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Scientists from Over 30 Countries Gather for Cheese Science & Technology Symposium

Scientists and cheese specialists from all over the world travelled to Bergen in Norway recently to share the latest research and innovations in cheese technology, milk quality, nutrition and sustainability.

On Tuesday June 4th a packed conference hall at the Radisson Blu Royal Hotel in Bergen, Norway was welcomed to a three-day cheese symposium. The IDF Cheese Science & Technology Symposium 2024 was organized by the International Dairy Federation (IDF) in Norway, with active participation from NMBU, TINE and the Norwegian Dairy Council.

The symposium offers the very latest in research amongst many topics, such as cheese technology and milk quality.

Over a dozen lecturers took the stage on Tuesday. Among them was the IDF’s own president Piercristiano Brazzale, who explained how his own family company Brazzale, which is also Italy’s oldest dairy company, works with sustainability. Norway was also represented on the list of speakers on Tuesday. One of the world’s foremost in his field, associate professor Davide Porcellato from NMBU, gave a lecture on the connection between the microbiological quality of the milk and the final quality of the cheese.

Chair of the organizing committee Ida Berg Hauge is very pleased after the first day of the symposium.

– There has been a lot of satisfied cheese people here who think the symposium so far lives up to their expectations. It has been eight years since a similar cheese symposium was physically held, and it seems that people appreciate meeting in person. The knowledge level of the speakers is high and research has been presented on everything from sustainable cheese production to microbiotics, ripening of cheeses and the use of acid cultures. We have emphasized getting hold of many young researchers who will shape cheese research in the future, and they got an impressively high professional level, says Ida Berg Hauge.

Exhibitors and sponsors also received a lot of visitors on the first day.

Everything is served from the spread cheeses of Kavli to brown cheese waffles and Jarlsberg from TINE, but most of the exhibitors represent the large industry that supplies equipment to the dairy industry. Many foreign companies are also represented. The main sponsor is Milkground, which is China’s largest cheese producer, and offers many exciting innovations.

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