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Long-life lactose-free milk is exposed to challenges in relation  to shelf-life, stability and quality, including taste and appearance, when stored unrefrigerated for a longer period, which is the case in many parts of the world. Researchers from Aarhus University are currently studying how so-called lactase enzymes – enzymes added to lactose-free UHT milk, in order for people suffering from lactose intolerance to be able to drink it – affect the milk, and if these can be improved.

2019.08.20 | DCA

New and cleaner enzymes to improve the quality of long-life lactose-free milk

Long-life milk (ultra-high-temperature (UHT) processed milk) is a growing global market. However, especially long-life lactose-free milk is exposed to challenges in relation to shelf-life, stability and quality, including taste and appearance, when stored unrefrigerated for a longer period, which is the case in many parts of the world.…

Professor Hildegarde Heymann from University of California Davis is now an Honorary Professor in ‘Advanced Sensory Methodologies for Innovation in Food Quality’ at the Department of Food Science at Aarhus University.

2019.08.16 | DCA

New affiliated professor brings advanced sensory science methods to innovation in food quality

Professor Hildegarde Heymann from University of California Davis is now an Honorary Professor in ‘Advanced Sensory Methodologies for Innovation in Food Quality’ at the Department of Food Science at Aarhus University.