The prospectives of the fermentation process

Fermented dairy products constitute a growing segment all over the world. Novel product segments are being developed to meet new consumer trends and preferences as well as a wide range of market requirements. The seminar will focus on this potential in addition to the fermentation processes at the dairies.

A wide range of fermented dairy products make allowance for the use of different cultures, combination of various culture types, and, of course, the fermentation process itself. Thereby, a variety of flavour profiles, textures, and gel structures of the fermented dairy products are in play.

The program of the seminar will include presentations on “precision fermentation” or ”cow-free” protein – for example, for the production of HMO (human milk oligosaccharides), as well as news on probiotics. Challenges, solutions, and opportunities in this field will be addressed. New knowledge about starter cultures for cheesemaking will be presented, to include focus on bacteriophages, which continue to pose a significant challenge at many cheese dairies.