Cheese history of Denmark Cheese in Denmark
Transcript of Cheese history of Denmark Cheese in Denmark
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NordOstCopenhagen7-8/11 2005
Dep. of Food ScienceDairy TechnologyYlva Ardö
Cheese in Denmark NordOstCopenhagen7-8/11 2005
Dep. of Food ScienceDairy TechnologyYlva Ardö
3000 BC: Acid cheese production may have started with framing500 - 1100: The Vikings made rennet cheese; exported and imported know-how1000 - 13000: Monestries introduced new procedures1232: Oldest document on cheese used to pay taxes to king and church1800 - 1900: Butter was the main product - skim milk cheese1870: Hanne Nielsen, Havarti farm1883: The first cooperative was founded
Cheese history of Denmark
Dairy Scientists of Copenhagen at the end of the1800th
KjeldahlRöse-Gottlieb
FjordOrla-Jensen
StorchBarthel
NordOstCopenhagen7-8/11 2005
Dep. of Food ScienceDairy TechnologyYlva Ardö
praksis.
Udbredelsen af andels
1882 - Ølgod 1890
Dairy Cooperatives in DenmarkModern equipmentEducated staffHiger qualityHigher prices
Part in profit in relation to amount of delivered milk
One man - One vote
NordOstCopenhagen7-8/11 2005
Dep. of Food ScienceDairy TechnologyYlva Ardö
3000 BC: Acid cheese production may have started with framing500 - 1100: The Vikings made rennet cheese; exported and imported know-how1000 - 13000: Monestries introduced new procedures1232: Oldest document on cheese used to pay taxes to kingdoms and church1800 - 1900: Butter was the main product - skim milk cheese1870: Hanne Nielsen, Havarti farm1883: The first cooperative was founded
Cheese history of Denmark
1900: The cream seperator efficiently removed the cream => poor cheese1920: Marius Boel - homogenisation of milk to Blue cheese - Danablu1921: MSc in Dairy Engeneering - KVL1923: Danish Dairy Reseach Institute1951: Stresa Convenion - Danish cheese names
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NordOstCopenhagen7-8/11 2005
Dep. of Food ScienceDairy TechnologyYlva Ardö
Stresa Convention - 1951
Danablu, Danbo, Elbo, Fynbo, Havarti, Maribo, Mycella, Samsø, TyboBrie, Cammembert. Saint PaulinGruyèreAsiago, Cacciovallo, Fiore Sardo, Fontina, ProvoloneEdam, Frisian, Gouda, LeydenGuldbrandsdalsost, NøkkelostÄdelost, Herrgårdsost, SveciaEmmental, Sbrinz
DenmarkFranceFrance & SwitserlandItalyThe NetherlandsNorwaySwedenSwitzerland
Annex B. Mutual permission to use 30 cheese names on domestic and international markets
Annex A. Protection of 4 names to be used only in their original countryRoquefort – FranceGorgonzola – ItalyParmigiano-Reggiano – ItalyPecorino Romano - Italy
NordOstCopenhagen7-8/11 2005
Dep. of Food ScienceDairy TechnologyYlva Ardö
National Standards - DenmarkBekendtgørelse fra Landbrugsministeriet, 1952
Old nameDanish SchweizerDanish Gouda, æltetDanish Gouda, opstukkenDanish EdamDanish TilsitterSteppeostBrødostTaffelostDanish cheese of Port Salut typeDanish cheese of Roquefort typeDanish cheese of Gorgonzola type
New nameSamsøMariboFynboMolboHavartiDanboElboTyboEsromDanabluMycella
NordOstCopenhagen7-8/11 2005
Dep. of Food ScienceDairy TechnologyYlva Ardö
3000 BC: Acid cheese production may have started with framing500 - 1100: The Vikings made rennet cheese; exported and imported know-how1000 - 13000: Monestries introduced new procedures1232: Oldest document on cheese used to pay taxes to kingdoms and church1800 - 1900: Butter was the main product - skim milk cheese1870: Hanne Nielsen, Havarti farm1883: The first cooperative was founded
Cheese history of Denmark
1900: The cream seperator efficiently removed the cream => poor cheese1920: Marius Boel - homogenisation of milk to Blue cheese - Danablu1921: MSc in Dairy Engeneering - KVL1923: Danish Dairy Reseach Institute1951: Stresa Convenion - Danish cheese names1990: Danish Dairy Reseach Institute close 1991: Danish Dairy Research Fondation - Danish Research Institute 5 years1996: Department of Dairy and Food Science, KVL1999: Arla Foods
NordOstCopenhagen7-8/11 2005
Dep. of Food ScienceDairy TechnologyYlva Ardö
Denmark
EstoniaFinland
Latvia
Lithuania
Norway
Sweden
Cheese production in the NordOst countriesin 2001, according to FAO
NordOst8 % of Europe4 % of the World
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NordOstCopenhagen7-8/11 2005
Dep. of Food ScienceDairy TechnologyYlva Ardö
Dairies in DenmarkOctober 2005
97 % of milk tocooperative dairies
produce 87 % of cheese
buttercheesemilk
NordOstCopenhagen7-8/11 2005
Dep. of Food ScienceDairy TechnologyYlva Ardö
Mould cheese
Danbo/Samsø
Havarti/Esrom
Others - Mozzarella, Apertina, etc
Cheese production in Denmark 2003327 000 tonnes77 % was exported
NordOstCopenhagen7-8/11 2005
Dep. of Food ScienceDairy TechnologyYlva Ardö
Danbo, Samsø & other round-eyed cheeses
NordOstCopenhagen7-8/11 2005
Dep. of Food ScienceDairy TechnologyYlva Ardö
Esrom– named by a monastery where a similar cheese
may have been produced long ago
Havarti– named after the dairy farm of Hanne Nielsen
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NordOstCopenhagen7-8/11 2005
Dep. of Food ScienceDairy TechnologyYlva Ardö
Danablu, and other blue cheeses
Blue & White Brie Cammembert
Danablu – the first AGP-cheese that may be produced in a whole country
NordOstCopenhagen7-8/11 2005
Dep. of Food ScienceDairy TechnologyYlva Ardö
Greece against Denmark and
Germany
Mozzarella
NordOstCopenhagen7-8/11 2005
Dep. of Food ScienceDairy TechnologyYlva Ardö
Der findes et stort udvalg af forskellige osteprodukter, som er særligt velegnede til madlavning.
Danish specialitiesNordOstCopenhagen7-8/11 2005
Dep. of Food ScienceDairy TechnologyYlva Ardö
Welcome to the IFV section for Dairy TechnologyThe Royal Veterinary and Agricultural University
Copenhagen
• Since 1773/1865/1921• B.Sc/M.Sc students: 3 200• Ph.D. students: 380• Staff: 1 500
Department of Food Science, IFVSensory ScienceFood ChemistryFood MicrobiologyQuality & TechnologyDairy TechnologyMeat Science and Technology