaard Poulsen, Aarhus University 12.05 – 12.35 Climate Check Results: Lessons Learned Sustainability Manager Karin Pasche, Farm Performance Programs, Arla Foods 12.35 – 13.35 Lunch 13.35 – 14.05 Integration of Sustainability in CAPEX Projects Expertise Director Water in F&B Søren Nøhr Bak, Niras 14.05 – 14.35 Eco-efficiency assessment of dairy wastewater reuse Assistant Professor Martin Rygaard, DTU 14.35 – 14.55 Coffee Break 14.55 – 15.25 Electrification of milk powder Professor and head of dept. Thermal Engineering, Brian Elmegård, DTU 15.25 – 15.55 Future of the milk carton Market Sustainability Manager Helena Lindh, Tetra Pak Packaging 15.55 – 16.00 Closure

Mælkeritidende 5 / 2021

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[ FORENINGSNYT ]

Dansk Mejeriingeniør Forening har anlagt sag mod IDA Med baggrund i en mangeårig strid om aftale- og forhandlingsretten for mejeriingeniører på det offentlige område har Dansk Mejeriingeniør Forening nu indgivet en stævning mod IDA, og i maj måned føres retssagen. Det kan synes som David mod Goliat, når Dansk Mejeriingeniør Forening (DMF) med sine 550 medlemmer vælger at føre retssag mod IDA, som med over 125.000 medlemmer giver indtryk af at have styrke og kræfter, som er svære at hamle op med. Imidlertid har en meget grundig advokatgennemgang v. advokat Karen Margrethe Schebye fra SJ Law afdækket, at DMF ikke på noget tidspunkt har afgivet sin forhandlingsret, men at den uden DMF’s medvirken og på trods af mange års vedvarende indsigelse heroverfor er blevet påstået overdraget til IDA med henvisning til en aftale med Foreningen af Levnedsmiddelingeniører og -kandidater (FLIK). Dette til trods for, at denne aftale ikke iagttager grænserne for FLIK´s forhandlings- og aftaleret overfor DMF (efter nogle års sekretariatssamarbejde med IDA ophørte FLIK i 2007 som selvstændig organisation og fusionerede ind i IDA). Nye titler på kandidatuddannelserne Baggrunden og kernen i sagen er, at mejeriingeniørerne frem til midt i 1990’ene ved dimission fik titlen cand.lact. og tillægstitlen mejeriingeniør. Da universitetsuddannelserne, herunder også uddannelserne cand. brom. og cand.lact. samt kemiingeniør med levnedsmiddelspecialisering, i begyndelsen af 1990’erne blev ændret til bachelor/kandidatuddannelser, blev mejeriingeniøruddannelsen videreført under cand.tech.al. betegnelsen. Kandidatbetegnelsen blev således overordnet ændret, men kandidater, der tog afgang som mejeriingeniør, fik og får fortsat den danske tillægstitel mejeriingeniør.

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DMF havde et godt samarbejde med FLIK vedr. forhandlinger på det offentlige område. FLIK havde før uddannelsens omlægning forhandlet for bromatologer og andre fødevareuddannelser på daværende KVL, mens DMF havde forhandlingsretten for mejeriingeniørerne – cand.lact. Ved uddannelsens omlægning i starten af 90’erne fortsatte denne opdeling mellem FLIK og DMF, selvom alle kandidaterne nu fik titlen cand.tech.al. FLIK og IDA indgik imidlertid i 1994 en ny grænsedragningsaftale, og i den forbindelse afgav FLIK forhandlingsretten for kandidater med titlen cand.tech.al. uden hensyntagen til de begrænsninger, som der var i FLIK´s rådighed over forhandlings- og aftaleretten i kraft af aftalerne med DMF. Overdragelse uden DMF’s viden Denne grænsedragningsaftale var ukendt for DMF, som først senere opdagede, at aftalen mellem FLIK og IDA var indgået og ydermere udlægges af IDA, som en overdragelse af alle kandidater med cand.tech.al. titlen – herunder mejeriingeniørerne. FLIK har med andre ord overdraget en forhandlingsret, som de ikke havde adgang til. DMF påberåbte sig allerede dengang – og mange gange siden, at der var sket en fejl, at DMF ikke var hørt i sagen, og at forhandlingsretten for mejeriingeniørerne tilkom DMF, da der ikke var foretaget en grænsedragning i 1994 af cand.tech.al/mejeriingeniører til FLIK og/eller IDA. Forhandlingsretten for cand.lact. har aldrig været grænsedraget og ligger fortsat hos DMF.

Martin Holst Petersen, formand for Dansk Mejeriingeniør Forening, ser frem til en afklaring ved retssagen i Københavns byret, som behandles d. 26. og 27. maj. Dom forventes efter seks uger.

DMF og AC-samarbejdet på spil DMFs interesse i sagen er åbenlys, idet foreningen som en del af Akademikernes Centralorganisation (AC) er forhandlingsberettiget organisation, men i takt med at cand. lact./mejeriingeniøren går på pension, vil der ikke være medlemmer tilbage i gruppen, som DMF forhandler for. Dvs. at DMFs formål med at være med i AC mister det ”ben”, som samarbejdet om aftaler- og forhandlinger på det offentlige område, hviler på. Gennem årene har der været gjort forsøg på at komme i konstruktiv dialog om spørgsmålet, men hver gang er processen strandet på en klar afvisning fra IDAs side og AC som neutral part. Derfor står DMF nu ved en skillevej, sagen må prøves og stævningen er indsendt. David møder Goliat i slutningen af maj måned 2021.

[ FORENINGSNYT ]

Dansk Mejeriingeniør Forening søger mentorer Som et nyt initiativ etablerer DMF en frivillig mentorordning rettet mod medlemmer, som er i starten af deres karriere, i starten af en lederkarriere eller på anden vis ved en karrieremæssig skillevej. Som et første skridt på vejen, søger DMF derfor mejeriingeniører, som vil være med i ordningen som mentorer. Dansk Mejeriingeniør Forening har her i 2021 etableret Unge-Forum, som er en add-on med særlig fokus på de yngre medlemmer. I denne forbindelse er det blevet tydeligt, at en mentorordning er efterspurgt. - Vi forsøger at være lydhøre overfor vores medlemmers ønsker og behov og tog derfor fat i at udvikle et mentorkoncept med henblik på at kunne igangsætte en mentorordning fra og med sommeren 2021, siger formand Martin Holst Petersen. - Vores medlemskreds er trods fælles uddannelse meget bred, og vi skal imødekomme mange forskellige behov og ønsker fra vores medlemmer. Vi håber derfor meget på, at der findes et antal mejeriingeniører med nogle års erfaring, som har lyst til at påtage sig en mentorrolle og hjælpe typisk yngre mejeriingeniør godt på vej, siger Martin Holst Petersen. Om at være mentor En mentor spiller en vigtig rolle for sin mentee. Man er fortrolig med sin mentee og har tavshedspligt om de informationer, man får

af sin mentee. Mentor skal stille spørgsmål, men ikke komme med svarene; mentor skal lytte og hjælpe med at afklare mål og udviklingsbehov samt støtte og rådgive på en måde så mentee kommer til klarhed. Mentee skal drage nytte af mentors viden og erfaring, og derfor er mentorerne mejeriingeniører med minimum 5 års erfaring på arbejdsmarkedet. Mange mentorer vil have langt flere års erfaring, men til nogle typer forløb er det ikke nødvendigvis et plus. Derfor efterlyses mentorer i hele gruppen af mejeriingeniører med +5 års erfaring. En mentor bliver inviteret til ½ times onlinemøde med foreningens sekretariat med en kort briefing og med mulighed for at stille spørgsmål om forløb, forening eller andet relevant. Martin Holst Petersen fremhæver, at mentorrollen også giver værdi for mentor. - Mentorordningen er frivillig og ulønnet, men vi tror på, at man som mentor også vil opleve spændende refleksioner, som kan være relevante for ens egen karriere. Og mange vil jo gerne yde en frivillig indsats i forskellige sammenhænge – og her kan man

yde en indsats for en mejeriingeniørkollega og for mejeriingeniørfaget, siger han. Om samarbejdet mellem mentee og mentor Efter matchet mellem mentee og mentor aftales et indledende møde. Begge parter får tilsendt ”Lommebog om mentoring” og har deri mulighed for at søge hjælp og vejledning i forløbet, ligesom lommebogen giver en fælles referenceramme at tage afsæt i. Der vil typisk være 3-5 møder i et forløb, og afhængig af mentor og mentees præferencer og geografiske muligheder, kan møderne foregå fysisk eller online. Forløbet vil typisk strække sig over 2-4 måneder. DMF søger DMF søger mejeriingeniører med +5 års erfaring på arbejdsmarkedet, samt interesse i at hjælpe andre mejeriingeniører i forhold til job- og karrieremæssig udvikling. Der findes yderligere information på www. mejeriignenioer.dk/mentorordning, hvor tilmeldingen som mentor også foretages.

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[ PENSION ]

AP Pension afholdt den 13. april generalforsamling, hvor man lovede fortsat fokus på bæredygtighed og konstaterede pensionsbranchens højeste afkast. Ole E. Hansen, Site Director på Slagelse Mejeri (Arla), blev genvalgt til bestyrelsen. Direktør Bo Normann Rasmussen – på online generalforsamling.

AP Pension:

Fremtiden ser lys ud AP Pension afholdt tirsdag den 13. april 2021 sin årlige generalforsamling, som blev afviklet online som følge af coronasituationen. 223 delegerede, der repræsenterede 51.961 stemmer, deltog ved starten af generalforsamlingen. Bestyrelsesformand i AP Pension, Niels Dengsø Jensen, kunne i bestyrelsens beretning give deltagerne, der fulgte med rundt om i landet, en status på de 35 reaktioner og påbud, som AP Pension fik fra Finanstilsynet i starten af 2020. - Det er med en vis glæde og lettelse, at jeg i dag kan sige, at vi er kommet i mål med at besvare de forhold Finanstilsynet påpegede. Det betyder ikke, at vi nu kan læne os tilbage og slappe af, for vi skal fortsætte arbejdet med at udbygge og forbedre vores ledelsessystem. Men det var en vigtig milepæl at få besvaret de 35 påbud, sagde Niels Dengsø Jensen, som også var stolt af selskabets bæredygtige fokus. - Siden vi startede i sommeren 2019, har mere end 15.000 kunder valgt, at en del af deres pensionsbidrag skal spares op i AP Bæredygtig. Den udvikling er blandt andet båret af vores nye anbefaling om at indbetale en tredjedel af pensionsbidraget til AP Bæredygtig - men jeg ser den også som et klart

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signal om, at der er rigtig mange kunder, der ønsker at være med til at tage ansvar for den bæredygtige udvikling, sagde Niels Dengsø Jensen. Pension er en langsigtet investering AP Pensions adm. direktør, Bo Normann Rasmussen gennemgik de økonomiske resultater fra 2020, som viste et samlet overskud på 88 mio. kr. efter skat. Et resultat som direktionen og bestyrelsen anser for tilfredsstillende. - Jeg har flere gange sagt, at pension er en langsigtet investering, og at det derfor er de langsigtede afkastresultater, der er de vigtigste. Derfor er det særligt glædeligt, at AP Pension er med i den absolutte top, hvis vi kigger på afkastet de seneste fem år. Faktisk er AP Pension det kommercielle selskab, der har fået kundernes pensioner til at vokse mest, når vi ser på tværs af kundeprofiler i markedsrente, fortalte Bo Normann Rasmussen. Ser lyst på fremtiden Selvom 2020 for mange har været et udfordrende år, så ser Bo Normann Rasmussen på baggrund af, hvordan AP Pension kom igennem året, lyst på fremtiden. - Når jeg kigger på, hvad der er sket i AP Pension det seneste år, og hvordan vi er kom-

met igennem et udfordrende 2020, så synes jeg, der er grund til at se lyst på fremtiden. Vi er tæt på at være igennem integrationen af Skandia, og det betyder, at vi snart for alvor kan begynde at høste gevinsterne af at være blevet et større selskab, lød det fra den adm. direktør på generalforsamlingen. Sundhedsordning i bedring I beretningen kommenterede Bo Normann Rasmussen også et af AP’s smertensbørn, sundhedsordningen (SUL), som fortsat udfordrer. Regnskabet er dog forbedret, idet der fremadrettet satses på bl.a. forebyggende indsatser og fair priser. Selskaber som Arla Foods og Coop er gået foran og har anerkendt problematikken og accepteret højere satser på området. Ole E. Hansen genvalgt De ni bestyrelsesmedlemmer, der var på valg, blev alle genvalgt. Det gjaldt også Ole E. Hansen, Site Director for Slagelse Mejeri (Arla), som repræsenterer pensionskunder fra mejeriindustrien. Endvidere blev Kenth Nelander valgt ind som nyt medlem af bestyrelsen.  AC/LW

Invitation til fejring af 100-året for

Mejeriingeniøruddannelsen FREDAG 27. AUGUST 2021 KL. 13-17 KØBENHAVNS UNIVERSITET - FOOD

Den første mejeriingeniør blev optaget på mejeriingeniørstudiet på den Kongelige Veterinær- og Landbohøjskole (KVL) i 1921, og uddannelsen kan derfor i år fejre 100-års jubilæum. Dagen markeres med et festligt program og alle mejeriingeniører samt interessenter fra branchen inviteres til at deltage.

Program

Reception og netværk

13.00 Rundvisning i pilotmejeriet forbi Segelcke og den præmierede fødevarebygning, Guldkaramellen, (begrænsede pladser)

15.00-17.00 Receptionsbuffet v/Mejeribrugets Arbejdsgiverforening

13.00 (parallelt) Matchmaking mellem virksomheder og kandidatstuderende samt nyuddannede mejeriingeniører 14.00-15.00 100-års fejring med indbudte talere Grete Bertelsen, Prodekan for uddannelse, KU Børge Mortensen, fhv. professor Lars Dalsgaard, Formand for Mejerikontaktudvalget Jens Termansen, Formand for Industrigruppen bag Mejeriingeniøruddannelsen Martin Holst Petersen, Formand for Dansk Mejeriingeniør Forening Laura Enøe Ternstrøm, Formand for Dairy Forum

Ostebord v/Mejeriforeningen Hjemmebrygget øl og ost fra pilotmejeriet v/KU - FOOD Sted: Marmorhallen i Højhuset, Københavns Universitet FOOD, Thorvaldsensvej 40, Frederiksberg C Tilmelding: Alle interesserede er velkomne og tilmelding foretages på www.mejeriingenioer.dk senest 13. august 2021. Vel mødt! KU - Food & Dansk Mejeriingeniør Forening

Fejringen er blevet i stand med støtte fra DANSK MEJERIINGENIØR FORENING, KU - FOOD, MEJERIFORENINGEN OG MEJERIBRUGETS ARBEJDSGIVERFORENING

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[ FORENINGSNYT ]

Statsansatte mejeriingeniører har fået ny overenskomst De statsansatte medlemmer af Dansk Mejeriingeniør Forening har fået ny overenskomst i lighed med 80.000 andre medlemmer af Akademikerne. Tilbage i februar kunne en tilfreds formand for Akademikerne, Lars Quistgaard, orientere baglandet om, at der er indgået en ny 3-årig overenskomst med staten for de 80.000 akademikere. Formandens vurdering er, at der er tale om en ansvarlig og balanceret lønudvikling, som følger det private arbejdsmarked, hvilket er tilfredsstillende i en tid med stor usikkerhed. Derudover er der bl.a. opnået forbedrede forhold for seniorer, unge nyansatte, ansatte på universiteterne og undervisningsområdet, ligesom der er opnået forbedringer på chefområdet. Parterne har også aftalt at videreføre den statslige kompetencefond, så medlemmerne fortsat har mulighed for at søge midler til efter- og videreuddannelse. Dansk Mejeriingeniør Forening er medlem af Akademikerne som én af 28 faglige organisationer. Læs mere om aftalen på Akademikernes hjemmeside.

Valg i Dansk Mejeriingeniør Forening i juni Det årlige valg til Dansk Mejeriingeniør Forenings bestyrelse løber af ­stablen fra den 8. juni, men allerede fra 17. maj er der opstilling af nye kandidater. Foreningens knap 400 erhvervsaktive medlemmer har fra den 17. maj og frem til 28. maj mulighed for at stille deres kandidatur til rådighed som bestyrelsesmedlem eller suppleant. Selve valget starter den 8. juni og slutter den 22. juni kl. 12.00, og engagementet forventes at være højt i lighed med tidligere valg i foreningen. Der stemmes om 4 pladser, idet der er 2 bestyrelsesmedlemmer på valg – Martin Holst Petersen og Katja G. Andersen samt 2 suppleanter, som vælges for 1 år ad gangen – Stig Thorslund og Torben Slots. Med undtagelse af Torben Slots er alle villige til genvalg. Så har du lyst til at medvirke i en levende, faglig forening med mejeriingeniørernes vilkår i centrum, er dit kandidatur meget velkommen. Opstillingslisten med præsentation af kandidaterne kan ses fra den 7. juni på www.mejeriingenioer.dk, som også løbende opdateres med nyheder om valget. Valget foregår elektronisk med fremsendelse af et afstemningslink i de stemmeberettigede medlemmers mailbox. Resultatet vil ligeledes blive offentliggjort pr. mail og på foreningens hjemmeside, når valget er afgjort efter 22. juni 2021.

34  Mælkeritidende 5 / 2021

Husk ansøgning til Metha Lunds Mindefond inden 1. juni Grosserer Metha Lund oprettede før sin død en mindefond, hvis afkast skal anvendes til videreuddannelse af danske mejerifolk. Legatet kan søges af færdiguddannede mejerister, mejeriteknikere/procesteknologer og mejeriingeniører. Anvendelse af legatportioner: forberedelseskurser, videreuddannelse i Danmark og i udlandet samt studierejser i udlandet. Der benyttes specielt ansøgningsskema, som fås ved henvendelse til Kold College tlf. 63 13 20 43 eller Mælkeritidende dmf@maelkeritidende.dk eller på tlf. 6612 4025. Ansøgningsfristen er senest den 1. juni 2021.

Søg mejeribrugets fonde til uddannelse og studierejser. Se mere på www.maelkeritidende.dk/fonde

[ KORT FORTALT ]

Arla investerer i Rockstart Vækstfonden har sammen med flere private investorer samlet et stort millionbeløb, som skal udvikle virksomheder inden for landbrugs- og fødevareteknologi i Agrifood-fonden Rockstart. Arla er med og er også klar til at stille produktionsfaciliteter til rådighed i forventning om nye løsninger på klimaområdet, fortæller Lars Dalsgaard, Innovationsdirektør i Arla. - Vi er drevet af innovation på tværs af hele vores forretning, og i Arlas innovationscenter deltager vi løbende i åbne innovationsprocesser i samarbejde med alt fra leverandører i produktionen til internationale universiteter. Vi er konstant på jagt efter nye løsninger inden for både produktion og landbrug, og her er startups en vigtig brik i vores samlede innovationsøkosystem, siger Lars Dalsgaard i en pressemeddelelse fra Vækstfonden.

Global coronatrend: Stigende appetit på ost Tetra Pak har undersøgt forbruger­ trends indenfor ost i det seneste år under corona-epidemien. 4500 interviews fordelt på ni lande viser, at osteforbruget har ændret sig, idet en tredjedel (36%) af forbrugerne siger, at de har øget deres indtag af ost markant under pandemien. Det forklares med, at vi bruger mere tid derhjemme med bedre muligheder for at spise ost. En stigende del af forbrugerne tilhører endvidere det nysgerrige segment, som gerne undersøger nye typer ost. Det gælder især forbrugerne i Kina og Indien, hvor 3 ud af 4 tilhører denne kategori.

Fødevaregrossister har styr på øko-mærkningen Dokumentationen bag de økologiske fødevarer er til at stole på. Det er hovedbudskabet fra Fødevarestyrelsens kontrolkampagne, som blev gennemført i 2020. Undersøgelsen viser, at de danske øko-grossister er troværdige med de egenkontrolprocedurer, der følger med, hvis man vil sælge økologiske fødevarer. Det skriver økonu.dk

Forbrugerne låner Thise 1 mio. kr. til at droppe soyaimport Thise Mejeri vil droppe importeret soja i deres produkter for at blive endnu grønnere. Men denne omstilling betyder udgifter for andelsselskabets landmænd, som skal omstille en del af deres marker til egenproduktion af hestebønner og ærter, som skal erstatte soya-produkterne. Disse penge kunne man forhandle med banken – men i stedet har Thise spurgt deres forbrugere. Og forbrugerne var i den grad med på ideen. På blot 35 minutter havde mejeriet fået indsamlet den ene million kroner fra 147 Thise-glade forbru-

gere, som var målet for deres crowd-funding. Om halvandet år får de betalt deres penge tilbage med en rente på 1,9 procent, skriver TV Midt-Vest.

Gram Slot med flot regnskab Gram Slots økologiske mælk er et af de bærende mærker i Rema 1000, som ejer halvdelen af bedriften, mens den anden halvdel ejes af Svend Brodersen. De 1000 køer i Gram er fordelt på tre bedrifter med 300-450 køer på hver og forsyner hele kæden med de karakteristiske mælkeposer, som i øvrigt er producereret på Arlas mejeri i Christiansfeld. Mælken er gennem årene blevet suppleret med en række andre fødevarer, herunder kartofler, pølser, mel og havregryn. Og det går godt for sønderjyderne, hvor alt er økologisk. Driften gav således et overskud på 6,2 mio. kr. efter skat ud af en rekordomsætning på 122 mio.kr. Det bedste i mange år, skriver Landbrugsavisen.

Mælkeritidende 5 / 2021

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[ KORT FORTALT ]

Sojaprodukter atter i skudlinien

Them og Dairy of 1888 kæmper fortsat for gennembrud i Kina Dairy of 1888, som Them Andelsmejeri stiftede i 2017 sammen med bl.a. Dandy-familien Bagger-Sørensen, har satset massivt på salg af økologisk mælkepulver og modermælkserstatning på det kinesiske marked. Derfor kom corona-epidemien særdeles ubelejligt med nedlukning af stort set al import. Det betød et minus på 943.000 kr. i regnskabet for 2020, skriver Fødevarewatch. Selskabet er også udfordret af forsinkelser i de kinesiske fødevaremyndigheders godkendelser af produkterne, hvilket bl.a. førte til et parti mælkepulver endte med at skulle hjemtages, da udløbsdatoen for produkterne nærmede sig. Lanceringen af selskabets eget brand, Sommerbjerg, er også gået i stå, og derfor forsøger Dairy of 1888 nu i stedet med et nyt brand under navnet Let´s Eco – samtidigt med at man producerer private label.

Leder du efter din næste karrieremulighed? Hos Foodjob Nordic har vi lige nu flere spændende stillinger - bl.a.: Area Manager til Foodservice – Sjælland og Jylland til FrieslandCampina. Vi søger faglige profiler (bager eller kok) til salg af højkvalitets mejeriprodukter til professionelle. Senior Application Scientist, Fresh Dairy Vi søger en stærk mejeriprofil til applikationsorienteret udvikling hos Chr. Hansen. Key Account Manager – Food Ingredients til Nisco Vi søger en KAM til at håndtere salg til kunder i den globale fødevareindustri. Ingredients & Process Specialist til Lantmännen Unibake Vi søger en teknisk velfunderet Ingredients & Process Specialist.

Læs mere og ansøg via www.foodjobnordic.com Foodjob Nordic er Nordens førende specialist inden for rekruttering af ledere og specialister til fødevareindustrien.

36  Mælkeritidende 5 / 2021

DTU Fødevareinstituttet udarbejdede sidste år en rapport for Nordisk Ministerråd, som slog fast, at forbrugerne skal holde øje med, om der er soja i kost­alternativerne. Det gælder især, hvis man har børn i voksealderen. Det skriver Politiken, som bl.a. har talt med de to forfattere bag rapporten, Julie Boberg og Sisse Fagt. - Soja indeholder stoffer, der kan have forskellige negative helbredseffekter, særligt hos børn og under fosterudviklingen. Vi har regnet på, hvad det betyder, hvis for eksempel kød og mælk erstattes med sojabaserede produkter, og vi kan ikke udelukke en sundhedsmæssig risiko, især for børn, forklarer seniorforsker og toksikolog Julie Boberg til Politiken. Mistanken retter sig mod sojaens høje indhold af planteøstrogener, som ligner det kvindelige kønshormon østrogen.

Nyuddannede mejeriingeniører

– klar til job

I løbet af foråret har KU Science udklækket en række mejeri­ingeniører. Mælkeritidende præsenterer de kandidater, som aktuelt er jobsøgende. Cindy Smajdek Bennetsen, 26 år Jeg har altid haft en interesse i fødevarer og deres kemi, og er derfor uddannet MSc i Fødevarevidenskab speciale som mejeriingeniør. Jeg går op i at følge med i nye trends og har en stor interesse i at tillære mig ny viden. Jeg er vant til projektarbejde på tværs af personligheder, faggrupper og kulturer. Min største interesse ligger inden for produktudvikling, innovation, bæredygtighed, teknisk support, applikation, produktion, procesoptimering, mikrobiologi, QA og QC. Speciale: Innovationsprojekt med Arla Innovation Center (AIO) i samarbejde med Søren Lillevang (Arla Foods), Prof. Lillia Ahrné (KU) og Prof. Ole G. Mouritsen (KU) med titlen “The Effect of the Application of Seaweed into Cream Cheese”. Relevant erfaring: • Kulinarisk Produktudvikler hos Simple Feast, København, Danmark (Sept.-dec. 2020) • Praktik: Arla Tistrup Mejeri, Tistrup, Danmark (2018 – 5 uger) • Praktik: Orana Vietnam, Ho Chi Minh, Vietnam (2017- 8 uger) • Salgsassistent og ispige hos Østerberg Ice Cream i København, Danmark (2017-2018) Sprog: Dansk, engelsk, slovensk, italiensk og tysk. Geografi: København, Sjælland, Odense, Århus, sydlige Sverige, og gerne jobmuligheder med mange rejsedage, hvor jeg kan bruge mine sprogkompetencer.

[ NYT OM NAVNE ]

Fødselsdage

Jubilæum

40 år 24. maj – Teamleader Marc Uditha Schmidt, Arla Foods Branderup Mejeri. 31. maj – Team Leader Martin Thim Jensen, Arla Foods Ingredients Danmark Protein, Videbæk. 17. juni – PTD Project Leader Jan Viskum Jensen, Arla Foods Rødkærsbro Mejeri. 22. juni – Head of Food Chemistry Mette Christensen, Arla Foods Viby J. 50 år 27. maj – QA Manager Jørn Berndsen, ORIFO ApS, Haderslev. 4. juni – Master Planner Pia Stahl Rasmussen, Arla Foods Ingredients Group, Viby J. 5. juni – Produktionschef Kim Kej, WiSH by SEiMEi, Sorø. 6. juni – Senior Production Manager Thomas Kaiser, Arla Foods Slagelse Mejericenter. 11. juni – Senior Logistics and Planning Manager Rita Bech Hornsleth, Arla Foods Holstebro Mejeri. 21. Juni – Senior Inbound Transportation Manager Ole Boye Madsen, Arla Foods Viby J. 60 år 31. maj – Kvalitetsmedarbejder Astrid Engell, LIDL Danmark, Kolding. 1. Juni – Senior Maintenance Manager Jan Nygaard, Arla Foods HOCO, Holstebro. 13. Juni – Owner Niels Kristian Sørensen, NKS Consult, Vedbæk Strand. 75 år 22. juni – Teknisk rådgiver Jørgen Schmidt, Munkebo.

25 års jubilæum 1. juni – Planner Kim Espensen, Arla Foods Viby J. 5. juni – Logistics Assistent Laila Brander, Arla Foods Holstebro Mejeri.

Job Allan Holst Sørensen til Lyras Allan Holst Sørensen er pr. 1. maj ansat som Sales Manager med ansvar for hjemmemarkedet i nordjyske Lyras A/S, der udvikler UV-teknologi. Allan er uddannet mejerist og mejeritekniker og kommer fra en stilling som Sales Manager i Tetra Pak. Allan Holst Sørensen er velkendt i mejerikredse, da han også er ansvarlig for den årlige Mejerigolf-turnering – og han forsikrer, at den kommer til at forløbe fuldstændig som den plejer på trods af jobskiftet. Ny salgsingeniør med produktspeciale i procesteknik i SICK Jeanell Borregaard er ansat i SICK som salgsingeniør inden for salg og rådgivning omkring niveau-, tryk-, temperatur og flowmåling. Jeanell kommer med mange års erfaring i forhold til procesteknik, salg og rådgivning - senest fra V. Løwener, ABB.

Berigtigelse Mejeriingeniør Jørgen Lyngsø, der den 30. april kunne fejre rund fødselsdag blev præsenteret i MT nr. 4 til, at han rundede 90 – men vi tager 10 af alderen – det var kun 80 år. Redaktionen beklager og retter hermed op på miseren.

Tillykke – nye mejeri­ingeniører Graduate: Nina Toft Grandorf Graduation: 14.10.2020 Master: Application of flourescence microscopy to investigate stability and well-being of freeze-dried lactic acid bacteria Employment: QC Microbiologist, Chr. Hansen A/S Professional focus: Quality (QA/QC), process optimization, production Geography: Copenhagen/Zealand Graduate: Lars Tømmerholt Graduation: 24.03.2021 Master: Novel technical solutions to improve microbial stability in vegetarian meat analogues Employment: Available from August 2021 Professional focus: Process development, production, microbiology and quality Geography: Jutland/Funen Graduate: Julie Frost Dahl Graduation: 12.04.2021 Master: Colloidal fluid gels: yield stress control for large inclusion entrapment Employment: Nestlé Research, Institute of Material Sciences, Lausanne. Available from 01.08.2021 Professional focus: Research and development, innovation, and sustainable solutions Geography: Denmark and EU Graduate: Ida Høj Nielsen Graduation: 12.04.2021 Master: Pectin for Stabilisation of different dairy or plant derived proteins in acidified beverage products Employment: Microbiologist at Eurofins BioPharma Product Testing Professional focus: Product development, ingredients, microbiology Geography: Denmark

Nyuddannede mejeriingeniører kan indsende oplysninger til Jette Rohde på dmf@maelkeritidende.dk eller på formularen ”tillykke til nye mejeriingeniører” på www.mejeriingenioer.dk.

Mælkeritidende 5 / 2021

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[ LEVERANDØROVERSIGT ]

Leverandøroversigt AUTOMATION

GULVE

KURSER

MEMBRANFILTRERING

Au2mate A/S

Bjarmodan A/S

Au2mate Academy

Tetra Pak Filtration Solutions

Højgaardsvej 10, 8300 Odder Tlf. 8655 1489 www.bjarmodan.dk bjarmodan@bjarmodan.dk

Bergsøesvej 17, 8600 Silkeborg Tel. 8720 0840 filtration.info@tetrapak.com www.tetrapakfiltration.com

EMBALLAGE

JTI Gulventreprise A/S Storegade 15, 6740 Bramming www.jti-gulv.dk ji@jti-gulv.dk Tlf: 7517 3248

Frichsvej 11, DK-8600 Silkeborg www.au2mate.dk Tlf. +45 8720 5050 Kontakt: Eva Stanell, Service & Training Manager est@au2mate.dk, Tel. +45 8720 5061

Frichsvej 11, DK-8600 Silkeborg Tlf. +45 8720 5050 Fax +45 8720 5069 mail@au2mate.dk www.au2mate.dk

TOTALLEVERANDØR

MASKINER OG UDSTYR

S. Sørensen I/S

Tetra Pak Sverige AB

Tigervej 11, 7700 Thisted Tlf. 9792 2622 – Fax 9791 0522

Salicath ApS

Byggnad 306 2-vån, Ruben Rausings gata SE-221 86 Lund, Sweden Tlf. +46 4636 1000 Fax +46 4636 3006

Troensevej 25c, DK-5700 Svendborg Tlf. 4016 1201 – Tlf. 4028 1802 salicath@salicath.dk

Mejeribrugets fonde Dansk mejeribrug råder over en række fonde og fondsmidler, som kan søges til forskellige formål - primært studierejser, videreuddannelse og videnskabeligt arbejde. Fondene er nærmere beskrevet på www.maelkeritidende.dk/fonde og i Mejeriguiden - men vær opmærksom på nedenstående ansøgningsfrister:

Metha Lunds Mindefond 1. juni Dansk Mejeriingeniør Forenings Jubilæumslegat 1. april eller 15. august FM rejselegat 1. maj

Mælkeritidende I/S Formand Vicepresident Søren Jensen Frejasvej 4, 7600 Struer tlf. 97 85 34 34 e-mail: soren.jensen@arlafoods.com Dansk Mejeriingeniør Forening Formand Key Account Manager Martin Holst Petersen Elmevænget 6A, 2882 Bagsværd tlf. 38 88 68 32, e-mail: martinholstpetersen@gmail.com

38  Mælkeritidende 5 / 2021

Foreningen af mejeriledere og funktionærer Formand Vice President Søren Jensen Frejasvej 4, 7600 Struer tlf. 89 38 12 93 e-mail: soren.jensen@arlafoods.com

VESTJYLLAND Projektleder Michael Jensen Holstebro Mejeri e-mail: mcje@arlafoods.com

Kredsformænd NORDJYLLAND Konsulent Palle Jellesmark tlf. 21 49 20 10 e-mail: pj@dairytech.dk

FYN Production Manager René C. Byrgesen tlf. 20 51 90 37 e-mail: rcb@lactosan.com

ØSTJYLLAND Bjarke Damsgaard Jørgensen tlf. 87 51 42 34 bdj@mammenost.dk

ØSTDANMARK Product Engineer Jørgen H. Petersen tlf. 40 88 69 18 e-mail: JP@lysglimt.dk

SYDJYLLAND Teamleder Leo Morten Lund leomorten@hotmail.com

Johannes Kyeds og Foreningen af mejeriledere og funktionærers Jubilæumsfond 1. marts og 1. oktober Dansk Oste- og Smørforenings Jubilæumsfond Løbende ansøgning

FTFa Snorresgade 15 2300 København S. Tlf. 70 13 13 12 Mandag-fredag 8-18. Akademikernes Centralorganisation ACs sekretariat Nørre Voldgade 29, 1358 København K. Tlf. 33 69 40 40 Mandag–fredag kl. 9–16.30.

Akademikernes A-kasse AAKs hovedkontor Nyropsgade 45, 1504 København V. Tlf. 33 95 03 95 Mandag–fredag kl. 10–14. Onsdag dog lukket for telefonisk henvendelse.

[ KALENDER OG MEJERISTHUS ]

Mejeristhuset For medlemmer af Foreningen af mejeriledere og funktionærer og Dansk Mejeriingeniør Forening er der mulighed for at leje ’Mejeristhuset’, der ligger i Kandestederne ved Råbjerg Mile ved Skagen.

Beskrivelse Huset, der er på 125 m2, er opført af rustikke materialer og tilpasset den lokale klithus-byggetradition med vandskurede vægge både ude og inde. I stue og køkken/alrum er der loft til kip og fritliggende spær. Huset er smagfuldt møbleret og har 10 sengepladser fordelt på 4 værelser. For småbørnsfamilier kan det oplyses, at der forefindes weekendseng og højstol i huset. Der er 2 badeværelser med bruser, hvor der i det ene er en vaskemaskine og i det andet en sauna. Der er terrasser på begge sider af huset.

Mejeristhuset – en ekstra dag? Det er muligt at booke ekstradage ud over de almindelige perioder (tors-søn og søn-tors). Tjek kalenderen og book ekstradage ca. en måned før. Følg med på mejerileder.dk Medlemmer af Foreningen af mejeriledere og funktionærer og Dansk Mejeriingeniør Forening kan altid orienterede sig om ledige perioder på www.mejerileder. dk

Møder og udstillinger 2. juni Seminar: Sustainable Dairy Production Hotel Legoland & online

5. -7. oktober International FOOD Contest samt hi Tech & Industry Scandinavia MCH Messecenter Herning.

27. august 100 år for mejeriingeniøruddannelsen. Endvidere afholdes generalforsamling i Dansk Mejeriingeniør Forening og årsmøde i Industrigruppen bag Mejeriingeniøruddannelsen. Københavns Universitet, Science Frederiksberg Campus.

6.-7. oktober IFC Water Congress MCH Messecenter Herning

Udgivere: Foreningen af mejeriledere og funktionærer, e-mail: fmf@maelkeritidende.dk Dansk Mejeriingeniør Forening, e-mail: dmf@maelkeritidende.dk Redaktion og sekretariat: Munkehatten 28 5220 Odense SØ. Tlf.: 6612 4025 e-mail: info@maelkeritidende.dk www.maelkeritidende.dk Tlf. tid dagligt kl. 8.30-15.30 (fredag dog 8.30-14.30) Ans. redaktør og sekretariatsleder mejeriingeniør Anne-Sofi Søgaard Christiansen (AC)

Redaktør Lars Winther (LW) Redaktionssekretær Jette Rohde (JRO) Programkoordinator Cand.scient.soc Isabel Sande Frandsen (ISF) Koordinator, regnskab og administration Bettina M. Nielsen (BMN) Freelancejournalist Lene Mikkelsen Walsh (LMW)

14. oktober Seminar: Microbiology in the dairy plant Mejerteknisk Selskab 9. december Seminar: Sensorik Mejerteknisk Selskab

Annoncer: Stillings/rubrikannoncer sendes onsdag kl. 12.00, ugen før udgivelse. Abonnement: Danmark: 1.375- kr./år inkl. moms. Europa: 1.625,- inkl. forsendelse. Øvrige udland: 1.825‚- kr. inkl. forsendelse. Læserkreds: Mejeriselskabernes ledere og øvrige medarbejdere. Mejeriingeniører, mejeriteknikere og procesteknologer i ind- og udland. Medlemmer af mejeriernes bestyrelser. Ansatte ved mejeribrugets organisationer. Medarbejdere ved universiteter og øvrige forskningsinstitutioner samt

levnedsmiddel­kontrolenhederne og ministerielle embedsmænd. Mange levnedsmiddelvirksomheder. Mejeriernes leverandør- og servicevirksomheder m.v. (Stud. tech. al/mejerilinjen og procesteknologstuderende/mejerispecialet modtager bladet gratis). Layout og tryk: Jørn Thomsen Elbo A/S ISSN 0024-9645 Online ISSN 2245-991X Medlem af:

Eftertryk tilladt med kildeangivelse. Mælkeritidende 5 / 2021

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Mælkeritidende, Munkehatten 28, 5220 Odense SØ

CombiFlow ® og FlexFlow ® ■ Effektiv flowmåling ■ Opnå transparente

processer ■ Lavere energiforbrug ■ Spar ressourcer Lær mere om dit besparelsespotentiale: www.baumer.com/process-sensors