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1% more cheese yield and superior functionality by Senior Principal Scientist Sebastien Roustel and Senior Commercial Development Manager Anne Katrine Irgens, Chr. Hansen A/S

The benefits of complex cultures by Dr. Irma van Rijswijck, CSK

The complexity of bacterial interaction in chees ripening by Assistant Professor, Food Microbiology Cleide Oliveira de Almeida Møller, Københavns Universitet

The new solution for pizza cheese browning control by Cheese Application Specialist, PhD Mette Winther Børsting, DuPont Nutrition & Biosciences (præsentation kommer senere)

Advances in large capacity cheese making vats with improved yield and efficient heating by Senior Cheese Application Expert Steve Kindschuh, Tetra Pak Processing Equipment

Nativ valle fra et osteperspektiv - nye døre åbnes by Senior Category Manager Cheese Claus Bukbjerg Andersen og Senior Project Manager Mette Møller Andersen, Arla Foods Ingredients