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2019.08.27 | Master Class, Knowledge exchange

PhD Course: Sustainable meals in a temporal perspective

The meal’ can basically be defined as time dedicated for eating, alone or together. Apart from this neutral definition it is a phenomenon loaded with cultural meanings and values, embedded in time and space. In the time of the Anthroposcene the status of the meal is in a historical flux. In order to address this issue, it is necessary to develop a…

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

2019.08.20 | Research

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

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