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Experiments carried out by the Department of Food Science at Aarhus University demonstrate that whey protein has extraordinary properties.

2017.01.11 | Food

Whey protein as a weapon in the battle against overweight

A new research method ensures increased and extensive knowledge about the beneficial effects related to intake of milk-derived foods. In the future, this may enable dairies to developnew and innovative milk products designed to enhance slimming effects.

It is a major wish to be able to prolong the shelf-life of lactose free milk. Photo: Colourbox

2017.01.17 | Food

What happens once we remove lactose?

With time undesirable aromas and flavours may develop in lactose free milk. This is a challenge for the dairies when trying to accommodate the demand for long-life lactose free products, for example at distant export markets. Therefore, scientists from Aarhus University currently focus on achieving more knowledge of the chemical reactions in this…

There are a very limited number of studies examine the impact of extended lactation on milk quality. Photo: Jesper Rais

2017.02.09 | Food

Extended lactation does not impair the quality or cheese-making property of milk

There are no problems with the milk quality from cows managed for extended lactation. On the contrary, studies indicate that this production strategy will produce milk that is more suitable for cheese production.

Even though the reverse osmosis technique is widely used, we only have limited documentation of how it affects milk quality. Photo: Jesper Rais

2017.02.15 | Food

Concentrating milk at the farm does not harm milk quality

Together with Arla Foods, Aarhus University has examined several aspects of concentrating the milk at the farm. In terms of quality there is nothing wrong with moving the process to the individual farm.

The aim of the project is to develop a rapid and mobile measurement method to be used on-farm. Photo: Jesper Rais

2017.02.07 | Food

Broad collaboration project to improve milk quality

A too high level of free fatty acids in milk may cause a rancid taste. Scientists are therefore trying to find new ways to limit free fatty acids as well as new methods to measure the levels of these within the framework of the major innovation consortium FUTUREMILQ.

At Aarhus University scientists develop methods that can make it possible to evaluate onion quality during storage. Photo: Colourbox

2016.10.20 | Food

Onions snitch about their ails

Aarhus University carries out research on promoting resource efficiency in all parts of the food chain. This includes a large project in which researchers and the industry are collaborating to prevent discarding several tons of onions annually. The aim is to make onions tell about their diseases before it is too late.

Lars Henrik Jacobsen manages the national collection of vegetatively propagated vegetables. He has experienced a growing interest in the vintage species. Photo: Jesper Rais

2016.10.14 | DCA

Growing interest in vintage varieties

There is a growing interest in old varieties of fruit, vegetables and cereals. This is the experience at both the Nordic Gene Bank (NordGen) and Aarhus University’s horticultural research site in Aarslev who administer the national collection of vegetatively-propagated vegetables.