Lactosan A/S Cheese Powder Research – Successful.

 Breaking News
  • Nestlé Inaugurates New Nescafé Dolce Gusto Production in Vietnam Nestlé has inaugurated a new Nescafé Dolce Gusto capsule production line in Dong Nai Province, Vietnam. The site will process an expected 2,500 tons of coffee per year (equivalent to 130 million capsules), using high quality coffee beans from Vietnam. This volume is expected to increase in the coming years. The investment reflects Nestlé’s clear focus on high-growth, [...]...
  • Pink Lemonade Yogurt? Arla Brings Indulgence to New Markets Arla Foods is to expand its successful Finnish brand, Ihana, into new markets with the premium yogurt range being launched in Denmark and the UK. Meaning ‘wonderful’ in Finnish, Ihana was launched through an extensive brand launch in 2016 in Finland with an iconic new design. Indulgence is one of the few areas in growth within [...]...
  • Process Components Announces Kemutec Expansion into Netherlands Process Components has announced the expansion of subsidiary company Kemutec in Europe, with the long-established manufacturing brand opening a new office in the Netherlands. The move forms a key part of its global strategy to extend its global territories, significantly grow its revenues and create new jobs. Kemutec has more than three decades’ worth of heritage in [...]...
  • Packaging Automation Supports the Reduction in Plastic Packaging Waste With the launch of the UK Plastics Pact to address the impact plastic waste is having on the environment, retailers and manufacturers are more conscious of single use and non-recyclable plastics and want to cater for the green consumer. The industry is turning to various kinds of eco-friendly packaging with the aim of reducing plastic [...]...
  • Glanbia Cheese Joint Venture to Build New €130 Million Mozzarella Cheese Facility Glanbia Cheese, the joint venture business between Glanbia plc and Leprino Foods, plans to build a new, world-class mozzarella cheese manufacturing facility in Portlaoise, County Laois, Ireland. A site for the new facility has been identified at the recently established Togher National Industrial Estate in Portlaoise. A total of €130 million will be invested in [...]...

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

  • September 5, 2018Int'l Food Products and Processing Technologies Exhibition (WorldFood Istanbul)
  • September 15, 2018iba
  • September 25, 2018PPMA Show 2018
  • September 27, 2018Int'l Fruit Show (eurofruit)
AEC v1.0.4

find food jobs

The Magazine

F&D Business Preferred Suppliers

New Subscriber

Subscribe Here