The Society of Dairy Technology kicks off with its cheese-themed Summer Symposium on Wednesday 26 June, at 12 noon. Then, an afternoon of technical cheese processing issues are explored, along with a free lunch served, in the Members’ Pavilion at the venue. The day ends with the Society’s annual dinner the same evening. The timing of the 2024 SDT annual dinner (key sponsor, Diversey) is perfect for those attending the International Cheese and Dairy Expo on Thursday 27 June.

The next morning, it is the cheese judging for the International Cheese & Dairy Awards, with thousands of cheeses on display and hundreds of judges, and our very own Expo, held at the same time. Our industry seminars begin at 9:30 with Ecolab, and wind up at 15:30 with Savencia and the Academy of Cheese. Not to mention the dozens of exhibitors on hand, ranging from Amcor to Pedrollo Distribution and Masterpack.

It promises to be a jam-packed day, full of information, cheese and interesting exhibitors of all stripes.

For those who want some star power, Adam Hensen (from Countryfile – who does not love a farmer?) will be at the SDT Dinner, while James Martin and AJ Pritchard will be at Love Cheese Live on Friday and Saturday, 28-29 June. Plus, there will be master classes from Arla, Lactalis and Nomad, with a lot of exciting things to do, eat and see over the Love Cheese Live weekend.

Almost too much to take in, but do come along as the Expo is free to attend. Don’t miss all the excitement in Stafford!

The post Sun shines for the Expo appeared first on Dairy Industries International.

It will be a few days not to miss out, if you want the latest about the industry. Who’s doing what, and what new equipment and products are available for the dairy processor. Cheese will be on offer, with thousands of entries and hundreds of judges.

There will be so many exhibitors to visit, so definitely wear your comfortable walking shoes for this, ranging from AB Dairy to Beijing Kwinbon Technology, and cheese makers including Belton Farms and Shepherds Purse. I was looking at Facchinetti equipment this week while I was in Italy, and thinking, I can spend more time examining it in Stafford in a few weeks’ time.

Personnel, automation, IT, enzymes, cheese making and every aspect of the dairy processing industry is on show here at the Expo. It is going to be a busy full day, I guarantee. That hall is packed full of amazing companies offering so much information (and cheese), it will be quite the event. Don’t miss it!

Grab your ticket and let’s see you at the Expo!

For more information on the event, please contact Samantha Bull, Sam@bellpublishing.com.

The post The Expo is nearly here appeared first on Dairy Industries International.

Ben Kinsey, technical account manager at Novonesis (formerly Chr Hansen), was first up, looking at “Maximising productivity in yogurt manufacture with natural biosolutions.” He noted that there are new combined cultures for yogurt production, in satisfying what consumers are looking for in yogurt. The combination of Chr Hansen’s 150 years of microbial expertise and Novozymes’ 80 years in enzymes, means more opportunity for the processor on the microbes front.

“Consumer surveys show what people are looking for in yogurt. Flavour and price are the most important in Scandinavia, while natural is a crucial theme for the UK buyers. Overall, preservatives are disappearing from the yogurt market,” Kinsey says.

Typical dairy cost pressures include the milk and powder prices, climate regulation, raw materials costs and availability, energy costs, retail margin pressure, labour costs and availability, he observes. “A key aspect for us in texturising cultures, is making the raw materials go further. We offer YoFlex Premium texturising cultures and FreshQ bioprotective cultures – both enable longer shelf life and lower contamination, with less scrappage.”

Overall yogurt texture depends on three factors: starter culture, milk composition and the manufacturing process. YoFlex Premium 11 is the most recent culture in the company’s range, with the highest texture development and robust post-acidification control. “It offers improved texture, increased mouth thickness and gel firmness, a mild flavour profile, and this flavour helps reduce the need to add sweetness. It also has reduced post acidification, which increases filling temperatures,” Kinsey notes.

It is also quite advanced, as many producers are still using texturising cultures that are lower than the company’s earlier versions, he says. “Premium 11 offers less processing time, fewer complications and reduced recipe costs.”

The new format also addresses the changes in pH from the point of packing to the end of life. “Traditional yogurt cultures often have an acid development. The post-acidification profile of Premium 11 is more stable over its shelf life versus Premium 1.0, and this is more important with the requirements for longer shelf life in yogurts,” Kinsey states.

Another new item is FreshQ Premium, which combines one-pouch cultures with biofermentation. “A product based on Premium 11, with added FreshQ12, reduces the need for expensive skim milk powder in the yogurt recipe. A yogurt with a protein content of four per cent with Premium 1.0, delivers same texture with less powder in FreshQ Premium 11. When we drop protein content down to 3.8 per cent, we still get the same results and same mouthfeel,” he adds.

He observes that bioprotective cultures inhibit yeast and mould, through the control of manganese, which is essential for both starter cultures and yeast and mould. “Certain lactic acid and bacteria strains can absorb manganese through a transporter. FreshQ mops up the spare manganese to reduce the availability of the nutrient to yeasts and moulds, and it still available when consumed,” Kinsey points out.

“We have done a lot of work on protective cultures, with a lot of challenge testing, to demonstrate the performance of FreshQ on the products. We are quite proud of our yeast and mould collection,” he chuckles.

“A look at the typical yogurt shelf across global markets underscores the fact that there is no normal shelf life. In UK, there is a fairly short shelf life of 25 days. In other markets, for example, the US, it is up to 55-75 days – some countries have longer transport links. For Turkey it is 21 to 52 days, while in Brazil, it is 50-55 days. A significant extension of shelf life is possible. It’s about stability of the yogurt, and a longer life can expose other things in yogurt. This shows you what is possible and how producers can be maximising shelf life,” Kinsey says.

When looking at yogurt, and its packaging in one to two-kilogram buckets, the contaminants can show themselves very quickly, he observes. “It’s all about reducing the risk of contamination, so consumers are not throwing away the yogurt and continue to use it,” Kinsey concludes.

Impact for fermented creams

Kirsten Lauridsen, principal designer for IFF in Braband, Denmark, discussed “Opportunities within starter cultures for fermented creams impacting flavour formation, fermentation time, texture creation and extending shelf life.”

She stated the role of the starter culture is to control acidification, provide texture creation, flavour production, gas formation (optional) and taste stability. “Milk is a very good base for fermentation, and by converting lactose into lactic acid, it turn liquids into something we will be eating with a spoon,” Lauridsen notes.

There are fairly big temperature variation around fermented creams, from 20-34ºC, she said, depending on what type it is – kefir, buttermilk, etc. All have different optimal temperatures. Acidification conditions are also critical for flavour. Flavour and gas production in the product depends on minor differences in temperatures.

Depending on the product, what is the optimal temperature? For a firm/thick texture – increase fermentation temperature, and for a glossy appearance and velvety texture, decrease fermentation texture. For fermented creams, the taste stability can also be short compared to yogurt. The taste profile changes over two to three weeks’ time, she observes.

Hybrid alternatives

Emer Mackle of Salutivia and Maor Dahan of ChickP, were speaking on plant powered hybrid yogurt and fermented cream trends and innovation. Mackle observes that while the dairy alternative market is expected to reach $4.08 billion in 2029, consumers aren’t necessarily willing to eliminate dairy from their diets, and plant-based products’ taste and texture don’t meet their expectations. Thus, dairy hybrids, with plant proteins blended into dairy products, may be the answer. Hybrids combine familiar textures and health benefits, plus taste, and may be an emerging market opportunity, Mackle stated.

Dahan explains what ChickP was, a 90 per cent chickpea protein isolate, suitable for dairy and dairy alternative products such as yogurt, barista milk, cheese and cream cheese. Unlike other plant proteins such as soy and pea, the chickpea product is very mild, with an easy to mask taste. Its base colour is white, and it needs less water and fertiliser than other crops. The company is testing 50/50 products currently with as little preservative as possible.

Equipment

Carin Cronström, line solutions manager for chilled and fermented dairy applications at Tetra Pak, discussed, “Future proofing yogurt production – reducing your costs and environmental footprint.”

She notes that while she spends most of her days thinking about the amazing world of yogurt, most consumers know very little about the effort it takes to make these products. “There are so many process steps from intake to fermenting to add flavours to send off to the supermarket,” she states. “There is an innovative spirit for new products on the market, but not much innovation on the processing side. However, there is a window of opportunity to do something differently. Consumers and governments are asking us to put a more sustainable food system in place. For the average family, the top priority is economic, but the want good products, good quality and a wide variety.”

Tetra Pak offers a way to run a plant in the most optimal way, PlantMaster.

“If we want to make a big difference, we also must make some big changes. For example, OneStep technology is a new way of preparing yogurt milk,” she says.

“It’s quite different from how you’re doing yogurt today.” She notes it comes with a 40 per cent lower investment cost, 30 per cent lower running costs, 50 per cent lower water consumption, and 25 per cent lower emissions.

Conventionally, milk comes into the dairy, is heat treated and put into silos. It is then sent to the mixing station, where ingredients are added. Tetra Pak looked at every step and asked, is it really necessary to do every step for high quality yogurt?

It thus integrated a separator, mixer and standing unit into the yogurt milk pasteuriser. Dry ingredients are prepared in batches and continuously added to skim milk at the high shear mixer. The raw milk goes to pasteuriser, and then is aerated, homogenised and heat treated in yogurt fermentation tank.

“When taking away the mixing station and tanks, and having continuous mixing, the system needs to be on target every time, integrated into one unit,” she states. It is more complicated and needs to have a very clever control system. The Tetra Pak Pasteuriser D flows, levels, controls, concept from raw milk to yogurt milk in one step. It can be applied to all kinds of yogurt products and is patent pending.

Harry Flannery and David Cole, of Watson-Marlow Fluid Handling Technology Solutions

detailed how two out of five consumers are interested in yogurts to replace traditional desserts. With yogurt manufacturers, viscosity is the biggest aspect to maintain through the process, and better process equipment can reduce costs, and the need for additions to make up for process losses. By using a Certa pump, there is a 20 per cent loss of viscosity versus a 30 per cent loss with traditional pumps. The pump itself is very gentle, prevents aeration and foaming and can handle up to 255,000 litres per hour, eight million cP and 15 bar, with up to 50 per cent less power consumption versus other pumps.

John Kirwin, sales and marketing director at Penmann, detailed the benefits of rapid cooling on yogurt and fermented creams. In 1995, the company was approached by Muller to design an inline palletised cooling system. Now, it has installed Arla cream cooling tunnels, along with static coolers for smaller dairies. Its Clauger rapid cooling cell has seen 150 installations, with 3,500 units globally.

Simon Gregory of Food Works SW took a few minutes to explain the venue. It opened in April 2020 to support businesses. North Somerset Council built it as a food and drink forum, and a not-for-profit arena for technical food support, such as product development, easy access to information events, workshops, seminars on packaging, meet the buyer, food safety, shelf life, etc. It offers 12 purpose-built premises, which are all occupied at the moment, including a gelato, vegan cheese, and ready meals maker. The setup is opening a trial and pilot dairy as well, with more homogenisers coming in, to handle everything from pilot launches to scaling up of production.

Vincent Corden, general manager at CEM UK, examined the “Rapid component analysis of yogurt and fermented cream.” He states the firm provides tech for testing, and instrumentation for protein fat analysis. “It’s about making standard lab processes safer and easier,” he says.

Discussing the company’s offerings, its Sprint machine is for protein. It manages this is in under four minutes, and tags only the amino acids found in proteins, and ignores all sources of non-protein nitrogen. It provides the advantage of speed and accuracy of just looking at protein. The other instrument, the Oracle, is a rapid fat analysis instrument. It is radio frequency pulsed for total fat results and the entire sample is measured the company has a dairy specific report for Oracle’s accuracy and is operating in over 10,00 sites globally.

Quality is for everyone     

Chris Edwards, OBE, head of quality at Müller Yogurt & Desserts and former president of the SDT), was up last and looked at “Operationalising quality in yogurt for tomorrow.”

He observes, “People are often concentrating on where value is added but it’s on the line where it is actually added. It is interesting as when you visit a plant, there is the same laboratory you saw 20 years ago. In healthcare labs, it’s a different world, and the level of digitisation and automation there is phenomenal,” he points out.

In quality, it’s about the difference in speed. Everyone in a plant is in in the area of quality control and getting the right stuff out the door. Without the right information, you won’t get to the actual solution for a quality issue in a plant,” Edwards says. He stated that there is a lack of skilled people, for laboratory analysis work. “The food industry is bigger than the football leagues, but we don’t attract people to it.”

On the traditional testing front, there is a 48-hour gap from production line to release to the distribution network. “It is quite staggering how much it costs us if we don’t get the supply on the shelf,” he notes. This includes shelf-life testing, micro and pH taste panels, and other incubation. With spoilage issues, if it is caught but there is a supply chain disruption, it means frustration and additional work.

There has been a change, with accelerated shelf-life testing, which means 27 hours versus 48 hours, and release after 27 hours. In the end, it is about getting the pots out the door, and how well and safely it gets done. “We need the confidence in our lines, with people at the top of the list. Yes, we need standards and standard operating procedures (SOPs), but still need people to think about the product,” he points out.

There are several questions for operators to ask themselves: “How is that operationalised? Are we capability focused? Are all our efforts focused on that line?” It is about embracing technological advancements, and implementing robust SOPs, staff training and skill development. “We need tech to support us in advancing improvements. It’s about staff training for the future, not just looking at data and writing it down. Do they know what the problem means, and what the numbers are saying? It’s about regular audits and inspections by people on the line, to make sure they know their lines. We need to look at supplier collaboration and ingredient control as part of a continuous improvement culture.

“Digitisation is about converting data into digital formats, while digitalisation is about converting the manufacturing processes into a more digital format. Digital transformation is converting all the aspects of the business and connecting these aspects together to improve the productivity of the firm continuously,” he notes.

“It depends on where that data comes from. I want it to come from the line, not the lab. Data is really important, so make sure you have a lab that supports the operations. It’s about embracing tech advancements, because if we don’t do this, we will forever be behind, and the cost of quality will always be seen as a cost.”

Nick Edwards, the president of the Society, ended by stating, “We need operators who understand their process and make changes as production goes along.”

The post The culture of yogurt appeared first on Dairy Industries International.

To submit a news item for inclusion, please contact Suzanne Christiansen at suzanne@bellpublishing.com or Maddy Barron at maddy@bellpublishing.com.

• Arla Foods Ingredients signs acquisition agreement with the owners of Volac’s Whey Nutrition Business
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• The International Cheese & Dairy Expo weekly update
• The culture of yogurt
• dsm-firmenich opens applications for flavourist school’s class of 2025

The post Roundup: Ingredients appeared first on Dairy Industries International.

Ben Kinsey, technical account manager at Novonesis (formerly Chr Hansen), was first up, looking at “Maximising productivity in yogurt manufacture with natural biosolutions.” He noted that there are new combined cultures for yogurt production, in satisfying what consumers are looking for in yogurt. The combination of Chr Hansen’s 150 years of microbial expertise and Novozymes’ 80 years in enzymes, means more opportunity for the processor on the microbes front.

“Consumer surveys show what people are looking for in yogurt. Flavour and price are the most important in Scandinavia, while natural is a crucial theme for the UK buyers. Overall, preservatives are disappearing from the yogurt market,” Kinsey says.

Typical dairy cost pressures include the milk and powder prices, climate regulation, raw materials costs and availability, energy costs, retail margin pressure, labour costs and availability, he observes. “A key aspect for us in texturising cultures, is making the raw materials go further. We offer YoFlex Premium texturising cultures and FreshQ bioprotective cultures – both enable longer shelf life and lower contamination, with less scrappage.”

Overall yogurt texture depends on three factors: starter culture, milk composition and the manufacturing process. YoFlex Premium 11 is the most recent culture in the company’s range, with the highest texture development and robust post-acidification control. “It offers improved texture, increased mouth thickness and gel firmness, a mild flavour profile, and this flavour helps reduce the need to add sweetness. It also has reduced post acidification, which increases filling temperatures,” Kinsey notes.

It is also quite advanced, as many producers are still using texturising cultures that are lower than the company’s earlier versions, he says. “Premium 11 offers less processing time, fewer complications and reduced recipe costs.”

The new format also addresses the changes in pH from the point of packing to the end of life. “Traditional yogurt cultures often have an acid development. The post-acidification profile of Premium 11 is more stable over its shelf life versus Premium 1.0, and this is more important with the requirements for longer shelf life in yogurts,” Kinsey states.

Another new item is FreshQ Premium, which combines one-pouch cultures with biofermentation. “A product based on Premium 11, with added FreshQ12, reduces the need for expensive skim milk powder in the yogurt recipe. A yogurt with a protein content of four per cent with Premium 1.0, delivers same texture with less powder in FreshQ Premium 11. When we drop protein content down to 3.8 per cent, we still get the same results and same mouthfeel,” he adds.

He observes that bioprotective cultures inhibit yeast and mould, through the control of manganese, which is essential for both starter cultures and yeast and mould. “Certain lactic acid and bacteria strains can absorb manganese through a transporter. FreshQ mops up the spare manganese to reduce the availability of the nutrient to yeasts and moulds, and it still available when consumed,” Kinsey points out.

“We have done a lot of work on protective cultures, with a lot of challenge testing, to demonstrate the performance of FreshQ on the products. We are quite proud of our yeast and mould collection,” he chuckles.

“A look at the typical yogurt shelf across global markets underscores the fact that there is no normal shelf life. In UK, there is a fairly short shelf life of 25 days. In other markets, for example, the US, it is up to 55-75 days – some countries have longer transport links. For Turkey it is 21 to 52 days, while in Brazil, it is 50-55 days. A significant extension of shelf life is possible. It’s about stability of the yogurt, and a longer life can expose other things in yogurt. This shows you what is possible and how producers can be maximising shelf life,” Kinsey says.

When looking at yogurt, and its packaging in one to two-kilogram buckets, the contaminants can show themselves very quickly, he observes. “It’s all about reducing the risk of contamination, so consumers are not throwing away the yogurt and continue to use it,” Kinsey concludes.

Impact for fermented creams

Kirsten Lauridsen, principal designer for IFF in Braband, Denmark, discussed “Opportunities within starter cultures for fermented creams impacting flavour formation, fermentation time, texture creation and extending shelf life.”

She stated the role of the starter culture is to control acidification, provide texture creation, flavour production, gas formation (optional) and taste stability. “Milk is a very good base for fermentation, and by converting lactose into lactic acid, it turn liquids into something we will be eating with a spoon,” Lauridsen notes.

There are fairly big temperature variation around fermented creams, from 20-34ºC, she said, depending on what type it is – kefir, buttermilk, etc. All have different optimal temperatures. Acidification conditions are also critical for flavour. Flavour and gas production in the product depends on minor differences in temperatures.

Depending on the product, what is the optimal temperature? For a firm/thick texture – increase fermentation temperature, and for a glossy appearance and velvety texture, decrease fermentation texture. For fermented creams, the taste stability can also be short compared to yogurt. The taste profile changes over two to three weeks’ time, she observes.

Hybrid alternatives

Emer Mackle of Salutivia and Maor Dahan of ChickP, were speaking on plant powered hybrid yogurt and fermented cream trends and innovation. Mackle observes that while the dairy alternative market is expected to reach $4.08 billion in 2029, consumers aren’t necessarily willing to eliminate dairy from their diets, and plant-based products’ taste and texture don’t meet their expectations. Thus, dairy hybrids, with plant proteins blended into dairy products, may be the answer. Hybrids combine familiar textures and health benefits, plus taste, and may be an emerging market opportunity, Mackle stated.

Dahan explains what ChickP was, a 90 per cent chickpea protein isolate, suitable for dairy and dairy alternative products such as yogurt, barista milk, cheese and cream cheese. Unlike other plant proteins such as soy and pea, the chickpea product is very mild, with an easy to mask taste. Its base colour is white, and it needs less water and fertiliser than other crops. The company is testing 50/50 products currently with as little preservative as possible.

Equipment

Carin Cronström, line solutions manager for chilled and fermented dairy applications at Tetra Pak, discussed, “Future proofing yogurt production – reducing your costs and environmental footprint.”

She notes that while she spends most of her days thinking about the amazing world of yogurt, most consumers know very little about the effort it takes to make these products. “There are so many process steps from intake to fermenting to add flavours to send off to the supermarket,” she states. “There is an innovative spirit for new products on the market, but not much innovation on the processing side. However, there is a window of opportunity to do something differently. Consumers and governments are asking us to put a more sustainable food system in place. For the average family, the top priority is economic, but the want good products, good quality and a wide variety.”

Tetra Pak offers a way to run a plant in the most optimal way, PlantMaster.

“If we want to make a big difference, we also must make some big changes. For example, OneStep technology is a new way of preparing yogurt milk,” she says.

“It’s quite different from how you’re doing yogurt today.” She notes it comes with a

40 per cent lower investment cost, 30 per cent lower running costs, 50 per cent lower water consumption, and 25 per cent lower emissions.

Conventionally, milk comes into the dairy, is heat treated and put into silos. It is then sent to the mixing station, where ingredients are added. Tetra Pak looked at every step and asked, is it really necessary to do every step for high quality yogurt?

It thus integrated a separator, mixer and standing unit into the yogurt milk pasteuriser. Dry ingredients are prepared in batches and continuously added to skim milk at the high shear mixer. The raw milk goes to pasteuriser, and then is aerated, homogenised and heat treated in yogurt fermentation tank.

“When taking away the mixing station and tanks, and having continuous mixing, the system needs to be on target every time, integrated into one unit,” she states. It is more complicated and needs to have a very clever control system. The Tetra Pak Pasteuriser D flows, levels, controls, concept from raw milk to yogurt milk in one step. It can be applied to all kinds of yogurt products and is patent pending.

Harry Flannery and David Cole, of Watson-Marlow Fluid Handling Technology Solutions

detailed how two out of five consumers are interested in yogurts to replace traditional desserts. With yogurt manufacturers, viscosity is the biggest aspect to maintain through the process, and better process equipment can reduce costs, and the need for additions to make up for process losses. By using a Certa pump, there is a 20 per cent loss of viscosity versus a 30 per cent loss with traditional pumps. The pump itself is very gentle, prevents aeration and foaming and can handle up to 255,000 litres per hour, eight million cP and 15 bar, with up to 50 per cent less power consumption versus other pumps.

John Kirwin, sales and marketing director at Penmann, detailed the benefits of rapid cooling on yogurt and fermented creams. In 1995, the company was approached by Muller to design an inline palletised cooling system. Now, it has installed Arla cream cooling tunnels, along with static coolers for smaller dairies. Its Clauger rapid cooling cell has seen 150 installations, with 3,500 units globally.

Simon Gregory of Food Works SW took a few minutes to explain the venue. It opened in April 2020 to support businesses. North Somerset Council built it as a food and drink forum, and a not-for-profit arena for technical food support, such as product development, easy access to information events, workshops, seminars on packaging, meet the buyer, food safety, shelf life, etc. It offers 12 purpose-built premises, which are all occupied at the moment, including a gelato, vegan cheese, and ready meals maker. The setup is opening a trial and pilot dairy as well, with more homogenisers coming in, to handle everything from pilot launches to scaling up of production.

Vincent Corden, general manager at CEM UK, examined the “Rapid component analysis of yogurt and fermented cream.” He states the firm provides tech for testing, and instrumentation for protein fat analysis. “It’s about making standard lab processes safer and easier,” he says.

Discussing the company’s offerings, its Sprint machine is for protein. It manages this is in under four minutes, and tags only the amino acids found in proteins, and ignores all sources of non-protein nitrogen. It provides the advantage of speed and accuracy of just looking at protein. The other instrument, the Oracle, is a rapid fat analysis instrument. It is radio frequency pulsed for total fat results and the entire sample is measured.

the company has a dairy specific report for Oracle’s accuracy and is operating in over 10,00 sites globally.

Quality is for everyone    

Chris Edwards, OBE, head of quality at Müller Yogurt & Desserts and former president of the SDT), was up last and looked at “Operationalising quality in yogurt for tomorrow.”

He observes, “People are often concentrating on where value is added but it’s on the line where it is actually added. It is interesting as when you visit a plant, there is the same laboratory you saw 20 years ago. In healthcare labs, it’s a different world, and the level of digitisation and automation there is phenomenal,” he points out.

In quality, it’s about the difference in speed. Everyone in a plant is in in the area of quality control and getting the right stuff out the door. Without the right information, you won’t get to the actual solution for a quality issue in a plant,” Edwards says. He stated that there is a lack of skilled people, for laboratory analysis work. “The food industry is bigger than the football leagues, but we don’t attract people to it.”

On the traditional testing front, there is a 48-hour gap from production line to release to the distribution network. “It is quite staggering how much it costs us if we don’t get the supply on the shelf,” he notes. This includes shelf-life testing, micro and pH taste panels, and other incubation. With spoilage issues, if it is caught but there is a supply chain disruption, it means frustration and additional work.

There has been a change, with accelerated shelf-life testing, which means 27 hours versus 48 hours, and release after 27 hours. In the end, it is about getting the pots out the door, and how well and safely it gets done. “We need the confidence in our lines, with people at the top of the list. Yes, we need standards and standard operating procedures (SOPs), but still need people to think about the product,” he points out.

There are several questions for operators to ask themselves: “How is that operationalised? Are we capability focused? Are all our efforts focused on that line?” It is about embracing technological advancements, and implementing robust SOPs, staff training and skill development. “We need tech to support us in advancing improvements. It’s about staff training for the future, not just looking at data and writing it down. Do they know what the problem means, and what the numbers are saying? It’s about regular audits and inspections by people on the line, to make sure they know their lines. We need to look at supplier collaboration and ingredient control as part of a continuous improvement culture.

“Digitisation is about converting data into digital formats, while digitalisation is about converting the manufacturing processes into a more digital format. Digital transformation is converting all the aspects of the business and connecting these aspects together to improve the productivity of the firm continuously,” he notes.

“It depends on where that data comes from. I want it to come from the line, not the lab. Data is really important, so make sure you have a lab that supports the operations. It’s about embracing tech advancements, because if we don’t do this, we will forever be behind, and the cost of quality will always be seen as a cost.”

Nick Edwards, the president of the Society, ended by stating, “We need operators who understand their process and make changes as production goes along.”

The post The culture of yogurt appeared first on Dairy Industries International.

These ranged from opportunities within starter cultures for fermented creams, to looking at plant-dairy hybrid possibilities, to handling fluids, rapid cooling and component analysis of fermented products. 

Plus, we got an opportunity to network and chat with some our favourite people in the industry, those dairy technologists, and the suppliers who help get the products made. It is always a good session out with you all.  

Chris Edwards OBE, the former president of the Society of Dairy Technology and the head of quality at Müller Yogurts & Desserts, was the last speaker and it was a very interesting  way to end the day – it gave the assembled a lot to think about. 

I think his points about how some of the things one sees in a plant are the way they were 20 years ago, and what they are doing to shorten the time span between production and distribution now, while still maintaining quality, are very relevant. He is right on the front lines of yogurt processing in his job. 

Which is really why we are pulling things together as an industry, and the Society, for its part, is driving to get the information and education to the sector. We will have a smaller footprint than ever, use the data more efficiently, in order to use our ingredients and to provide better products for consumers, all the while keeping the food chain safe and secure. In a way, it is an exciting time to be working in the industry, as we saw at the SDT Spring Conference. An ancient product, yogurt, being made for the modern age.  

• Suzanne Christiansen, editor, Dairy Industries International.
  Keep in touch via email: suzanne@bellpublishing.com
  Twitter: @dairyindustries or LinkedIn: Dairy Industries International magazine

The post The science of yogurt appeared first on Dairy Industries International.

For Lyras, as part of its partnership with Expo founding exhibitor Sycamore Process Engineering Ltd, the firm has been working throughout Europe to cut energy consumption at dairies, using its raslysation process.  

Lyras has developed and patented the cutting-edge technology, raslysation, which inactivates microorganisms in both transparent and opaque liquids using UV light. The method is far less energy-intensive than traditional pasteurization and filtration. With raslysation, between 60 and 90% energy and 60 to 80% of water is saved, compared to traditional pasteurization. For example, if a cheese dairy treating 40 tons of whey an hour switches from pasteurization to raslysation, it will save approximately 87% energy, equivalent to four million kWh per year and, based on the EU average, an annual carbon emission reduction of 950 tons. This is equivalent to driving around the world 184 times in an ordinary gas-powered family car. 

One dairy recently installed a Lyras system, and now cuts off 91 per cent of its energy consumption for the inactivation of microorganisms in processing water. Inactivation now happens through UV-driven raslysation rather than traditional heat treatment. The new technology provides full microbial control while bringing massive energy savings and reducing the environmental impact. 

“The dairy has replaced its pasteuriser for water treatment with a raslysation system from Lyras. This ensures the desired water quality and prevents the product from spoiling when it is flushed from tanks and pipes. The risk of glass contamination is also eliminated.” explains senior sales engineer, Allan Holst Sørensen.  

Meanwhile, another Sycamore Process Engineering Ltd partner and fellow founding exhibitor, Wafilin Systems, was involved in this solution, which is now  on the way to, no doubt, another happy customer. This end-to-end process solution has been constructed to the highest quality by Sycamore’s skilled team of welder/fabricators ready for site installation to commence.

The overall approach to delivering this system with the modular design and pre-wiring of the process equipment allows a seamless onsite delivery phase with reduced risks and minimal disruption to production.

This system incorporates pre-filtration duplex filters with auto changeover to ensure the membranes within the nanofiltration (NF) plant are protected from receiving any fines or fat. The NF membrane plant has been designed by Sycamore’s exclusive partners Wafilin Systems and manufactured in-house by its team as part of the end-to-end solution. 

The post Expo news now appeared first on Dairy Industries International.

The rain that has been pummelling us lately has stopped, and here we are in March. By the end of the month it will be positively glowing in this neck of the woods.

Also, something to look forward to in spring is the seminars and symposiums coming up, ranging from Anuga FoodTec to SDT’s Spring Conference, to Dairy Innovation Strategies, the latter of which is celebrating its 10th anniversary this year.

I was reminded of one particular one here in the UK, while I enjoyed my usual yogurt, fruit and granola breakfast. The Society of Dairy Technology is holding its spring conference on 20-21 March in Weston-Super-Mare, in the UK, with the topic of “Yogurt & fermented creams, what’s new?”

Having gone to a fair few of these conferences, I find there is always a lot new discussed, and such interesting topics with featured speakers. I learn a lot at these events.

Fermentation is such a big topic right now, and yogurt can be considered the GOAT* of the process, along with kefir and other fermented dairy products. People are talking about fermentation, and as seen at the SDT’s last conference in Ireland, the SDT has the zeitgeist right – digitisation, which was the topic of its 80th in Cork, is being implemented everywhere in the dairy sector as well.

So, don’t miss out. The Food Works SW also looks to be such an interesting venue where food enterprise and development occurs, I encourage you all to attend. See you there!

* Greatest of all time

• Suzanne Christiansen, editor, Dairy Industries International.
  Keep in touch via email: suzanne@bellpublishing.com
  Twitter: @dairyindustries or LinkedIn: Dairy Industries International magazine

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For founding exhibitor Blackwater Engineering, its experience stems from the roots of the Irish dairy industry and it has become the trusted supplier to all of the major food, dairy, beverage and pharmaceutical companies in Ireland, UK, Europe and The Middle East. From stainless steel process vessels and storage silos, from roadtankers to bulk solids handling and process systems Blackwater Engineering has a solution to fit process system and vessel requirements.

With over 50 years’ experience in design and manufacturing of stainless-steel vessels and systems it has handled a huge array of products for the food, dairy, beverage and pharma industries and ensure that all of its vessel design is bespoke to suit specific requirements and for specific products. It works with recognised brands and industry leaders to provide solutions for process requirements.

Meanwhile, fellow founder CEM began its journey with its establishment in 1978, under the current CEO, Dr. Michael J. Collins. For over 40 years it has designed and developed laboratory instrumentation and scientific methods (both microwave-based and non-microwave technologies) that are used by major companies, prestigious research institutes, and universities around the world. It is a private company with global headquarters outside Charlotte, North Carolina, along with offices in England, Germany, Japan, France, Italy, Singapore, and Ireland. Its major products provide unique solutions for compositional analysis of food and chemical samples, acid digestion for elemental analysis, and chemical synthesis of peptides and small molecules.

New exhibitor, Meurens of Belgium, supplies the food processing industry with non-refined organic and natural products, using an environmentally-friendly production process. The company has been operating for over 100 years in Belgium and offers bespoke research and development for processors, for tailor-made ingredients derived from raw materials such as oats, rice, figs barley, prunes and other natural sources.

It’s a show not to miss! Please contact Samantha Bull at sam@bellpublishing.com, or visit www.internationalcheesedairyexpo.com.

The post Exhibitors founding and new appeared first on Dairy Industries International.

Sometimes it’s about condensing things for ease of use and accessibility, and bringing good things together to make something even better. Witness the birth of Heinz Beanz Cheesy, which uses Cathedral City Extra Mature cheddar for a one-stop hit of beans and cheese. This is a combination that 47 per cent of the consumers polled in the company’s own research said were one of the best food combinations. I would argue that the qualifier of “one of” should be removed. I expect this one to be a winner too.

Our Expo, which is in one place with the International Cheese and Dairy Awards, will also be a place of condensing things for an event larger than the sum of its parts. Located in Staffordshire’s County Showground, it will be central meeting up place for all things dairy, ranging from suppliers to cheese and dairy makers and retailers. The Society of Dairy Technology will be there on 26 June, and then 27 June will be a full day of judging, awards, seminars and exhibitors. To say I am looking forward to it is an understatement. Please keep an eye out for upcoming, exciting keynote speaker news too, which is underway now.

• Suzanne Christiansen, editor, Dairy Industries International.
  Keep in touch via email: suzanne@bellpublishing.com
  Twitter: @dairyindustries or LinkedIn: Dairy Industries International magazine

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Exhibitors such as CEM, Wafilin Systems, JWCI, Water Technology, Blackwater Engineering, Yorkshire Dama and Mettler Toledo joining us, along with Masterpack, Fristam Pumps, Bioscan and bioMérieux UK Ltd, as well as Beijing Kwinbon Technology, DFDS Logistics and MADCAP – just naming a few. With exhibitors coming from all over the world, it promises to be an exciting day at the show.

There will also be the much-heralded international cheese judging, with cheeses and dairy arriving from all corners of the globe. This event is in its 128th year, and continues to get bigger and better as it gets older. Thousands of cheeses and dairy products are inspected by judges from every part of the industry, from cheese maker to retail buyers, and awards given out for best in class and Supreme Champion.

A networking lunch, sponsored by Ecolab, is also occurring during the show on the 27th. As an attendee, one can pop in and out of the seminars that we are having in the middle of the exhibition floor. It will be a worthwhile day out.

Do keep an eye out for more announcements about keynote speakers and exhibitors. The exhibition spaces are already about 80 per cent sold out, so if you want to join us with a stand, act quickly and contact Samantha Bull at sam@bellpublishing.com, 0773 887 8831.

The post Setting up for the Expo appeared first on Dairy Industries International.

However, a 245 per cent tariff has been put on UK cheese exporters since the beginning of 2024, and exporters such as Coombe Castle International, which is the largest exporter to Canada, are feeling the impact in the UK.

While Canadian cheese is not a big seller in Britain, this is not the case in reverse, with the BBC reporting that the Canadian Cheese Council of Canada, which represents small and medium-sized cheese importers and their suppliers, said the expiry of the time-limited agreement that allowed the UK to continue to sell cheese without high tariffs has already caused “significant” disruption in the industry and “will cripple cheese importers as well as small cheese shops across Canada,” it said.

Another change occurring for British and EU producers is the border target operating model (BTOM), which comes into force on 31 January, where EU exporters of animal and plant products to the UK, such as eggs, dairy, meat and berries, will need to present export health certificates to British authorities. Physical checks will start on 30 April, while the requirement for safety and security certificates will begin on 31 October. Dairy comes under the medium to high risk categories, so will require checks from vets before export to the EU. These are similar to the EU checks that are already in place for UK exports to the continent.

Part of this is being driven by the World Trade Organization, which states that trade borders for the EU need to match those for the rest of the world, so as not to give EU products a trading advantage.

It should be interesting. When the EU imposed its controls back in 2021, total exports from the UK to the EU dropped by 40 per cent, while food and live animal exports fell by 64 per cent. And this time, it doesn’t look very well organised either, but this is something to expect from the current Conservative government here. Organised chaos is a misnomer with the first word.

Cheese is a very important part of the dairy sector, so don’t miss your chance to mingle with the great and good from the cheese making industry, at the International Cheese and Dairy Expo, set for 27 June in Stafford, UK. Along with the Society of Dairy Technology Symposium and Dinner on 26 June and the ICDA Awards and networking lunch, it promises to be a solid two days of all things dairy in the UK. Don’t miss it! Please contact Samantha Bull for ways to get involved, ranging from exhibiting to speaking: sam@bellpublishing.com.

Time is ticking! The closing deadline for Dairy Industries International March issue is fast approaching, and we don’t want you to miss the chance to showcase your brand to our esteemed readership.

Why Advertise with Us?

**Exclusive Show Features**: Our March issue highlights the ANUGA FOOTEC EVENT / CHEESE EXPO in WI, USA, offering you unparalleled exposure alongside this prestigious industry event.

**Editorial Focus**: Our editorial team is dedicating significant coverage to Filling & Packaging, Sustainability, Process Technology, and Inspection topics. Align your advertisement with these key industry focuses to maximize engagement and impact.

**Reach a Targeted Audience**: With our extensive reach and targeted distribution, your advertisement will be seen by decision-makers and influencers across the industry.

Don’t let this opportunity slip away! Secure your advertising space now to ensure your brand stands out in our March issue.

As the closing deadline for our March issue approaches, we want to remind you that all advert copy submissions must be received by 9 February to ensure inclusion in the publication.

We’re excited to partner with you to elevate your brand visibility and impact in the industry!

• Suzanne Christiansen, editor, Dairy Industries International.
  Keep in touch via email: suzanne@bellpublishing.com
  Twitter: @dairyindustries or LinkedIn: Dairy Industries International magazine

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As Lactalis UK & Ireland notes in the Grocery Trader, shoppers are increasingly seeking out versatile and convenient food products, meaning there is a lot to be optimistic about. Cheese fits that bill nicely.

It’s sometimes a case where everything old is new again, and the idea of hot cheese holds everything we like in cheese: warmth, nutrition, taste. Coming into a place with a cooked cheese meal is a delight to the senses, no matter what form it takes – melted toastie, fondue, an oven-baked Camembert, potatoe topped with cheese, and pasta and cheese.

This year, the end of the holiday season has not meant the end of the cheese board. I have noticed retailers such as Sainsbury’s in the UK offering multiple packs of cheese more often. making them handy for dinner parties, or just when it’s easier to grab and go. No matter how it gets into the trolleys, it’s clear that cheese is the product that wins hearts and minds in the supermarket aisles.

Here at Dairy Industries International, we will also be among the cheeses, at the International Cheese and Dairy Expo, set for 27 June in Stafford, UK. Along with the Society of Dairy Technology Symposium and Dinner on 26 June and the ICDA Awards and networking lunch, it promises to be a solid two days of all things dairy in the UK. Don’t miss it! Please contact Samantha Bull for ways to get involved, ranging from exhibiting to speaking: sam@bellpublishing.com.

• Suzanne Christiansen, editor, Dairy Industries International.
  Keep in touch via email: suzanne@bellpublishing.com
  Twitter: @dairyindustries or LinkedIn: Dairy Industries International magazine

The post The cheese board wins appeared first on Dairy Industries International.

The new system will use heat pumps with spray dryers, which is a new method for both companies. In addition to the ammonia heat pump for the spray dryer, GEA is providing a second heat pump that supplies hot water at 85°C to heat the entire production line and run the various dehydration processes, as well as cold water at 1.5°C to air-condition the factory.

All this is estimated to reduce carbon emissions and energy for steam production significantly.

Here at Dairy Industries International, we will also be looking at new technologies for the sector, at the International Cheese and Dairy Expo, set for 27 June in Stafford, UK. Along with the Society of Dairy Technology Symposium and Dinner on 26 June and the ICDA Awards and networking lunch, it promises to be a solid two days of all things dairy in the UK. Don’t miss it! Please contact Samantha Bull for ways to get involved, ranging from exhibiting to speaking: sam@bellpublishing.com.

• Suzanne Christiansen, editor, Dairy Industries International.
  Keep in touch via email: suzanne@bellpublishing.com
  Twitter: @dairyindustries or LinkedIn: Dairy Industries International magazine

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As an industry, we are working hard to ensure that coal and oil and other fossil fuels are reduced in use, rather than being burned as fuel that heats the planet. This is done by reducing our carbon footprint, via sustainable energy supply such as solar, biofuels and wind energy. And it’s about reducing the gases emitted by animals.

The Global Dairy Platform, as part of the Pathways to Dairy Net Zero, will offer on 17 January the first quarterly webinar of 2024, which will focus on the potential of animal nutrition to lower dairy’s environmental footprint. The agenda will cover past achievements in animal nutrition and the future of animal nutrition on the pathway to dairy net zero. For all of us in dairy, the cow is the source of our industry and the key to its future.

Here at Dairy Industries International, we will also be looking at the future, at the International Cheese and Dairy Expo, set for 27 June in Stafford, UK. Along with the Society of Dairy Technology Symposium and Dinner on 26 June and the ICDA Awards and networking lunch, it promises to be a solid two days of all things dairy in the UK. Don’t miss it! Please contact Samantha Bull for more ways to get involved: sam@bellpublishing.com.

• Suzanne Christiansen, editor, Dairy Industries International.
  Keep in touch via email: suzanne@bellpublishing.com
  Twitter: @dairyindustries or LinkedIn: Dairy Industries International magazine

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It will be the one-stop show for everything dairy, from judging and equipment to samples, and everything in between.

The Society of Dairy Technology‘s Summer Symposium and dinner will also be held on 26 June, offering a further opportunity for the dairy industry to gather together in one place.

We already have an exciting slate of exhibitors so far, including: ALPMA, CEM, Chr Hansen, Fristam Pumps, IFF, Lactalis, Marchant Schmidt, Masterpack, Ornua, PFM Packaging, Procudan, Sycamore Process Engineering, Vikan, Wafilin Systems and Water Technology Ltd.

If your company is not listed, please contact sam@bellpublishing.com for opportunities to get involved.

With an exciting programme of keynote presentations (including Ecolab as a keynote speaker) covering all sectors of the dairy industry in free-to-attend sessions on the exhibition floor, as well as a programme of workshops and judging, the International Cheese & Dairy Expo is much more than just a trade show. From pasteurisers, tanks and silos to cheese cultures, fruit flavourings and emulsifiers, though to wrappers, cutting machines, metal  detectors and logistics – the entire dairy processing chain will be represented, from cheese to yogurt and everything in between. Don’t miss it!

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27 June 2024 – Cheese and Dairy Expo, ICDA Awards, Networking Lunch

28 June 2024 – Cheese and Dairy Expo and Love Cheese Live

At Staffordshire County Showground, Stafford 
 
The International Cheese and Dairy Awards and Dairy Industries Expo have collaborated to launch The International Cheese and Dairy Expo 2024.

The new Expo which includes the International Cheese and Dairy Awards & Dairy Industries expo have created one big event which will be a purely dedicated event just for the dairy industry.

It will bring together producers, retailers, processing machinery and services, packaging machines and materials, turnkey suppliers, quality control and assurance, ingredients and logistics.

Opportunities include:

• Key sponsor
• Branding Opportunities
• Speaker’s Stage
• Networking Lunch
• Advertising Packages 

We are pleased to announce that Ecolab will be sponsoring the networking lunch on 27 June.The lunch will be in the IngestreSuite and will be open from 12.30 – 3.00pm and you can attend anytime during this period.There will be a buffet style lunch with informal seating and the opportunity to network with cheese and dairy professionals.

The Supreme Champion presentations will be made in the main hall from 3.30pm. Tickets will be on sale early 2024.

For all exhibitor and sponsor opportunities, please contact Sam Bull at sam@bellpublishing.com.

The post New International Cheese and Dairy Expo announced for 2024 appeared first on Dairy Industries International.

Coveney further stated that Ireland as a country has a responsibility for getting its dairy digital future and the issues of accountability and sustainability right, as it has “a big obligation, as close to 90 per cent of our dairy consumers are outside Ireland.” That being said, he further said, “I’m pretty excited about the challenges and I’m confident the dairy industry will rise to them.”

Gary Andrews, the group skills development manager at Dale Farms in Northern Ireland, eyed Coveney somewhat wistfully and remarked a commonly held belief it was “refreshing to see such passion and interest on the part of politicians for our industry south of the border. It’s not something we see at home.”

The Society, for its part, continues to expand beyond its British borders, and the overall feeling at the meeting was one of ambition and expansion, both on the processing floor and in the future. Students submitted their presentations, and the speakers ranged from giving the audience a firm look at digital twinning and what it means, to how the process analytical technology works in dairy settings. I for one am excited and looking forward to continuing our work with the Society in 2024, which will involve the International Cheese & Dairy Expo.

For further information, please see our January issue for full coverage of the event. Please also visit www.internationalcheesedairyexpo.com or email sam@bellpublishing.com for more information.

• Suzanne Christiansen, editor, Dairy Industries International.
  Keep in touch via email: suzanne@bellpublishing.com
  Twitter: @dairyindustries or LinkedIn: Dairy Industries International magazine

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The new Expo, which includes the International Cheese and Dairy Awards, Dairy Industries Expo and Dairy Industries International, will be a purely dedicated event just for the dairy industry. It will bring together producers, retailers, processing machinery and services, packaging machines and materials, turnkey suppliers, quality control and assurance, ingredients and logistics.  

It is now the whole industry under one roof, in Stafford. Right in the middle of the country on 26-27 June 2024.

The event will include the International Cheese and Dairy Awards, workshops, seminars, keynote speakers and a networking lunch.  

Also, we mustn’t forget the Society of Dairy Technology, which was key to making our inaugural event the success it was last year. They will be hosting their annual dinner during the evening of our Expo and we hope to work with them to make the seminars even better than before for the visitors. 

Part of this event is to ensure that many hands make light work. Together, we can make this the premier show for the industry, both in the UK and worldwide. Please visit www.internationalcheesedairyexpo.com or email sam@bellpublishing.com for more information.  

• Suzanne Christiansen, editor, Dairy Industries International.
  Keep in touch via email: suzanne@bellpublishing.com
  Twitter: @dairyindustries or LinkedIn: Dairy Industries International magazine

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There will be a fine collection of exhibitors and seminars to examine and listen to at the show, ranging from J&E Hall‘s ammonia-based refrigeration systems (M405) to QualiTru‘s sampling systems presentation at 14:30 on 5 October. Analytics, shredding, cooling, flooring, sealing, packaging, turnkey automation and the Society of Dairy Technology‘s annual general meeting will all be part of the event, and much more.

I’m a bit stymied myself, as there will be so much to see and do, I wonder if I’ll be able to take it all in two days. However. I have my comfortable new shoes and if you see me and the rest of the Dairy Industries International team galloping about, you’ll understand why, as I’ll be getting all the information from the seminars, and the exhibitors, and walking around from place to place. I will be definitely getting my 10,000 steps in on both days.

We really hope to see you there and if you haven’t registered yet, please note that it is free to attend. Our stand is M200 and we will be happy to see you. Harrogate in the autumn is a beautiful part of the world, and well worth the visit. See you at the show!

Register now

Show opening times

Day 1 – 4 October

• Show open: 10:00
• Show close: 16:30

Day 2 – 5 October

• Show open: 10:00
• Show close: 16:00

Getting there

The Harrogate Convention Centre is easily accessible by car, air and rail. Dairy Industries Expo is at Entrance 4 off Ripon Road. Registration will still be open on the day at the event.

• Suzanne Christiansen, editor, Dairy Industries International.
  Keep in touch via email: suzanne@bellpublishing.com
  Twitter: @dairyindustries or LinkedIn: Dairy Industries International magazine

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