Congress side 4 og 44
Tema: Den 42. Nordiske Mejerikongres
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Den 42. Nordiske Mejerikongres
The 42 nd Nordic Dairy Congress
Af Anna Marie Thøgersen
I år er Finland vært for Den 42. Nordiske Mejerikongres, der afholdes 17.-19.
juni 2010 i Kongrescenter Verkatehdas i Hämeenlinna, Finland. Kongressproget
bliver engelsk, og foredragsholderne er 20 internationale mejerieksperter
med indlæg under fællestemaet: Nye Teknologier og Innovationer i Mejeriindustrien.
Kongressen byder også på socialt samvær og mulighed for at netværke
med mejerikolleger fra hele Europa.
I dette kongresnummer sætter vi fokus på mælken og mejerierne i Norden.
Vi er også glade for, at en lang række leverandørvirksomheder desuden har
ønsket at deltage med artikler om deres nyheder til mejerierne i Norden.
The 42 nd Nordic Dairy Congress takes place in Hämeenlinna, Finland 17-19
June 2010. This year’s topics are: New Technologies & Innovations in the
Dairy Industry. In this special issue of Mælkeritidende the Finnish President
of the 2010 Congress; Mr. Kari Toikkanen welcomes all European dairy
people at the congress. We also focus on the milk and dairy market in the Nordic
countries. And further we are proud to introduce several of the dairy supplying
companies, telling about their latest news to offer the Nordic dairies. ■
4 Welcome at
the 42 nd Nordic Dairy Congress
6 Milk & Dairies in the Nordic
7 Valio in Finland
9 TINE in Norway
10 Arla in Denmark and Sweden
11 Arla Ingman in Finland
12 Skåne & Milko
13 MS Iceland Dairies
14 KOLD college
15 MBM Faroe Islands
16 Bruker Optics Scandinavia
17 Thise & Naturmælk
18 Sealed Air Denmark
21 Mammen, Them & Bornholm
23 Synnøve & Q-Meierierne
24 VM Tarm
25 Bent Nygaard Elektronik
26 Tetra Pak
27 Carl J. Nielsen
28 Chr. Hansen
32 DSS Silkeborg
34 Danapak Flexibles
38 Grunwald Nordic
44 Program for
The 42 nd Nordic Dairy Congress
46 Kort fortalt
mejeriledere og funktionærer,
Dansk Mejeriingeniør Forening,
Redaktion og sekretariat:
Det gamle Mejeri
5260 Odense S.
Postgiro: 400 5325
Tlf.: 66 12 40 25
Fax: 66 14 40 26
Tlf. tid dagligt kl. 8.00-16.00
(fredag dog 8.00-15.00)
Ansvarshavende redaktør og
mejeriingeniør Anne-Sofi Søgaard
cand. mag. Anna Marie Thøgersen.
markedsøkonom Bettina M. Nielsen.
Stillings- samt købs/salgsannoncer
kan leveres digitalt og må være
redaktionen i hænde senest torsdag
kl. 12.00, en uge før udgivelse.
Tidsskriftet udgives hveranden
fredag‚ undtagen dobbeltnumre i juli
og december‚ svarende til 23 nr./år i
et oplag på 1.700 eksemplarer (heraf
150 uden for oplagskontrol).
Danmark: 1.164- kr./år inkl. moms.
Europa: 1.428,- inkl. forsendelse.
Øvrige udland: 1.620‚- kr. inkl.
Mejeriernes og mejeriselskabernes
ledere og øvrige medarbejdere.
Mejeriingeniører, mejeriteknikere og
procesteknologer i ind- og udland.
Medlemmer af mejeriernes
Ansatte ved mejeribrugets
Medarbejdere ved universiteter og
øvrige forskningsinstitutioner samt
levnedsmiddel kontrolenhederne og
Mejeriernes leverandør- og servicevirksomheder
(Stud. tech. al/mejerilinjen og procesteknologstuderende/mejerispecialet
modtager bladet gratis).
Tryk / layout:
Jørn Thomsen / Elbo A/S
Eftertryk tilladt med kildeangivelse.
MÆLKERITIDENDE 2010 3
Welcome at the 42nd Nordic
Dairy Congress in Finland 2010
By Anna Marie Thøgersen
The congress topics
Mr. President could you please
shortly comment on why the Nordic
Dairy Council have chosen to focus
on this year’s congress theme: New
Technologies and Innovations in the
The alternating Nordic Dairy Technology
Councils (Nordisk Mejeriteknisk
Råd, NMR) has for almost 90 years
arranged the Nordic Dairy Congresses,
and they have always focused on being
highly topical and actual in their
choice of the congress themes. Having
this in mind, the recent Congress Program
Committee decided on the 2010
congress headline, as the high results
and profits within the Nordic dairy industry
is primarily provided by: New
Technologies and Innovations.
The congress includes 20 highly professional
presentations. Which one
is you especially looking forward to
My personal interest has always been
within fresh dairy products, and
therefore I am looking forward to attend
the topics about enzyme technology.
There is a special morning
session at Saturday the 19th of June
for that. If the practical hurry does
not disturb me, I will attend there.
The 42nd Nordic Dairy Congress takes place in Hämeenlinna,
Finland 17-19 June 2010. This year’s topics are: New
Technologies & Innovations in the Dairy Industry. The Finnish
president of the 2010 Congress, Mr. Kari Toikkanen outlines
his expectations for the upcoming event.
What do you expect to gain by running
the congress in English?
During the past congresses we have
noticed some difficulties for the
translators, especially regarding the
technology. Furthermore, our Nordic
congress participants sometimes
have difficulties reading and understanding
their neighbouring Scandinavian
We have discussed the language
question several times in NMR, and
this year we decided to run the congress
in English. By doing this, we
can also invite lecturers and attendees
from both inside and outside the
Participants from Europe
From which countries and how
many dairy people have you invited
to join the congress?
So far our main marketing has been
targeted towards the Nordic countries,
but we are continuously spreading
our “message” and invitation to
the rest of Europe. In late March we
had mailed more than 10.000 congress
brochures in the Nordic countries,
and by now - in early April, we
have established a databank containing
more than 1200 specific e-mail
addresses of which more than 400 are
from outside the Nordic countries.
Up until now a little more than
100 dairy persons have signed-up for
the congress. Our target is to reach a
minimum of 200 participants, but I
am optimistic to welcome more than
300. But, we urge all our Nordic dairy
friends, colleagues and the congress
sponsors to spread the invitation to
join the Nordic Congress among their
The social program
The Nordic Dairy Congresses include
a broad and interesting social program,
why do you find this so important?
During the congress presentations,
the participants are very busy. To offer
enough time for networking and
new contacts, the evening programs
create a natural possibility for socializing,
enjoy Finnish foods and also
get a little taste of our culture. ■
More information on:
4 MÆLKERITIDENDE 2010
Kari Toikkanen, NMR
president of the Nordic
urge all dairy people
from all over Europe
to join the 42nd Nordic
Dairy Congress in
Finland 2010. You are
very welcome to contact
the president on
valio.fi for forwarding
Congress Brochures or
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Milk & Dairies in the
By Anna Marie Thøgersen
The largest and the smallest
There are huge differences between
the sizes and market orientations of
the Nordic dairies. On top of the scale
we find Arla Foods, the regions absolute
largest dairy possessing 6.3 billion
kg of milk out of the total annual
milk amount of 12 billion kg. Arla
Foods is too, very export oriented and
No. Country Dairy
The approx. 80 large and small Nordic dairies produce all
kinds of dairy goods sold on the home markets as well as on
several export markets. Yearly, the Nordic dairy farmers deliver
almost 12 billion kg milk. This is a little more than the total
milk amount produced in Italy, another great dairy-area.
markets more than half of the dairy
products outside the Nordic Region.
At the other end, we find one of the
smallest a yet the largest and only
dairy on the Faroe Islands, MBM
(Meginfelag Búnaðarmanna). MBM
has an annual milk intake of only 8
million kg, of which all are refined
into fresh dairy products and exclu-
sively sold on the Faroese home market.
The Nordic giants
The Danish-Swedish dairy giant, Arla
Foods is by far the dominate in the
Nordic region, as the 7.600 highly efficient
co-operative dairy farmers and
their company produces, manufactures
and markets more than 50% of
the milk available in the region. In
the Nordic area, Arla Foods is present
in Denmark and Sweden and in Finland
as Arla Ingman. In Denmark the
company has around 90% of the milk
market. In Sweden and Finland the
percentages are approx. 60% respectively
Valio in Finland is the regions second
largest dairy company having
around 80% of the Finnish milk and
the home market for dairy products.
The yearly milk intake amounts 1.8
billion kg delivered by the company’s
10.000 primarily smaller family-run
The TINE dairy in Norway is the
absolute dominant company in the
country, as TINE possesses 98% of
the total milk production. The yearly
milk amount delivered by the company’s
15.000 dairy farmers is almost
1.5 billion kg.
6 MÆLKERITIDENDE 2010 NR. 8
1 Arla Foods 4.200 3.800 26 7.600
2 Arla Foods 1.900 3.800 15 3.200
3 Valio 1.800 10.000 15 4.400
4 TINE 1.450 15.000 44 5.700
5 Skånemejerier 350 570 3 590
6 Milko 300 900 4 800
7 Arla Ingman 280 1.200 5 500
8 Norrmejerier 190 470 3 475
9 Falköping 140 190 3 80
10 MS Iceland Dairies 120 700 8 450
11 Synnøve Finden 100 - 2 220
12 Thise 87 87 1 120
13 Mammen 70 - 2 70
14 Q-Meierierne 65 500 3 85
15 Them 48 33 1 50
All Totals Top-15 dairies 11.100 36.550 136 24.340
Top-15 Nordic Dairies ranked in relation to yearly milk amount. The numbers are
based on the dairies annual reports from 2008 or 2009, or from the companies’
In between the large and small Nordic
dairies we find a handful of medium-sized
dairy companies, primarily
located in Sweden. To the
far-south Skåne Dairy is dominate
both on the Scanian home market
and by now also exporting dairy
goods to Denmark. Mid-Sweden we
can characterize as Milko-land, as the
country’s third largest dairy, Milko
is dominant. To the North we find
Norrmejerier producing and supplying
the region with all kinds of dairy
Also in Island and Norway two medium-sized
dairies are well-known;
MS Iceland Dairies produces and
supply the home market with all pos-
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sible dairy products. Though buying
the milk from Tine, the Norwegian
dairy Synnøve Finden is an alternative
manufacturer and supplier of especially
cheeses on the home market.
Minor Nordic dairies
A large number of small dairies,
organized as private, co-operative or
one-owner farm dairies are scattered
all over the Nordic region. They
offer alternatives to the consumers,
as they manufacture a lot of special
dairy goods, often telling good stories
about the country life and the origin
of the foods.
These small dairies manufacture
different niche-products such as organic,
made from goat or sheep milk,
“handmade” or directly-from-thefarm
milk products. Due to the global
financial crisis and the consumers
more discount-oriented shopping,
many of these small dairies face hard
times, though. ■
Country Milk in
Faroe Islands 8
Annual milk amount in each of the
MÆLKERITIDENDE 2010 7
Valio in Finland
The 1.800 million liters of raw milk
processed at the Valio Group dairies
is produced in Finland on approx.
10.000 family-owned dairy farms
that typically have 21 cows and 37
hectares of pasture.
Valio Ltd has 15 production plants
in Finland scattered from Mid-Finland
to the South producing the company’s
milk, cheeses, yoghurts, butters,
ice cream, juice/ berry, milk
powders and demineralized whey
The primary plants for Valio’s
world famous cheese brands Finlandia
and Valio Emmental we find in
Toholampi and Vantaa. Two other
large plants are situated in Mid-Finland
in Haapavesi and in Lapinlahti,
and they produce cheeses like Oltermanni
The two largest Valio plants are Riihimäki,
just north of Helsinki and
newly built Seinäjoki in Mid-Finland,
and they totals a milk intake of 620
million kg, which is one-third of all
Valio milk. The employees at these two
dairies exceed 700 and the production
is milk, cream, fermented milk, yoghurt,
butter, powders, cottage cheese
Valio Ltd is by far the largest dairy in Finland, as the milk volume
of the company exceeds 80% of the total 2,300 million liters of
milk produced annually in Finland. Valio is the market leader in
all key dairy product groups in Finland and a world class pioneer
as developer of functional foods. The company has a net turnover
at 1.8 billion Euros and has an average staff of 4.400 employees.
Beside Valio’s Emmental, Baby
Muenster is a successful cheese brand.
and some of Valio’s functional foods;
LGG buttermilk and Evolus.
Approximately one-third of Valios
total milk volume is used for cheese
production and half of these are exported
mainly to Europe and USA
under brands as Finlandia, Valio’s
Emmental. Another successful cheese
brand is Baby Muenster.
Valio is regarded as a world market
pioneer within the functional foods
segment. LGG ® products (Valio Gefilus
® and Valio Kidius Gefilus ® ) and
Evolus ® are the company’s functional
product brands, and they are sold as
Besides being the leading brand in
Finland, Valio is also well positioned
to the West in Sweden and to the East
in Russia and the Baltic States as well
as in the USA and China.
Valio Sverige AB is particularly
strong in value added products in the
lactose free and low lactose segments
with a 30% market share.
Valio has two production plants in
Estonia, one cheese packaging facility
in Belgium and a Customer Service
Center including production facilities
in Moscow. Valio is also positioned
within global sales in food ingredients.
International operations including
licensing encompass 65 countries
accounting for one third of the company’s
Turnover and employees
Valio Ltd. has a net turnover at 1.8
billion Euros, of which two-third
stands for domestic sales and the remaining
turnover from foreign subsidiaries
Valio Group net turnover by product
group is in average: Fresh dairy
products 45%, butter and spreads
11%, cheese 32%, ingredients 5% and
others (e.g. juice, frozen foods) 7%.
The average number of employees
in Valio Group is 4.400, of those almost
3.700 work in Finland and the
remaining in Valio’s foreign subsidiaries.
Evolus® is sold globally
as a licensed
8 MÆLKERITIDENDE 2010 NR. 8
Tine in Norway
Managing Director, Hanne Refsholt,
TINE BA. (Photo: TINE).
Although in somewhat much smaller
scale, the Norwegian dairy giant Tine
roots back to year 1881, and thus
the co-operative company can celebrate
its 130 anniversary next year.
The present 15.000 owners run dairy
farms that typically average 20 milking
cows, which total the annual milk
volume of 1.457 million liters of milk,
delivered to Tine last year.
Today Tine BA is present all over
the country and is organized within
five regional companies covering the
East, South, West, Middle and North
regions of Norway. The Tine Regions
run 44 production plants, five distribution
terminals and eight plants
producing other kinds of goods such
as sea food, juice and fruit products
During the years Tine has modernized
the dairy production, and at
present the company is building a totally
new and environmentally opti-
The Norwegian Jarlsberg is world famous. (Photo: TINE).
Next year, Norway’s largest dairy
company, Tine BA celebrates its 130 year
anniversary. The co-operative dairy handles
98%, or 1.457 of the total 1.500 million liters of milk produced
each year in Norway. In 2009 the company had a turnover at
18,9 billion NKK. Tine is by far Norway’s dominant player at
the home market within all dairy product categories.
Tine is owned by 15.000 dairy farmers and has an average
staff of 5.700 employees.
mized dairy plant in the South region
Jæren, Rogaland. This plant is scheduled
to be ready for operation in the
autumn next year and by then replacing
four older exiting plants in the region.
The new Jæren dairy is built
to handle 200 million liters of milk
During resent month, Tine has
launched several new dairy products;
a new fat reduced cheese, a new “Ja”
yoghurt with less sugar, and the very
first lactose free milk in Norway. Also
a new nutritious product “YT” for the
sports & health segment has been
Tine’s product portfolio includes
480 different dairy products on the
home market. Among several different
well-known domestic brands we
find, of course, The Tine brands, Litago
(for children), Biola (probiotic
yoghurts) and Piano (dairy desserts),
but also “Nå”, which is a selection of
ready-to-bake doughs for pizzas and
“Nå” dairy toppings. Furthermore
the world famous cheese brands
Jarlsberg and Norvegia are also sold
at the home market.
Subsidiaries and export
Besides being the leading brand in
Norway, Tine BA also runs subsidiaries
in Sweden, Denmark, UK and the
USA. Last year the foreign subsidiaries
had a total turnover of two billion
Internationally, Tine aims to reach
an export volume of 75.000 tons of
special cheeses within the next decade.
Last year Tine sold 11.400 tons
of Jarlsberg cheeses in primarily
USA, Australia, Canada and UK. The
company’s total dairy export volume
was 16.000 tons in 2009.
Turnover and employees
Tina BA had a net turnover at 18,9
billions NKK last year, of which almost
90% stands for domestic sales,
and the remaining outside Norway.
The dairy company has almost 5.700
Tina BA’s turnover by product is in
average: Fresh dairy products 33%,
butter and spreads 4%, cheese 33%,
ice cream 6%, juice and water 5%,
and the rest within other products
such as e.g. other convenience foods,
porridge products, and deserts. ■
Scandinavian and other foreign tourists
love the typical Norwegian “Myseost”.
MÆLKERITIDENDE 2010 9
Arla Foods in Denmark & Sweden
Arla Foods’ CEO,
(Photo: Arla Foods).
Arla Foods’ yearly milk intake in
Denmark is 4.2 billion kg and in Sweden
1.9 billion kg. The leading international
Danish-Swedish company is
owned by 3.800 milk farmers in Denmark
and 3.800 in Sweden. The Danish
milk farms have in average 125
milking cows, and in Sweden the average
is half this number.
In Denmark Arla runs approx. 26
processing plants situated all over
the country. In Sweden the number
is 15 dairies, located in the southern
part of the country. Among the largest
plants we find the relatively newly
built Danish cheese factory in Taulov
(producing 27.500 tons a year)
and the Swedish milk powder plant
in Vimmerby (yearly milk intake 380
After the Danish-Swedish dairy
merger in 2000, Arla Foods tried to
create a single culture in the company.
But by now the company is trying
to highlight the strengths of each
country and the differences between
Denmark and Sweden in terms of the
company’s history, product range and
Arla Foods is the fifth largest dairy in Europe. The company
is owned by 7.600 Swedish and Danish milk farmers. Arla
Foods has a global milk amount of 8.7 billion kg. In Denmark
and Sweden the annual milk production is based on 4.2 billion
kg respectively 1.9 billion kg. The remaining milk amount
of 2.6 billion kg (out of the total 8.7 billion) relates to Arlas
subsidiaries in UK, Holland and Finland.
Arla Lurpak® is the brand for butter throughout the world.
(Photo: Arla Foods).
Arla has some of the world’s bestknown
dairy brands: Arla ® , Castello ® ,
and Lurpak ® (The Lupak brand
though, is owned by all Danish dairies).
The three strategic brands are
use as: Lurpak ® for butter throughout
the world, Castello ® for specialty
cheeses, and Arla ® which covers the
company and many other brands, including
e.g. Apetina ® , Ko ® , Buko ®
and Kærgården ® .
Arla Foods priorities the areas
of health, taste and organic products,
and actually the company is the
world’s largest supplier of organic
dairy products, and the Harmonie ®
range includes almost 100 different
Another focus area is developing
powdered whey proteins, and Arla is
a world leader within these special
ingredients. Last year Arla opened a
state-of-the-art new ingredient application
centre, where customers are
invited to co-operate.
Arla Foods worldwide
The Danish-Swedish dairy giant has
production in 13 countries and sales
offices in further 20. Arla’s core markets
are Sweden, Denmark, Finland,
the UK, Germany, the Netherlands
and Poland. In all mentioned countries
Arla runs production plants - except
in Germany. Germany however
is one of the dairy’s largest export
Turnover and employees
In 2009 Arla Foods had a global net
turnover at 46.2 billon DKK of which
20% was in Sweden and 19% in Denmark.
Of the remaining 2009 turnover
the Arla UK accounted for 26%.
Other primary markets are Holland,
Germany, Finland, USA, the Middle
East and Asia.
Arla Foods net turnover by product
is in average: Fresh dairy products
44%, cheese 25%, butter and spread
13%, powders 12% and 6% within
Globally, Arla Foods has 16.200
employees, of which the Danish
staff counts 7.600 and the Swedish
Arla Castello® brands the company’s
specialty cheeses. (Photo: Arla Foods).
10 MÆLKERITIDENDE 2010 NR. 8
Arla Ingman produces cheeses in
Finland as well as imports cheeses from
Denmark. (Photo: Arla Foods).
Almost 1200 local farmers deliver a
little more than two-third of the total
280 million liters of milk to Arla Ingman.
The remaining milk volume is
bought from the Finnish dairy Valio
or imported from Sweden. The company
head office is located in Sipoo,
just North of Helsinki.
Arla Ingman has local production
facilities from North to South in
Finland. In Sipoo we find the largest
dairy producing milk, fresh fer-
Dairy Fruit A/S offers our customers Nature’s Taste, by
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Finland’s second largest dairy, Arla Ingman has since 2008
been 100% owned by Arla Foods. The company target is to
reach a stronger position as supplier of goods to the retail
trade and food service sector at the Finnish home market.
mented milk products, juices, desserts
and butter. To the North at
Kuusamo Dairy the company produces
approx. 4.000 tons of cheese
a year. Another Arla Ingman dairy is
situated in Lapinjärvi. The company’s
co-operating dairies are located
in Hämeenlinna and Suonenjoki with
productions of primarily fresh milk,
cottage cheese and butter.
Turnover and employees
Arla Ingman’s home market share is
approx. 23%. The company’s turnover
by product is in average: Milk and
fresh dairy products 64%, cheeses
31% and butter 5%. The cheeses are
partly produced in Finland and partly
imported from Denmark, primarily
the brands Arla Castello ® and Arla
Apetina ® .
Arla Ingman’s net sales are approx.
300 million Euros, and the Finnish
dairy company has a staff of 500 employees.
DAIRY FRUIT A/S • HESTEHAVEN 3
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Phone: +45 66 13 13 70 • WWW.DAIRY-FRUIT.COM
MÆLKERITIDENDE 2010 11
Skåne Dairy in Sweden
Skåne Dairy is an independent dairy
company owned by 572 members in
the Southern part of Sweden, Scania.
The owners delivered 353 million
kg milk in 2009. So, Skåne Dairy is
a relatively large but still local milk
producer with processing plants in
Malmö, Kristianstad and Lunnarp.
The company produces a complete
palette of dairy products, among
those the cheese brands Herrgård,
Präst and Grevé, but also a wide
Milko in Sweden
Last summer Milko introduced the “Milk
Handshake” giving the milk farmers
extra payment. (Photo: Milko).
Milko operates four plants located in
Östersund, Sundsvall, Karlstad and
Grådö, producing milk, Swedish sour
milk, juice, yoghurt, butter, soft whey
cheese, soft and hard cheeses and
powdered milk. Some of the Milko
brands are also marketed in other
parts of Sweden. Milkos main purpose
is to offer consumers high qual-
In 2009, Skåne Dairy, Sweden’s second
largest dairy company achieved the
best economic result for years: 3 billion
SEK. In 2008 though, Skåne Dairy was
facing economic de-route due to fierce
competition on the home market.
But Swedish consumers’ protests on
facebook and export of Scanian dairy
products to Denmark saved the company.
range of specialties. E.g. farm milk,
lactose-free products, yoghurt with
real vanilla, dessert cheeses from
Stafva Herrgård, a new acidulated
milk assortment, and the functional
food ProViva in different flavors and
variations. Also organic dairy products
from the partly owned farm
dairy, Hjordnära is promoted by the
Turnover and employees
In 2009, Skåne Dairy had a turnover
Milko is a co-operative company owned by 900 farmers
delivering around 300 million kg of milk a year. Milko is
Sweden´s third largest dairy company and operating in Mid-
Sweden. The turnover is approx. 2.6 Billon SEK.
ity milk and dairy products coming
from local farms. Further, the company
is very protective towards their
owners in order to continue life in the
The Milk Handshake
It is economically very tough times
for milk farmers - also in Sweden,
and that´s why Milko last summer
introduced the “Milk Handshake”.
On behalf of this arrangement
Milko raised the retail price on
the Milko “Landscape Milk” with an
extra Swedish crone. As the consum-
Skåne Dairy produces a broad range of
traditional and specialty dairy products
as Lactose Free. (Photo: Skåne Dairy).
of almost 3 billion SEK and a workforce
of 585 employed. The company
primarily operates on the home market,
but has a small subsidiary handling
cheese sale at the Finnish market.
Last year, the Skåne Dairy closed
a deal selling fresh milk products to
the Danish retailer giant Dansk Supermarket.
In Denmark too, the Skanian
company owns one-third of the
private dairy, Løgismose. ■
ers were very willing to pay more to
support their local dairy, Milko could
give the milk farmers 7 million SEK
extra in December 2009!
Turnover and employees
Milko had a turnover of almost 2.6
billion SEK and a workforce of 800
employed. The company primarily
operates on the home market, producing
and selling dairy products
mainly in Mid-Sweden. Milko also offers
products from other co-operative
12 MÆLKERITIDENDE 2010 NR. 8
MS Iceland Dairies
MS Iceland Dairies
MS Iceland Dairies (Mjólkursamsalan)
is a cooperative organization that
includes more than 700 of Iceland’s
family-run dairy farms. MS Iceland
operates eight dairy plants situated
throughout Iceland, and the company
employs a staff of 450. The two main
dairy plants within MS Iceland are
located to the South in Selfoss and
North in Akureyri.
The Icelandic dairies produce a broad
and complete range of dairy products
and in a variety hardly known in
any other minor country. Just within
cheese production some 100 varieties
are produced, an incredible figure
given that only a few dairies are responsible
for their production, serving
a market of only 285,000 people.
MS Iceland Dairies centers on
milk production and the making of
high-quality skyr, cheeses, butter,
MS Iceland Dairies (Mjólkursamsalan) is the dominant
dairy in Iceland with approx. 90% of the 120 million kg milk
produced in the country each year. The much smaller dairy
Mjólkursamlag KS co-operates with MS to a certain extent.
The Icelandic dairies produce a very wide range of dairy products making the
country self-sufficient within this food segment. One dairy product, “Skyr“, has
even turned out to be a successful export product. (Photo: MS Iceland Dairies).
and other dairy products. Most of
the dairy goods are consumed on the
The world famous Skyr
But one Icelandic product “Skyr“,
has won good reputations and gained
fine export rates in e.g. the USA and
UK. Also in the other Scandinavian
countries Skyr is known and welldemanded,
as for instance the Danish
dairies Thise and Norwegian Q-
Solution Sales Manager søges
Salg af automatiseringsløsninger til
mejerisektoren indenfor mælk:
Meierierne are producing Skyr on license
from MS Iceland Dairies.
Skyr (pronounced skeer) is a product
unique to Iceland with a smooth,
rich flavor and creamy thick texture.
The product is low in fat, but high in
calcium and protein content and thus
attractive to all consumer segments
- also within sports and healthiness.
Skyr is produced as natural and with
various kinds of fruits and berries. ■
• Det vil være en fordel med en mejeriteknisk uddannelse
• Du har salgserfarring indenfor mejerisektoren
• Det at være arbejdsom og arbejde målrettet er
nogle af dine styrker
besøg os på www.bila.dk
MÆLKERITIDENDE 2010 13
All educations and courses at Kold
college are linked by the concept
“from soil to table”.
Kold college was founded in 1889
as part of Dalum Agricultural College.
In 1979 the college was separated
from the agricultural college
and established as an independent
dairy college, named Dalum Technical
College. The college got its own
board and its own principal, and focused
on covering all educations from
soil to table.
In January 2004 Dalum Technical
College merged with the horticulture
college Soehus. The merger was
named Dalum Education Centre, but
since December 1st 2008, the name
has been KOLD college.
• Employs approx. 170 staff members, of
which 110 are lecturers with vocational or
• Approx. 1,100 full time equivalent students
and course participants.
• Each year approx. 4,500 students attend
educations or courses.
• Buildings covering 38,000 square meters.
The international aspect
To keep the teachers up to date, it is
very important to offer possibilities
to participate in various international
activities. Thus last year, through
the Leonardo program, eight of the
By Bjarne Vagn Larsen, Vice Principal,
and Sten Holmgaard Sørensen,
Educational Coordinator, KOLD college
dairy section teachers went on study
trips to experience new trends within
dairy production. The teachers visited
dairy companies in Norway, Sweden,
Finland, Holland and the United
At Kold’s Dairy Training Centre the
international aspect has played a major
role for years and is an integrated
part of the daily work. Numerous
courses and contacts worldwide bring
inspiration to the college.
Yearly, Kold college arranges a
number of tailor-made courses for
Danida and international companies.
And, through the years Kold college
has participated in a number of international
training activities for lecturers
teaching dairymen, processing
technologists and in-service courses.
Lecturers have been stationed at educational
institutions abroad for periods
of a few days to several weeks.
Two exiting up-coming
Ice-Cream: In co-operation with
the European dairy organisation AE-
DIL, Kold college is - for the first time
ever, running a course within “Ice
Cream Making” in our Dairy Training
Centre. Kold college is responsible
for the program of practical and theoretical
education and training within
this up-coming course, which is dedicated
for small and medium sized ice
This autumn KOLD college offers two
exiting and international courses within
“Ice Cream Making” and further a one
month training course in “Theoretical
Educations at KOLD college
Agriculture, horticulture (green-
house - and landscape gardener), animal
keeper and forestry.
Catering (chef, waiter, butcher and
Dairy technology (dairyman and
Technical gymnasium (tree year pre
university study course).
Academy (laboratory technologist,
process technologist (specializing in
food, dairy or processing), and Service
economist (specializing in hotel
and restaurant, service management,
event and tourism).
Profession Bachelors (Dairy, Labo-
ratory, Food, and Process Profession
In-service tailor made training and
cream producers within the AEDIL
member states. Preferably, the participants
have basic knowledge within
ice cream making and within English
The AEDIL-team at KOLD urges
the participants to bring their own
ideas of ice cream products and concepts!
The “Ice cream making” course
takes place at Kold college in the autumn
Dairy Production: This autumn
2010, Kold college also arrange a one
month theoretical and practical Dairy
training course. The course will be
held in English and encompass the
following subjects: Milk treatment,
and production of various dairy
goods as fermented and special products,
cheese, butter, ice-cream and
milk powder. The one-month course
also includes laboratory control of
milk and dairy products. A detailed
program for this course is available at
For more information, please contact:
KOLD college, Landbrugsvej 55,
5260 Odense S, Denmark, phone:
+45 6313 2043, fax: +45 6313 2044,
educational coordinator Sten Holmgaard
and Practical Dairy Production”.
14 MÆLKERITIDENDE 2010 NR. 8
MBM at the Faroe Islands
Dairy production and import
In 1977, MBM was established for all
the Faroe Islands in order to supply
the 45.000 inhabitants with fresh milk
and to ensure dairy product sales on
the Faroese market. MBM is located
in Torshavn in buildings housing both
production and sales. In 1997, the
dairy facilities were modernized and
doubled in square meters.
MBM produces a range of approx.
40 different dairy products. The
main products are various milks, several
different yoghurts natural and
MBM is the only dairy at the Faroe Islands, and yet it is also amongst the
minor dairies in the Nordic region with only 8 million kg of milk delivered
from the co-operatives 30 milk farmers. Today, the Faroe Islands are almost
self-sufficient regarding fresh dairy products from MBM.
The high standard of Danish dairy and food technology
is recognised and appreaciated worldwide. Kold college
has played an important part in developing and maintaining
this exellence. Our international activities focus
on the integration of food education and are based on
our fundamental concept “from soil to table” .
fruit based, and juices plus a minor
amount of butter.
MBM keeps the Faroe Islands almost
self-sufficient with fresh products,
a smaller amount though are
imported from mainly Denmark. Also
all cheeses sold on the Faroese market
is imported, as this is cheaper
than an in-land production.
More than a dairy
MBM is shortened for Meginfelag
Búnaðarmanna (The Milk Farmers
Dairy Organization). MBM does not
MBM produces a
range of approx.
40 different and
plus some butter,
limit its activities to the production of
dairy products. Since 1987 the MBM
also runs MBM-Fodder, and this
company supplies the farmers with
e.g. fodder and fertilizers. ■ AMT
Kold college offers tailor-made courses for the global
dairy sector and food industry.
We houses the only dairy college in Scandinavia: The
Dairy Training Centre of Denmark, which specialises
in courses in dairy technology • laboratory techniques
• maintenance of dairy equipment • environmental
engineering • energy saving • quality control
management • the operation of dairy plants.
Our mission is to continue the to expand our international courses and contacts. Please contact os for futher information.
landbrugsvej 55, dK-5260 odense s • t: +45 63 13 20 43 • cvr-nr:86572028
Koldcollege.dK • Koldcollege@Koldcollege.dK
MÆLKERITIDENDE 2010 15
New Advanced Analytical Systems for the Scandinavian Dairy Industry
Bruker Optics Scandinavia
By Troels Aamann,
Bruker Optics offers a range of the
most advanced analyzing equipment
and systems, and to the Scandinavian
dairy sector we especially recommend
the MPA FT-NIR analyzer.
With the Multi Purpose FT-NIR
Analyzer: MPA, dairies have a complete
solution at hand. The modular
and compact instrument is easy
to operate, and if wishes for new applications
arise, extra sampling tool
can be added. The robustness of the
instrument allows it to be used in the
laboratory and at the factory floor.
All optical components installed in
the MPA are permanently monitored
by the online diagnostic system,
PerformanceGuard, which makes
sure that the spectrometer operates
correctly. A status light on the control
panel and within the OPUS software
informs the user of the current instrument
status. Whenever a component
is out of specification, the user is
The more complex modern foods become
the more advanced analyzing systems
the dairy and food industry require.
Bruker Optics’ Multi Purpose Analyzer,
MPA FT-NIR offers various measurements
options, and is an ideal tool for
sophisticated method developments.
Recently the US based analyzing expert Bruker established
the subsidiary Bruker Optics Scandinavia, headquartered in
Stockholm and operating throughout the region to serve the
Nordic meat and dairy sectors, one of the most important food
clusters in the world.
A set of starter calibrations is available
for an efficient implementation
of the Bruker Optics spectrometers
into the dairy quality control routines.
Milk and dairy products
FT-NIR spectroscopy is fast and accurate
for quality control of milk and
dairy products. Bruker Optics offers
solutions for the analysis of solid,
semi-solid and liquid samples in the
laboratory as well as in the process.
The analyzers ensure control of the
traditional quality parameters such
as fat, protein and dry matter as well
as more complex analyses for contents
of enzymes, special proteins
and protein bindings.
Avoid food scandals
Modern foods are very complex, and
each product contains a wide range
of different ingredients, not least various
types of convenience and fast
foods. The more complex the products
become the more advanced analyzing
systems is required. Also
food tampering should be avoided.
Just remember the Chinese Melamin
scandal where several thousands
of children became deadly sick after
drinking milk poisoned with Melamin.
If you add Melamin to milk, the
content of the otherwise valuable
milk proteins will falsely and dangerously
The Bruker Corporation was founded
50 years ago. Right from the beginning
Bruker has been driven by one
single idea: To provide the best technological
solution for each analytical
task. Today, more than 4,000 employees
worldwide are working on
this permanent challenge at over 90
locations on all continents.
Bruker Corporation, headquartered
in Billerica, USA is the parent company
of two divisions: Bruker Energy
& Supercon Technologies and Bruker
Scientific Instruments. Bruker Optics
is placed under the last mentioned division.
Bruker Optics Scandinavia
Bruker Optics offers FT-IR, NIR, Raman,
TD-NMR, TeraHertz spectrometers
and imaging spectrographs
for various markets and applications.
Bruker Optics employs 500 and has
R&D and manufacturing centers in
Ettlingen, Germany and The Woodlands,
USA, technical support centers
and sales offices throughout Europe,
North and South America and Asia.
Bruker Optics Scandinavia has
seven dedicated employees headquartered
in Stockholm, and we are
fully supported by Bruker Optics and
the R&D center in Germany. ■
16 MÆLKERITIDENDE 2010 NR. 8
Two Danish Organic Dairy Pioneers
Thise & Naturmælk
several organic goods
and also a biodynamic
Demeter milk. (Photo:
Thise is a co-operative organic dairy
founded in 1988, and owned by 87
farmers delivering 85 million kg milk.
Turnover 2009: 500 million DKK.
The staff counts 120 employees producing
85 different dairy products
within milk, fermented products,
cheeses and butter. For many years,
Thise Dairy has co-operated with the
MPA Multi Purpose Analyzer for the Dairy Industry
Total analysis ragning from
farm milk …
Thise produces a wide range of organic dairy goods,
some are exported to Sweden. (Photo: Thise).
The co-operative dairies, Thise in Northern Jutland and
Naturmælk to the South, are two exclusive organic companies.
high-end food-retailer, Irma, developing
exiting new products sold under
the Irma brand.
The Thise brand too, is highly reputed
throughout Denmark, and
around 80% of the total production
is sold at the home market, while
the remaining 20% is exported. Last
year, Thise established a Dutch subsidiary,
Vechtenaar for cheese production
from organic Thise milk.
The organic dairy Naturmælk was
founded in 1994, and is owned by
30 dairy farmers producing approx.
Multi Purpose Analyzer
Bruker Optics Scandinavia
33 million kg milk annually. Turnover
2009: 206 million DKK. As one
of the only dairies in the Nordic Region,
Naturmælk produce and market
biodynamic Demeter milk. Furthermore,
Naturmælk is one of the pioneers
experimenting with different
kinds of healthy fodder given to the
milking cows. On this behalf the dairy
launched a special “Hay-Cheese” two
Naturmælk employs a staff of 55
and produces a full palette of 32 different
organic dairy products loved
by consumers all over Denmark. ■
… to all kinds of dairy
Contact Troels Aamann
Phone.: +45 21 85 08 94
MÆLKERITIDENDE 2010 17
and Cost Savings
TINE BA, Norway’s largest producer,
distributor and exporter of dairy
products, has recently integrated a
new Sealed Air packaging solution at
its Elnesvågen plant. This has led to
spectacular results in terms of packaging
efficiency for the 6,000 tons
of the famous Jarlsberg cheese produced
at the plant each year. TINE
Elnesvågen replaced one of its existing
two Cryovac ® packaging lines
with the new Cryovac ® L65 bag loader
and VS96DC packaging machine with
controlled vacuum. The new line has
almost tripled capacity, from three to
eight cheeses per minute. This meant
that they could reduce the number of
shifts from two to one, thus ensuring
major time and cost savings.
The new Cryovac ® L65 bag loader
runs alongside the old line, a tried
Producer of the famous Norwegian cheese Jarlsberg almost
triples its packaging capacity, thanks to a new automated line
from Sealed Air Cryovac.
By Helle Andersen, Communications Manager North & West, Sealed Air Denmark A/S
Plant Manager Kjell-Ove Risan with one
of the world famous Jarlsberg.
and trusted Cryovac ® NS40 bag
loader and vacuum machine and a
ST12 shrink unit. The new solution
offers a total capacity of 11-12 cheeses
per minute, compared with six previously.
The large 10 kg wheels of premium-quality
Jarlsberg have been
packaged in specially commissioned
Cryovac ® shrink bags since 1999 and
TINE has been impressed with the
bags’ ability to keep the cheese fresh
for many months.
A huge advantage of the Cryovac
shrink bags is that the cheese no
longer needs to be waxed - a feature
the processors cutting up the cheese
wheel had requested. It is however
important to keep the distinctive
bright Jarlsberg logo that was previously
embedded in the waxing. The
solution: coating the wheel with several
layers of plastic, with a paper
logo sandwiched in between. When
the Cryovac shrink bag is removed
and the wheel cut into up to 60 small
units, the Jarlsberg logo is still clearly
visible, a huge marketing plus.
Jarlsberg is named after the county
where an earlier version of the cheese
was made at the beginning of the
19th century. Its present incarnation
is due to research by a team from the
Agricultural University of Norway,
back in 1956, on how to make a soft,
medium-fat cheese with holes. This
white cheese is loved the world over
- and not just for its holey appearance.
Top-quality milk goes into a secret
recipe to create a unique, sweet,
slightly nutty-flavoured cheese, which
is matured for months and turned by
TINE Elnesvågen, situated near
the town of Molde in western Norway,
is one of the bigger plants in the
TINE group, with 70 employees and
an annual turnover in 2009 of about
350 million NOK. The plant is specialized
within four different types
of Jarlsberg; 10 kg wheels for export,
whey cheese, spicy white cheese and
rindless Jarlsberg for pizzas.
Sealed Air Corporation
Cryovac ® is a registered trademark of
Cryovac Inc., a subsidiary of Sealed
Air Corporation. Cryovac Packaging
and Cryovac Food Solutions are
business units of Sealed Air and global
leaders in innovative flexible and
rigid packaging materials, systems
and services for a wide range of food
Sealed Air has more than 3,000
employees around the world. The
company is dedicated to permanently
improving its environmental performance
and strives for safety and
environmental excellence, while also
ensuring that plastic food packaging
is more efficient than ever. For
more information, please contact the
18 MÆLKERITIDENDE 2010 NR. 8
Västerbottensost® from Norrmejerier.
Norrmejerier is an independent dairy
company owned by 473 active members
in the Northern part of Sweden,
Norrmejerier operates three plants
located in Umeå, Luleå and Burträsk.
The owners delivered 192 million kg
milk in 2009.
Norrmejerier produces dairy products
such as milk, yoghurts and
cheeses. Some of the well-known
brands are Västerbottensost ® ,
Verum ® , Gainomax ® (energy milk
and Bars) and JOKK ® fruit juices.
Norrmejerier is the fourth largest dairy in Sweden, and as the
company name refers to, the co-operative dairy is located in
the Northern part of Sweden. The 2009 Annual Report showed
excellent figures: Total milk intake 192 million liters delivered
by the 473 milk farmers.
The company also produces and markets
different organic and lactose free
Turnover and employees
Norrmejerier had a turnover of almost
1.8 billion SEK and a workforce
of 475 employed. The company primarily
operates on the home market,
producing and selling dairy products
in the Northern part of Sweden.
Other Swedish dairies
Other well-known Swedish dairies
are Falköping Dairy (approx. 140 million
kg milk yearly) and Gefleortens
Dairy (approx. 40 million kg milk
Besides producing a range of different
fresh dairy products and
cheeses, Falköping also owns and
operate an ice cream factory, Kling
Gefleortens is located just north of
Stockholm, and the dairy produces a
range of traditional as well as organic
fresh milk products. ■
MÆLKERITIDENDE 2010 19
The Specialist in Dairy Flooring
By Stefan Duedal
Factory & Sales
Dairy Flooring & Consulting
During the last two decades we have
established our expertise within developing
the right floorings for our
customers’ specific needs and using
the most appropriate methods to lay
the flooring. We do everything from
renovation to implementation of total
flooring solutions with insulation,
reinforced concrete and surface covering.
For the dairy sector Vesla specifically
offers our polyurethane floorings:
Vespucrete RT. This flooring is
a polyurethane cement covering that
is used in areas with high durability
requirements and in high moisture
and wet environments such as
in dairies. The Vespucrete RT system
has a non-skid surface and the flooring
withstand high temperatures, and
is resistant to cleaning chemicals and
Today, Vesla also offers to install
pre-fabricated truck-protection as
well as painting systems of security
stripes in production and stock buildings
at very favorable prices.
Our customers familiar to handle
the Vespucrete RT, often lay the
flooring by their local craftsmen following
the Vesla guidelines. Regard-
Vesla is one of the leading Nordic contractors for seamless
flooring. We operate and offer our expertise within various
business sectors - and amongst those the Nordic dairies.
In Denmark several large dairies have chosen Vesla as their
specialist flooring contractor.
ing new customers within the European
dairy sector, Vesla offers our
Iceland and Poland
Vesla is the preferred supplier of
floorings to all leading Danish dairies.
However, Vesla also operates all
over Europe and during the recent
year we have e.g. implemented the
Vespucrete RT flooring at dairies in
Iceland and Poland.
Poland is a relatively new market,
and our customer is a dairy owned
by the German company, Hochland.
In Iceland we have supplied several
dairy plants with Vespucrete RT floorings
and even with seamless wall coverings,
which are easy cleanable and
thus hold high hygienic standards.
We are always on the outlook for new
solutions to ease and improve the
every-day production of our customers.
Lately, we have developed a special
product in cooperation with the
Danish expert within drainage systems,
Blücher Metal A/S. The material
contains ingredients, which
strengthen the drain areas around
all kinds of water outlets in e.g. dairy
• Vesla was founded in 1986 and is
a specialist in seamless industrial
flooring using epoxy, polyurethane
or special cement as binders. The
company operates throughout Europe
and has 70 employees.
• In 2009 Vesla was divided in two
subsidiaries: Vesla Gulvteknik is
a contractor, laying floorings and
other coverings, and Vesla Coating
produces existing and develops
new covering products.
• Vesla operates within several industrial
customer sectors such as:
Food, dairy, brewery, chemical and
• Please visit www.vesla.dk to learn
more about the dairy flooring expert.
Vesla is a leading European contractor
of seamless and hygienic dairy
floorings that withstand chemicals, high
temperatures and heavy traffic. We are
confident that our broad experience is of
interest to all Nordic dairies.
20 MÆLKERITIDENDE 2010 NR. 8
The privately owned Danish dairy,
Mammen runs two dairies of which the
Drøsbro plant is fully renovated due to
the old and traditionally Danish dairy
architecture. (Archive photo).
Since 1978, Mammen has been a private
dairy company, owned by the
Staunsbæk family, now by the second
generation in charge - and the
third involved. Mammen operates
two plants; one in the village, Mammen
and the other in Drøsbro. The
later has been fully renovated due to
the old traditionally Danish dairy architecture
Mammen produces and markets a
broad range of yellow, white and blue
cheeses on the home market as well
Mammen, Them & Bornholm
Ranked as number 3, 4 and 5 on the Danish top-10 list of
dairies, we find Mammen (70 million kg milk), Them (48
million kg milk) and Bornholm (44 million kg milk).
as several export markets. The Mammen
cheeses have won numerous
championships for high quality and
The co-operative Them is a highly
modernized dairy with state-of-the
art technology behind the company’s
very broad range of 25 different yellow
cheeses. Them is a typical local
dairy situated in the scenic “Søhøjlandet”
in Mid-Jutland, and all the
dairy farmers within a 30 km radius
around the company.
The tasty Them cheeses are primarily
sold on the Danish home market,
but a smaller amount is also exported
to e.g. Sweden and Germany.
Since 1972, Bornholms A/M has
been the only dairy company on
Bornholm. The co-operative dairy is
owned by all the local milk farmers
on the island.
Bornholms A/M produces a very
wide range of dairy products, primarily
sold on the local market, but
some are also marketed in the rest
of Denmark, especially different yoghurts.
Furthermore the dairy staff
produces ice cream products. Last
but not least Bornholm A/M has no
less than twice won the world championship
for its world famous and delicious
St. Clemens Danablu cheeses.
The Specialist in Dairy Flooring!
Vespucrete RT Polyurethane Seamless Cement Flooring for Dairies
Hygienic • Chemical Resistant • Withstands High Temperatures & Heavy Traffic
Vesla A/S • Fabriksvej 12 • DK-6920 Videbæk • Phone +45 97 17 32 66 • www.vesla.dk
MÆLKERITIDENDE 2010 21
for Tomorrow’s Generations
By Svend Bøjgaard,
The success of many sustainable solutions
depends on the product and
the required capacity. Thus the potential
savings of water, energy and
chemicals varies from case to case.
In general, however, savings between
20 and 30% can be expected, making
a particularly positive impact on
energy-intensive milk-based powder
production. In special cases savings
can be as much as 50% and on some
of our current projects, total annual
energy, water and chemical savings
will exceed 1 million Euros.
While investment payback times
are typically short, ranging from six
months to three years, some solutions
may require a longer-term investment
horizon of up to five years.
Some of the solutions are based on
what Anhydro calls cross-process energy,
water and chemical savings. An
example of this is using energy recovered
from the evaporator at the CIP
or dryer plants.
As a result, Anhydro’s approach
to sustainability is not limited to
evaporation and drying processes.
It also involves all related processes
and utility connections as potential
sources of improved sustainability.
Today, Anhydro offers a range of fully
engineered sustainable solutions in
• Pre-concentration on membrane
plants (RO, NF and UF)
Over the last three to four years, Anhydro has been
focusing on developing sustainable solutions for tomorrow’s
generations. Encompassing a number of sustainable
solutions including pre-heating up-streams to the evaporator,
evaporation processes and drying processes, this programme
was introduced at the ANUGA fair in Cologne in March 2009.
• All CIP plants in the factory
• Pre-heat treatment for evaporators
• Dehumidification in connection
with drying air
• Pre-heat treatment of drying air
• Final heat treatment of drying air
• Surplus water and energy for use in
other parts of the processing plant
• Energy and water recovery for infant
formula mixing and pre heat
treatment processes etc.
In addition, Anhydro is working on
reducing emissions such as powder
product waste from the dryer exhaust,
including process recycling of as
much recovered product as possible.
In addition to these process sustainability
improvements, Anhydro is also
developing a number of new processing
lines requiring a lower total less
energy consumption with corre-
Permeate Process – Argentine
and Pasteurized whey
Drying and Evaporation
spondingly lower CO2 emission per
kg of finished product. Some of these
new processing lines will even require
a lower capital investment, thus making
them additionally attractive.
Lower water and chemical consumption
will also reduce wastewater
load, thus further adding to savings
Increased uptime, reduced
One of the new sustainable plant solutions
is the new permeate concentration
process (evaporation), which
has been installed on a project in
Argentina. The new plant has increased
processing time (up-time) on
the evaporator by more than 1.000
hours/year while energy, water and
CIP chemicals costs have been reduced
by about 30%, leading to spinoff
savings on wastewater treatment.
Sustainable solutions for tomorrow’s
generations not only focus on general
savings on all our processing plants.
They also reflect Anhydro’s commitment
as one of the main suppliers
of infant formula production plants
to limit consumption of raw materials
and emissions in order to secure a
sustainable future for the infants and
children who consume the products
made on our plants.
Our first step was new, sustainable
processing plants. Our next is to
develop add-on solutions for existing
plants, enabling these to be upgraded
to meet tomorrow’s requirements
and standards. ■
22 MÆLKERITIDENDE 2010 NR. 8
Q-Skyr produced on license from MS
Iceland Dairies. (Photo: Q-Meierierne).
Synnøve Finden was founded by
an adventurous woman, Synnøve
Finden, who challenged the prejudices
against working women around
year 1900. After an education as dairymaid,
Synnøve and her companion
Pernille in 1928 started their own
small cheese factory in Oslo.
Today, Synnøve Finden employs a
staff of 220, and the turnover in 2008
was 860 million NOK. The company
runs two production plants in Alvdal
and Enebakk. At both locations the
main productions are cheeses, some
with E-Vitamins, and further a minor
production of spicy butter products.
Around 50 different types of
cheeses are produced under the Syn-
Anhydro Anhydro Anhydro A/S A/S A/S Oestmarken Oestmarken 7 7 7 Tel: Tel: +45 Tel: +45 70 278 +45 70 278 222 70 278 222 222 www.anhydro.com
DK-2860 DK-2860 DK-2860 Soeborg Soeborg Soeborg Fax: Fax: +45 Fax: +45 70 278 +45 70 278 223 70 278 223 223 firstname.lastname@example.org
Anhydro A/S Oestmarken 7 Tel: +45 70 278 222 www.anhydro.com
DK-2860 Soeborg Fax: +45 70 278 223 email@example.com
Synnøve & Q-Meierierne
The Norwegian dairies Synnøve Finden and Q-Meierierne
are both privately owned companies. Yearly, Synnøve
buys approx. 100 million kg of milk from the Tine Group.
Q-Meierierne is owned and run by the food company Kavli.
nøve brand, and the dairy holds approx.
20% of the Norwegian yellow
cheese market. Although most of the
cheeses are based on modern recipes,
some of the products are based
on traditional ones developed by Synnøve
Finden back in 1928.
(Photo: Synnøve Finden).
Q-Meierierne, part of the food company
Kavli, runs two dairy plants in
Stavanger (Jæren dairy) and in Gudbrandsdalen
(Gausdal dairy). At both
locations the main products are milk
and fresh milk products such as probiotic
milks, cream, cream fraiche
and yoghurts. In addition Q-meierierne
also produces the Icelandic
“Skyr” under license from MS Iceland
Q-Meierierne buys approx. 65 million
kg of milk from the company’s
associated farmers located nearby the
two dairy plants. Q-Meierierne employs
a staff of 85 persons. ■
Drying and Evaporation
MÆLKERITIDENDE 2010 23
VM Tarm A/S
Milk Tanker Solutions for
the Nordic Dairies
VM Tarm A/S
Tailored milk tankers
VM Tarm design and construct total
transportation solutions to the
customers need. The milk tanks are
made of high quality non-corrosive
stainless steel, and constructed
in specific volumes after customers’
wishes. The shape of the tank is
typically circular or elliptical/heart
formed for optimum stability during
transportation. Manlids are constructed
and placed either on top or
side of the tank for optimized working
conditions and CIP-cleaning. All
food-tanks are constructed according
to present EU-regulatives.
The stainless steel chassis frame is
built to carry the specific tank, and as
high engineer performance lie behind
our solutions, the milk tankers are
suitable for even rough road conditions.
The chassis can be constructed
with e.g. BPW or SAF mechanical or
self-steering axels, and disc or drum
At VM Tarm we construct and build
the rear-mounted cabinets for milk
pumping and metering equipment.
The cabinet contains the pump, sani-
VM Tarm´s milk pumping
and metering equipment is
hygienically build, easy cleanable
and placed in the stainless
steel rear-mounted cabinet.
Milk tankers from VM Tarm have been in operation within
the Nordic countries for several years. As high engineer
performance lie behind our solutions, the milk tankers are
suitable for rough road conditions even in the Northern parts of
the region. We always match our customers’ wishes, and thus
we construct advanced as well as simple and easy-operational
IT-solutions for monitoring the milk collection. No more, no less.
tary pipe and valve arrangement, flow
meter/weighing equipment, air separator,
and enclosed also printer for
the farmers receipt. The cabinet is hygienically
built for easy cleaning.
Our customers only have to deal
with one supplier, as VM Tarm offers
total milk tanker solutions.
The Nordic market
VM Tarm operates throughout
Northern Europe, and we are pleased
that a growing number of Nordic
dairies show interest in our solutions.
It is urgent for us to emphasize
that our milk tanker solutions always
match the customers’ wishes.
No more, no less. Thus, we have constructed
various tankers for different
milk volumes, as well as advanced or
simpler IT-solutions for monitoring
the milk collection.
For the time being we are testing
an easy operational milk collecting
system based on the SMS system
for a specific customer. This system
includes all prescriptions regarding
monitoring time and place of milk
collection, samples for the farmer and
the dairy, measurements of the milk
volume and the milk fat and protein
content. Finally and by SMS, the
driver sends the milk data receipts to
both farmer and dairy.
Recently, we have also designed a
highly advanced milk collecting system,
where the prescribed data as
well as extras for e.g. communication
and planning the milk-collecting
route is included. This solution is
based on the GPRS/3G transmission
However, no matter advanced
or simpler IT solutions, our service
staffs easily connect to the customers’
data systems to detect, guide and
solve the customers if they have any
technical problems. VM Tarm Service
Department is ready to help our customers
around the clock.
VM Tarm A/S
• VM Tarm A/S was founded in 1962
by the present owner Diploma Engineer,
Knud Lauritsen’s father.
• The company has 140 highly skilled
employees; engineers, constructors,
stainless steel smiths, IT specialists
• VM Tarm design and construct innovative
stainless steel and aluminum
tankers for transportation of
milk, beer, fodder, liquid manure,
explosives, chemicals, sludge, oil &
24 MÆLKERITIDENDE 2010 NR. 8
Weighing and Labeling
Bent Nygaard Elektronik A/S was founded
by Bent Nygaard and celebrates its 30th
anniversary this year.
By Bent Nygaard, CEO, Bent Nygaard Elektronik A/S
Years of collaboration
The company has been supplying weighing machines to
the food industry since 1980. Much of this equipment has
been supplied to Danish cheese dairies.
Collaboration with Danish dairies has been very important
to the business, as the dairy trade’s many customer
requirements have helped to shape and develop our product
range into what it is today.
The first computer-based systems for weighing cheese
were delivered to Skødstrup and Nr. Vium dairies, where
the new technology brought major savings by means of
automatically generated weighing lists, printouts of selfadhesive
weighing labels, computer monitors with orderhandling
Although the systems from those days are now pure
nostalgia, and hopelessly out of date today, back then
they were the start of many years of collaboration with the
Many deliveries followed on in the intervening years.
Many production sites have been closed down and some
have become very large.
The weighing systems that used to be so simple have
now been replaced by large, complex, turnkey solutions,
several with extensive IT superstructures, which are becoming
an increasingly dominant aspect.
Complete weighing lines
The company produces its own dispensing label printers,
label dispensers, check-weighers, weighing lines for
weighing and weight labeling, weighing terminals, interface
All products are specially manufactured for use in the
food industry, corrosion resistant and with high capacity.
Particularly notable is our latest generation of dispensing
label printers, which is the only Danish-produced label
printer on the market capable of handling up to 70 labels
per minute with variable information and a resolution of
The complete weighing lines are usually custom built to
suit an array of customer requirements. Weight labels on
the top, side, base, the end of the pack, around the base
and end of the pack, and furthermore application of various
additional labels, etc.
The photograph shows an example of a weighing line
designed for weighing packaged cheese.
The products always have an IT superstructure aspect of
varying degrees of complexity. At the very least, all incorporate
graphic label design and an order-handling program.
All systems have IP connection to central PCs or are
supplied with local weighing terminals.
All requests for data exchange, databases, etc., are accommodated
using local SQL databases.
Dairy and food industry
The company sells its production to all branches of the
food industry. The fishing industry is particularly noteworthy,
where our products are often used for labeling finished
products in onshore factories as well as on trawlers.
Some products are sold to Danish companies which incorporate
our products into their own turnkey solutions
for worldwide export.
We have machines in installations from the far north of
Norway to South Africa, from the Ukraine in the east to
Belize in the west. ■
• Check Weighing
• Price Labeling
Bent Nygaard Elektronik A/S
Haremarksvej 12 • 8723 Løsning • Denmark
Phone +45 7579 0400 • Fax +45 7565 0187
MÆLKERITIDENDE 2010 25
Flexibility and Profitability
DfE: Design for Environment
Modern dairies want to combine
maximum production efficiency with
minimum environmental impact.
Tetra Pak focuses on environmentally
efficient production solutions, in order
to support customer needs. “Design
for Environment” (DfE) is the
practice of integrating environmental
aspects into product design and development.
DfE is applied in the design of
components and modules - as well as
complete production lines and plants,
to minimise product losses and the
use of water, energy and detergent.
DfE also ensures that our equipment
and production units do not contain
or use any hazardous matter, diminishing
the environmental impact of
Tetra Centri AirTight Eco
Thus, for instance the innovations inside
the new Tetra Centri AirTight
Eco dairy separator boost operational
efficiency, save on costs, reduce environmental
impact and improve profits
for dairy producers. The world’s
most efficient separator drive, our
new gearless direct eDrive, doubles
the length of our customers’ intervals
between major services. And the
groundbreaking new eMotion system
reduces the energy consumption of
our customers’ overall separation system
by up to 35%. Reducing energy
consumption significantly shrinks
your CO2 footprint. And lower heat
Drives the Evolution
generation reduces the need for oil
Tetra Therm Aseptic Visco
Another example is Tetra Pak’s newly
launched Tetra Therm Aseptic Visco
unit, for high viscous and particulate
products that cuts products losses by
up to 50%, boosts production flexibility,
and further maximizes food safety
thanks to an innovative new heat exchanger.
The Tetra Therm Aseptic
Visco high pressure unit is a continuous
food-processing unit that enables
efficient high-capacity UHT
treatment for high viscous soups and
sauces, tomato pastes, custard desserts,
fruit preparations, vegetable
purees and baby food products. The
capacity of this unit for high viscous
products can run up to 18,000 liters/
hour and higher.
The heart of the unit is equipped
with a high-pressure-rated coil tubular
heat exchanger, called Tetra Vertico,
that handles pressures up to 350
bar and enables higher in-pipe velocity
and lower system volumes - meaning
it takes fewer liters to fill up the
system, which translates into smaller
mix zones (product/water), shorter
change over times, faster start-up as
well as lower losses and less waste.
The hygienic design of the new
Tetra Therm Aseptic Visco unit maximizes
food safety with the fewest possible
welds and easy to clean surfaces.
Advanced automation ensures total
production control and full traceability,
while reducing downtime and the
risk of human error.
Tetra Pak continuously evaluates
novel technologies that may have an
impact on the way dairy products
are processed. In order for novel
technologies to be accepted by the
industry and consumers they must
offer substantial values in terms of
product quality or safety, operational
cost or environmental impact.
Operating in more than 190 markets
with over 21,600 employees,
Tetra Pak believes in responsible industry
leadership, creating profitable
growth in harmony with good corporate
citizenship and a sustainable approach
We work closely with our suppliers
and customers on preferred processing
and packaging solutions to provide
convenient, innovative and environmentally
sound products to
millions of people worldwide. ■
26 MÆLKERITIDENDE 2010 NR. 8
From Nature - To You!
Manager, Carl J.
Nielsen & Søn A/S
Our motto is: From Nature - Through
Technology - To You! All our natural
spices are gently refined through advanced
technological processes. Thus,
the ingredients maintain their natural
content of e.g. vitamins, minerals,
colors and performance.
One of our techniques is Tech
Spice ® , in which bacteria and spores
are eliminated most efficiently in decoration
herbs and spices without adding
gas or irradiation.
A taste of success
In all parts of our working life we need
to be one step ahead.
We have made a virtue of this.
Ahead means, to us, among other things to
be ready with the solution when our customers
ask for it.
Because we would very much like to show
that we are ahead.
Carl. J. Nielsen is a leading Nordic supplier
of natural spices used in dairy products.
Our raw materials only come from
authorized suppliers, located around
the world, and they deliver a broad
range of spices and herbs such as
e.g.: Pepper, cinnamon, cardamom,
cloves, chili, jalapeno, onions and
other kinds of vegetables, and various
herbs and seeds.
Several leading Nordic dairies use
our spices in e.g. soft cheeses. And
we can contribute with development
of new products, textures and flavor
Please visit www.cj-nielsen.dk and
feel free to contact us for more information.
Carl J. Nielsen
The company was founded by Carl J.
Nielsen in 1923, and today it is under
the leadership of the family’s
third generation, Michael K. Nielsen.
The company is accredited according
to Food Safety Standard ISO
22000:2005, and audited by 3rd
party yearly for certificate renewal.
Carl J. Nielsen is located in the
Northern part of Jutland, central to
the Nordic Region. We operate our
own modern spice factory equipped
with highly advanced technological
facilities enabling us to meet all
demands of delivery reliability and
• Selected herbs and superior spices
• Spice and blend creations for all kinds of food
• Flavour enhancers
• Flavours and extracts
• Germ Count Reduced spices (Tech Spice ® )
• Technological additives
…. just a little part of the success
Carl J. NielseN & søN a/s
Nyholmsvej 16 · DK-8930 Randers NOE
Tel.: +45 86 42 06 88 · Fax: +45 86 40 34 60
www.cj-nielsen.dk · firstname.lastname@example.org
Danish Dairy & Food Industry... worldwide 2008 3
MÆLKERITIDENDE 2010 27
Drivers of the Dairy Industry
By Helle Rexen,
Chr. Hansen A/S
A key element in global ingredients
supplier Chr. Hansen’s strategy is to
continually enable customers to improve
their business with new concepts
adding value to the dairy products
and processes, but also reducing
contamination risk and optimizing
We build long term strategic supplier
relationships with our customers
providing high added value
products and essential technical service.
Innovative solutions which add
health components or other valuable
ingredients to yoghurt or cheese
make the products more appealing to
the consumers. An equally important
option is to provide customers with
new products and tools to optimize
production processes by improving
the yield of fermented milk products
and/or reducing production costs.
Meeting market needs
The concepts all meet market needs
for increased profitability, consistency
and control, and are the results
of working partnerships with key customers
and strategic partners.
For instance we have developed a
new generation of coagulants offering
a number of major benefits like
higher cheese yield, mild flavors and
a longer shelf life under the name of
CHY-MAX ® M.
More of everything
“Compared to existing coagulants
CHY-MAX ® M offers more of everything
that is important for global
cheese producers. The explanation
is that the specificity of the enzyme
for milk-clotting is at least five times
Over the past year Chr. Hansen
has introduced a wide range
of revolutionary concepts to
improve dairy products as well as our
better than 1st generation fermentation-produced
chymosins, e.g. CHY-
MAX ® , and 25 times better than the
microbial coagulant from the fungus
Rhizomucor miehei. At the same
time, CHY-MAX ® M is the most costeffective
choice among all coagulants
due to the reduced dosage and increased
yield”, explains David Stroo,
Marketing Director, Enzymes, Chr.
CHY-MAX ® M is suitable for all
cheese types, and has already proven
its excellent performance in continental,
pasta filata and cheddar
CHY-MAX ® M is now available for
testing in Europe except for France
and Denmark where approval is expected
in early 2010.
Another ground-breaking enzyme innovation
from the strategic alliance
between Chr. Hansen and Novozymes
saw daylight in 2009. LactoYIELD
is the name of the enzyme solution
that can convert a cheap by-product,
the whey, into dry matter to be used
in cheese production.
At this moment, LactoYIELD is
developed for use in pizza cheese production.
But in a long-term perspective,
the value-adding conversion
method opens up
prospects for new
Within yoghurt cultures, Chr. Hansen
recently launched a new range of
value-adding and cost-reducing
YoFlex ® cultures. The cultures meet
trends and localrequirements
and tasty yoghurt allowing the producer
to decrease the use of sugar.
“Our product development chain is
based on smooth, cross-functional
collaboration throughout the global
organization. A new idea may quickly
find its way to the market through
close interaction between our innovation
team, our specialized local consultants
and the customers.
As a modern company we also
have the professional setup to bring
the processes from idea to successful
product launch. The ambition to
constantly challenge ourselves and
our unique way of collaborating and
sharing knowledge is a cornerstone in
Chr. Hansen. From our competencebased
bioscience platform, we are set
to help our dairy customers find new
ways to improve food and health,”
says Knud Vindfeldt, Executive Vice
President, Cultures & Enzymes Division,
Chr. Hansen. ■
28 MÆLKERITIDENDE 2010 NR. 8
New: The KEOFITT ©
Aseptic Sampling Bag
By Henrik Salomon, Managing Director, KEOFITT A/S
Don’t jeopardize sampling
Does it make any sense to put so much
emphasis on lab tests for quality control,
HACCP and traceability, if the
sample used is not representative in
the first place? No! It would be like using
inexpensive diesel fuel for an expensive
jet engine. Sampling, too, is a
chain of interdependent - and potentially
weak - links that need our utmost
“The proper use of sanitary and sterile
sampling equipment is the precondition
for true sample testing”. This
general guide-line and statement (often
referred to in ISO standards etc.)
is not operational at all. We need to
be more specific and break the sampling
chain down into links. You might
say that identifying the location of the
sampling points is Link no. 1. Link no.
2 would be selecting the appropriate
and proven sampling equipment. No. 3
is the physical installation of the sampling
device while no. 4 is the maintenance
of the sampling equipment.
These first initial steps constitute the
primary links in our sampling chain.
keofitt® sterile s ampling bags
aseptic sampling bag sampling bag
Connect to sampling valve and steam sterilize • Open sampling valve
and fill bag • Close sampling valve and release sample
Keofitt A/S • Lumbyvej 11H • DK-5000 Odense C
Tel. +45 6316 7080 • Fax +45 6316 7081 · email@example.com
Identifying ten weak links in the sampling chain - and
eliminating a few
Poor sampling and, consequently, false
conclusions can often be derived from
link no. 2, 3, and 4.
All the way
Identification of these first weak links
has driven the success and development
of the original KEOFITT sampling
valves for more than 30 years.
More than 150.000 valves are in operation.
(SIP), sanitary (CIP) or double-seat,
KEOFITT offers the world’s biggest
sampling valve range facilitating the
correct selection, installation and
maintenance for any application. But
watch out for copies!
So does that mean the sampling
chain is secure now, provided you use
KEOFITT sampling valves? No, not
necessarily. The chain goes on with
link no. 5 being the standard operating
procedure for sampling. Link no. 6
is the education and instruction of the
sampling equipment operators. Receiving
the sample is no. 7 and containing
it no. 8. Link no. 9 is the transport of
the sample to the laboratory for test-
ing. The final link is the quality control
of the quality control, i.e. the capacity
to not only focus on testing procedures,
but constantly question the sampling
equipment, the sampling procedures
and their execution. This completes the
loop of weak links.
Aseptic Sampling Bag
The new KEOFITT Aseptic Sampling
Bag (pat.pend) is the best way to address
the weak links 7, 8 and 9: Receiving,
containing and transporting
the sample. It is a pre-sterilised and
tamperproof disposable plastic bag
system designed to be connected via
quick-fittings or mini-clamps to sampling
valves of all styles and brands -
including KEOFITT. An integrated and
patented 3-way valve enables the operator
to sterilize the connection to the
bag before opening it, thus eliminating
the risk of airborne contamination of
the sample. Extremely easy to use, this
new and unique product also serves the
need for transport and any subsequent
More information on www.keofitt.com
Connect to sampling valve • Open sampling valve and fill bag • Close
sampling valve and release sample
MÆLKERITIDENDE 2010 29
Puts Excess Whey to
for Membrane &
When it comes to adding value for
customers, SPX Flow Technology
(SPX FT) looks beyond tomorrow to
supply innovative technological solutions
that maximise added value over
a period of many years.
From waste to value
Like many other dairies around
the world, MS Iceland Dairies in
Akureyri, Iceland, was concerned
about the environmental impact of its
excess whey. The modern and innovative
dairy asked SPX FT to suggest
a more profitable treatment option
to handle excess whey which would
result in reduced volumes and have
a lower environmental impact. SPX
FT proposed a new application for
processing excess whey into a valuable
ingredient that could be used in
existing production to make low-fat
versions of its current products with
the same taste and mouth feel.
30 MÆLKERITIDENDE 2010
The innovative APV LeanCreme Process solution enabled
MS Iceland Dairies to increase its cheese yield by 8% and
reduce wastewater COD (Chemical Oxygen Demand) by 85%,
realising a payback time of just 2 years.
The answer was the APV Lean-
Creme Process combined with a
Reverse Osmosis plant to treat the
excess UF-Permeate and obtain water
clean enough for use as flushing water
during CIP and for safe disposal.
Customisable for low-fat
The APV LeanCreme Process is
based on the APV Shear Agglomerator.
This is a groundbreaking technology
employing simultaneous heat
denaturation of the protein and controlled
high shear to form micro protein
particles with a customised particle
size distribution. This synergy
between heat and shear brings a new
functional dimension to whey protein
concentrates, resulting in Lean-
Creme. LeanCreme is ideal as a
starting ingredient for a wide range of
innovative products such as low-fat
cheeses, fermented milk products, ice
Dairy Manager Sigurdur Rúnar Fridjónsson,
Mjólkursamsalan Akureyri, Iceland.
creams, desserts and fermented milk
MS Iceland Dairies quickly saw
a match between the APV Lean-
Creme Process and their own requirements
and the new plant started
production in June, 2007. The initial
result was a significant increase in
cheese yield as well as an 85% reduction
in the chemical oxygen demand
in the wastewater. The dairy soon realised
that the plant would pay for itself
in just 2 years.
Higher flexibility, higher
Today MS Iceland Dairies in Akureyri
uses LeanCreme for many different
products. Production of Gouda
cheeses containing LeanCreme has
experienced an 8% increase in cheese
yield, a significant contribution to the
bottom line. LeanCreme has also
APV’s LeanCreme plant.
Whey Treatment Plant
Diagram: Whey treatment plant.
resulted in a significantly improved
texture and flavour in the dairy’s lowfat
cheese range. MS Iceland Dairies
cottage cheese has seen a significant
increase in yield as well as the elimination
of syneresis, making it a highly
Iceland is well known for it’s Skyr
production where LeanCreme has
really made a mark. The Akureyri
dairy uses LeanCreme in its Skyr
Yoghurt drinks, where it replaces
Protein drinks Cottage cheese Skyr drinks Gouda cheese
Packaging of Skyr products
Whey protein drinks from MS
30% of the skim milk content. In the
spring of 2010, the dairy launched a
new sports/protein drink based on
100% fermented LeanCreme with
a protein content of 8.9%. The new
drink fits perfectly into the company
strategy of catering for constantly increasing
consumer demand in Iceland
for high-protein, low-fat, natural
MS Iceland Dairies in Akureyri has
shown the way to success with con-
– better flavour, less fat
APV LeanCreme is a groundbreaking microparticulation
process that gives you total control over whey protein
particle size distribution.
APV’s Shear Agglomerator (ASA)
is designed to provide operating parameters
for optimum particle quality and control.
APV LeanCreme gives you:
• High, protein-based nutritional value
• Full flavour and mouth feel
• Increased yield – reduced raw material costs
• Fast ROI
To find out more visit www.spxft.com
sumers by using LeanCreme in a
long line of high-profile products.
And more are on the way.
About SPX Flow Technology
The APV brand is part of the Flow
Technology segment of SPX Corporation.
SPX’s Flow Technology segment
designs, manufacturers and markets
engineered solutions and products
used to process, blend, meter and
transport fluids in addition to air and
gas filtration and dehydration. Recognized
for its leading brands and
turnkey systems capability, the Flow
Technology segment has global operations
which serve the Food & Beverage,
Power & Energy and Industrial
To learn more about LeanCreme,
please visit our website; www.spxft.
com or contact Berit Skindersoe, Global
Technology Sales Manager for
Membrane & Microparticulation, at
firstname.lastname@example.org or on +45
8922 8922. ■
MÆLKERITIDENDE 2010 31
Reuse of Water with the BacTerminator ®
By Freddie D.
DSS Silkeborg AS
Reuse of water
Reuse of water is an intelligent way to
save water and reduce cost. The general
aim of the dairy industry is to
minimize the overall water consumption
and effluent discharged into the
sewer system, thereby reducing the
The constantly increasing water
prices and effluent charges have
moved the focal point from end-ofpipe
treatment to prevention of pollution.
To stay competitive it is therefore
essential to find sustainable
solutions that enable the industry to
reuse as much water as possible.
The BacTerminator ® offers this opportunity
as it eliminates all microorganisms,
both bacteria, yeast and
mould from dairy process water, allowing
it to be reused for many different
• Improvement of tap water used in
• In the “after-warming” process of
manufacturing yellow and cottage
• Reuse of CIP water
• Continuous disinfection of ice water
system for cooling
Laboratory (Eurofins) RO permeate
TVC CFU / ml at 22o 13.857 1
TVC CFU / ml at 37o 8.652 1
Coli form bacteria / 100 ml 22
Trelleborg hoses and hose assemblies, with complete confidence
High hygienic standard
You can be confident that Trelleborg’s hoses and assemblies
are designed and manufactured with hygiene mind.
The smooth extruded inner tube resists the most common
cleaning operations in your industry. Combined with our
specially designed coupling system, no bacterial growth
is possible on your hose assembly.
The rubber material and all the other
ingredients used in our food grade
compounds have been selected to
comply with the most stringent requirements
for foodstuff contact.
Both compounds and finished hose
are compliant with applicable legislation
(France; Germany: BfR recommendation XXI. USA:
FDA - 21 CFR 177.2600 and 21 CFR 177.1520 for ALCO-
DIAL) and contain no phthalate.
Our covers (either red or blue) are non marking, keeping
your floors clean.
LACTADIAL, latest innovation
for milk collection
For all your fl uid
transfers, Trelleborg has the
LACTADIAL was developed as a soft, fl exible,
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by 20% compared to the market standard:
The ideal hose for daily manual handling.
Reliability and safety
Rubber material is both flexible and robust. Our hoses
can therefore absorb hammer-shocks and swift temperature
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keep flexible even at low temperatures with same pressure
Our specific swaged-on coupling systems are with most
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You will always be satisfied with the performances of
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>>> Visit us at www.trelleborg.com/industrialhose
GB_114_158_2008issue.indd 1 16/05/2008 11:14:36
MÆLKERITIDENDE 2010 33
Danapak Flexibles A/S
DanaKeep to the
By Palle Schmidt,
New cheese packaging
Danapak Flexibles A/S has for generations
been the major supplier of
packaging to the cheese industry in
Scandinavia. This significant experience
within this core segment will
DanaKeep for soft cheese types
like Camembert and Brie.
Danapak Flexibles A/S is a manufacturer of flexible packaging
materials primarily for the food and the pharmaceutical
industry. Danapak has great experience in packaging
solutions within dairy products especially for cheese and
butter. Danapak has its own Product Technology Centre,
where the company has facilities covering all production
processes and this enables Danapak to go from idea to final
result very fast without disturbing the daily production.
now be launched on the European
market. The introduction will take
place in connection with a series of
new products which have been developed
and will be marketed under the
It is important for Danapak Flexibles
A/S, that the new product range
DanaKeep, is also quality secured
in the future according to the new
appendix of EU Plastic Directive -
(Amendment 2008/39/EC to Plastic
Directive 2002/72/EC), whereas
per 01.05.2010 it is prohibited to use
many types of refined parafined wax
extracted from hydrocarbons from
fuel or synthetic manufactured hydrocarbons
to direct contact with
foodstuff containing fat.
The new product range is developed
to move the limitations of the corporation
between cheese and packaging
and assure most possible consideration
of the curing of the cheese. At
the same time DanaKeep fulfils the
demands from all over Europe within
packaging and curing of soft cheese
such as blue and white moulded
cheese, and red moulded, as well as
brie and camembert cheese.
34 MÆLKERITIDENDE 2010 NR. 8
Four new DanaKeep specifications
have been carefully adjusted to
the various curing processes of the
cheese and have excellent machine
ability and slip against the cheese.
DanaKeep 02-04 for blue - and
white moulded cheese as well as
red moulded (rødkit) have been developed
with a polymer on the inside
which assures optimum humidity
around the cheese throughout the
curing and at the same time limits the
development of the mould on the surface
of the cheese. This kind of packaging
prolongs the shelf life of the
cheese, the packaging is easy to reclose
and can be cut without remains
on the cutting edge.
DanaKeep 02-05 for cheese such
as brie and camembert is constructed
with a semi permeable polymer
against the cheese which ensures that
the packaging gives the cheese ideal
conditions of development of white
mould on the surface. By using this
packaging a prolonged shelf life of the
cheese is also achieved, together with
an easy re-close, and cutting without
remains on the cutting edge.
DanaKeep 02-06 for cheese which
have high demands for allowing the
cheese to breathe through the perforation
but at the same time ensuring
the right humidity around the cheese.
Through this the optimum conditions
of the development of the perfect
mould is achieved and the risk of ruin
to the surface mould is removed. This
specification can also be delivered
with biodegradable materials.
DanaKeep 02-07 for types of
cheese that have less demands so that
the cheese can breathe but still gives
the cheese the optimum curing in the
DanaKeep 02-04 and 02-05 are
extrusion laminated and coated pro-
ducts which are manufactured as pre-
Ad_Maelkeritidende_March_2010.ai 1 04/03/10 11.39
Good products deserve
Our latest investment has been made in heatsealable
die cut lids and Danapak Flexibles is
now equipped with the best and most modern
technology when it comes to punching
machines and tooling.
Danapak Flexibles is able to offer heatsealable
die cut lids in all materials for all applications
and our own graphic studio is ready to create new
designs for your products.
materials and afterwards printed.
This means high flexibility and fast
DanaKeep 02-06 and 02-07 are
partial laminated products where a
partial lamination pattern, as per the
customers wish, can be implemented
and thereby give an extraordinary
Danapak also offers technical guidance
to customers when it comes to
packaging machines where experienced
personnel can give objective
guidance in terms of which packaging
material and packaging machine is
best suited for specific product. ■
MÆLKERITIDENDE 2010 35
A Leading Consulting Group
COWI is a leading Northern European consulting group. We provide state-of-the-art services
within the fields of engineering, environmental science and economics with due consideration
for the environment and society. COWI is a leader within its fields because COWI’s 6,000
employees are leaders within theirs.
By John Sørensen,
Handling of dairy
Formerly dairies used to produce
nearly all kinds of milk products,
which is quite different from today
where dairies are much more specialized
and produce only one kind
of product, e.g. yellow cheese, blue
cheese or butter. As dairies are getting
bigger and bigger, the correct
and most optimal way of handling
wastewater attracts more and more
Some dairies discharge their wastewater
to a municipal wastewater
treatment plant, WWTP, and pay for
the treatment. However, an increasing
number of dairies in Denmark
have found that it is more advantageous
to establish their own treatment
plants to treat the wastewater
from their dairies themselves.
COWI has been involved in many
wastewater treatment projects at dair-
ies in Denmark and knows from experience
that it is not difficult to handle
wastewater from dairies. There
are two reasons for the conclusion
above. One is that the temperature of
the wastewater is at least 25°C, which
benefits the biological processes. Another
is that the composition of the
wastewater facilitates the nitrogen
and phosphorous removal efficiently.
The design of WWTPs at dairies can
be based on the activated sludge
process and be kept simple. Nor-
36 MÆLKERITIDENDE 2010 NR. 8
mally, a WWTP includes a balance/
emergency tank, a process tank for
the biological treatment and a clarifier
to separate the cleaned wastewater
from the activated sludge. The
balance/emergency tank is essential
for the stable operation of a treatment
plant, as the balance/emergency
tank reduces load variations
in the biological tanks. The balance/
emergency tank is also able to handle
milk spills to avoid that such spills
increase the load at the treatment
plant significantly. 1 m 3 milk may
give a load of some 3,000 PE (Person
Equivalent corresponding to the pollution
from 3,000 persons/day) at a
treatment plant. A spill normally uses
up all the oxygen and reduces the efficiency
of the treatment plant. However,
the spill problem can be handled
effectively at the dairy if more
attention is paid to the subject in dayto-day
Modern dairies are operated using
BAT technologies (Best Availa-
Wastewater from dairies
Optimized handling of wastewater from production to final treatment
COWI has been involved in many wastewater
treatment projects for dairies in Denmmark.
For further information about COWI’s specialist services
within wastewater from dairies, please contact
John Sørensen at email@example.com or on tel +45 2469 6750.
ble Technology). BAT technologies
focus on good housekeeping, water
consumption, energy consumption,
use of chemicals etc. The efficiency of
BAT technologies is evaluated by using
key figures where consumption is
related to production, e.g. kWh/ton
product or m 3 water/ton milk produced.
Of course industrial WWTPs encounter
problems from time to time. The
most common problem is growth of
filamentous bacteria in the activated
sludge. These bacteria make it difficult
to separate the treated wastewater
from the activated sludge.
This kind of problem requires special
knowledge about bacteria and
experience with waste water treatment
in order to reduce the problems
from bacteria. COWI has solved these
problems in many projects for different
clients through its experience and
The benefits of private treatment
plants at dairies are obvious:
• The environmental impact from a
treatment plant at a dairy is much
less than that from a public treatment
plant of the same size
• The dairy will save money if wastewater
is treated at its own treatment
• The dairy will have a stable price
for treating wastewater at its own
• The dairy will be able to own and
operate the treatment plant independently
without any interference.
Even if there might be difficulties obtaining
permissions to build a private
treatment plant it is worthwhile
to give it a try. Although a treatment
plant requires investments and operation
costs, there will be significant
savings for the dairy in most cases.
And in addition, the environment will
benefit from such a project. ■
Maelketidende_spildevand_annonce_marts2010.indd 1 16-03-2010 09:24:23
MÆLKERITIDENDE 2010 37
By Peter Aalund,
Every project is tailor made regardless
of whether it is cup filling machines
for 2000 or 30.000 cups/h.
Each project is handled by our
project managers in close contact
with the appointed customer representative.
All projects, large or small,
will be pre-tested (FAT) at the Grunwald
factory together with our customer’s
engineers. Normally these
pre-acceptance tests also involve
training of key operational personnel
and maintenance staff to ensure
a swift and trouble-free commissioning
period. The multi-skilled Grunwald
commissioning team is highly
flexible to further smooth the installation
Innovation is a large part of the
Grunwald strategy as only by using
the latest technology it is possible to
create the most efficient machines
As the current troubled economic
aspect has impacted all of our customers,
Grunwald is very focussed
on cost savings, such as minimising
down time on machines and
short change over times for product
Many of our new installations
also include OEE Interface Equipment,
which is specifically designed
to provide a cost effective solution for
tracking and reporting machine pro-
GRUNWALD GMBH was founded in 1956 and is among
Germany’s most reputable manufacturers of cup filling and
closing machines for the dairy and food industry.
duction. OEE Interface provides a lot
more functionality than just historical
and real-time OEE reporting. It
also provides complete reporting of
downtime, type of failure, shift performance
etc. This is a great tool to
achieve more efficient and productive
Projects within the Nordic
For several years Grunwald have
been supplying machines for the
Nordic market to customers as Arla
Foods, Norrmejerier, Tine and Unilever.
Over the past few years the
Finnish market has also been growing
substantially, mainly in the dairy
Within the last three years Grunwald
have supplied three large linear
FOODLINER cup filling machines for
Double advance feed machine with two cup formats.
FOODLINER 20.000 with
low level feed magazine.
filling processed cheese, quark and
butter blends to Valio Oy.
The last two machines were delivered
as twin-format machines, which
can achieve semi-automatic, fast format
changes within 10-12 min.
for Valio Oy, was also equipped with:
• HEPA filtered laminar air cabin
• Double format machine for two different
• Fully servo driven machine with
ELAU drives and controllers
• Ergonomic extended low-level feed
cup storage magazine
• EASY CLEAN (EHEDG certificate)
fully CIP cleanable, servo-driven
• Fill weight feedback from external
• Foil sealing with pre-cut lids
• Snap-on lid dispenser
38 MÆLKERITIDENDE 2010 NR. 8
• Ergonomic extended low-level feed
lid storage magazine
• Cup lift and 90° cup turning onto
Among several special features on
this machine the “Ergonomic extended
low-level feed magazines”
for both cups and lids must be mentioned.
These allow the operators to
feed in the cup and lid stacks from
ground level at a maximum height of
1000 mm, thus saving the need for
high-level loading platforms.
Double advance feed machine for
two cup formats allowing fast format
changes without manually lifting off /
changing the cup slats.
The fully servo driven technology
from ELAU makes it possible to obtain
a 25% higher production speed
compared to standard machines with
normal indexing gearboxes.
Another special feature is also the
automatic cup lifting and 90° turning
device which changes the running direction
of the cups on the discharge
conveyor, to fit the “end of line” packing
During the company’s first three
decades Grunwald operated only
as a sales company, with agencies
in several major European equipment
manufacturers such as APV. In
1978 the founder died and his partner,
Edwin Müller, became and is
the current owner of Grunwald. Edwin
Müller and his two sons, Armin
and Ralf, today operate the family
business under the well-established
In 1989 Edwin Muller turned the
company into a specialist and manufacturer
machines for dairy and other
food products. Furthermore in 1999
Grunwald took over the Swiss company
Hittpac. Thus, during the last
two decades Grunwald has been a
major market player offering dosing
equipment, rotary and linear filling
machines and stand-alone filling
/closing equipment for products in
cups, buckets and bottles. All types of
equipment form the basis of our customers’
wishes for individual system
Today, Gruwald employs a staff of
110, with a Nordic sales office in Denmark
and sales agencies in more than
50 countries, including the UK and
The Netherlands. ■
Dosing Filling Packing
88239 Wangen im Allgäu/Germany
MÆLKERITIDENDE 2010 39
As one the first to introduce consumers
to groundbreaking concepts in
innovative foods and beverages, the
dairy sector continues to enjoy success.
Revolutionary and commercially
sound ingredients - backed by solid
research and development work are
fundamental to its continued growth
in the dairy sector.
One of the world’s leading dairy ingredients
suppliers, DSM Food Specialties,
offers an unrivalled range of
innovative ingredients. Moreover, the
company offers proven experience
and expert knowledge, and thus enabling
dairy manufacturers to create
added value, healthy and tasty dairy
concepts with guaranteed consumer
Super texture and taste in
Our range of Direct Set Cultures, the
DELVO-YOG 1 DIRECT-SET range
continuously s strengthens. With a
growing portfolio of successful dairy
products in retail outlets across the
globe, including probiotic yoghurt,
one-shot yoghurt drinks, set and
stirred yogurts, the range of cultures
boasts an impressive track record and
a busy schedule of future introductions.
For manufacturers looking to
produce high viscous, short textured
and mild yogurts without compromising
on taste, our DELVO-YOG DI-
RECT-SET cultures is the answer.
This effective range enables the creation
of reduced sugar yogurt, with the
same delicious taste and rich texture
that consumers demand.
Due to high and stable viscosity the
dry matter additions can be reduced,
as the cultures ensure the right texture
in the final yoghurt.
Decoloring of whey
MaxiBright is a unique ingredient
which represents a breakthrough in
the de-coloring of whey. Cheese and
whey product manufacturers can now
create products with a bright and appealing
appearance of the whey coming
from cheese production, which
is highly appreciated in a long list of
final applications. MaxiBright is
easy to use and have an effect when
different types of colors are used in
cheese which is added yellow or orange
Increasing cheese yields
MaxiCurd provides an exciting opportunity
for dairy and cheese manufacturers
to increase yields - without
jeopardizing quality. The ingredient
is a natural protein source for managing
increased cheese yields and is
used in a long list of different cheese
types. MaxiCurd will keep the high
quality of the cheese in where the in-
gredient is used, bringing cheese
yield to its maximum. MaxiCurd is
easy to use and coming along naturally
together with other ingredients
used in the production.
Your challenges - Our
Whilst taste, flavor, appearance and
health is a major focus, our comprehensive
dairy ingredients portfolio
encompasses much more and responds
to the complex needs of dairy
One of the world’s leading dairy ingredient
suppliers, DSM Food Specialties
offers dairy solutions in five
product groups: functional foods,
cultures, enzymes, preservation and
It is our mission to create value for
our customers by discovering, developing
and marketing ingredients for
the dairy industry. We are committed
to working in close partnership with
our customers and surpassing their
expectations to deliver increased
yields, cost saving solutions and the
development of exciting products
that have high consumer appeal.
To discover how we can help you
create healthier products, visit www.
dsmfoodspecialties.com or contact
your local representative today (firstname.lastname@example.org).
1 DELVO-YOG DIRECT-SET is a registered
trademark of Royal DSM N.V.
40 MÆLKERITIDENDE 2010 NR. 8
MAXILACT ® AND DELVO-YOG ® WORKING IN SYNERGY
DSM Food Specialties
T +31 152792355
Benefit from the synergy between
DSM Food Specialties’ technically
proven ingredients. Create high value,
low lactose yoghurt products with
the mild taste today’s consumers are
Maxilact ® is the world standard for
pure lactase. DELVO-YOG ® , our range
of yoghurt cultures, deliver excellent
sensory properties in end products.
MAXILACT ® DELVO-YOG ®
GREAT TASTING, LOW LACTOSE YOGHURT
Combined they produce a naturally
sweet, easy to digest yoghurt.
The synergistic effect of Maxilact ® and
DELVO-YOG ® enables you to develop
premium yoghurt concepts consumers
will thoroughly enjoy.
For the best of both worlds, contact
our specialist team now.
MÆLKERITIDENDE 2010 41
The customers are looking for one
supplier that is able to offer them
overall solutions - solutions that lead
to a significant higher productivity
and efficiency and also improvement
of their bottom line. This is where we
can benefit from our many years of
experience within the dairy sector.
But the key to success also lies within
the close co-operation with our customers
and the tools we use to optimize
the course of events.
Co-operation with the
When we start co-operating with a
customer we do not only see him as
a customer - but as a strategic partner.
This kind of co-operation is important
in order for us to be able to
develop present and future projects.
”With a close dialog and control
throughout the entire project - both
internally at Bila A/S but also with
the customer - the risk of misunderstandings
is minimized”, says managing
Director Jan B. Sørensen.
Through co-operation with our strategic
partners we have developed sev-
At Bila A/S in Denmark, which is one of the leading suppliers
of overall solutions within ”downstream” and ”end-of-line”
equipment for dairies in Northern Europe, we are constantly
focused on being at the cutting edge of the newest technology
eral successful standard-concepts. An
example is the newly developed “Bila
Milk Packer” which is a combined robot
cell for fast and efficient packing
of milk cartons in either plastic boxes
or containers. This cell can handle up
to 9.600 milk cartons per hour.
Masterplan as a tool
In order to find the best solution for
our customers we use Masterplan as
a tool. Based on the questions in the
Masterplan, the manufacturing process
from beginning to end is examined
and the various issues are noted.
This way we gain insight into ways of
increasing the efficiency through automation
and ways of protecting employees
from monotonous work. Already
after the first visit, we are able
to draw up the budget for potential
suggestions for solutions based on
To follow the tendencies within the
dairy sector and at the same time be
at the forefront of the development,
we keep a constant focus on the development
of new automation solutions.
We use almost 10.000 hours
every year for development. ”With
our huge focus on development, our
employees are perfected and at the
same time, we are able to act very
quickly to changes in the market and
in the needs of the customers”, says
Chief of Development, Frank Gade.
Automation at smaller
At the cooperative Them Dairy in
Denmark, the question was not
whether to get a robot cell, but how
quickly they could get it. With an increased
demand from the market, the
need for enlargement of the capacity
arose at the dairy. The solution was
at the same time going to release the
employees of the daily heavy and monotonous
work. A manual job that included
lifting and carrying cheeses
from a conveyor belt and into plastic
boxes placed on pallets, which also
had to be moved on a regular basis.
”Due to increasing market demands
we had the need for transferring employees
to other job functions within
the dairy. We never meant to cut
down when getting the robot cell. We
have good stable employees, which
we want to offer interesting jobs,
and that’s why installation of the robot
plant was evident”, says Them’s
Dairy Manager, Svend Andersen.
Bila A/S was chosen as the supplier
for this project, as the dairy’s board
of directors had previous and very
good experiences with Bila A/S’s robot
plants. Due to this confidence and
sense of security regarding our expertise
and know-how, Bila A/S became
The solution was a palletizing plant
with a Kawasaki ZD130 robot. After
the paraffin plant, the cheeses are
transported to the next station to be
42 MÆLKERITIDENDE 2010 NR. 8
Them Dairy has
chosen a Bila
robotic solution for
of cheeses, that
on the same time
of this heavy and
NGI - The
NGI is a leading manufacturer of adjustable feet and leveling
pads in stainless steel. We are specialized within hygienic
machine feet for machines and equipment used in
food, dairy, brewery and pharmaceutical industries - applications
with the strictest requirements for hygiene and
cleaning. Our innovative and patented solutions are specifically
designed to meet the exact demands for a clean and
hygienic environment in the production area. The solutions
are certified according to the 3A hygiene standard 88-00
and the EHEDG hygiene standard TYPE EL-CLASS 1.
The XH Series
Our hygienic machine feet in the XH series are easy to
clean, enabling the end user to reduce the consumption
of water and energy in the cleaning process to an absolute
minimum, saving both time and money.
Environmental and economic aspects are important focus
areas for our customers and ourselves; we have considerably
reduced our consumption of raw materials and energy in
both the manufacture and distribution of our products.
In addition to the ultra hygienic products, NGI has a
complete range of machine feet which can fulfill any need
within machine adjustment. ■
DK-9400 Nørresundby, Denmark
Tel. + 45 98 17 45 00
Fax + 45 98 17 78 78
E-mail: email@example.com Web: www.ngi.dk
packed in shrink film. Thereafter the
cheeses are forwarded on the conveyor
belt to the robot that packs the
products into plastic boxes.
The tools of the robot are constructed
for gentle handling of the
cheeses, so no holes are made in the
shrink film or in the paraffin surface.
The tool is at the same time used to
palletize the plastic boxes after they
have been filled.
The amount of money used for the
palletizing plant will be gained over a
period of only three years, and at the
same time Them Dairy is saving the
labour costs. ■
By Morten Ishøy,
If you need support
- We have the solution
• NGI is the specialist in
hygienic machine feet
for machines and
equipment used in the
food, dairy, brewery
• NGI is an innovative pioneer
in the fi eld of hygienic
machine feet, and is the fi rst
company to introduce a machine
foot certifi ed according to
the 3A hygiene standard 88-00 and
the EHEDG hygiene standard TYPE
• Focus on added value solutions
• NGI seeks to reduce the consumption of natural
resources both in our production and in the cleaning
process by the end users.
• In addition to the ultra hygienic products, NGI has a complete range
of machine feet which can fulfi l any need in machine adjustment.
A NEW BEGINNING...
We invite you to join our
Via del Mercato, 45
I-03020 Castro dei Volsci (FR)
Tel. + 39 0775 68 70 10
Fax + 39 0775 61 01 35
Calle Serrano 26, 7°
Tel. + 34 91 432 1141
Fax + 34 91 431 9168
MÆLKERITIDENDE 2010 43
The 42 nd Nordic Dairy Congress
“New Technologies and Innovations in Dairy Industry”
The 42 nd Nordic Dairy Congress takes place in Hämeenlinna,
Finland, at the Arts and Congress Center Verkatehdas
(fabric factory) from the 17 th to 19 th of June 2010.
Hämeenlinna is the historical and cultural capital of the
province of Southern Finland and it offers impressive and
ideal surroundings for the congress.
Thursday 17th of June 2010
12.00-19.00: Registration - Verkatehdas
14.00-17.00: Study trips - Huhtamäki Factory and
19.00-21.00: NMK GEA Get together - Verkatehdas
Friday 18th of June 2010
09.00-11.00: Opening Ceremony of the Congress
11.30-13.00: Opening Lectures
14.30-16.30: Parallel Programs 1 & 2
19.00: NMK Huhtamäki Evening buffet - Häme
Saturday 19th of June 2010
09.00-16.00: Parallel Programs 1 & 2
10.30-11.00: Coffee break
12.30-14.00: Lunch break
19.00: NMK Elopak Gala Dinner & Gala Speech
(Spa Hotel Rantasipi Aulanko)
Registration and more information on:
Parallel Program 1: New Technologies
• Potentialities of Microfiltration in the Dairy Industry
• Separation of Casein by Microfiltration and the Use
of Casein Concentrate
• Continuous Cheese Making
• Protein Standardization of Cheese Milk by Ultrafiltration
and the Use of Permeate
• Effect of Cheese Milk Modifications on the Composition
and Functionality of Whey Products
• The Impact of Technology Development on Whey
• White Water Recovery by Reverse Osmosis
• Optimization of Membrane Cleaning Procedures
• High Efficiency Homogenization Technology
• Sticking Properties of Milk Based Powders and the
Influence on Processing Parameters
• Milk Fat Globule Membrane - Isolation and Potential
Parallel Program 2: Sustainability and Dairy
• Traceability of the Feed, Raw Milk, Dairy Chain
• Sustainable Milk Production, Strategies to Reduce
Greenhouse Gas Emissions from the Dairy Sector
• Possibilities of Intelligent Packaging for Quality
Control of Perishable Food Products
• Ultrasonic Structural QC of Swiss Type Cheese in
• Molecular Tools for Microbial Identifications and
• Biocontrol Approaches and Tools for Dairy Processes
• Control of Flavour Formation in cheeses
• Cross-linking Enzymes in Food Processing: Effects
on Texture and Water-holding
• Good Structures to Fermented Milk Products by
• Extended Shelf Life (ESL) Milk; New Challenges for
Product Protection during Storage and Transport
• Toxins Found in Milk
44 MÆLKERITIDENDE 2010 NR. 8
Are you a result-driven sales engineer
who thrives in a growth oriented team?
A/S, which was
established in 1899, is
a production company
with own products and
Salicath is a trading
company with agencies
from leading suppliers
of equipments for dairies,
food and pharmaceutical
In total the group employs
including 3 mechanical
Hammerum Stainless and Salicath are innovative companies
delivering high quality products to leading food and dairy
We are on a growth path and are aiming to further increase
our market presence and sales of products, solutions, trade
products and services, and are therefore seeking a sales engineer
with a solid background in the food and dairy industry.
You will be responsible for expanding our sales of well-known
brand names such as Alpma, Helmut Rand, Hassia as well as
promoting our own products and turnkey solutions.
Our preferred candidate thrives in a dynamic and growth oriented
company with substantial potential.
He/she has a technical/commercial back-ground and a desire
and energy to be promoted to a leading position in our international
sales and marketing department.
Interested? Read the full job description in Danish on
www.processupport.dk or contact our consultant Proces Support
A/S - Per Schorling - on mobile +45 2332 5825 for further
Apply by 9 th May 2010
Hammerum Stainless A/S • Dunsbjergvej 20 • DK-5900 Rudkøbing • T 6333 1800
Indkaldelse af ansøgninger til
Metha Lunds Mindefond
Grosserer Metha Lund oprettede før sin død en Mindefond,
hvis afkast skal anvendes til videreuddannelse
af danske mejerifolk.
Legatet kan søges af færdiguddannede:
- mejeriteknikere / procesteknologer
Anvendelse af legatportioner:
- forberedelseskurser til videreuddannelse i Danmark
- videreuddannelse i Danmark
- forberedelseskurser til videreuddannelse i udlandet
- videreuddannelse i udlandet
- studierejser i udlandet
Legatmodtagere forpligter sig til at indgive en fyldestgørende
rapport til bestyrelsen senest 3 måneder efter
afslutningen af uddannelsesperioden/studierejsen
om de opnåede resultater.
Ansøgning om legatet rettes til bestyrelsen for Metha
Lunds Mindefond, c/o Kold college, Landbrugsvej 55,
5260 Odense S.
For at ansøgningen kan komme i betragtning, må den
være bestyrelsen i hænde senest den 1. juni 2010. Der
benyttes specielt ansøgningsskema, som fås ved henvendelse
til Mælkeritidende, tlf. 66 12 40 25 eller Kold
college, tlf. 63 13 20 43.
Aabybro Mejeri er i gang med at opføre en ny frost- og lagerhal
på 500 kvadratmeter. Den nye bygning skal også
huse en udvidelse af mejeriets udviklingsafdeling, så der
bliver bedre plads til flere maskiner til brug i forsøg og prøveproduktioner.
- Så vi får bedre muligheder for at eksperimentere
med nye produkter, fortæller mejeriets ejer N.H.
Lindhardt til Nordjyske.
Baggrunden for udvidelsen er en øget
tilgang af kunder både i Danmark og
uden for landets grænser.
Produktionen og varianterne af mejeriets
kendte Ryå Is og islagkagerne stiger.
Desuden fremstilles mere smør med
bl.a. krydderier til andre industrier, og
den energitætte is til sygehuspatienter
er ligeledes en succes, som nu udvides
med flere varianter. (Arkivfoto).
Verdenspremiere på Thises
Thise Mejeri havde verdenspremiere på
sin helt nye ”Vesterhavsyoghurt” den 16.
april på Købmandsgården i Fjaltring, hvor
mejeriet serverede ”Vesterhavsyoghurt”
sammen med smagsprøver af
Fjaltring Købmandsgård er næsten
nabo til Vesterhavet og ligger
tæt på Thises Bovbjerglager, hvor
Vesterhavsostene lagres. Fjaltring
har været en af de helst store sælgere
af Thises ost, og netop derfor var
Købmandsgården valgt til at være premierestedet
- forud for lanceringen af ”Vesterhavsyoghurten”
i resten af landet her i uge 16.
”Vesterhavsyoghurten” er baseret på mælk fra økologiske
Thise leverandører i Vestjylland. Yoghurten er tilsat
økologisk hyben og havtorn, der giver den en frisk syrlig
smag - og samtidig er fyldt med antioxidanter og vitaminer.
(Foto: Thise Mejeri).
Ups, det var en græker!
Lindahls ”Tyrkiske Yoghurt” bliver solgt med et emballagebillede
af en ”tyrkisk” mand med et stort overskæg og klædt
i nationaldragt. Men manden er græker, og han optræder
helt ufrivilligt på det svenske mejeris yoghurtprodukt. Det
var en af mandens venner, bosiddende i Stockholm, som
genkendte mandens ansigt på mejeriemballagen. Den græske
model sagsøger nu det svenske mejeri og forklarer i sit
søgsmål, at han er endt ufrivilligt på produkterne, fordi han
kan lide at gå klædt i kostumer og nogle gange lader sig fotografere
af turister - men kun til privat brug. Grækerens
søgsmål er på 50 mio. svenske kr., skriver aftonbladet.se.
På Lindahls er de meget overraskede over sagen, da de har
købt billedet fra et billedagentur. Det svenske mejeri overgiver
nu sagen til virksomhedens advokat.
Lindahls Mejeri, som netop er blevet store på nicheproduktet
”Tyrkisk Yoghurt” i Sverige, ser i øvrigt på muligheden
for ekspansion i Norge og Finland
og annoncerer p.t. efter ledere til
ønskede datterselskaber i de to nabolande.
Målet er sat højt, da virksomheden
forventer en omsætning i
2012 på 100 mio. SEK i Finland og 50
mio. SEK i Norge. I 2009 havde Lindahls
en omsætning på 300 mio. SEK.
46 MÆLKERITIDENDE 2010 NR. 8
Svenskerne overtager Gram
Kapitalfonden Procuritas Capital Investors IV har opkøbt
Gram Equipment i Vojens, som dermed kommer på svenske
hænder, skriver Jydske Vestkysten. Sælger er det italienske
selskab Catelli Holding, som i 2001 overtog Gram
Equipment, der fremstiller iscremeanlæg. Salget ventes
ikke at få nogen betydning for fabrikkens 150 medarbejdere.
Mælkeprisen i Frankrig
Mælkeprisen i Frankrig skal stige 5-6% over de næste måneder,
mener landets landbrugsminister og mælkeproducenterne.
Men Frankrigs største mejerikoncern Lactalis vil
kun aftale en prisstigning for april måned, begrundet i at
mælkeprisen i Tyskland er 15% lavere end i Frankrig. Men
nu truer de ansvarlige politikere med, at en række offentlige
tilskud på 3,7 mia. kr. bliver trukket væk uden en aftale.
Lactalis har en årlig omsætning på næsten 65 mia. kr. og
er tredjestørst i verden. Den samlede indvejning er på 9,2
mia. kg mælk, og der er 32.000 ansatte.
Lactalis på opkøb
Process Technology • Cheese Production Technology • Packaging Technology
We are a medium-sized mechanical and plant engineering company for the food industry and enjoy a global
presence. Thanks to cutting-edge technology, innovative customer-oriented system solutions and the hard
work of our 500 staff spread across two sites, we can guarantee that our company will continue on its course
of positive growth.
To strengthen the Technology Department in our Cheese Production Technology Division, we are seeking a
Cheese Production Technician (male/female)
You are an engineer or technician in the milk or food technology industry. Good language skills in English and/
or another foreign language are a requirement for providing global support to our customers. We are looking
for a committed and fl exible team player who is prepared to travel – including for longer periods.
Building on your practical experience in cheese production, and after appropriate induction in an expert team
of specialists, you will be able to undertake the technological pre-screening and commissioning of our dairy
Interested? We would be delighted to receive your written application together with the standard documentation.
These should be sent to our HR Department and marked for the attention of Ms Barbara Obal. If you have any
initial queries, please contact our Divisional Manager, Dr Heinrich Stephan, tel. 0049 (0)8039/401-200.
Alpenland Maschinenbau GmbH
Alpenstraße 39 - 43 • 83543 Rott am Inn • Germany • www.alpma.de
We go one step forward. Join us!
Franske Lactalis har købt den spanske fødevarekoncern
Ebro Puleva’s mejerivirksomhed Puleva Food for 630 mio.
Euro. Puleva har 12 anlæg og 2.800 ansatte, og virksomheden
er især stærk inden for drikkemælk.
Med købet af Puleva bliver Lactalis den største mejerigruppe
Glanbia bliver andelsmejeri
Det irske mejeriselskab Glanbia A/S vil sælge sine mejerianlæg
til leverandørernes andelsselskab. Mælkeproducenterne,
der i forvejen ejer mere end halvdelen af Glanbia, vil
med et 100% ejerskab få fuld kontrol over selskabets aktiviteter
i Irland. Det resterende aktieejede Glanbia vil fremover
i stedet satse på sin oste- og ingrediensvirksomhed i
USA og andre lande.
En eventuel handel skal både godkendes af leverandørerne
og af Glanbias aktionærer. Meddelelsen om forhandlingerne
kom samtidig med, at Glanbia offentliggjorde resultatet
for 2009, der viste et fald i overskuddet før skat på
MÆLKERITIDENDE 2010 47
Flot resultat hos Nordmilch
Tysklands største mejeriselskab, Nordmilch fik i 2009 et
overskud på godt 216 mio.kr. I løbet af 2009 har Nordmilch
reduceret antallet af anlæg fra 24 til 11 og antallet af ansatte
fra over 4.000 til 2.500. Sortimentet er desuden reduceret
fra 4.500 mærker til 1.500, skriver Landbrugsavisen. Nordmilch
har også indgået et samarbejde med nordtyske, Humana
Milchindustrie, og det kan føre til en fremtidig fusion.
Arla hæver leverandør prisen
Optur for den amerikanske dollar og det britiske pund samt
udsigt til et forbedret marked for mælkepulver gør, at Arla
Foods hæver afregningen til andelshaverne med 7,5 danske
øre fra 3. maj 2010. Arla-noteringen bliver dermed 216,8
øre/kg for konventionel mælk og 274,7 øre/kg for økologisk
leveranceregler i Sverige
Arlas svenske leverandører har hidtil haft
en regel om, at de skulle levere mindst 80%
af deres mælk til Arla. Reglen kan imidlertid
ifølge EU’s konkurrenceregler være udtryk
for misbrug af en dominerende position
på markedet. Og det er nu fastslået af
det svenske Konkurrensverket, der derfor
vil give Arla en bødestraf på 750.000 kroner,
hvis ikke reglerne laves om.
Arla er i gang med at lave om på vedtægterne,
så alle medlemmer har ret til at levere
op til 50% af deres mælk til andre mejerier.
(Foto Arla Foods).
Fedtskat udskudt igen
Regeringen har endnu engang måttet udskyde fremsættelsen
af lovforslaget om en ny afgift på mættet fedt, den såkaldte
fedtskat. Det skriver Altinget. Regeringen blev dermed
ikke som planlagt klar med et lovforslag inden påske.
Fedtskatten afventer fortsat en godkendelse fra EU Kommissionen.
I Skatteministeriet håber
man, at de nye skatter kan
vedtages inden sommerferien.
Dermed vil skatten
være mindst et halvt år forsinket
i forhold til den oprindelige
plan i skattereformen.
(Foto Hjerl Hede).
Nestlé udvikler til familiehygge
Nestlé vil sikre sig en endnu højere vækst efter krisen ved at
udvikle nye produkter med fokus på det nære. Nestlés topchef
Paul Bulcke udtaler til dagbladet til Børsen. - Tiden er
til at slå mere på familieværdier og lykke. God kaffe, god is,
gode måltider bringer familien tættere sammen, og her er
der stor vækst at hente. Hvis forbrugerne bare bruger én
procent mere af deres husholdningsbudget på fødevarer,
er det alene 10% vækst til kategorien.
Nestlé investerer i år cirka 10,5 mia. kr. i forskning og udvikling
af nye produkter og varianter, som på et senere tidspunkt
skal sikre vækst i Nestlé. Koncernen satser også på
langsigtede trends som sundhed og ernæring. (Modelfoto
Prishop for mælkepulver
Prisen på mælkepulver på det newzealandske mejeriselskab
Fonterras internetauktion for april måned
steg drastisk med 23,2%. Auktionen er en indikator
for prisniveauet på pulver på verdensplan.
Gennemsnitsprisen nåede op på 3.969 US dollars
pr. ton for sødmælkspulver, og det var 688 US dollars
mere end i marts. Prisen på skummetmælkspulver
steg med 25,5%.
Flotte tal hos UK mejerier
Arlas to store konkurrenter i England, Robert Wiseman Dairies
og Dairy Crest, forventer at komme ud af 2009/2010
med stærke regnskaber, oplyser selskaberne selv her kort
tid før deres regnskaber er klar.
Wiseman Dairies har øget salget af mælk med 11%, og mejerikoncernen
har desuden store forventninger til investeringerne
i et nyt mejerianlæg, Bridgewater. Hos Dairy Crest er
gælden reduceret med 65 mio. pund, og virksomhedens position
på markedet er meget bedre end for et år siden.
Det går også godt for Arla UK, der tegner sig for 26% af
Arlas samlede omsætning, og det er bl.a. i kraft af mærke-
48 MÆLKERITIDENDE 2010 NR. 8
varerne Lurpak, Cravendale og Anchor. Arlas udmelding
om et nyt mejeri med en kapacitet på 1 mia. kg har sendt
klare signaler til hele industrien om, at Arla Foods følger
vækst-strategien. Det oplyste chef for Arla i UK, Peter Lauritzen
i forbindelse med Arlas årsregnskab, der blev offentliggjort
for få uger siden.
Den svenske mejerikoncern Milko omorganiserer for at effektivisere
ledelsesstrukturen, skriver foodwire.se. Mejeriets
nye topchef Göran Henriksson ønsker med ændringen
at øge Milkos konkurrencekraft og komme tættere på forbrugerne.
Det indebærer bl.a., at ledelsesgruppen flytter til
hovedkontoret i Östersund, og at afdelingerne for kommunikation,
medlemmer, markedet og udvikling slås sammen
i én. Desuden overtager Göran Henriksson ledelsen af datterselskabet
Fjällbrynt AB, hvor den hidtidige direktør fratrådte
Projektleder Knud Holk Lauridsen, Holstebro fylder den
28. april 50 år.
Mejeriingeniør Lisbeth Djurtoft, Gentofte fylder den 5. maj
Bestyrelsesmedlem i Arla Foods, gårdejer Jan Toft Nør-
gaard, Skærbæk fylder den 8. maj 50 år.
Driftskoordinator Mette Vojer Kern, Kold college fylder
den 10. maj 50 år.
Gårdejer John Toftgård Pedersen, Nørre Nebel fylder den
4. maj 60 år.
Fhv. disponent Max Witt, Nørre Åby fylder den 27. april
Fhv. mælkekvalitetsrådgiver Svend Vissing, Lundby fylder
den 4. maj 80 år.
Mælkekartonen taler til mobilen
Arla er gået sammen med Alexandra Instituttet og Teater
Katapult om at teste en ny kommunikationsteknologi,
der fungerer via forbrugerens mobiltelefon og 2D
stregkoder på bl.a. mælkekartonerne. Teknologien kan
sætte nye standarder for Arlas dialog med forbrugerne.
Den nye teknologi blev testet for første gang på Økodagen
den 18. april, hvor de interaktive fortællinger i ”Økofonen”,
blev aktiveret forskellige steder på Arlas besøgsgårde via
særlige 2D stregkoder.
Forbrugere, som ikke deltog på Økodagen, har mulighed
for at opleve lyttespillet på arla.dk. Efter den 18. april vil
Arla bruge Økofonen til skoleklasser. (Foto Arla Foods).
Ny formand for Udstillingskredsen
Vagn Clausen fra FMFs Kreds Syd er blevet valgt som ny
formand for Udstillingskredsen. Han afløser Henning Jacobsen,
der ønskede at trække sig fra hhv. formandsposten
samt som repræsentant for Kreds Vest. Som ny repræsentant
havde Kreds Vest valgt Mogens Villadsen.
Foreningsnyt - Foreningen af
mejeriledere og funktionærer
Der har tidligere været udsendt informationsbreve
til alle aktive medlemmer vedr. Foreningen
af mejeriledere og funktionærers sag mod
Mejeribrugets Arbejdsgiverforening, hvor fortolkningen
af overenskomsternes ordlyd vedr.
lønregulering har givet anledning til uoverensstemmelse.
Det kan nu meddeles, at den faglige voldgift er
berammet til afholdelse sidst i juni, og at nærmere
information vil blive udsendt, når der i
forlængelse heraf foreligger en afgørelse.
MÆLKERITIDENDE 2010 49
Mejeriingeniør Flemming Aamann
Snekketoften 2‚ 2830 Virum
tlf. 45 85 12 37,
Dansk Mejeriingeniør Forening
Key Account Manager Martin Holst
Eskebøl Allé 12, 2770 Kastrup
tlf. 38 88 68 32,
Foreningen af mejeriledere og
Produktionsdirektør Søren Jensen
Frejasvej 4, 7600 Struer
tlf. 97 85 34 34,
Projektchef Palle Jellesmark
tlf. 21 49 20 10,
Mejerichef Bent I. Hansen
tlf. 86 32 60 27,
Mejerichef Henning Jacobsen
tlf. 97 19 19 04,
Mejerichef Leif Friis Jørgensen
tlf. 74 64 28 01,
Faglærer Birger H. Christiansen
tlf. 64 47 41 22,
De østlige Øers Mejeristforening
Forvalter Jan A. Andersen
tlf. 58 53 40 35,
Niels Hemmingsens Gade 12
1010 København K
Tlf. 33 36 88 00
Mandag–torsdag kl. 9–16‚
fredag kl. 10–16‚ lørdag lukket.
2300 København S. Tlf. 70 13 13 12
Mandag-torsdag 9-16, fredag 9-15.
Nørre Voldgade 29, 1358 København K.
Tlf. 33 69 40 40
Mandag–fredag kl. 9–16.30.
Nørre Voldgade 29, 1358 København K.
Tlf. 33 95 03 95
Mandag–fredag kl. 10–14.
Onsdag dog lukket for telefonisk
❚ Automation ❚ ❚ ❚
Tlf. +45 87 20 50 50
Fax +45 87 20 50 69
Odense: Tlf: 6317 4545
Fax: 6317 4546
Århus: Tlf: 8736 1350
Fax: 8627 1350
Tetra Pak Processing North Europe
Søren Nymarks Vej 13
Tlf. 89 39 39 39
Fax 86 29 53 11
❚ Emballage ❚ ❚ ❚
Corona Packaging A/S
Tlf. 43 56 01 00 - Fax 43 73 26 00
Tel. + 45 86 32 23 00
Fax + 45 86 32 57 06
Tetra Pak Market Area Nordics
Byggnad 306 2-vån
Ruben Rausings gata
SE-221 86 Lund, Sweden
Tlf. +46 46 36 10 00
Fax +46 46 36 30 06
❚ Køleanlæg ❚ ❚ ❚
Tlf. 74 59 09 77
Fax 74 59 09 76
❚ Maskiner og udstyr ❚ ❚ ❚
Tlf. 70 278 278
Fax 70 278 330
Tlf. 70 27 41 44
Fax 70 27 41 45
Højer Ørbæk A/S
Langemose vænget 3–5
Tlf. 65 33 15 66
Fax 65 33 16 68
Nørrebygade 34, Grejs
Tlf. 75 85 34 22
Tlf.: 64 44 13 12
Fax: 64 44 13 92
50 MÆLKERITIDENDE 2010 NR. 8
Tlf. 97 37 16 33
Fax 97 37 30 70
Tetra Pak Processing North
Søren Nymarks Vej 13
Tlf. 89 39 39 39
Fax 86 29 53 11
❚ Membranfiltrering ❚ ❚ ❚
DSS SILKEBORG AS
Tlf. 87 20 08 40
Fax 87 20 08 90
Tlf. 70 15 22 00 - Fax 70 15 22 44
Tetra Pak Processing North
Søren Nymarks Vej 13
Tlf. 89 39 39 39 - Fax 86 29 53 11
❚ Projektering og anlæg ❚ ❚ ❚
Tetra Pak Processing North
Søren Nymarks Vej 13
Tlf. 89 39 39 39
Fax 86 29 53 11
❚ Pumper ❚ ❚ ❚
Tetra Pak Processing North
Søren Nymarks Vej 13
Tlf. 89 39 39 39
Fax 86 29 53 11
❚ Smørteknologi ❚ ❚ ❚
Tlf. 87 22 47 80
Fax 87 22 47 89
❚ Totalleverandør ❚ ❚ ❚
S. Sørensen I/S
Tlf. 97 92 26 22
Fax 97 91 05 22
❚ Danmark ❚ ❚ ❚
1. juni 2010
Danmarks Mejeritekniske Selskab
CO 2 reduktion i Danmark
Hotel Sabro Kro
3. juni 2010
Elevmøde og Jubilæum
9. juni 2010
Arla, Esbjerg Mejeri
9. september 2010
Fremtidens arbejdsmiljø organisering
14. september 2010
Danmarks Mejeritekniske Selskab
2. oktober 2010
Foreningen af mejeri ledere og
Hotel Colourline, Skagen
2.-4. november 2010
LMU & FoodPharmaTech
2. februar 2011
❚ Udland ❚ ❚ ❚
17.-19. juni 2010
Den 42. Nordiske
12.-15. september 2010
8.-11. november 2010
Auckland, New Zealand
MÆLKERITIDENDE 2010 51
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