Lactosan A/S Cheese Powder Research – Successful.

 Breaking News
  • Ornua Delivers Record Revenue Ornua, Ireland’s largest exporter of Irish dairy products which supplies to over 110 countries worldwide, has reported record revenue of €2.1 billion for the year ended 30 December 2017. It marks the first year of Ornua’s new five-year growth plan, ‘Ornua 2021’, which positions the business as a leading global dairy organisation that delivers results [...]...
  • Danish Crown Becomes European Market Leader in Pepperoni Toppings For Pizzas Danish Crown has acquired the Danish pepperoni giant DK-Foods to become the European market leader in pepperoni toppings for pizzas. DK-Foods will operate as a separate business unit under Danish Crown’s subsidiary Tulip Food Company and will spearhead the group’s global focus on pizza toppings. Pizza is the favourite choice of fast food in Denmark, and [...]...
  • Iceland Seafood International Acquires Oceanpath Iceland Seafood International is acquiring Oceanpath Group, the leading fresh fish company in Ireland owning the iconic Dunn’s of Dublin brand, which has been operating since 1822. The acquisition marks a significant step in Iceland Seafood International’s strategy of delivering strong organic growth combined with strategic acquisitions of first rate seafood companies into the group. Iceland [...]...
  • KHS Presents Innovative Block Systems For the Sensitive Range Yoghurt is no longer spooned out of the pot but drunk. Breakfast is no longer just eaten at the kitchen table but also on the hoof. And it should all be as healthy and sustainable as possible. This is one of the reasons why the demand for smoothies, milk and dairy products is steadily growing. [...]...
  • MOGUNTIA Establishing New Future-oriented IT Infrastructure With Infor Infor, a leading provider of industry-specific cloud applications, has announced that MOGUNTIA FOOD GROUP, a spice producer focusing on meat processing based in Basel, Switzerland, has decided to introduce Infor’s Food & Beverage suite in the cloud to consolidate its IT infrastructure. This will help enable MOGUNTIA to adhere to customary certifications more efficiently and [...]...

Lactosan A/S Cheese Powder Research – Successful.

May 18
14:01 2011

 What are Cheese Powders? Cheese Powders are made from cheese, water and melting salt which are melted, pasteurized and spray-dried. When it comes to the question of ‘what are the different components of Cheese Powders and the features which characterize the odour, taste and flavour profiles of cheese,’ then we have no previous investigations to rely on.

  However, through a research project which began in 2008 and ended in December last year, new developments have been made in the distinction of Cheese Powders and their properties.

  Scientists from University of Copenhagen from the Department of Food Science, in co-operation with the Danish company Lactosan A/S, were responsible for the process of identifying the flavour profiles of various Cheese Powders. Lactosan’s R & D Manager, Inger Hansen, immediately responded to the idea of collaboration with the Department of Food Science, University of Copenhagen.

 Examination of three Cheese Powder types.

  The researchers examined three different Cheese Powder types, as processing Cheese Powders from well-matured cheeses gives us a wide range of flavour components. Some even have a flavour and taste enhancing effect.     
  The different cheeses used in the research included: Blue Cheese Powder from well-matured cheeses, Cheese Powder from surface-ripened cheeses and Cheese Powder form hard types of cheeses.
  ‘We started to perform sensory analyses of different kinds of Cheese Powders made from matured cheeses and then compared the sensory characteristics with the flavour compounds that we analyzed chemically,’ said post. doc. Camilla Varming.

Cheese Powder



  When researchers compared the aroma compounds with the sensory descriptions they found, Blue Cheese Powder was characterized by a higher content of many aroma compounds, mainly esters and ketones, which are typical compounds produced by various penicillium fungi species in blue mould cheeses. These compounds corresponded to the sensory properties of “fruity” and “blue mould” odour and flavour.

  Cheese Powders made from surface-ripened cheeses were characterized by various sulpher compounds and indole and phenol. These aroma compounds are typical products from the micro flora of the surface-ripening and correspond to the sensory properties of “smear” odour and flavour.

  Finally The Cheese Powders made from hard types of cheeses were characterized by a lower content of aroma compounds and with sensory properties such as “harmony”, “umami” and “Kokumi”.

  Overall the researchers noted big differences in the odour, taste and flavour profiles of the three different kinds of Cheese Powders.
  Lactosan A/S achieved its goal of identifying the flavour compounds in matured cheeses to use as natural taste enhancement, ‘we succeeded,’ states Camilla Varming.

  Cheese Powder is found in a wide range of products such as ready meals, sauces, soups, desserts, snacks, cakes, biscuits, sauces, in spring rolls, in crisp bread and in the UK market in popular biscuits.
  With this information Lactosan A/S can now make new combinations of the naturally occurring flavour compounds for our flavour and taste enhancement.

About Author



Related Articles

Food & Drink Business Conference & Exhibition 2016

Upcoming Events

  • March 21, 2018World Olive Oil Exhibition
  • March 28, 2018FOOD INDUSTRY
  • April 4, 2018The leading event for the snack and food-on-the-go market
  • April 5, 2018Slow food The forum for good taste
AEC v1.0.4

find food jobs

The Magazine

F&D Business Preferred Suppliers

New Subscriber

Subscribe Here