Chr. Hansen wins Dairy Innovation Award

Chr. Hansen Australia receives the 2008 Victorian Dairy Innovation Award for its cheese enzyme YieldMAX ™ PL.

The presentation took place at this year’s Dairy Industry Association of Australia state conference held in Melbourne and stresses Chr. Hansen’s image as the leading supplier of innovative ingredients to the dairy industry.

YieldMAX PLTM was one of the first new products from the strategic alliance with Novozymes entered into a few years ago. The cheese enzyme has given a significant increase in cheese yield in production of Pasta Filata type cheeses, which has also been noted in Australia.

Attractive for customers
“We conducted a series of large scale trials in various mozzarella recipes and yields were compared to control days. Yield increases in the region of 1.5 – 3.0% were seen, dependent on recipe, which made the longer term use of YieldMAX ™ attractive for our customer. Cheeses were then assessed at grading for their functional properties to ensure these still matched the specifications as defined by our customer’s customers,” explains Carlo Mason, Dairy Business Manager, Chr. Hansen Australia.

Other Australian and New Zealand dairy customers are continuing to trial YieldMAX ™.

“We are confident that the award, which we are proud to receive, will generate even more interest in YieldMAX ™. And with the continued technical support from our dairy team, more customers will benefit from the improved yields in their cheese make,” concludes Mr Mason.

The Victorian Innovation Award
The Victorian Innovation Award is held annually to encourage and recognise significant breakthroughs in new products and processes with potential or actual application for the dairy industry.

Entries for the Innovation Award come from the fields of production, marketing, packaging, computing, management skills, environmental control, education and training, health and safety.

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