News in brief

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. 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).

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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 Processing modifications Primary effect Secondary effect

1

Use fresh milk or pasteurized at approx. 70QC. Improves slightly the ability of the whey expulsion. The cheese will have a slightly higher pH and will have a slightly increased content of calcium.

2

+ 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.

3 4

+ Add calcium chloride to the milk.

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

5(+) Lower the renneting temperature.

6

+ Cut the curd in smaller cubes. 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.

Improves slightly the ability of whey expulsion from the curd.

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.

Improves the whey expulsion. 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.

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.

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.

8

+ 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.

9+++ Increase the cooking temperature. 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.

10 +++ Avoid drop of temperature during final stirring.

12 ++ Lower or avoid salt addition to the whey during final stirring. Increases the whey expulsion in the vat and during pressing. The cheese will have a higher pH and have a higher content of calcium.

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.

13 +++++2 Leave the cheese at the cooking temperature in water and whey after pressing in the vat. The cheese releases a relatively big quantity of whey before the rind is closed. The cheese will have a considerably lower content of calcium.

14 ++ Increase the temperature in the pressing room. 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.

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

2. A softer cheese is desired

Factor no.* Efficiency Processing modifications Primary effect Secondary effect

1

Pasteurize at approx. 65QC or above 70QC (especially above 80QC). Reduces slightly the ability of whey expulsion (somewhat above 80QC). 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.

2

+ 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.

3

+ 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.

4

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

5(+) Increase the renneting temperature.

6

+ Cut the curd in bigger cubes. 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.

Reduces the whey expulsion. 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.

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.

8

+ Increase the addition of water during cooking. 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.

9+++ Lower the cooking temperature. Reduces the whey expulsion.

10 +++ Cool the curd cubes for about 15 minutes before the final stirring is finished. Reduces the whey expulsion in the vat and during presing.

12 ++ Increse the addition of salt to the whey during final stirring. The curd cubes will swell more and therefore retain more whey.

13 +++++2 Reduce or avoid time spent at the cooking temperature in water or whey after pressing inside the cheese vat. The rind will close earlier by means of which the whey drainage is retained.

14 ++ Lower the temperature in the pressing room. Reduces the whey drainage during pressing.

15 + Use low pressure in the beginning of the pressing or shorten the time if it is very long. Less whey will be pressed out of the cheese. The pH in the cheese gets lower. Cheese, which already has a low pH, may easily crack.

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.

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 cheese will have a higher content of calcium.

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.

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

3. A higher pH in the cheese is desired

Factor no.* Efficiency Processing modifications Primary effect Secondary effect

1

+ Use raw milk or pasteurize at approx. 70QC. Improves slightly the curd’s ability of whey expulsion. The cheese becomes a little firmer and will have a slightly higher content of calicium.

2++ Add water to the milk. Reduces the ability o whey expulsion. The cheese will be softer and have a lower content of calcium.

4++ Reduce the quantity of starter/culture or shorten the preripening 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.

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.

8+++ Increase the addition of water during cooking. 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.

9++++++ Increase the cooking temperature. 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.

10 ++ Avoid a drop in temperature during final stirring. The development of the lactic acid bacteria is being decreased. The cheese becomes more firm and gets a higher content of calcium.

11 12

+ 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.

14 + Cool the cheese early or press the cheese at high temperature (40QC). 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 curd cubes swell less and therefore retain less whey.

The development of the lactic acid bacteria is being decreased. The cheese gets a consistency which is more supply (flexible) and easier to cut.

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.

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.

*) 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.

4. A lower pH in the cheese is desired

Factor no.* Efficiency Processing modifications Primary effect Secondary effect

1

+ Pasteurize at approx. 65 80QC). QC or above 75QC (especially above 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++ 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++ Increase the quantity of starter/culture or shorten the reripening of the milk. Increases acid production.

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.

8+++ Reduce or avoid the addition of water during cooking. Less diffusion of sugar (lactose) and calcium from the curd cubes to the whey.

9++++++ Lower the cooking temperature. The lactic acid bacteria gets better growth conditions in the vat, and the whey expulsion takes place later. 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.

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.

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

10 ++ Cool the curd cubes for about 15 minutes before the end of stirring with or without a small quatity of water. The lactic acid bacteria gets better growth conditions. The cheese gets softer and will ahve a lower content of calcium.

11 12

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

Increase the salt addition to the whey during final stirring. The curd cubes swell more and therefore retain more whey.

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

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.