2017.01.11 | Food
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.
2017.01.17 | Food
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…
2017.02.09 | Food
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.
2017.02.15 | Food
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.
2017.02.07 | Food
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.
2016.10.20 | Food
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.
2016.10.14 | DCA
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.
