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8 

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Leder 

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 

Countries 

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 

19 Norrmejerier 

20 Vesla 

21 Mammen, Them & Bornholm 

22 Anhydro 

23 Synnøve & Q-Meierierne 

NR. 8 

Indhold 

24 VM Tarm 

25 Bent Nygaard Elektronik 

26 Tetra Pak 

27 Carl J. Nielsen 

28 Chr. Hansen 

29 Keofitt 

30 APV 

32 DSS Silkeborg 

33 Trelleborg 

34 Danapak Flexibles 

36 Cowi 

38 Grunwald Nordic 

40 DSM 

42 Bila 

43 NGI 

44 Program for 


46 Kort fortalt 

49 Personalia 

Udgivere: 

Foreningen af 

mejeriledere og funktionærer, 

e-mail: fmf@maelkeritidende.dk 

Dansk Mejeriingeniør Forening, 

e-mail: dmf@maelkeritidende.dk 

Redaktion og sekretariat: 

Det gamle Mejeri 

Landbrugsvej 65 

5260 Odense S. 

Postgiro: 400 5325 

Tlf.: 66 12 40 25 

Fax: 66 14 40 26 

e-mail: info@maelkeritidende.dk 

www.maelkeritidende.dk 

Tlf. tid dagligt kl. 8.00-16.00 

(fredag dog 8.00-15.00) 

Ansvarshavende redaktør og 

sekretariatsleder 

mejeriingeniør Anne-Sofi Søgaard 

Christiansen. 

Redaktør 

cand. mag. Anna Marie Thøgersen. 

Redaktionssekretær 

markedsøkonom Bettina M. Nielsen. 

Sekretær 

Birgit Jakobsen. 

Annoncer: 

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). 

Abonnement: 

Danmark: 1.164- kr./år inkl. moms. 

Europa: 1.428,- inkl. forsendelse. 

Øvrige udland: 1.620‚- kr. inkl. 

forsendelse. 

Læserkreds: 

Mejeriernes og mejeriselskabernes 

ledere og øvrige medarbejdere. 

Mejeriingeniører, mejeriteknikere og 

procesteknologer i ind- og udland. 

Medlemmer af mejeriernes 

bestyrelser. 

Ansatte ved mejeribrugets 

organisationer. 

Medarbejdere ved universiteter og 

øvrige forskningsinstitutioner samt 

levnedsmiddel kontrolenhederne og 

ministerielle embedsmænd. 

Mange levnedsmiddelvirksomheder. 

Mejeriernes leverandør- og servicevirksomheder 

m.v. 

(Stud. tech. al/mejerilinjen og procesteknologstuderende/mejerispecialet 

modtager bladet gratis). 

Tryk / layout: 

Jørn Thomsen / Elbo A/S 

ISSN 0024-9645 

Medlem af: 

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 

Dairy Industry. 

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. 

20 professional 

presentations 

The congress includes 20 highly professional 

presentations. Which one 

is you especially looking forward to 

attend? 

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. 

In English 

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 

languages. 

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 

Nordic countries. 

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 

client groups. 

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: 

www.nordiskmejerikongress.fi 

4 MÆLKERITIDENDE 2010 

Kari Toikkanen, NMR 

president of the Nordic 

Congress 2008-2010, 

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 

e-mail: kari.toikkanen@ 

valio.fi for forwarding 

Congress Brochures or 

more information. 

NR. 8

NR. 8 

Dairy products mean 

healthy business 

Health and Wellness is the strongest trend in the food industry today – 

and nowhere is it stronger than in dairy. From low fat to probiotics to heart 

health, the healthy dairy products lead the way. Consumers recognize 

yoghurt, milk drinks and cheese as safe and natural products, and they 

are hungry for more. 

Chr. Hansen is the world’s leading supplier of healthy ingredients for 

the dairy industry. We believe that a close partnership with our customers 

is the natural forum for creating new and innovative solutions. Let’s meet, 

discuss recipes and inspire each other on how to create tasty, healthy and 

safe dairy products for today’s and tomorrow’s consumers. 

MÆLKERITIDENDE 2010 5 

Chr. Hansen A/S - Bøge Allé 10-12 - DK-2970 Hørsholm - Phone: +45 4574 7474 - www.chr-hansen.com

Milk & Dairies in the 

Nordic Countries 

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- 

Milk in 

million 

kg 

No. of 

milk 

farmers 

Dairy 

plants 

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 

20%. 

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 

dairy farms. 

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 

Staff 

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’ 

homepages.

Medium-sized dairies 

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 

goods. 

Also in Island and Norway two medium-sized 

dairies are well-known; 

MS Iceland Dairies produces and 

supply the home market with all pos- 

NR. 8 

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Tetra Pak Scanima A/S, www.scanima.com 

Tetra Pak, and PROTECTS WHAT’S GOOD are 

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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 

million kg 

Denmark 4.600 

Sweden 3.000 

Finland 2.300 

Norway 1.500 

Iceland 130 

Faroe Islands 8 

Annual milk amount in each of the 

Nordic countries. 


Valio in Finland 

Dairy production 

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 

powders, baby-foods. 

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 

and Edam. 

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. 

(Photo: Valio) 

and some of Valio’s functional foods; 

LGG buttermilk and Evolus. 

Brands 

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 

licensed technology. 

Subsidiaries 

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 

Valio’s 

President and 

CEO, Pekka 

Laaksonen. 

(Photo: Valio). 

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 

total turnover. 

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 

and exports. 

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. 

■ 

AMT 

Valio’s functional 

Evolus® is sold globally 

as a licensed 

technology. (Photo: 

Valio). 

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 

and deserts. 

During the years Tine has modernized 

the dairy production, and at 

present the company is building a totally 

new and environmentally opti- 

NR. 8 

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 

a year. 

Brands 

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 

launched. 

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 

NKK. 

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. 


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 

employees. 

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. ■ 

AMT 

Scandinavian and other foreign tourists 

love the typical Norwegian “Myseost”. 

(Photo: TINE). 


Arla Foods in Denmark & Sweden 

Arla Foods’ CEO, 

Peder Tuborgh. 

(Photo: Arla Foods). 

Dairy Production 

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 

million kg). 

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 

culture. 

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). 

Brands 

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 

organic products! 

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 

markets. 


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 

other products. 

Globally, Arla Foods has 16.200 

employees, of which the Danish 

staff counts 7.600 and the Swedish 

3.200. ■ 

AMT 

Arla Castello® brands the company’s 

specialty cheeses. (Photo: Arla Foods). 


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- 

NR. 8 

Nature’s Taste 

Dairy Fruit A/S offers our customers Nature’s Taste, by 

developing and offering healthy and good tasting products. 

We believe in looking forward, using our technical and 

innovation skills. 

Dairy Fruit’s expertise: 

• Clean label 

• Health and quality 

• Environmentally awareness 

• Organic 

• Nature guides our innovation 

• Joint working partnerships ... The driving force behind today’s 

new developments 

• 30 years experience of providing custom solutions, using our 

team of experts to inspire creation 

• Working together we can design your next product based on … 

… Nature’s Taste 

Arla Ingman 

in Finland 

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. 


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. 

■ 

AMT 

DAIRY FRUIT A/S • HESTEHAVEN 3 

DK-5260 ODENSE S • DENMARK 

Phone: +45 66 13 13 70 • WWW.DAIRY-FRUIT.COM 


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 

Scanian dairy. 


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 

Swedish countryside. 

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. ■ 

AMT 

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! 


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 

dairies. ■ 

AMT 


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. 

Dairy products 

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, 

NR. 8 

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 

home market. 

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. ■ 

AMT 

• 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 


Participating in 

International Courses 

KOLD college 

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. 

KOLD college 

• Employs approx. 170 staff members, of 

which 110 are lecturers with vocational or 

academic backgrounds. 

• 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 

Kingdom. 

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 

course 

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 

• 

baker). 

Dairy technology (dairyman and 

• 

dairy operator). 

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 

Bachelors). 

In-service tailor made training and 

• 

courses. 

cream producers within the AEDIL 

member states. Preferably, the participants 

have basic knowledge within 

ice cream making and within English 

language. 

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 

2010. 

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 

www.koldcollege.dk 

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 

Sørensen: 

shs@koldcollege.dk ■ 

and Practical Dairy Production”. 


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 

NR. 8 

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 

primarily fresh 

dairy products 

plus some butter, 

too. (Archive 

photo: MBM). 

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 


New Advanced Analytical Systems for the Scandinavian Dairy Industry 

Bruker Optics Scandinavia 

By Troels Aamann, 

Dairy Technician 

and Account 

Manager, Bruker 

Optics Scandinavia 

Multipurpose Analyzer 

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 

notified immediately. 

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 

show higher. 

Bruker Corporation 

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 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. ■ 


NR. 8 

Two Danish Organic Dairy Pioneers 

Thise & Naturmælk 

Naturmælk produces 

several organic goods 

and also a biodynamic 

Demeter milk. (Photo: 

Naturmælk). 

Thise 

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. 

Naturmælk 

The organic dairy Naturmælk was 

founded in 1994, and is owned by 

30 dairy farmers producing approx. 

Multi Purpose Analyzer 

MPA FT-NIR 


www.bruker.com/nordic 

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 

years ago. 

Naturmælk employs a staff of 55 

and produces a full palette of 32 different 

organic dairy products loved 

by consumers all over Denmark. ■ 

AMT 

… to all kinds of dairy 

products 

Contact Troels Aamann 

Phone.: +45 21 85 08 94 

troels.aamann@bruker.se 


Dramatic Time 

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. 

Boosting capacity 

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. 

Distinctive branding 

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. 

Time-honoured traditions 

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 

hand. 

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 

applications. 

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 

author: Helle.Andersson@sealedair. 

com ■ 


Västerbottensost® from Norrmejerier. 

(Photo: 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. 

NR. 8 

Norrmejeierier 

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 

dairy products. 


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 

yearly). 

Besides producing a range of different 

fresh dairy products and 

cheeses, Falköping also owns and 

operate an ice cream factory, Kling 

Glace. 

Gefleortens is located just north of 

Stockholm, and the dairy produces a 

range of traditional as well as organic 

fresh milk products. ■ 

AMT 


Vesla A/S 

The Specialist in Dairy Flooring 

By Stefan Duedal 

Sydbøge, Engineer, 

Factory & Sales 

Manager, 

Vesla A/S 

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 

heavy traffic. 

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 

flooring consultancy. 

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. 

Special solutions 

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 

plants. 

Vesla A/S 

• 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 

pharmaceutical industries. 

• 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. 


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). 

Mammen 

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 

style. 

Mammen produces and markets a 

broad range of yellow, white and blue 

cheeses on the home market as well 

NR. 8 

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 

great tastes. 

Them 

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. 

Bornholm 

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. 

■ 

AMT 

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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 


Sustainable Solutions 

for Tomorrow’s Generations 

By Svend Bøjgaard, 

Senior Process 

Engineer, 

Anhydro A/S 

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. 

Cross-process savings 

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. 

Comprehensive coverage 

Today, Anhydro offers a range of fully 

engineered sustainable solutions in 

connection with: 

• 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 

and dryers 

• 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. 

Enhanced sustainability 

plants 

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 

Clarified, skimmed 

and Pasteurized whey 

Drying and Evaporation 

Ultrafiltration 

Nanofiltration 

Permeate buffer 

Evaporation 

Pre-crystallization 

Pre-drying 

Final-crystallization 

Final-drying 

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 

potential. 

Increased uptime, reduced 

costs 

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. 

Tomorrow’s generations 

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 

Non hygroscopic 

Permeate powder 

WPC 

Minerals

Q-Skyr produced on license from MS 

Iceland Dairies. (Photo: Q-Meierierne). 

Synnøve Finden 

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 

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 anhydro@anhydro.com 

anhydro@anhydro.com 

Anhydro A/S Oestmarken 7 Tel: +45 70 278 222 www.anhydro.com 

DK-2860 Soeborg Fax: +45 70 278 223 anhydro@anhydro.com 

NR. 8 

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. 

Synnøve Gudbrandsost. 

(Photo: Synnøve Finden). 

Q-Meierierne 

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 

Dairies. 

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. ■ 

AMT 

Drying and Evaporation 


VM Tarm A/S 

Milk Tanker Solutions for 

the Nordic Dairies 

By Michael 

Søndergaard, 

Managing Director, 

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 

brakes. 

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 

system. 

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 

and electricians. 

• VM Tarm design and construct innovative 

stainless steel and aluminum 

tankers for transportation of 

milk, beer, fodder, liquid manure, 

explosives, chemicals, sludge, oil & 

petrol. ■ 


Weighing and Labeling 

At Nordic 

Cheese Dairies 

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 

programs, etc. 

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 

dairy trade. 

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 

units, etc. 

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 

300 DPI. 

The complete weighing lines are usually custom built to 

suit an array of customer requirements. Weight labels on 

NR. 8 

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. 

IT superstructure 

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 

• E-Weighing 

• Price Labeling 

Flexiblity at 

your Service! 

Svend Andersen 

Dairy Manager 

Bent Nygaard Elektronik A/S 

www.BNYelektronik.dk 

Haremarksvej 12 • 8723 Løsning • Denmark 

Phone +45 7579 0400 • Fax +45 7565 0187 


Flexibility and Profitability 

By Frederik 

Wellendorph, Key 

Account Manager 

Denmark, A/S 

Tetra Pak 

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 

decommissioning. 

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 

and lubrication. 

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 

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 

to business. 

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. ■ 

Tetra Therm 

Aseptic Visco 

with Tetra 

Vertico heat 

exchanger. 


From Nature - To You! 

NR. 18 

NR. 8 

By Henrik 

Kurth, Sales 

and Marketing 

Manager, Carl J. 

Nielsen & Søn A/S 

Through technology 

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. 

So ask. 

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. 

Dairy spices 

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 

trends. 

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 

quality. ■ 

• 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 · spices@cj-nielsen.dk 

Danish Dairy & Food Industry... worldwide 2008 3 


Drivers of the Dairy Industry 

By Helle Rexen, 

Communications 

Consultant, 

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 

food safety. 

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 

customers’ competitiveness. 

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. 

Hansen. 

CHY-MAX ® M is suitable for all 

cheese types, and has already proven 

its excellent performance in continental, 

pasta filata and cheddar 

cheese types. 

CHY-MAX ® M is now available for 

testing in Europe except for France 

and Denmark where approval is expected 

in early 2010. 

Converting whey 

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 

applications. 

Cost-reducing cultures 

Within yoghurt cultures, Chr. Hansen 

recently launched a new range of 

value-adding and cost-reducing 

YoFlex ® cultures. The cultures meet 

global health 

trends and localrequirements 

for taste 

and texture. 

The unique 

culture strains 

provide mild 

and tasty yoghurt allowing the producer 

to decrease the use of sugar. 

Successful products 

“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. ■ 


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 

attention. 

“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. 

NR. 8 

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 · keofitt@keofitt.dk 

www.keofitt.dk 

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. 

Whether steam-sterilisable 

(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- 

Pat. Pend. 

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 

sampling. 

More information on www.keofitt.com 

■ 

Connect to sampling valve • Open sampling valve and fill bag • Close 

sampling valve and release sample 

Pat. Pend. 


LeanCreme plant 

Puts Excess Whey to 

Profitable Use 

By Berit 

Skindersoe, 

Global Technology 

Sales Manager 

for Membrane & 

Microparticulation 

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 

dairy products 

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 

products. 

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 

yield 

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. 

NR. 8

NR. 8 

Whey 

Skyr Permeate 

RO Retentate 

Whey Treatment Plant 

UF 

UF Permeate 

RO 

”Water” 

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 

stable product. 

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 

WPC 

MP 

LeanCreme 

LeanCreme 

Protein drinks Cottage cheese Skyr drinks Gouda cheese 

Packaging of Skyr products 

Whey protein drinks from MS 

Iceland Dairies. 

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 

sweetened products. 

MS Iceland Dairies in Akureyri has 

shown the way to success with con- 

APV LeanCreme 

– 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 

markets. 

To learn more about LeanCreme, 

please visit our website; www.spxft. 

com or contact Berit Skindersoe, Global 

Technology Sales Manager for 

Membrane & Microparticulation, at 

berit.skindersoe@spx.com or on +45 

8922 8922. ■ 


Going Green 

Reuse of Water with the BacTerminator ® 

By Freddie D. 

Lauridsen, Area 

Sales Manager, 

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 

environmental impact. 

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 

applications, e.g.: 

• Improvement of tap water used in 

production 

• In the “after-warming” process of 

manufacturing yellow and cottage 

cheeses 

• Reuse of CIP water 

• Continuous disinfection of ice water 

system for cooling 

Laboratory (Eurofins) RO permeate 

before Bac- 

Terminator ® 

RO permeate 

after Bac- 

Terminator ® 

TVC CFU / ml at 22o 13.857 1 

TVC CFU / ml at 37o 8.652 1 

Coli form bacteria / 100 ml 22

Complete Confidence 

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. 

NR. 8 

LACTADIAL, latest innovation 

for milk collection 

safety 

hygiene 

For all your fl uid 

transfers, Trelleborg has the 

right solution. 

LACTADIAL was developed as a soft, fl exible, 

crush-resistant rubber hose. 

Our engineers succeeded in reducing weight 

by 20% compared to the market standard: 

CITERDIAL. 

The ideal hose for daily manual handling. 

No bacterial 

growth 

Reliability and safety 

Rubber material is both flexible and robust. Our hoses 

can therefore absorb hammer-shocks and swift temperature 

changes have no effect on their behavior and they will 

keep flexible even at low temperatures with same pressure 

resistance. 

Our specific swaged-on coupling systems are with most 

commonly used fittings. Our latest development on rubber 

coated nuts will prevent burns and guarantee optimal 

tightening by hand. 

You will always be satisfied with the performances of 

Trelleborg’s hose assemblies. ■ 

reliability 

>>> Visit us at www.trelleborg.com/industrialhose 

GB_114_158_2008issue.indd 1 16/05/2008 11:14:36 


Danapak Flexibles A/S 

DanaKeep to the 

Cheese Market 

By Palle Schmidt, 

Product Manager, 

Danapak A/S 

New cheese packaging 

materials 

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 

name DanaKeep. 

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. 

DanaKeep 

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. 


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 

NR. 8 

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 

packaging. 

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 

good packaging 

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 

lead times. 

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 

marketing effect. 

Technical guidance 

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. ■ 

www.danapakflexibles.com 


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, 

Senior Project 

Manager, Water 

and Wastewater, 

COWI 

Handling of dairy 

wastewater 

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 

attention. 

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. 

Simple wastewater 

treatment 

The design of WWTPs at dairies can 

be based on the activated sludge 

process and be kept simple. Nor- 


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 

operations. 

Modern dairies are operated using 

BAT technologies (Best Availa- 

NR. 8 

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 jws@cowi.dk 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. 

Obvious benefits 

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 

expertise. 

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 

plant 

• The dairy will have a stable price 

for treating wastewater at its own 

treatment plant 

• 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. ■ 

www.cowi.com 

Maelketidende_spildevand_annonce_marts2010.indd 1 16-03-2010 09:24:23 


Innovation and 

German Quality 

By Peter Aalund, 

GRUNWALD 

NORDIC 

Project Management 

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 

process. 

Innovation 

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 

available. 

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 

change-over. 

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 

day-to-day manufacturing. 

Projects within the Nordic 

Area 

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 

industry. 

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. 

The GRUNWALD-FOODLINER 

for Valio Oy, was also equipped with: 

• HEPA filtered laminar air cabin 

• Double format machine for two different 

cup formats 

• 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 

filling system 

• Fill weight feedback from external 

check-weigher 

• Foil sealing with pre-cut lids 

• Snap-on lid dispenser 


• Ergonomic extended low-level feed 

lid storage magazine 

• Cup lift and 90° cup turning onto 

output conveyor 

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 

NR. 8 

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 

equipment. 

Grundwald GMBH 

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 

Grunwald name. 

In 1989 Edwin Muller turned the 

company into a specialist and manufacturer 

of dosing/filling/sealing 

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 

solutions. 

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. ■ 

GRUNWALD – 

specialists in 

flexible format 

cup-filling 

machines 

and 

bucket lines 

of the 

highest quality! 

Dosing Filling Packing 

88239 Wangen im Allgäu/Germany 

www.grunwald-wangen.de 


By Martin 

Lærkenæs, 

Account Manager, 

DSM Food 

Specialities 

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 

appeal. 

Super texture and taste in 

yogurt 

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 

Dairy 

Ingredients 

for Innovative 

Success 

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 

colors. 

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 

solutions 

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 

manufacturers. 

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 

tests. 

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 (martin.larkenas@dsm.com). 

■ 

1 DELVO-YOG DIRECT-SET is a registered 

trademark of Royal DSM N.V. 


NR. 8 

MAXILACT ® AND DELVO-YOG ® WORKING IN SYNERGY 

DSM Food Specialties 

T +31 152792355 

E info.dairy-ingredients@dsm.com 

www.dsm-foodspecialties.com/www.maxilact.com 

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 

looking for. 

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. 


Newest Automation 

Technology 

By Annette 

N. Andersen, 

Marketing 

Coordinator, 

Bila A/S 

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 

customer 

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 

within automation. 

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 

the Masterplan. 

Constant developement 

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 

companies 

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 supplier. 

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 


Them Dairy has 

chosen a Bila 

robotic solution for 

gentle handling 

and packaging 

of cheeses, that 

on the same time 

releases employees 

of this heavy and 

monotonous work. 

NGI - The 

Hygienic 

Solution 

Innovative solutions 

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. ■ 

NR. 8 

Brevpapir.indd 1 

NGI A/S 

Virkelyst 5 

DK-9400 Nørresundby, Denmark 

Tel. + 45 98 17 45 00 

Fax + 45 98 17 78 78 

E-mail: ngi@ngi.dk 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, 

Sales Manager, 

NGI A/S 

NGI 

THE HYGIENIC 

SOLUTION 

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 

and pharmaceutical 

industry. 

• 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 

EL-CLASS 1. 

• 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 

hygienic universe 

NGI Italy 

Via del Mercato, 45 

I-03020 Castro dei Volsci (FR) 

Tel. + 39 0775 68 70 10 

Fax + 39 0775 61 01 35 

E-mail: info@ngiitalia.it 

NGI Spain 

Calle Serrano 26, 7° 

E-28001 

Madrid, Spain 

Tel. + 34 91 432 1141 

Fax + 34 91 431 9168 

E-mail: mi@ngi.dk 



“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. 

Häme Medieval 

Castle (Photo: 

NMK Finland) 

Program 

Thursday 17th of June 2010 

12.00-19.00: Registration - Verkatehdas 

14.00-17.00: Study trips - Huhtamäki Factory and 

Hämeenlinna Dairy 

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 

13.00-14.30: Lunch 

14.30-16.30: Parallel Programs 1 & 2 

19.00: NMK Huhtamäki Evening buffet - Häme 

Medieval Castle 

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: 

www.nordiskmejerikongress.fi 

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 

Processing 

• 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 

Uses 

Parallel Program 2: Sustainability and Dairy 

Quality Control 

• 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 

On-line Environments 

• Molecular Tools for Microbial Identifications and 

Population Analysis 

• 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 

Transglutaminase 

• Extended Shelf Life (ESL) Milk; New Challenges for 

Product Protection during Storage and Transport 

• Toxins Found in Milk 


Are you a result-driven sales engineer 

who thrives in a growth oriented team? 

Hammerum Stainless 

A/S, which was 

established in 1899, is 

a production company 

with own products and 

turnkey solutions. 

Salicath is a trading 

company with agencies 

from leading suppliers 

of equipments for dairies, 

food and pharmaceutical 

industries. 

In total the group employs 

40 employees, 

including 3 mechanical 

engineers. 

Hammerum Stainless and Salicath are innovative companies 

delivering high quality products to leading food and dairy 

companies worldwide. 

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 

information. 

Apply by 9 th May 2010 

Hammerum Stainless A/S • Dunsbjergvej 20 • DK-5900 Rudkøbing • T 6333 1800

Kort fortalt 

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: 

- mejerister 

- mejeriteknikere / procesteknologer 

- mejeriingeniører 

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 udvider 

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 

”Vesterhavsyoghurt” 

Thise Mejeri havde verdenspremiere på 

sin helt nye ”Vesterhavsyoghurt” den 16. 

april på Købmandsgården i Fjaltring, hvor 

mejeriet serverede ”Vesterhavsyoghurt” 

ad libitum 

sammen med smagsprøver af 

”Vesterhavsosten”. 

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. 

(Foto Lindahls). 


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. 

(Foto Colourbox). 

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. 

NR. 8 

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 

plants independently. 

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. 

ALPMA 

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 

i Spanien. 

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 

19%. 



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 

mælk. 

Arla ændrer 

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 

Colourbox). 

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- 


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. 

Milko omorganiserer 

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 

i februar. 

50 år 

Projektleder Knud Holk Lauridsen, Holstebro fylder den 

28. april 50 år. 

50 år 

Mejeriingeniør Lisbeth Djurtoft, Gentofte fylder den 5. maj 

50 år. 

50 år 

Bestyrelsesmedlem i Arla Foods, gårdejer Jan Toft Nør- 

gaard, Skærbæk fylder den 8. maj 50 år. 

50 år 

Driftskoordinator Mette Vojer Kern, Kold college fylder 

den 10. maj 50 år. 

60 år 

Gårdejer John Toftgård Pedersen, Nørre Nebel fylder den 

4. maj 60 år. 

80 år 

Fhv. disponent Max Witt, Nørre Åby fylder den 27. april 

80 år. 

80 år 

Fhv. mælkekvalitetsrådgiver Svend Vissing, Lundby fylder 

den 4. maj 80 år. 

NR. 8 

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). 

Personalia 

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 I/S 

Formand 

Mejeriingeniør Flemming Aamann 

Snekketoften 2‚ 2830 Virum 

tlf. 45 85 12 37, 

e-mail: faamann@mail.dk 

Dansk Mejeriingeniør Forening 

Formand 

Key Account Manager Martin Holst 

Petersen 

Eskebøl Allé 12, 2770 Kastrup 

tlf. 38 88 68 32, 

e-mail: dkmhp@chr-hansen.com 

Foreningen af mejeriledere og 

funktionærer 

Formand 

Produktionsdirektør Søren Jensen 

Frejasvej 4, 7600 Struer 

tlf. 97 85 34 34, 

e-mail: soren.jensen@arlafoods.com 

Kredsformænd 

Nordjyllands Mejeristforening 

Projektchef Palle Jellesmark 

tlf. 21 49 20 10, 

e-mail: jellesmark@privat.dk 

Østjyllands Mejeristforening 

Mejerichef Bent I. Hansen 

tlf. 86 32 60 27, 

e-mail: bei@arlafoods.com 

Vestjyllands Mejeristforening 

Mejerichef Henning Jacobsen 

tlf. 97 19 19 04, 

e-mail: henning.jacobsen@arlafoods.com 

Sydjysk Mejeristforening 

Mejerichef Leif Friis Jørgensen 

tlf. 74 64 28 01, 

e-mail: leif@naturmaelk.dk 

Fyns Mejeristforening 

Faglærer Birger H. Christiansen 

tlf. 64 47 41 22, 

e-mail: birger@it.dk 

De østlige Øers Mejeristforening 

Forvalter Jan A. Andersen 

tlf. 58 53 40 35, 

e-mail: jan.a.andersen@arlafoods.com 

FTF 

Niels Hemmingsens Gade 12 

Postboks 1169 

1010 København K 

Tlf. 33 36 88 00 

Mandag–torsdag kl. 9–16‚ 

fredag kl. 10–16‚ lørdag lukket. 

FTF-A 

Snorresgade 15 

2300 København S. Tlf. 70 13 13 12 

Mandag-torsdag 9-16, fredag 9-15. 

Akademikernes 

Centralorganisation 

ACs sekretariat 

Nørre Voldgade 29, 1358 København K. 

Tlf. 33 69 40 40 

Mandag–fredag kl. 9–16.30. 

Akademikernes 

Arbejdsløshedskasse 

AAKs hovedkontor 

Nørre Voldgade 29, 1358 København K. 

Tlf. 33 95 03 95 

Mandag–fredag kl. 10–14. 

Onsdag dog lukket for telefonisk 

henvendelse. 

Leverandøroversigt 

❚ Automation ❚ ❚ ❚ 

Au2mate A/S 

Frichsvej 11 

DK-8600 Silkeborg 

Tlf. +45 87 20 50 50 

Fax +45 87 20 50 69 

mail@au2mate.dk 

www.au2mate.dk 

Dansk Styringsteknik 

Odense: Tlf: 6317 4545 

Fax: 6317 4546 

Århus: Tlf: 8736 1350 

Fax: 8627 1350 

info@dsautomation.dk 

www.dsautomation.dk 

Tetra Pak Processing North Europe 

Søren Nymarks Vej 13 

8270 Højbjerg 

Tlf. 89 39 39 39 

Fax 86 29 53 11 

process.progress@tetrapak.com 

❚ Emballage ❚ ❚ ❚ 

Corona Packaging A/S 

Industriskellet 2 

2635 Ishøj 

Tlf. 43 56 01 00 - Fax 43 73 26 00 

office@constantia-corona.com 

SCA PACKAGING 

Grenaa 

Åstrupvej 30 

DK-8500 Grenaa 

Tel. + 45 86 32 23 00 

Fax + 45 86 32 57 06 

www.sca.se 

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 ❚ ❚ ❚ 

ICS-Industrial Cooling 

Systems A/S 

Tinglykke 1 

6500 Vojens 

Tlf. 74 59 09 77 

Fax 74 59 09 76 

lc@incool.dk 

www.incool.dk 

❚ Maskiner og udstyr ❚ ❚ ❚ 

APV A/S 

Pasteursvej 1 

8600 Silkeborg 

Tlf. 70 278 278 

Fax 70 278 330 

E-mail: apv.nordic@apv.com 

Internet: www.apv.com 

Salicath ApS 

Dunsbjergvej 20 

DK-5900 Rudkøbing 

Tlf. 70 27 41 44 

Fax 70 27 41 45 

salicath@salicath.dk 

Højer Ørbæk A/S 

Langemose vænget 3–5 

5853 Ørbæk 

Tlf. 65 33 15 66 

Fax 65 33 16 68 

hoejer@hoejer.com 

Multivac A/S 

Nørrebygade 34, Grejs 

7100 Vejle 

Tlf. 75 85 34 22 

mudk@multivac.dk 

www.multivac.dk 

Omy 

Olssons Machinery 

Stationsvej 10 

5464 Brenderup 

Tlf.: 64 44 13 12 

Fax: 64 44 13 92 

info@omy.dk 

www.omy.dk 


PTI A/S 

Vennelystvej 2 

6880 Tarm 

Tlf. 97 37 16 33 

Fax 97 37 30 70 

sf@pti-as.dk 

www.pti-as.dk 

Tetra Pak Processing North 

Europe 



Tlf. 89 39 39 39 

Fax 86 29 53 11 


❚ Membranfiltrering ❚ ❚ ❚ 

DSS SILKEBORG AS 

Bergsøesvej 17 


Tlf. 87 20 08 40 

Fax 87 20 08 90 

info@dss.eu 

www.dss.eu 

GEA Filtration 

Nørskovvej 1B 

8660 Skanderborg 

Tlf. 70 15 22 00 - Fax 70 15 22 44 

info@geafiltration.dk 

www.geafiltration.com 


Europe 



Tlf. 89 39 39 39 - Fax 86 29 53 11 


❚ Projektering og anlæg ❚ ❚ ❚ 


Europe 



Tlf. 89 39 39 39 

Fax 86 29 53 11 


NR. 8 

❚ Pumper ❚ ❚ ❚ 


Europe 



Tlf. 89 39 39 39 

Fax 86 29 53 11 


❚ Smørteknologi ❚ ❚ ❚ 

BDS Technology 

Glarmestervej 16B 


Tlf. 87 22 47 80 

Fax 87 22 47 89 

bds@gs-as.com 

www.gs-as.com 

❚ Totalleverandør ❚ ❚ ❚ 

S. Sørensen I/S 

Tigervej 11 

7700 Thisted 

Tlf. 97 92 26 22 

Fax 97 91 05 22 

Møder og 

udstillinger 

❚ Danmark ❚ ❚ ❚ 

1. juni 2010 

Danmarks Mejeritekniske Selskab 

CO 2 reduktion i Danmark 

Hotel Sabro Kro 

3. juni 2010 

Dalum Lærlinge 

Elevmøde og Jubilæum 

KOLD college 

9. juni 2010 

2. Kredsudstilling 

Arla, Esbjerg Mejeri 

9. september 2010 

MIA Branchekonference 

Fremtidens arbejdsmiljø organisering 

Hotel Legoland 

14. september 2010 

Danmarks Mejeritekniske Selskab 

Arrangement 

Koldkærgård 

2. oktober 2010 

Foreningen af mejeri ledere og 

funktionærer 

121. Delegeretmøde 

Hotel Colourline, Skagen 

2.-4. november 2010 

LMU & FoodPharmaTech 

MCH Herning 

2. februar 2011 

Mejeribrugets Dag, 

KOLD college 

❚ Udland ❚ ❚ ❚ 

17.-19. juni 2010 

Den 42. Nordiske 

Mejerikongres 

Tavestehus, Finland 

12.-15. september 2010 

InterMopro, 

Düsseldorf, Tyskland 

8.-11. november 2010 

IDF topmøde, 

Auckland, New Zealand 


Special Milk Tanker Solutions 

tailored to your needs... 

High engineer performance lies behind the milk tanker solutions 

Total transportation solutions to the customers need 

Milk tankers from VM Tarm have been in operation in the 

Nordic countries for decades 

Tværvej 25 • 6880 Tarm • Denmark 

Phone +45 97 37 16 44 • Fax +45 97 37 12 04 

info@vmtarm.dk • www.vmtarm.dk 

Mælkeritidende, Landbrugsvej 65, 5260 Odense S

Kort fortalt - Mælkeritidende

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