For ten weeks this winter, Foods of Norway have been testing a novel diet in dairy cows. In the test-diet, soy was replaced by yeast – a microbial protein source that can be produced locally from spruce trees and seaweeds.
From 12,000 litres of milk, our researchers have made 420 kilos of cheese, 300 litres of ice cream and 30 kilos of butter in the pilot-dairy at NMBU.
Taste, coagulations properties and protein content are among the many parameters when the products are being analysed. The first results on product quality are expected by the end of 2019.
Felleskjøpet, TINE, Borregaard and Lallemand have been heavily involved in the experiment.