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Perfect Day: All the dairy you love, with none of the dairy cows.

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Delicious animal-free dairy that's good for you and the planet. (Plus it's lactose free!)

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With a clear design backed up by thorough research, Adelaide Tam is the winner of this year's Future Food Design Awards. Her project 0.9 Grams of Brass takes the only piece that is left over from the slaughter of a cow, the cartridge of the stun gun, and turns it into a mundane object, a paperclip. This paperclip costs exactly the same as the cartridge and leaves us wandering, what is the value of life within the meat industry? With her design she won the audience award, as well as the jury prize.

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With a clear design backed up by thorough research, Adelaide Tam is the winner of this year's Future Food Design Awards. Her project 0.9 Grams of Brass takes the only piece that is left over from the slaughter of a cow, the cartridge of the stun gun, and turns it into a mundane object, a paperclip.

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Using cow's milk, Royal College of Art graduate Tessa Silva-Dawson designed a range of vessels using an alternative to one of the Earth's most harmful pollutants: plastic. Her 100 per cent biodegradable plastic vessels are made using a natural plastic extracted from skimmed milk. The vessels form part of her graduate project called, Protein.

Silva-Dawson's plastic is created using Casein formaldehyde, a plastic of natural protein origin, made from organic substances such as milk or vegetable products such as soybeans or wheat. The plastic is produced when milk curds are separated from whey with the help of an enzyme, similar to the cheese-making process.

When coated with a plant based bio-resin, the plastic is fully waterproof and UV stable. Silva-Dawson said that the plastic could be used as long lasting containers for drinks and food. When left in its natural state, the material is also able to decompose with other food waste.

Silva-Dawson said that her plastic differs from the original version created in the 1900s: "Originally, the Casein plastic was made from powdered milk, not liquid milk. It was also hardened in toxic formaldehyde, which has been avoided in this project in order to render the material completely natural," she explains.

Silva-Dawson's interest in the Casein made plastic was sparked when milk prices in the United Kingdom dropped below the price of bottled water. "Proposing the application of this raw material for products other than foodstuff could prove effective in boosting the dairy industry," she says.

"Moreover, skimmed milk is wasted in large quantities due to the separation process required to make butter and cream. The project, therefore, does not suggest a mass increase in dairy production, but instead proposes the utilisation of a commonly wasted and widely available raw material"

Casein was produced in the early 20th century as an alternative to tortoise shells and ivory. Production faded once polymers derived from oil developed.

Going forward, Silva-Dawson hopes to explore the commercial viability Casein plastic. "In order to scale up this process, the material would need to be tested through industrial plastics manufacturing equipment. With the combination of machinery from the cheese-making industry, paired with plastics machinery, a production line could be easily assembled to produce the material," she says.

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Cow's milk plastic provides a natural, eco-friendly alternative | Design Indaba

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Using cow's milk, Royal College of Art graduate Tessa Silva-Dawson designed a range of vessels using an alternative to one of the Earth's most harmful pollutants: plastic. Her 100 per cent biodegradable plastic vessels are made using a natural plastic extracted from skimmed milk. The vessels form part of her graduate project called, Protein.

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Marije Vogelzang | Marije Vogelzang, food, design, food design, food-design, eating design, eating-design, food art, eat art, フォーゲルサング

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Food is so much more than just calories. The world is full of human beings who all need to eat, but the way we eat, what we eat and the rituals and etiquettes we have for eating are very different from place to place in the world.

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graduated from DAE

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The Netherlands based designer who's interested in using food as design practice.

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Melkvervangers, zoals sojamelk en amandelmelk, worden steeds populairder. Maar kunnen deze dranken melk echt vervangen? Is de voedingswaarde van deze dranken ook anders dan die van melk?

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ls mensen sojamelk of een andere plantaardige drank drinken is dat vaak omdat ze (even) geen melk willen drinken. Daar hebben ze allerlei redenen voor. Er zijn mensen met een lactose-intolerantie of een allergie voor melkeiwit. Er zijn mensen die verzadigde vetten mijden (al kun je dan ook magere koemelk drinken). En er zijn mensen die iets engs over melk hebben gelezen: dat je er sneller dood van kunt gaan (omstreden Zweeds onderzoek), of dat je er kanker of botontkalking van kunt krijgen (dat beweert bijvoorbeeld De Voedselzandloper). Anderen drinken geen melk omdat ze veganistisch zijn of koeien te slecht voor het milieu vinden. En dan is er nog een groep die doet wat foodbloggers zoals Rens Kroes doen. Geen smoothie van koemelk, maar „hmmm... hennepmelk!".

Supermarkten en biowinkels verkopen inmiddels een breed assortiment plantaardige melkvervangers. De grootste aanbieder in de supermarkt in Nederland is Alpro, dat het afgelopen jaar 25 procent gegroeid is. Sojadrank is nog verreweg de grootste van de plantaardige dranken, maar de „lifestyleproducten", zoals ze de amandel-, rijst- en kokosdrinks noemen, groeien hard. Omdat ze, volgens Alpro, goed passen in „de trend naar meer plantaardig, want beter voor jezelf en je leefomgeving".

Of plantaardige dranken beter zijn dan koemelk is niet zo simpel te zeggen. Koemelk heeft van zichzelf voordelen die plantaardige dranken niet van nature hebben. Martijn Katan, emeritus hoogleraar voedingsleer, wijst erop dat calcium, vitamine B12 en mineralen wel in melk, maar niet vanzelfsprekend in plantaardige dranken zitten. Alpro voegt ze toe, maar biologische producenten mogen dat niet. In biodranken zit als enige extra vaak alleen calcium, uit zeewier.

En dan hebben we het nog niet over de smaak. Want wie alleen bio wil, zonder toegevoegde suiker, houdt vaak een weeïg, waterig sapje over dat meer naar karton dan naar melk smaakt. Een drank van gierst, water, olie en zout is gewoon niet zo heel erg lekker.

Het dilemma voor de bewuste consument is dus: een reguliere variant (zoals van Alpro) mét vitaminen en smaak, of een biologische drank met, nou ja, met niks eigenlijk. Katan: „Dan kun je nog beter water drinken. Want er zitten vaak wel natuurlijke suikers in verstopt die gaatjes kunnen veroorzaaken."

Misschien moet je plantaardige melk gewoon niet als melk zien, elke drank op z'n merites beoordelen en de eventueel gemiste voedingsstoffen uit andere voeding halen. Dan is er niets mis met speltdrank in de havermout.

Maar is plantaardige melk wel duurzamer dan koemelk? Meestal wel: minder water, minder land, minder CO2-uitstoot (Alpro claimt 5 keer minder). Maar als de soja niet duurzaam geteeld is, de kokos uit Azië komt, of de hennepmelk in een Engelse fabriek gemaakt is, loopt de milieubelasting alweer op. En weegt dat dan nog op tegen de geringe voedingswaarde van veel dranken?

Ten slotte is er nogal een debat over fyto-estrogenen, hormoonachtige stoffen in soja. Voor baby's zou de concentratie ervan in sojamelk te hoog zijn. Katan zegt daarover. „Ik zou het alleen aan baby's geven op doktersadvies, dan is er een goede reden voor."

smaaktest

In het kookboek Havermoutje staan recepten voor amandel-, haver-, noten-, quinoa-, rijst- en sojamelk.

Ingrediënten: 300 g gekookte rijst, 1 liter water, 4 Asphikan dadels zonder pit.

1. Doe rijst, dadels en water in de blender en maal het fijn.

2. Schenk het mengsel door een zeef in een maatbeker.

3. Span kaasdoek met elastiek over een kom en schenk hier de inhoud van de maatbeker in. Roer tot alleen nog pulp over is op het doek.

4. De rijstmelk is gekoeld in een afgesloten fles 3 dagen houdbaar.

Havermoutje, Pacalle Bonnier en Mathijs Kok, Carrera, 224 blz., 19,99 euro

Hoe smaken plantaardige dranken? Een testpanel van acht willekeurige redacteuren was niet mild over de biologische, ongezoete varianten. 'Karton', 'afwaswater', 'stro' waren genoemde associaties bij een blinde test. Het viel niet mee om graan van hazelnoot of soja te onderscheiden. De panelleden zouden de dranken niet gewoon drinken, maar misschien wel in de havermoutpap, of in een shake. De meeste dranken ogen een beetje waterig en grauw - niet zo friswit als koemelk. De niet-biologische dranken smaken minder weeïg, en met suiker wordt alles lekkerder.

Het aantal kilocalorieën per 100 ml schommelt bij beide rond de 50, ook in de kokosdrank (die heeft niets te maken met de vette, gecondenseerde kokosmelk van de toko). Ook het aandeel vet is vergelijkbaar met halfvolle koemelk (1,5 g/100 ml), eiwit zit er nauwelijks in. Als er calcium is toegevoegd is dat ook ongeveer net zoveel als in melk, circa 120 mg.

Almond Dream

Bevat o.a. emulgator, stabilisator, calcium en vitamine E, D2 en B12, 2,5 % amandel

Op het pak: „Arm aan verzadigde vetten"

Panellid: „Hazelnoot! Dit lijkt me wel lekker met Baileys."

Alpro

Bevat o.a. tricalciumfosfaat, vitaminen B12 en D2 en aroma's, 5,3 % kokosmelk

Op het pak: „Bron van vitamine B12 die bijdraagt tot de vermindering van vermoeidheid en moeheid."

Panelleden: „Dit is misschien wel lekker in de curry." „Of met Chocomel in de melkschuimer."

Braham & Murray

Bevat o.a emulgator, stabilisator en vitamine D2, 3 % henneproom

Op het pak: „ Hemp is really healthy, but it's also fantastic for the environment. "

Panellid: „Ik proef papier-maché."

Natumi

Biologisch, 14 % rijst

Op het pak: „Wir kennen jedes Korn persönlich."

Panellid: „Dit vind ik het minst vies, lijkt nog het meest op melk."

Alpro bio Soya

Biologisch, 5,9 % soja, gezoet met ruwe rietsuiker

Op het pak: „Bron van hoogwaardige soja-eiwitten welke bijdragen tot het behoud van spieren."

Panelleden: „Grassig, weiland." „Ik begin een beetje misselijk te worden. Hoeveel nog?"

Lima

Biologisch, 17,3 % spelt

Op het pak: „Spelt speelt reeds eeuwenlang een hoofdrol als belangrijkste graansoort in vele delen van de wereld. "

Panellid: „Zoetig, haverachtig, weeïg."

Gemoute haver

Lima

Biologisch, 16 % haver

Op het pak: „Milde, aangenaam zoete smaak van de haver."

Panellid: „Ik proef stro."

Provamel

Biologisch, 7 % amandel

Op het pak: „Fan van puur? Hele geroosterde amandelen en wat water, meer is er niet nodig voor deze heerlijk verfrissende drank. Ongezoet, maar oh zo rijk aan smaak."

Panelleden: „Dit smaakt naar Brinta." „Papier, karton."

Lima

Biologisch, 15 % gierst

Op het pak: „Gierst, bekend onder onze voorouders als het oudste graan, werd reeds lang voor tarwe gebruikt"

Panellid: „Iew, zoet! Nutrilon!"

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Plantaardige dranken bestormen supermarkt en biowinkel. Hoe gezond zijn ze? En vooral: hoe lekker? Als mensen sojamelk of een andere plantaardige drank...

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Homepagina van biologische boerderij De Genneper Hoeve

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Agri meets Design bestaat vijf jaar en dat vieren we met een driedubbel dik jubileumnummer! In dit nummer gaan we terug naar de basis van het Design Denken, spraken we Dr. Julian Parfitt over voedselverspilling en kijken met Pieter van Hout naar de mogelijkheden van technologie.

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Q: I'm wondering if you can tell me where the idiom "it's no use crying over spilled/spilt milk" comes from. The Online Etymological Dictionary attributes it to Thomas C. Haliburton in 1836. But why milk?

A: In its first incarnation, in the mid-1600s, the phrase was about "shed" milk. Back then, one of the meanings of the participial adjective "shed" was spilled. (The verb "shed" meant, among other things, to let a liquid pour out by accident.)

The Oxford English Dictionary defines the phrase "it's no use crying over spilt milk" and its many variations as meaning "it is futile to regret what cannot be altered or undone."

The dictionary's first published citation comes from a collection of English proverbs by James Howell (1659): "No weeping for shed milk."

The fact that Howell was recording a proverb rather than inventing something new indicates that the saying had been around long before 1659. Here are some later citations, and their dates, from the OED.

1681, from England's Improvement by Sea and Land, by Andrew Yarranton, an engineer and industrialist: "Sir, there is no crying for shed milk, that which is past cannot be recall'd."

1738, from Jonathan Swift's Polite Conversation:
"'Tis a Folly to cry for spilt milk."

1824, from The Pink Tippet, a story by Lucy L. Cameron: "'There is no use in crying for shed milk,' answered Betty."

1860, from Anthony Trollope's novel Castle Richmond: "It's no use sighing after spilt milk."

1893, from New England Magazine: "His 'sober second thought' decided him to face the music, confess his fault and make the best of it, feeling it was of no use to 'cry for spilled milk,' and leave the matter to terminate as it might."

Although the expression is frequently seen with either "spilled" or "spilt" as the participial adjective, the "spilled" version is noticeably more common today, especially in the United States, according to Google searches.

By the way, the verb "spill" itself has an interesting history. In Anglo-Saxon days, spelled spillan, it meant to destroy, kill, or mutilate. We've lost most of the violent senses of the word, though we still speak of spilling blood as well as milk, water, and other liquids.

But back to this business of crying over spilled liquids. You ask why milk is spilled as opposed to grog or some other venerable beverage?

Unfortunately, I can't find any authoritative source that answers the question. Perhaps the original reference was to little children, weeping after spilling their milk (and perhaps fearing their mother's wrath). We may never know.

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Q: I'm wondering if you can tell me where the idiom "it's no use crying over spilled/spilt milk" comes from. The Online Etymological Dictionary attributes it to Thomas C. Haliburt...

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Is Drinking Milk Healthy for Humans? - Milk - ProCon.org

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Is Drinking Milk Healthy for Humans? Read pros, cons, and expert responses in the debate.

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This page discusses human health issues that have been positively and negatively linked to dairy product consumption. The effect of diet is only one factor that affect human health. Influences of gender, genetics, and lifestyle patterns such as exercise and smoking are significant factors affecting the health of an individual.

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Fonterra maakt melkprijs weer kostendekkend - Dankzij minder melk

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Dinsdag kon de Global Dairy Trade (GDT) opnieuw een hogere prijs opschrijven. Niet veel later maakte Fonterra bekend de melkprijsprognose te verhogen. Inclusief dividend kan dezen dankzij de verhoging de kosten weer dekken. Voor het eerst in drie jaar

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In de MelkSalon heeft het verwaarden van eigenwijs boerenverstand de hoofdrol: Elke melkveehouder werkt anders door andere opvattingen, doelstellingen en natuurlijke condities. Dat komt terug in eigenschappen van melk zoals smaak, voedingswaarden en verwerkingsmogelijkheden. Door een keten en coöperatie te ontwerpen waarin de boer zijn eigen melkkwaliteit ontwikkelt, wordt het boerenverstand in de melk ontplooid.

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Stel: u krijgt 140 vierkante meter televisiestudio tot uw beschikking. En u mag tien dingen meebrengen om in te zetten voor een prangend betoog van 48 minuten. Dat kunnen videofragmenten zijn, maar ook computergames, foto's, boeken of: een broodrooster! Dit alles in dialoogvorm, met een kritische Tegenlicht regisseur die scherp op uw performance en verhaallijn let.

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Wat brengt de toekomst voor de melkveehouderij?
Boerendochter Karin neemt designer Merle mee op ontdekkingstocht. Ze verkennen de stallen en genieten van de geur van vers gemaaid gras in de wei. Ook al hebben beide jonge vrouwen een totaal ander werkgebied, ze vinden elkaar direct als het gaat om hun passie voor het boerenland.
Weidegang is duurder en arbeidsintensief

"Tijdens mijn stage in Nieuw-Zeeland zag ik dat alle koeien het hele jaar rond buiten lopen. Dat vond ik zo'n mooi gezicht. Eenmaal thuis, aan de keukentafel, vroeg ik waarom onze koeien niet meer in de wei staan."

Karin vertelt over de goede gesprekken die ze met haar ouders voert over dit vraagstuk: "We hebben 125 melkkoeien, 20 koeien die met zwangerschapsverlof zijn en dan de jeugd nog, dat zijn er ongeveer 80. Zoveel dieren is een grote verantwoordelijkheid en vraagt veel op het gebied van management en personeelskracht. Weidegang is kostbaarder en een stuk arbeidsintensiever, dus een boer moet altijd de afweging maken of het wel rendabel is."

Is het beeld van weidegang te romantisch?

Merle vult aan: "De koe als onderdeel van het landschap heeft een romantisch beeld. Veel mensen vinden dat het bij ons land hoort, ik ook," geeft ze toe. "Vandaag heeft Karin me de voor- en nadelen van weidegang laten zien en dat zet me aan het denken. Misschien is mijn beeld van grazende koeien in de wei wel te romantisch?"

Wat vindt de maatschappij van weidegang?

Karin: "Ik ben er trots op dat mijn ouders serieus nadenken over de mogelijkheden van weidegang en de beste manier om dat voor ons bedrijf toe te passen. We merken ook dat het in de maatschappij steeds meer gespreksstof oplevert. Er komt wet- en regelgeving, maar ook onze afnemers sturen op weidegang. Zij betalen meer voor melk die voldoet aan de eisen van het keurmerk Weidemelk."

Is weidegang beter dan koeien op stal?

"Er is geen eenduidige oplossing want elke melkveehouderij is uniek en iedere boer heeft zijn eigen kijk op het boerenleven", zegt Karin. "Bij ons is er veel oog voor het welzijn van de koeien. We observeren hun gezondheid heel nauwkeurig, geven ze veel ruimte en zorgen ervoor dat alle kalveren een gezonde start maken. Dat moet ook wel, want alleen een gezonde en tevreden koe produceert genoeg melk."

"Ik geloof oprecht dat elke boer goed is voor zijn dieren. Het doet me pijn als mensen een negatief beeld van onze sector schetsen. Het voelt oneerlijk, want het is hun waarheid. Een voorbeeld? Nog steeds praten over legbatterijen terwijl die al jarenlang niet meer bestaan! Ze vergeten dat het boerenleven in Nederland een 'way of life' is. Je moet er voor meer dan honderd procent voor gaan, anders red je het niet."

"Het is belangrijk om ruimte te geven aan de verschillende perspectieven, om aandacht te hebben voor elkaar", zegt Merle. "Ik realiseer me dat we allemaal onderdeel zijn van één groot systeem. We moeten elkaar helpen, nieuwsgierig blijven en samen op onderzoek gaan naar de beste oplossingen."

Duurzame weidegang of duurzaam op stal?

"Het is logisch dat mensen weidegang verbinden aan duurzame melkveehouderij. Toch kan een melkveehouderij die de koeien op stal heeft staan zomaar duurzamer zijn. Het gaat vooral om de emotie. Mensen worden nu eenmaal vrolijk van koeien die in de wei staan."

Merle lacht: "Kijk, daar hebben we dat romantische beeld weer. En daarom is het zo belangrijk om met elkaar te blijven praten. Want wat me het meest is bijgebleven van het bezoek aan deze boerderij is hoeveel oog ze hebben voor het welzijn van hun koeien."

Dutch Design Week

Tijdens de Dutch Design Week van 20-28 oktober in Eindhoven gaan Merle en Karin opnieuw in gesprek. Karin is erg benieuwd naar de manier waarop Merle haar beleving van de boerderij vertaalt naar haar werk als designer. Op het Ketelhuisplein staat een enorme glazen kas vol groen die bezoekers uitnodigt om na te denken over de toekomst van de agrarische sector en ons voedsel.
Karin is actief betrokken bij de melkveehouderij van haar ouders. Het gezin telt vier dochters en het is een wens dat Karin op termijn het bedrijf overneemt. Tijdens haar studie aan de HAS liep ze stage in Nieuw-Zeeland. Binnenkort vertrekt ze naar Amerika om op een groot melkveebedrijf te werken. "Ze hebben twee locaties met elk 700 koeien en ik word verantwoordelijk voor al het jongvee." Merle Bergers is designer. Ze groeide op tussen de weilanden en is gefascineerd door de manier waarop mens, dier en plant met elkaar in verbinding staan. Ze probeert zichtbare en onzichtbare relaties onder woorden te brengen en te vertalen naar (interactief) design.

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Wat brengt de toekomst voor de melkveehouderij? - Agri meets Design

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Boerendochter Karin neemt designer Merle mee op ontdekkingstocht. Ze verkennen de stallen en genieten van de geur van vers gemaaid gras in de wei. Ook al hebben beide jonge vrouwen een totaal ander werkgebied, ze vinden elkaar direct als het [...]

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De Pop-up MelkSalon was een tijdelijk proef- en ontwerplokaal midden in Amsterdam.

De Pop-up MelkSalon is een winkel en melkbar waar je binnen kon lopen om bijzondere melken te proeven. Dit tijdelijke proef- en ontwerplokaal bracht consumenten, melkveehouders, zuivelverwerkers, ontwerpers en wetenschappers samen om de waarde van melk te herontdekken. Op 1 april 2015 verviel het Europese melkquotum waarmee de beperkingen op de hoeveelheid melk die melkveehouders mogen produceren werden opgeheven. Het is het 'oud & nieuw' voor veel melkveehouders. Food Cabinet hielp daarom om een dialoog te faciliteren tussen verschillende belanghebbenden om op een veelal belevende en co-creatieve manier op zoek te gaan naar de herwaardering van melk, passend bij deze tijd.

Voor deze bijzondere pop-up organiseerde Food Cabinet onder andere ontwerpsessies, lezingen, filmavonden en stadswandelingen. Ook verzorgden chefs een serie bijzondere diners.

Food Cabinet en ontwerpster Sietske Klooster waren de initiatiefnemers van dit project. Partners van de Melksalon zijn de Nationale Zuivelorganisatie, Stuurgroep Landbouwinnovatie Brabant, LTO Noord, Triodos Foundation en The Milk Story.

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De Pop-up MelkSalon was een tijdelijk proef- en ontwerplokaal midden in Amsterdam. De Pop-up MelkSalon is een winkel en melkbar waar je binnen kon lopen om bijzondere melken te proeven. Dit tijdelijke proef- en ontwerplokaal bracht consumenten, melkveehouders, zuivelverwerkers, ontwerpers en wetenschappers samen om de waarde van melk te herontdekken.

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Calcium and phosphorous are the major minerals found in milk. These minerals are required in large quantities by the rapidly growing neonate for bone growth and development of soft tissues. Calcium and phosphorous mostly are associated with the casein micelle structure. Milk also contains most other minerals found in the body.

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Extend

Periodes van schaarste stimuleren een innovatieve omgang met de uitbreidbaarheid van ruimte of materiaal. De strategie van uitbreidbaarheid is vooral in de architectuur beproefd en heeft zich bewezen als een probaat middel om vooruit te lopen op het constant veranderen van de stad. Woonbehoeften wijzigen, stad en natuur groeien steeds meer in elkaar, mobiliteit verandert door economische ontwikkelingen. Het aanpassingsvermogen dat in het ontwerp van systemen, omgevingen en producten wordt geïntegreerd, maakt ze duurzamer en veelal goedkoper.

Collage

Door bestaande elementen of onderdelen in een nieuwe configuratie samen te brengen, en daar eventueel nieuwe bestanddelen aan toe te voegen, ontstaan niet eerder gemaakte producten en omgevingen. Zij introduceren nieuwe beelden in de materiële cultuur.

Recycle

Materialen die eerder in een eindproduct zijn toegepast, worden uit afval teruggewonnen en verwerkt tot grondstoffen, klaar voor gebruik in nieuwe toepassingen. In tijden van schaarste is het logischer het bestaande opnieuw in te zetten dan telkens helemaal van nul te beginnen. De slogan 'Afval = Voedsel', in de vroege 21ste eeuw geïntroduceerd door de grondleggers van de Cradle to Cradle ontwerpfilosofie, vatte deze ambitie samen.

Multi-use

Wanneer materialen, objecten of ruimten voor meerdere doeleinden inzetbaar zijn, zal hun veelzijdigheid zorgen voor intensiever gebruik. Terwijl in de industriële hoogconjunctuur juist een steeds grotere specialisatie werd nagestreefd - gebouwen met een unieke bestemming, producten voor een enkele gelegenheid - levert de strategie van multi-use producten en omgevingen op die zich schikken naar verschillende behoeften en soorten gebruik. Daardoor doen zij een kleiner beroep op schaars beschikbare middelen.

Re-use

In tijden van schaarste is het logischer het bestaande opnieuw te gebruiken dan telkens helemaal van nul te beginnen. Als antwoord op de wegwerp-tendens die zich met het toenemen van de welvaart vanaf de jaren '60 ontwikkelde, is hergebruik een passende strategie waarin ontwerpers en gebruikers elkaar vindenWaarom zou je een constructie slopen of vernietigen die met enkele aanpassingen weer uitstekend kan worden gebruikt? (Bouw)materialen vernietigen terwijl ze nog prima voldoen.

Super-use

Het maximaal uitbuiten van materiaalkwaliteiten, producteigenschappen en de condities van een locatie kan substantieel bijdragen aan de versterking van het milieu. Op alle gebieden van ontwerp, productie en gebruik zorgt super-use voor een duurzamer omgang met schaarse middelen. Dat geldt bijvoorbeeld voor de keuken van Noma, het vermaarde restaurant in Kopenhagen, dat de natuurlijke omgeving van de Deense hoofdstad als voornaamste toeleverancier van verse ingrediënten gebruikt. En ook voor architecten zoals het Rotterdamse bureau Superuse Studios die maximaal gebruik willen maken van beschikbare grondstoffen en goederen- en energiestromen, om die samen te brengen in stedelijke ecosystemen.

Substitute

Vooral in tijden van plotselinge schaarste van een grondstof of product kan het zoeken naar vervanging een vruchtbare strategie zijn. Een tekort aan bepaalde voedingsmiddelen kan bijvoorbeeld in conflictsituaties en oorlogen vaak niet door nieuwe aanvoer worden opgelost. Dan zijn vervangende producten of grondstoffen de enige optie.

Imitate

Substitutie en imitatie zijn verwante strategieën die in de praktijk vaak hand in hand gaan. Om een vervangende grondstof of een surrogaat product acceptabel te maken voor de markt, is imitatie haast een verplichting. De eerste acryl producten waren voorzien van houtnerven of bootsten andere natuurlijke materialen na. Imitatie is een uiterst werkzame manier om substitutie te doen slagen.

Repair

In tijden van schaarste wordt dikwijls teruggegrepen naar het herstellen of repareren van bestaande zaken, eerder dan nieuwe objecten te creëren. De precisie van een reparatie heeft decennialang nauwelijks een rol gespeeld in de omgang met producten, bouwwerken en omgevingen. Een verouderde stadswijk kon beter en goedkoper worden gesloopt en integraal opnieuw gebouwd, dan door gerichte renovatie hersteld. Elektrische apparaten worden meer en meer zo ontworpen en gemaakt dat ze niet te repareren zijn. Vervanging werd de industriële norm; reparatie is te kostbaar. Door objecten en omgevingen te ontwerpen die wel op reparatie berekend zijn, wordt de hechting tussen gebruiker en object, of bewoner en buurt aanzienlijk versterkt, en wordt bewuster omgegaan met ecologische aspecten.

Protect

Zeldzaamheid en schaarste zijn belangrijke drijfveren om het bestaande te beschermen. Pekelen, roken en inleggen zorgden ervoor dat ze maanden na de oogst of de vangst nog altijd eetbaar waren. Het looien van leer, het beitsen van hout: al die ingrepen beschermen een grondstof tegen verval en verlengen dus de levensduur van objecten, gebouwen en voedsel.

Resilience

Omdat schaarste geen absoluut fenomeen is maar in feite een culturele constructie kiezen kunstenaars, architecten en ontwerpers met regelmaat voor een contrastrategie. Als een marktmechanisme zelf schaarste kan creëren, zo luidt de onderliggende gedachte, dan kun je daar ook aan ontsnappen door je los te maken van die markt en zelfvoorzienend te worden. Alternatieve, autarkische modellen van zelfvoorziening leveren vrijwel altijd een kritisch commentaar op de heersende moraal van maatschappij en markt. Soms radicaal, soms speels.

Cut down, reduce

Schaarste geeft aanleiding tot de beperking van het gebruik van grondstoffen, materie of ruimte. Traditioneel wordt ontwerpen geassocieerd met het opjagen van consumptie. Het begrip schaarste is mede onder invloed van de groeiende invloed van de ontwerpsectoren niet meer alleen een aanduiding van een reëel tekort, maar heeft ook de betekenis gekregen van 'nooit genoeg'. Om die permanente onvrede te bestrijden, grijpen ontwerpers naar de strategie van het tegengif: de consumptie door ontwerpen verminderen en zo het gebruik van grondstoffen, materie of ruimte beperken. Die aanpak inspireerde eerder ook het werk van architecten als Rietveld en Van den Broek en Bakema die daarmee een expliciete uitspraak over de ideale samenleving deden.

Divide, share

Schaarste leidt tot een shift van het ontwerpen van nieuwe producten naar het herverdelen van wat er reeds is. Wie deelt probeert de last van het gebrek zo gelijkmatig mogelijk over de gemeenschap te spreiden. Vooral onder invloed van de digitalisering onderzoekt de ontwerpwereld nu het delen van tijd en kennis. Niet omdat er een kennistekort dreigt, maar om monopolies te doorbreken die er lang voor hebben gezorgd dat bepaalde kennisdomeinen en markten slechts voor enkelen toegankelijk waren en om de notie van de commons of het gemeenschappelijk goed terug onder de aandacht te brengen.

Inform

Schaarste geeft aanleiding tot het verschaffen en verspreiden van informatie of tips voor (over)leven in de crisisperiode . De strategie van informeren als aanzet tot DIY (Do It Yourself) vindt veelal uiting in plannen en handleidingen voor het zelf bouwen van diverse producten.

Cooperate

Schaarste stimuleert de ontwikkeling van nieuwe vormen van samenwerking als mogelijke alternatieven voor de bestaande structuren. Om een antwoord te formuleren op het schaarstebesef van de huidige tijd vormen steeds meer ontwerpers collectieven waarin verschillende specialismen samenwerken. Bovendien ontwerpen zij doelbewust nieuwe modellen van samenwerking tussen burgers.

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Periodes van schaarste stimuleren een innovatieve omgang met de uitbreidbaarheid van ruimte of materiaal. De strategie van uitbreidbaarheid is vooral in de architectuur beproefd en heeft zich bewezen als een probaat middel om vooruit te lopen op het constant veranderen van de stad.

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Voedsel heeft betekenis voor ons allemaal. Wat betekent voedsel voor jou en hoe zie jij de toekomst van onze voedselproductie?

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18-10-2017 | Bacteriën spelen een belangrijke rol in het maken van veel melkproducten. Met behulp van bacteriën kan melk fermenteren en ontstaat er bijvoorbeeld kaas, karnemelk of yoghurt. De fermentatie geeft melk nieuwe eigenschappen, zoals een andere smaak en textuur, betere verteerbaarheid, een langere houdbaarheid of meer vitaminen. Helaas zijn deze bacteriën erg gevoelig voor virale infecties, waardoor het fermentatieproces kan mislukken. Gevolg is dat er jaarlijks grote hoeveelheden melk moeten worden weggegooid. Een internationaal team van twaalf studenten van Rijksuniversiteit Groningen probeert die verspilling tegen te gaan door een detectiemechanisme voor deze infecties te ontwikkelen.

De studenten vormen de Groningse afvaardiging voor iGEM 2017. Deze international Genetically Engineered Machine competition is een wereldwijde wedstrijd waarbij studenten een micro-organisme moeten ontwikkelen voor een nieuwe, maatschappelijk relevante toepassing. De studenten presenteren hun project tijdens een groot evenement in november, de Giant Jamboree te Boston. Om de laatste kosten van hun deelname te kunnen dekken is het team een crowdfundingactie begonnen: www.rugsteunt.nl.

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Studenten ontwikkelen detectiemechanisme tegen melkverspilling - No Waste Network

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18-10-2017 | Bacteriën spelen een belangrijke rol in het maken van veel melkproducten. Met behulp van bacteriën kan melk fermenteren en ontstaat er bijvoorbeeld kaas, karnemelk of yoghurt. De fermentatie geeft melk nieuwe eigenschappen, zoals een andere smaak en textuur, betere verteerbaarheid, een langere houdbaarheid of meer vitaminen.

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Zuivel in cijfers als pdf
De publicatie Zuivel in cijfers van ZuivelNL geeft op hoofdlijnen een overzicht van de cijfermatige ontwikkelingen op de nationale en internationale zuivelmarkt. Zuivel in cijfers 2017 is gepubliceerd als pdf.

Tabellen in excel
Tabellen met gedetailleerde statistisch zuivelinformatie over 2017 zijn hier te raadplegen.

Zuivel in cijfers op papier
Deze publicatie is ook als papieren brochure beschikbaar en kosteloos op te vragen via: dekoning@zuivelnl.org

Docenten uit het middelbaar onderwijs, mbo of hbo die met hun leerlingen met de zuivelmarkt aan de slag willen kunnen deze boekjes gratis aanvragen door een e-mail te sturen naar dekoning@zuivelnl.org, onder vermelding van het gewenste aantal.

Dutch Dairy in Figures
De publicatie Zuivel in cijfers 2017 is als Engelstalige versie beschikbaar en kosteloos als papieren publicatie op te vragen via: dekoning@zuivelnl.org.

Indien u behoefte heeft aan aanvullende informatie dan kunt u contact opnemen met markt@zuivelnl.org.

Folder Zuivel in cijfers, januari 2018

Begin januari 2018 is de vernieuwde folder 'Zuivel in Cijfers' verschenen, met in vogelvlucht een actueel, cijfermatig overzicht van de Nederlandse zuivelsector. De nieuwe folder is zowel in het Nederlands als in het Engels beschikbaar is.

De folders zijn gratis op papier beschikbaar. U kunt ze opvragen via e-mail: dekoning@zuivelnl.org

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Zuivel in cijfers als pdf De publicatie Zuivel in cijfers van ZuivelNL geeft op hoofdlijnen een overzicht van de cijfermatige ontwikkelingen op de nationale en internationale zuivelmarkt. Zuivel in cijfers 2017 is gepubliceerd als pdf. Tabellen in excel Tabellen met gedetailleerde statistisch zuivelinformatie over 2017 zijn hier te raadplegen.

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Methane emissions from cows constitute more than half the global-warming impact of milk production. Methane is produced predominantly in the cow's rumen as a result of microbial fermentation of feed components. In terms of global warming it is approximately 25 times more damaging than carbon dioxide. Reduction of methane emissions from cows will contribute substantially to reducing the ecological footprint of dairy production.

The Dutch dairy sector is aiming for a 30% reduction in greenhouse gasses by 2020 and this project will contribute to that goal via a four-pronged multidisciplinary approach. First, we are developing an indicator for methane emission from individual cows: this method will enable large-scale measurement of methane emissions. Currently we are measuring the methane of individual cows in climate respiration chambers and analysing milk samples from the same cows. Preliminary results indicate that about 70% of the variation in methane emissions between cows is related to differences in milk composition. Second, we are exploring the genetic variation in methane emissions between cows in order to quantify the potential of breeding measures to reduce methane emissions. At present, we are measuring methane in the exhaled air of cows in automatic-milking systems on commercial dairy farms. First results demonstrate that at least part of the variation in methane emissions between cows is of genetic origin. Third, we are characterising the composition and functioning of microorganisms in the rumen of the cow in order to quantify the effects of rumen dynamics on methane emissions. For this we analyse the microbial composition of rumen samples taken from the cows whose methane is measured in the climate respiration chambers. Initial results suggest differences in the activities of individual cow's rumen microorganisms. Fourth, we are developing mechanistic models that will improve the understanding of how methane emission is influenced by the interactions between the genetics of the cow, the microorganisms in the rumen of the cow and cow feedstuffs. We are about to start an experiment in which we will explore these interactions in detail.

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Methane emissions from cows constitute more than half the global-warming impact of milk production. Methane is produced predominantly in the cow's rumen as a result of microbial fermentation of feed components. In terms of global warming it is approximately 25 times more damaging than carbon dioxide.

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Agri meets Design - hét platform waar boeren en ontwerpers samenwerken

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Agri meets Design is hét platform waar boeren en ontwerpers elkaar ontmoeten en samenwerken aan maatschappelijke vraagstukken.

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10 Melkverwerking of zuivelbereiding - Melkwinning - Leerboek melkwinning

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Filtreren is ook een vorm van scheiden, waarbij sommige bestanddelen een scheidingswand wel en andere de wand niet passeren. De oudste vorm van filtreren wordt al eeuwen lang gebruikt om grove vuilresten als stro en voerresten af te zonderen van melk. Tegenwoordig worden microfiltratie en ultrafiltratie toegepast in de zuivel.

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process flow analysis

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Overleven in de levensmiddelensector vraagt om grip op de kosten | Renewi

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De behoeften van de consumenten veranderen snel en daar moet op worden ingespeeld, zonder extra kosten te maken. Dit vraagt om inventief en flexibel werken.

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Gespecialiseerd in uitpakken van Voedsel en Drank. Deze biomassa wordt omgezet tot Biogas, Cbron en Diervoeders.

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jesse klaver over cowspiracy

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Op de klimaattop in Parijs breken de wereldleiders momenteel hun hoofd over de vraag hoe op korte termijn de klimaatverandering tegengegaan kan worden. Het antwoord is volgens de documentaire 'Cowspiracy' heel simpel: stop met het eten van vlees. In de docu wordt de verwoestende impact van de vleesindustrie in beeld gebracht.

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how dairy became part of the dutch eating-pattern

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Dat is tenminste de boodschap van mode-ontwerper Aziz Bekkaoui. De invloed van melk en van de agrarische sector op onze cultuur is groter dan we denken.'Donderdag vond de aftrap plaats van zijn multidisciplinaire kunstproject Melkkleuren in de Jaarbeurs in Utrecht.
Bekkaoui wil de essentie van onze cultuur blootleggen. Wij Nederlanders staan bekend als strak, efficiënt, goed georganiseerd en clean. Voor alles zijn regels en wetten.

Hightech
'Die eigenschappen zie je terug in het productieproces van melk. Maar het gaat verder dan het pak in de koelkast. Melkpoeder wordt in allerlei industrieën verwerkt - in de vliegtuigbanden bijvoorbeeld. Alles is hightech. Voor wie zich wil laten meenemen in het idee is de congreszaal veranderd in een melkfabriek.

Alle aanwezigen worden bij de ingang in een melkjas gehesen, inclusief burgemeester Aleid Wolfsen die het project met een koebel opent. Op grote schermen verschijnt Noraly Beyer vanuit de Journaal-studio voor een extra uitzending'over Melkkleuren. Er is een krant, de Melkpers. En er zijn optredens.

De op het Nederlandse platteland opgegroeide Surinaamse spoken word-artiest Blaxtar ziet melk als motor van integratie. Tuinderdochter Agnes Jongerius betoogt dat de opkomst van melkfabriek het begin was van betere arbeidsvoorwaarden. Er is flamenco-dans en een klompendans. Want wat blijkt, ook de flamenco heeft zijn roots liggen bij de melkboer.

Boeren
In de zaal zitten tweehonderd boeren van de LTO-dag, afdeling Noord. Melkboerin Ingrid van Dijk: 'Wij zijn natuurlijk meer van de benen op de grond, wij moeten wennen aan deze kunstvorm, maar voor de buitenwacht is het een goed signaal.'

'Wij lopen allang niet meer op klompen', zegt een boer uit Houten. 'Wij zijn ook mensen van deze tijd, anders blijf je niet overeind.''

Het project vindt straks zijn vervolg op 3 september. Dan wordt de Domtoren in Utrecht zelfs omgebouwd tot het grootste melkpak van de wereld. Tegen die tijd hoopt kunstenaar Aziz nog veel meer kunstenaars aan zich te binden die worden geïnspireerd door melk. 'Ik heb expres de boerenmentaliteit aangehouden voor dit project, ik ben nu aan het zaaien. In het najaar ga ik oogsten', vertelt hij.

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De Nederlandse cultuur zit in een glaasje melk

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Dat is tenminste de boodschap van mode-ontwerper Aziz Bekkaoui. De invloed van melk en van de agrarische sector op onze cultuur is groter dan we denken.'Donderdag vond de aftrap plaats van zijn multidisciplinaire kunstproject Melkkleuren in de Jaarbeurs in Utrecht. Bekkaoui wil de essentie van onze cultuur blootleggen.

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Dit jaar is de gemiddelde melkproductie per koe met ruim 400 kg gestegen naar 9123 kg melk. Nog nooit was de melkproductie zo hoog. Dat blijkt uit de jaarlijkse mpr-statistieken van Coöperatie CRV over het boekjaar 2017-2018.

Niet alleen de melkproductie per koe is gestegen, maar ook de levensproductie bij afvoer. De levensproductie is dit boekjaar 30.343 kg melk met 4,35% vet en 3,54% eiwit. Vorig jaar was dit nog 29.845 kg melk met 4,36% vet en 3,53% eiwit.

De levensduur van koeien is gedaald met tien dagen tot 2025 dagen. Waarschijnlijk speelt de fosfaatregelgeving hierbij een rol.

Vier bedrijven passeren 14.000 kg

Het bedrijf met de hoogste productie van Nederland is het melkveebedrijf van maatschap Van der Mark-Harmsma uit Veenwouden, met een productie van 14.865 kg melk met 3,82% vet en 3,56% eiwit. Het economisch jaarresultaat (ejr) van het Friese bedrijf komt op 3229 euro. Op nummer twee staat vof Jongsteins uit Hoogblokland en op nummer drie het melkveebedrijf Van Berkum uit Elahuizen dat vorig jaar de lijst aanvoerde.

In totaal vier bedrijven slagen er in om een rollend jaargemiddelde van meer dan 14.000 kg melk te realiseren. Vorig jaar lukte dat geen enkel bedrijf.

Zeeuwse koeien meest productief

Uit de statistieken blijkt dat koeien in de provincie Zeeland de meeste melk produceren. De gemiddelde melkproductie is hier boven de 10.000 kg melk. Ook het ejr is in Zeeland het hoogst van Nederland. Het aantal bedrijven in Zeeland dat meedoet aan mpr is het laagst van alle provincies; dit zijn er 182, vergeleken met 2661 in Overijssel.

Aantal mpr-bedrijven verder afgenomen

De afgelopen jaren is er een dalende trend te zien in het aantal bedrijven dat meedoet aan mpr. Dit jaar waren het er nog 14.122, meer dan 600 bedrijven minder dan vorig jaar.

Meer informatie en alle cijfers zijn terug te vinden in het eerste oktobernummer van Veeteelt, dat morgen verschijnt.

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Dit jaar is de gemiddelde melkproductie per koe met ruim 400 kg gestegen naar 9123 kg melk. Nog nooit was de melkproductie zo hoog. Dat blijkt uit de jaarlijkse mpr-statistieken van Coöperatie CRV over het boekjaar 2017-2018.Niet alleen de melkproductie per koe is gestegen, maar ook de levensproductie bij afvoer.

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Het rollend jaargemiddelde van de Vlaamse melkkoeien is het afgelopen jaar gestegen tot 9148 kg melk met 4,17% vet en 3,49% eiwit. Dat komt neer op exact 700 kg vet en eiwit en een economisch jaarresultaat (ejr) van 2020 euro. Dit blijkt uit de statistieken van Coöperatie CRV over het mpr-boekjaar 2017-2018.

De gemiddelde productie is hiermee in een jaar tijd gestegen met 300 kg melk en 20 kg vet en eiwit. Tien jaar geleden produceerde de gemiddelde Vlaamse melkkoe nog net iets meer dan 8000 kg melk. De gemiddelde leeftijd is in deze periode gedaald van 4 jaar en 8 maanden naar 4 jaar en 3 maanden. Tegelijkertijd daalde de afkalfleeftijd van de vaarzen van 831 naar 787 dagen en de tussenkalftijd van 420 naar 408 dagen.

Levensproductie stagneert

Minder ontwikkeling zit er in de levensproductie van de afgevoerde koeien. Deze schommelt al jaren rond de 28.000 kg melk en kwam dit jaar uit op 27.846 kg melk met 4,14% vet en 3,46% eiwit. Het bedrijf met de hoogste levensproductie in het afgelopen boekjaar is dat van de familie Vancaille-Degryse uit Westrozebeke. Hun vijf afgevoerde koeien produceerden gemiddeld 62.911 kg melk met 4,12% vet en 3,32% eiwit.

Gemiddeld 87 koeien

De snelle bedrijfsontwikkeling in de Vlaamse melkveehouderij is in de statistieken duidelijk zichtbaar. Het aantal mpr-bedrijven daalde in tien jaar tijd van 3100 naar 1824 terwijl het aantal melkkoeien per bedrijf steeg van 49 naar 87. In de provincie Antwerpen zijn de bedrijven met gemiddeld 120 melkkoeien het grootst. Hier wordt met een ejr van 2049 ook het hardst gemolken.

Van Leeuwe topmelker

Met een rollend jaargemiddelde van 13.851 kg melk met 4,12% vet en 3,53 eiwit was Thierry van Leeuwe uit Adegem afgelopen jaren de topmelker in Vlaanderen. Hij wordt gevolgd door Paul De Backer uit Waarschoot en Marcel Heylen uit Geel.

Een overzicht van de mpr-statistieken met veel cijfers en achtergronden is te lezen in het eerste oktobernummer van Veeteelt, dat morgen verschijnt.

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Vlaamse melkproductie steeg afgelopen jaar met 300 kg per koe

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Het rollend jaargemiddelde van de Vlaamse melkkoeien is het afgelopen jaar gestegen tot 9148 kg melk met 4,17% vet en 3,49% eiwit. Dat komt neer op exact 700 kg vet en eiwit en een economisch jaarresultaat (ejr) van 2020 euro. Dit blijkt uit de statistieken van Coöperatie CRV over het mpr-boekjaar 2017-2018.

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is the future

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Koeienmelk krijgt er in de vorm van synthetische melk in de nabije toekomst een geduchte concurrent bij. Dat voorspelt voormalig topman Theo Spierings (53) van het Nieuw-Zeelandse Fonterra, een van 's werelds grootste zuivelconcerns.

Spierings zei dit vandaag in een videoboodschap op het zuivelcongres Frisian Foodture in Bolsward, waar diverse sprekers en 400 mensen uit de melkveehouderij- en zuivelwereld op afkwamen. 'Bedrijven gaan de productie van hoogwaardige eiwitten uit gras in laboratoria de komende jaren grootschalig oppakken. Daarmee worden producenten van synthetische melk serieuze spelers op de zuivelmarkt.'

90 procent lagere footprint

Het voordeel van synthetische melk ten opzichte van traditionele zuivelmelk is een ruim 90 procent lagere footprint. 'Dat spreekt de millennials - mensen die geboren zijn tussen 1980 en 2000 - enorm aan. Deze groep consumenten koopt klimaatbewust en wil alleen nog werken voor klimaatbewuste bedrijven. Zij vormen straks 50 procent van alle consumenten en bepalen in belangrijke mate het aankoopgedrag.'

Groeibeperking onverstandig

Spierings stelt dat de traditionele zuivel zich niet moet verzetten, maar dit soort ontwikkelingen moet omarmen. En kijken wat hun eigen rol daarin kan worden. Tegelijkertijd moet de zuivelsector zelf ook blijven groeien om de wereld te blijven voeden. 'Groeien op een klimaatbewuste manier, zonder chemie en kunstmest. Maar wel groeien, want anders red je het qua kostprijs niet.' In dat licht noemt hij de nieuwe groeibeperkingsstrategie van FrieslandCampina 'onverstandig'.

Terug naar Nederland

Spierings nam op 1 september afscheid als de topman van Fonterra. Hij is nu nog als adviseur verbonden aan de zuivelcoöperatie, maar keert binnenkort terug naar Nederland. Hij gaat zich hier weer vestigen. In 2011 vertrok Spierings naar Nieuw-Zeeland. Daarvoor werkte hij 23 jaar voor FrieslandCampina en de voorgangers daarvan.

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Theo Spierings: 'Synthetische melk gaat wereld veranderen'

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Koeienmelk krijgt er in de vorm van synthetische melk in de nabije toekomst een geduchte concurrent bij. Dat voorspelt voormalig topman Theo Spierings (53) van het Nieuw-Zeelandse Fonterra, een van 's werelds grootste zuivelconcerns. Spierings zei dit vandaag in een videoboodschap op het zuivelcongres Frisian Foodture in Bolsward, waar diverse sprekers en 400 mensen uit de melkveehouderij- en zuivelwereld op afkwamen.

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Mijn Melk. Voor jou. Verser dan vers. Het komt namelijk rechtstreeks van de boerderij. Sterker nog, rechtstreeks van de koeienfamilies Aukje, Kitty, Cootje of Moevchen. Gewoon van de koe, direct naar jou. Heel eerlijk, heel biologisch.

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Video about the expo in Alkmaar. Interesting questions and facts as triggers for the visit.

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De koe. Het grazen voorbij - educatiefilm Stedelijk Museum Alkmaar

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Hans van der Meer
De Koe - Stedelijk museum Alkmaar

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Projects - Hans van der Meer :: photographer :: netherlands

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English translation below De veranderende wereld van de Nederlandse koe In 2015 werd ik gebeld door het Nederlands Fotomuseum. Ik mocht een eigentijds beeld geven naast werk uit hun collectie. Het heden begrijpen we beter als we het verleden ernaast zien. Dat idee.

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De Nederlandse zuivelindustrie presteert op milieugebied veel beter dan zij extern communiceert. Op deze sector is het veelgehoorde commentaar dat bedrijven op milieugebied vooral aan windowdressing doen dus niet van toepassing. Dit concludeert Anniek Mauser in een promotieonderzoek naar de milieuprestaties van vijfentwintig zuivelbedrijven in Nederland. Donderdag 28 juni promoveert zij aan de Universiteit van Amsterdam op het proefschrift The Greening of Business.
Recente olierampen en de MKZ- en BSE-crises hebben de bezorgdheid over de sociale en milieugevolgen van productie doen toenemen. De behoefte groeit om de maatschappelijke en milieuprestaties van bedrijven in kaart brengen. Ook beleggers willen dit graag weten, getuige de vele groene en duurzame beleggingsfondsen. Volgens Mauser kijken beleggingsfondsen echter te veel naar wat bedrijven zeggen te doen (de beleidsvoornemens), in plaats van de concrete milieuprestatie. Ondanks een goed milieubeleid op papier kunnen bedrijven toch slecht presteren door bijvoorbeeld een gebrek aan betrokkenheid van de werknemers. Daarom verdienen bestaande duurzaamheidsindexen een kritische evaluatie.

Anniek Mauser onderzocht de milieuprestaties van vijfentwintig Nederlandse zuivelproductiebedrijven. Ze ontwikkelde een instrument om milieuprestaties en -management van bedrijven te meten. In deze sector blijken bedrijven juist meer te doen dan ze zeggen. Ook bepaalde ze wat de invloed van interne bedrijfskenmerken als organisatiecultuur en -structuur, is op de milieuprestatie. In haar onderzoek blijkt het belang van een sectorspecifieke aanpak. Om de milieuprestaties van bedrijven daadwerkelijk met elkaar te vergelijken of benchmarken, moet een sectorspecifieke invalshoek gekozen worden om te voorkomen dat appels met peren worden vergeleken. Zo is de CO2-uitstoot van een chemische fabriek moeilijk te vergelijken met die van een melkfabriek.

Tevens plaatste Mauser de milieuprestatie in de context van een aantal door de markt en omgeving gedicteerde bedrijfskenmerken. Zo is de relatie tussen milieuprestatie en strategie nog nauwelijks onderzocht. De gevoerde bedrijfsstrategie is soms ingegeven door de marktomstandigheden en een noodzakelijkheid om te kunnen overleven in een markt van toenemende internationale concurrentie. Tegelijkertijd beïnvloedt deze bedrijfsstrategie de milieuprestatie van het bedrijf. Een differentiatiestrategie, een strategie gericht op unieke producten met een hoge toegevoegde waarde, blijkt in de zuivelindustrie een lagere milieuprestatie op te leveren dan een strategie gericht op kostleiderschap. Een voorbeeld hiervan is bulkproductie waarbij gestreefd wordt naar zo laag mogelijke kosten. Dit is een opmerkelijke conclusie, omdat vaak wordt beweerd dat de focus op kostenbesparingen het milieu niet ten goede komt.

Bewaar als favoriet

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Zuivelindustrie presteert meer op milieugebied dan zij zeggen - Duurzaam Ondernemen

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De Nederlandse zuivelindustrie presteert op milieugebied veel beter dan zij extern communiceert. Op deze sector is het veelgehoorde commentaar dat bedrijven op milieugebied vooral aan windowdressing doen dus niet van toepassing. Dit concludeert Anniek Mauser in een promotieonderzoek naar de milieuprestaties van vijfentwintig zuivelbedrijven in Nederland.

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De zuivelsector wordt mogelijk tijdelijk uitgezonderd van de EU-mededingingsregels.

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Koeien moeten een kalf per jaar krijgen om het hele jaar door melk te kunnen produceren. Als dat kalfje ook een vrouwtje is, kan ook die koe worden ingezet voor de melkproductie. Maar wat gebeurt er met stierkalfjes die 'nutteloos zijn' omdat ze ten eerste geen melk geven, maar daarnaast bijvoorbeeld te weinig vlees aan de botten hebben om in de supermarkt te eindigen? Je raadt het al, die worden gedood. Maar wat gebeurt er vervolgens de kadavers van deze stieren?

Het antwoord daarop is vreemder dan je misschien zou denken, die worden namelijk gebruikt om groene stroom mee op te wekken voor de Nederlandse consumentenmarkt, zo ontdekt het BNN-VARA onderzoeksprogramma Rambam. De presentatoren op onderzoek uit: welke leveranciers van groene stroom gebruiken dode dieren in hun biomassa? En weten politici en afnemers van groene stroom hier wel van?

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Rambam: Wat gebeurt er met 'nutteloze' stierkalfjes - Joop

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Koeien moeten een kalf per jaar krijgen om het hele jaar door melk te kunnen produceren. Als dat kalfje ook een vrouwtje is, kan ook die koe worden ingezet voor de melkproductie. Maar wat gebeurt er met stierkalfjes die 'nutteloos zijn' omdat ze ten eerste geen melk geven, maar daarnaast bijvoorbeeld te weinig vlees aan ...

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Zit er dan verschillende melk in de pakken of is er iets anders aan de hand?
https://www.npo3.nl/keuringsdienst-van-waarde/02-03-2017/KN_1687867

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Homepage - De Nederlandse Zuivel Organisatie

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De Nederlandse Zuivel Organisatie (NZO) heeft waardering voor de visie van minister Schouten op de toekomst van de landbouw. De visie sluit aan bij de inspanningen van de Duurzame Zuivelketen. Daarin werken NZO en de vakgroep Melkveehouderij van LTO Nederland al enkele jaren aan de verdere verduurzaming van de zuivelproductie in Nederland.

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Local or global... or both?

Historically, the dairy industry was very local. That is, milk production, processing, and consumption occurred locally. This was particularly true in markets dominated by fluid milk consumption. However, economies of scale in milk production and the conversion of milk into longer shelf-life products like butter, cheese, and dry dairy ingredients has required many dairy companies to be more globally-oriented.

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Yesterday, June 1, was World Milk Day. If you're only learning this now and you're disappointed at missing the opportunity to celebrate your love of all things milk, good news: there's still time to learn about its chemistry ! Chemistry can help answer questions about milk, including why it's white, and why some people can't drink it . The graphic above covers the basics, and we'll look at some aspects in a little more depth below. For the sake of convenience, we'll be focusing on cow milk, though the general principles are applicable to the milk of other animals too !

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Why is milk white? The chemistry of milk

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Yesterday, June 1, was World Milk Day. If you're only learning this now and you're disappointed at missing the opportunity to celebrate your love of all things milk, good news: there's still time to learn about its chemistry! Chemistry can help

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The principal constituents of milk are water, fat, proteins, lactose (milk sugar) and minerals (salts). Milk also contains trace amounts of other substances such as pigments, enzymes, vitamins, phospholipids (substances with fatlike properties), and gases.The residue left when water and gases are removed is called the dry matter (DM) or total solids content of the milk. Milk is a very complex product. In order to describe the various constituents of milk and how they are affected by the various stages of treatment in the dairy, it is necessary to resort to chemical terminology. This chapter on the chemistry of milk therefore begins with a brief review of some basic chemical concepts.

Chemical symbols of some common elements in organic matter: C Carbon Cl Chlorine H Hydrogen I Iodine K Potassium N Nitrogen Na Sodium O Oxygen P Phosphorus S Sulphur

Basic chemical concepts

Atoms

The atom is the smallest building block of all matter in nature and cannot be divided chemically. A substance in which all the atoms are of the same kind is called an element. More than 100 elements are known today. Examples are oxygen, carbon, copper, hydrogen and iron. However, most naturally-occurring substances are composed of several different elements. Air, for example, is a mixture of oxygen, nitrogen, carbon dioxide and rare gases, while water is a chemical compound of the elements hydrogen and oxygen.

The nucleus of the atom consists of protons and neutrons, Figure 2.1. The protons carry a positive unit charge, while the neutrons are electrically neutral. The electrons, which orbit the nucleus, carry a negative charge equal and opposite to the unit charge of the protons. An atom contains equal numbers of protons and electrons with an equal number of positive and negative charges. The atom is therefore electrically neutral. An atom is very small, Figure 2.2. There are about as many atoms in a small copper coin as there are seconds in a thousand million million years! Even so, an atom consists mostly of empty space. If we call the diameter of the nucleus one, the diameter of the whole atom is about 10 000.

Ions

An atom may lose or gain one or more electrons. Such an atom is no longer electrically neutral. It is called an ion. If the ion contains more electrons than protons it is negatively charged, but if it has lost one or more electrons it is positively charged. Positive and negative ions are always present at the same time; i.e. in solutions as cations (positive charge) and anions (negative charge) or in solid form as salts. Common salt consists of sodium (Na) and chlorine (Cl) ions and has the formula NaCl (sodium chloride).

Molecules

Atoms of the same element or of different elements can combine into larger units, which are called molecules. The molecules can then form solid substances, e.g. iron (Fe) or siliceous sand (SiO2), liquids, e.g. water (H2O), or gases, e.g. hydrogen (H2). If the molecule consists mainly of carbon (C), hydrogen (H2) and oxygen (O2) atoms, the compound formed is said to be organic, i.e. produced from organic elements. An example is lactic acid (C3H603). The formula means that the molecule is made up of three carbon atoms, six hydrogen atoms and three oxygen atoms. The number of atoms in a molecule can vary enormously. There are molecules which consist of two linked atoms, and others composed of hundreds of atoms.

Basic physical chemical properties of cows' milk

Cows' milk consists of about 87 % water and 13 % dry substance, table 2.1. The dry substance is suspended or dissolved in the water. Depending on the type of solids and size of particle (table 2.2), there are different distribution systems of them in the water phase.

Organic compounds contain mainly carbon, oxygen and hydrogen. Inorganic compounds contain mainly other atoms.

Definitions

Emulsion: a suspension of droplets of one liquid in another. Milk is an emulsion of oil in water (o/w), butter an emulsion of water in oil (w/o), Figure 2.5. The finely divided liquid is known as the dispersed phase and the other as the continuous phase.Collodial solution: when matter exists in a state of division intermediate to true solution ( e.g. sugar in water) and suspension ( e.g. chalk in water) it is said to be in colloidal solution or colloidal suspension.

The typical characteristics of a colloid are:

Small particle size

Electrical charge and

Affinity of the particles for water molecules

In milk the whey proteins are present as a colloidal solution and the comparatively larger caseins as a colloidal suspension (see figure 2.6).
Substances such as salts destabilize colloidal systems by changing the water binding and thereby reducing protein solubility. Factors such as heat cause unfolding of the whey proteins and increased interaction between the proteins and alcohol may dehydrate the particles.

True solutions: Matter which, when mixed with water or other liquids, forms true solutions, is divided into:

Non-ionic solutions. When lactose is dissolved in water, no important changes occur in the molecular structure of the lactose.

Ionic solutions. When common salt is dissolved in water, cations (Na+) and anions (Cl-) are dispersed in the water, forming an electrolyte, Figure 2.7.

Acidity of solutions

When an acid (e.g. hydrochloric acid, HCl) is mixed with water it releases hydrogen ions (protons) with a positive charge (H+). These quickly attach themselves to water molecules, forming hydrogen (H30+) ions. When a base (a metal oxide or hydroxide) is added to water, it forms a basic or alkaline solution. When the base dissolves it releases hydroxide (OH-) ions.

A solution that contains equal numbers of hydroxide and hydrogen ions is neutral. Figure 2.8.

A solution that contains more hydroxide ions than hydrogen ions is alkaline. Figure 2.9.

A solution that contains more hydrogen ions than hydroxide ions is acid. Figure 2.10.

pH

The acidity of a solution is determined as the concentration of hydrogen ions. However, this varies a great deal from one solution to another. The symbol pH is used to denote the hydrogen ion concentration. Mathematically, pH is defined as the negative logarithm to the base 10 of the hydrogen ion concentration expressed in molarity, i.e. pH = - log [H+]. This results in the following scale at 25 °C:

pH > 7 - alkaline solutionpH = 7 - neutral solutionpH < 7 - acid solution

Neutralization

When an acid is mixed with an alkali the hydrogen and hydroxide ions react with each other to form water. If the acid and alkali are mixed in certain proportions, the resulting mixture will be neutral, with no excess of either hydrogen or hydroxide ions and with a pH of 7. This operation is called neutralization and the chemical formula:

H30+ + OH- results in H20 + H2O

Neutralization results in the formation of a salt. When hydrochloric acid (HCl) is mixed with sodium hydroxide (NaOH), the two react to form sodium chloride (NaCl) and water (H20). The salts of hydrochloric acid are called chlorides, and other salts are similarly named after the acids from which they are formed: citric acid forms citrates, nitric acid forms nitrates, and so on.

Diffusion

The particles present in a solution - ions, molecules or colloids - are influenced by forces which cause them to migrate (diffuse) from areas of high concentration to areas of low concentration. The diffusion process continues until the whole solution is homogeneous, with the same concentration throughout. Sugar dissolving in a cup of coffee is an example of diffusion. The sugar dissolves quickly in the hot drink, and the sugar molecules diffuse until they are uniformly distributed in the drink. The rate of diffusion depends on particle velocity, which in turn depends on the temperature, the size of the particles, and the difference in concentration between various parts of the solution. Figure 2.11 illustrates the principle of the diffusion process. The U-tube is divided into two compartments by a permeable membrane. The left leg is then filled with water and the right with a sugar solution whose molecules can pass through the membrane. After a while, through diffusion, the concentration is equalized on both sides of the membrane.

Osmosis

Osmosis is the term used to describe the spontaneous flow of pure water into an aqueous solution, or from a less to a more concentrated solution, when separated by a suitable membrane. The phenomenon of osmosis can be illustrated by the example shown in Figure 2.12. The U-tubes are divided in two compartments by a semi-permeable membrane. The left leg is filled with water and the right with a sugar solution whose molecules cannot pass through the membrane. Now the water molecules will diffuse through the membrane into the sugar solution and dilute it to a lower concentration. This process is called osmosis. The volume of the sugar solution increases when it is diluted. The surface of the solution rises as shown in Figure 2.12, and the hydrostatic pressure, a, of the solution on the membrane becomes higher than the pressure of the water on the other side. In this state of imbalance, water molecules begin to diffuse back in the opposite direction under the influence of the higher hydrostatic pressure in the solution.

When the diffusion of water in both directions is equal, the system is in equilibrium. If hydrostatic pressure is initially applied to the sugar solution, the intake of water through the membrane can be reduced. The hydrostatic pressure necessary to prevent equalization of the concentration by diffusion of water into the sugar solution is called the osmotic pressure of the solution

Reverse osmosis

If a pressure higher than the osmotic pressure is applied to the sugar solution, water molecules can be made to diffuse from the solution to the water, thereby increasing the concentration of the solution. This process illustrated in Figure 2.13 is used commercially to concentrate solutions and is termed Reverse Osmosis (RO).

Dialysis

Dialysis is a technique employing the difference in concentration as a driving force to separate large particles from small ones in a solution, for example proteins from salts. The solution to be treated is placed on one side of a membrane, and a solvent (water) on the other side. The membrane has pores of a diameter which allows the small salt molecules to pass through, but is too small for the protein molecules to pass, see Figure 2.14. The rate of diffusion varies with the difference in concentration, so dialysis can be speeded up if the solvent on the other side of the membrane is changed often.

Composition of cows' milk

The quantities of the various main constituents of milk can vary considerably between cows of different breeds and between individual cows of the same breed. Therefore only limit values can be stated for the variations. The numbers in Table 2.3 are simply examples. Besides total solids, the term solids-non-fat (SNF) is used in discussing the composition of milk. SNF is the total solids content less the fat content. The mean SNF content according to Table 2:3 is consequently 13.0 - 3.9 = 9.1 %. The pH of normal milk generally lies between 6.6 - 6.8 with average of 6.7 as the most common value. This value is true for pH measurement of milk of approximately 25 °C

Milk fat

Milk and cream are examples of fat-in-water (or oil-in-water) emulsions. The milk fat exists as small globules or droplets dispersed in the milk serum, Figure 2.15. Their diameters range from 0.1 to 20 µm (1 µm = 0.001 mm). The average size is 3 - 4 µm and there are some 1010 globules per ml. The emulsion is stabilized by a very thin membrane only 10-20 nm thick (1 nm = 10-9 m) which surrounds the globules and has a complicated composition. Milk fat consists of triglycerides (the dominating components), di- and monoglycerides, fatty acids, sterols, carotenoids (giving the yellow colour of the fat) and vitamins (A, D, E, and K). Trace elements are minor components. The composition of a milk fat globule is outlined in Figure 2.16. The membrane consists of phospholipids, lipoproteins, cerebrosides, proteins, nucleic acids, enzymes, trace elements (metals) and bound water. It should be noted that the composition and thickness of the membrane are not constant, because components are constantly being exchanged with the surrounding milk serum. As the fat globules are not only the largest particles in the milk but also the lightest (density at 15.5 °C = 0.93 g/cm3), they tend to rise to the surface when milk is left to stand in a vessel for a while, Figure 2.17. The rate of rise follows Stokes' Law, but the small size of the fat globules makes creaming a slow process. Cream separation can, however, be accelerated by aggregation of fat globules under the influence of a protein called agglutinin. These aggregates rise much faster than individual fat globules. The aggregates are easily broken up by heating or mechanical treatment. Agglutinin is denatured at time-temperature combinations such as 75 °C/ 2 min and the possibility of aggregation disappears.

Chemical structure of milk fat

Milk fat is liquid when milk leaves the udder at 37 °C. This means that the fat globules can easily change their shape when exposed to moderate mechanical treatment - pumping and flowing in pipes for instance - without being released from their membranes. All fats belong to a group of chemical substances called esters, which are compounds of alcohols and acids. Milk fat is a mixture of different fatty-acid esters called triglycerides, which are composed of an alcohol called glycerol and various fatty acids. Glycerides make up almost 99 % of milk fat. A fatty-acid molecule is composed of a hydrocarbon chain and a carboxyl group (formula RCOOH). In saturated fatty acids, the carbon atoms are linked together in a chain by single bonds, while in unsaturated fatty acids there are one or more double bonds in the hydrocarbon chain, see Figure 2.19. Each glycerol molecule can bind three fatty-acid molecules, and as the three need not necessarily be of the same kind, the number of different glycerides in milk is extremely large, see Figure 2.20. Table 2.4 lists the most important fatty acids in milk fat triglycerides.

Melting point of fat

Table 2.4 shows that the four most abundant fatty acids in milk are myristic, palmitic, stearic and oleic acids. The first three are solid and the last is liquid at room temperature. As the quoted figures indicate, the relative amounts of the different fatty acids can vary considerably. This variation affects the hardness of the fat. Fat with a high content of high-melting fatty acids, such as palmitic acid, will be hard; on the other hand, fat with a high content of low-melting oleic acid makes soft butter. Determining the quantities of individual fatty acids is a matter of purely scientific interest. For practical purposes, it is sufficient to determine one or more constants or indices which provide certain information concerning the composition of the fat.

Iodine value

Fatty acids with the same numbers of C and H atoms but with different numbers of single and double bonds have completely different characteristics. The most important and most widely used method of indicating their specific characteristics is to measure the iodine value (IV) of the fat. The iodine value states the percentage of iodine that the fat can bind. Iodine is taken up by the double bonds of the unsaturated fatty acids. Since oleic acid is by far the most abundant of the unsaturated fatty acids, which are liquid at room temperature, the iodine value is largely a measure of the oleic-acid content and thereby of the softness of the fat. The iodine value of butterfat normally varies between 24 and 46. The variations are determined by what the cows eat. Green pasture in the summer promotes a high content of oleic acid, so that summer milk fat is soft (high iodine value). Certain fodder concentrates, such as sunflower cake and linseed cake, also produce soft fat, while coconut and palm oil cake and root vegetable tops produce hard fat. It is therefore possible to influence the consistency of milk fat by choosing a suitable diet for the cows. Figure 2.21 shows an example of how the iodine value of milk fat can vary in the course of a year (Sweden).

Fat with a high content of high-melting fatty acids is hard.Fat with a high content of low-melting fatty acids is soft.

Refractive index

The amount of different fatty acids in fat also affects the way it refracts light. It is therefore common practice to determine the refractive index of fat, which can then be used to calculate the iodine value. This is a quick method of assessing the hardness of the fat.

Nuclear Magnetic Resonance (NMR)

Instead of analysing the iodine value or refractive index, the ratio of saturated fat to unsaturated fat can be determined by pulsed NMR. A conversion factor can be used to transform the NMR value into a corresponding iodine value if desired. The NMR method can also be utilized to find out the degree of fat crystallization as a function of the time of crystallization. It has been shown that fat crystallization takes a long time in a 40 % cream cooled from 60 °C to 5 °C. A crystallization time of at least two hours is needed, and the proportion of crystallized fat is 65% of the total, see figure 2.22. It was also noted that only 15 to 20 % of the fat was crystallized two minutes after 5 °C was reached. The NMR value of butterfat normally varies between 30 and 41

Fat crystallization

During the crystallization process, the fat globules are in a very sensitive state and are easily damaged and opened up - even by moderate mechanical treatment. Electron microscope studies have shown that fat crystallizes in monomolecular spheres, see Figure 2.22. At the same time fractionation takes place, so that the triglycerides with the highest melting points form the outer spheres. Because crystallized fat has a lower specific volume than liquid fat, tensions arise inside the globules, making them particularly unstable and susceptible to breakage during the crystallization period. The result is that liquid fat is released into the milk serum, causing formation of lumps where the free fat glues the unbroken globules together (the same phenomenon that occurs in butter production). Crystallization of fat generates fusion heat, which raises the temperature somewhat (40% cream cooled from 60 °C to 7 - 8 °C grows 3 - 4 °C warmer during the crystallization period). It is important to bear this important property of milk fat in mind in production of cream for various purposes.

Proteins in milk

Proteins are an essential part of our diet. The proteins we eat are broken down into simpler compounds in the digestive system and in the liver. These compounds are then conveyed to the cells of the body where they are used as construction material for building the body's own protein. The great majority of the chemical reactions that occur in the organism are controlled by certain active proteins, the enzymes. Proteins are giant molecules built up of smaller units called amino acids, Figure 2.23. A protein molecule consists of one or more interlinked chains of amino acids, where the amino acids are arranged in a specific order. A protein molecule usually contains around 100 - 200 linked amino acids, but both smaller and much larger numbers are known to constitute a protein molecule

Amino acids

The amino acids in Figure 2.24 are the building blocks forming the protein, and they are distinguished by the simultaneous presence of one amino group (-NH2) and one carboxyl group (-COOH) in the molecule. The proteins are formed from a specific kind of amino acids, α amino acids, i.e. those which have both an amino group and a carboxyl group bound to the same carbon atom, the α-carbon. The amino acids belong to a group of chemical compounds which can emit hydrogen ions in alkaline solutions and absorb hydrogen ions in acid solutions. Such compounds are called amphotery electrolytes or ampholytes.

The amino acids can thus appear in three states:

1. Negatively charged in alkaline solutions

2. Neutral at equal + and - charges

3. Positively charged in acid solutions

Proteins are built from 20 amino acids. An important fact with regard to nutrition is that eight (nine for infants) of the 20 amino acids cannot be synthesized by the human organism. As they are necessary for maintaining a proper metabolism, they have to be supplied with the food. They are called essential amino acids, and all of them are present in milk protein. The type and the order of the amino acids in the protein molecule determine the nature of the protein. Any change of amino acids regarding type or place in the molecular chain may result in a protein with different properties. As the possible number of combinations of 20 amino acids in a chain containing 100 - 200 amino acids is very large the number of proteins with different properties is also very large. Figure 2.24 shows a model of an amino acid. As mentioned before, amino acids contain both a slightly basic amino group (-NH2) and a slightly acid carboxyl group (-COOH). These groups are connected to a side chain, (R). If the side chain is polar, the water-attracting properties of the basic and acid groups, in addition to the polar side chain, will normally dominate and the whole amino acid will attract water and dissolve readily in water. Such an amino acid is named hydrophilic (water-loving). If on the other hand the side chain is of hydrocarbon which does not contain hydrophilic radicals, the properties of the hydrocarbon chain will dominate. A long hydrocarbon chain repels water and makes the amino acid less soluble or compatible with water. Such an amino acid is called hydrophobic (water-repellent). If there are certain radicals such as hydroxyl (-OH) or amino groups (-NH2) in the hydrocarbon chain, its hydrophobic properties will be modified towards more hydrophilic. If hydrophobic amino acids are predominant in one part of a protein molecule, that part will have hydrophobic properties. An aggregation of hydrophilic amino acids in another part of the molecule will, likewise, give that part hydrophilic properties. A protein molecule may therefore be either hydrophilic, hydrophobic, intermediate or locally hydrophilic and hydrophobic. Some milk proteins demonstrate very great differences within the molecules with regard to water compatibility, and some very important properties of the proteins depend on such differences. Hydroxyl groups in the chains of some amino acids in casein may be esterified with phosphoric acid. Such groups enable casein to bind calcium ions or colloidal calcium hydroxyphosphate, forming strong bridges between or within the molecules.

The electrical status of milk proteins

The side chains of some amino acids in milk proteins are charged, which is determined by the pH of the milk. When the pH of milk is changed by addition of an acid or a base, the charge distribution of the proteins is also changed. The electrical status of the milk proteins and the resulting properties are illustrated in Figures 2.25 to 2.28.At the normal pH of milk, (≈ 6.6) a protein molecule has a net negative charge, Figure 2.25. The protein molecules remain separated because identical charges repel each other. If hydrogen ions are added, Figure 2.26, they are adsorbed by the protein molecules. At a pH value where the positive charge of the protein is equal to the negative charge, i.e. where the numbers of NH3+ and COO- groups on the side chains are equal, the net total charge of the protein is zero. The protein molecules no longer repel each other, but the positive charges on one molecule link up with negative charges on the neighbouring molecules and large protein clusters are formed. The protein is then precipitated from the solution. The pH at which this happens is called the isoelectric point of the protein. In the presence of an excess of hydrogen ions, the molecules acquire a net positive charge as shown in Figure 2.27. Then they repel each other once more and therefore remain in solution. If, on the other hand, a strong alkaline solution (NaOH) is added, all proteins acquire negative charges and dissolve.

Classes of milk proteins

Milk contains hundreds of types of protein, most of them in very small amounts. The proteins can be classified in various ways according to their chemical or physical properties and their biological functions. The old way of grouping milk proteins into casein, albumin and globulin has given way to a more adequate classification system. Table 2.5 shows an abridged list of milk proteins according to a modern system. Minor protein groups have been excluded for the sake of simplicity. Whey protein is a term often used as a synonym for milk-serum proteins, but it should be reserved for the proteins in whey from the cheese making process. In addition to milk-serum proteins, whey protein also contains fragments of casein molecules. Some of the milk-serum proteins are also present in whey in lower concentrations than in the original milk. This is due to heat denaturation during pasteurization of the milk prior to cheese-making. The three main groups of proteins in milk are distinguished by their widely different behaviour and form of existence. The caseins are easily precipitated from milk in a variety of ways, while the serum proteins usually remain in solution. The fat-globule membrane proteins adhere, as the name implies, to the surface of the fat globules and are only released by mechanical action, e.g. by churning cream into butter.

Casein

Casein is a mixture of several components (Table 2.5) and is the dominant class of proteins in milk, constituting about four-fifths of the milk proteins. There are four main subgroups of casein, as1-casein, as2-casein, κ-casein and β-casein, which are all heterogeneous and consist of several genetic variants. Genetic variants of a protein differ from each other only by a few amino acids. The caseins self-associate and form large clusters called micelles. The micelles are built up of hundreds and thousands of individual casein protein molecules and vary in size from 50 to 500nm. Since the micelles are of colloidal dimensions they are capable of scattering light and the white colour of skim milk is largely due to light scattering by the casein micelles.

Casein micelles

Casein micelles have important consequences for the properties of milk. They determine to a large extent the physical stability of milk products during heating and storage, are essential in cheese making and determine rheological properties of fermented and concentrated dairy products. Casein micelles are fairly dense aggregates with small regions of calcium phosphate, which links the micelles together, giving the micelles an open, porous structure. Removal of calcium phosphate (CCP - colloidal calcium phosphate), e.g. by acidification or addition of EDTA or citrates, leads to disintegration of the micelles. Disintegration also occurs when pH becomes greater than 9. The internal structure of a casein micelle has been under debate for a long time and is still not fully understood. There are three main models proposed: the nanocluster model, the dual binding model and the sub-micelle model.There is, however, consensus around several characteristics. The micelles are roughly spherical particles with an average diameter of about 150 nm but with a large spread in size. The αs- and β-caseins are mainly concentrated in the middle of the micelle, while κ-casein predominates on the surface. There is a "hairy layer" around the micelle, consisting mainly of the C-terminal end of κ - casein that protrudes 5-10 nm from the micelle surface. The protruding κ - casein chain is hydrophilic and negatively charged and gives a major contribution to the steric stability of the micelles. If the hairy layer is removed e.g. by ethanol addition or rennet-induced hydrolysis, the colloidal stability of the micelle is changed and the micelles aggregate or precipitate. Further, it is generally accepted that there are "nanoclusters" of calcium phosphate, which are roughly 3nm in diameter and contains most of the phosphate and calcium in the micelle. The forces holding the micelle together are hydrophobic interactions between protein groups, cross-links between peptide chains by the nanoclusters and ionic bonds.The nanocluster model (Figure 2.29, Holt 1992, De Knuif and Holt 2003) is described as a tangled web of flexible casein molecules forming a gel-like structure connected through calcium phosphate nanoclusters

The dual-binding model (Figure 2.30) was proposed by Horne (1998) who suggests that a balance of both hydrophobic interactions between casein molecules and crosslinking with colloidal calcium phosphate holds the micelle.

The sub-micelle model (Morr 1967; Slattery and Evard 1973; Walstra 1999) suggest that the casein micelle is built up of smaller micelles, sub-micelles some 10-15nm in diameter, which are linked together by calcium phosphate clusters see figure 2.31.

A casein micelle structure is not fixed, but dynamic. A casein micelle and its surrounding keep exchanging components. It responds to changes in the micellar environment, temperature, pH and pressure.

If the hydrophilic protruding chain end of κ - casein on the surface of micelles is split, e.g. by rennet, the micelles will lose their solubility and start to aggregate and form casein curd. In an intact micelle there is a surplus of negative charges, so they repel each other. Water molecules held by the hydrophilic sites of κ - casein form an important part of this balance. If the hydrophilic sites are removed, water will start to leave the structure. This gives the attracting forces room to act. New bonds are formed, one of the salt type, where calcium is active, and the second of the hydrophobic type. These bonds will then enhance the expulsion of water and the structure will finally collapse into a dense curd.The micelles are adversely affected by low temperature, at which the β - casein chains start to dissociate and the CCP leaves the micelle structure, where it existed in colloidal form, and goes into solution. The explanation of this phenomenon is that b - casein is the most hydrophobic casein, and that the hydrophobic interactions are weakened when the temperature is lowered. Micelles appear to disintegrate and the voluminosity of the casein micelles increases. The loss of CCP causes a weaker attraction between individual casein molecules. These changes make the milk less suitable for cheese making, as they result in longer renneting time and a softer curd.β - casein is then also more easily hydrolysed by various proteases in the milk after leaving the micelle. Hydrolysis of β - casein to γ - casein and proteose-peptones means lower yield at cheese production because the proteose-peptone fractions are lost in the whey. The breakdown of β -casein may also result in formation of bitter peptides, causing off-flavour problems in the dairy products.

These changes are slow and take some 24 hours at 5°C to be more or less completed. The graph in Figure 2.32 shows the approximate amount of β- casein (in %) that leaves a micelle during 24 hours storing time. On subsequent heating of the raw or pasteurized chilled milk to 62 - 65 °C for about 20 seconds, the b - casein and calcium phosphate will partly revert to the micelle, thereby at least partly restoring the original properties of the milk

On increasing the temperature, the micelles shrink somewhat and the amount of CCP increases. When serum proteins are present during heating , the serum proteins become associated with casein micelles during their heat denaturation and they largely become bound to the micelle surface. One example is the association of β - lactoglobulin with κ - casein during heat treatment. Most of these associations cannot be reversed by cooling.

Precipitation of casein

One characteristic property of casein is its ability to precipitate. Due to the complex nature of the casein molecules, and that of the micelles formed from them, precipitation can be caused by many different agents. It should be observed that there is a great difference between the optimum precipitation conditions for casein in micellar and non-micellar form, e.g. as sodium caseinate. The following description refers mainly to precipitation of micellar casein.

There are two ways to make caseinate particles flocculate and coagulate:

Precipitation by acid

Precipitation by enzymes

Precipitation by acid

The pH will drop if an acid is added to milk or if acid-producing bacteria are allowed to grow in milk. This will change the environment of the casein micelles in two ways. The course of events is illustrated in Figure 2.33. Firstly colloidal calcium hydroxyphosphate, present in the casein micelle, will dissolve and form ionized calcium, which will penetrate the micelle structure and create strong internal calcium bonds. Secondly the pH of the solution will approach the isoelectric points of the individual casein species. Both methods of action initiate a change within the micelles, starting with growth of the micelles through aggregation and ending with a more or less dense coagulum. Depending on the final value of the pH, this coagulum will either contain casein in a salt form, or casein in its isoelectric state, or both. The isoelectric points of the casein components depend on the ions of other kinds present in the solution. Theoretical values, valid under certain conditions, are pH 5.1 to 5.3. In salt solutions, similar to the condition of milk, the range for optimum precipitation is pH 4.5 to 4.9. A practical value for precipitation of casein from milk is pH 4.6. If a large excess of sodium hydroxide is added to the precipitated iso-electric casein, the redissolved casein will be converted into sodium caseinate, partly dissociated into ions. The pH of cultured milk products is usually in the range of 3.9 - 4.5, which is on the acid side of the isoelectric points. In the manufacture of casein from skim milk by the addition of sulphuric or hydrochloric acid, the pH chosen is often 4.6.

Note: If a large excess of acid is added to a given coagulum, the casein will redissolve, forming a salt with the acid. If hydrochloric acid is used, the solution will contain casein hydrochloride, partly dissociated into ions.

Precipitation by enzymes

The amino acid chain forming the κ - casein molecule consists of 169 amino acids. From an enzymatic point of view the bond between amino acids 105 (phenylalanine) and 106 (methionine) is easily accessible to many proteolytic enzymes. Some proteolytic enzymes will attack this bond and split the chain. The soluble amino end contains amino acids 106 to 169, which are dominated by polar amino acids and the carbohydrate, which gives this sequence hydrophilic properties. This part of the κ - casein molecule is called the glycomacropeptide and is released into the whey in cheese making.

The remaining part of the κ - casein, consisting of amino acids 1 to 105, is insoluble and remains in the curd together with αs- and β - casein. This part is called para-κ-casein. The formation of the curd is due to the sudden removal of the hydrophilic macropeptides and the consequent imbalance in intermolecular forces. Bonds between hydrophobic sites start to develop and are enforced by calcium bonds that develop as the water molecules in the micelles start to leave the structure. This process is usually referred to as the phase of coagulation and syneresis. The splitting of the 105 - 106 bond in the κ - casein molecule is often called the primary phase of the rennet action, while the phase of coagulation and syneresis is referred to as the secondary phase. There is also a tertiary phase of rennet action, where the rennet attacks the casein components in a more general way. This occurs during cheese ripening. The durations of the three phases are determined mainly by pH and temperature. In addition the secondary phase is strongly affected by the calcium ion concentration and by the condition of micelles with regard to absence or presence of denatured milk serum proteins on the surfaces of the micelles.

Whey proteins

Whey protein is the name commonly applied to milk serum proteins. If the casein is removed from skim milk by a precipitation method, such as the addition of mineral acid, a group of proteins remains in solution that are called milk serum proteins. As long as they are not denatured by heat, they are not precipitated at their isoelectric points. When milk is heated, some of the whey proteins denature and form complexes with casein, thereby decreasing the ability of the casein to be attacked by rennet and to bind calcium. Curd from milk heated to a high temperature will not release whey as ordinary cheese curd does, due to the smaller number of casein bridges within and between the casein molecules. Whey proteins in general, and α-lactalbumin in particular, have very high nutritional values. Their amino acid composition is very close to that which is regarded as a biological optimum. Whey protein derivatives are widely used in the food industry.

α-lactalbumin This protein may be considered to be the typical whey protein. It is present in milk from all mammals and plays a significant part in the synthesis of lactose in the udder.

β-lactoglobulin This protein is found only in ungulates and is the major whey protein component of milk from cows. If milk is heated to over 60 °C, denaturation is initiated where the reactivity of the sulphur-amino acid of β-lactoglobulin plays a prominent part. Sulphur bridges start to form between the β-lactoglobulin molecules, between one β-lactoglobulin molecule and a κ-casein molecule and between β-lactoglobulin and α-lactalbumin. At high temperatures, sulphurous compounds such as hydrogen sulphide are gradually released. These sulphurous compounds are responsible for the "cooked" flavour of heat treated milk.

The whey (serum) proteins are:α-lactalbuminβ-lactoglobulinSerum albuminImmunoglobulin

Immunoglobulins and related minor proteins

This protein group is extremely heterogeneous, and few of its members have been studied in detail, Figure 2.34. Immunoglobulins are antibodies synthesized in response to stimulation by specific antigens. They are specifically present in blood. Their content in cows' milk is low, but some of them are present in higher levels in colostrum and human milk. They can also act against "particles" such as bacteria, viruses and even fat globules, and flocculate them, a reaction called agglutination. In this way, bacteria can also be flocculated on fat globules and accumulate in the cream layer. When microorganisms are flocculated, their growth and action can be significantly inhibited. The agglutination reaction is specific with respect to a particular antigen. However, some of the agglutinates are non-specific, especially in the case of so called cryo precipitation - agglutination that takes place in cold milk at temperatures below 37 °C. The proteins involved are called cryoglobulins. The agglutinins are inactivated by heat treatment and their ability to flocculate particles disappears. Because of that, agglutination does not occur in pasteurized milk. In the future, many substances of importance will probably be isolated on a commercial scale from milk serum or whey. Lactoferrin and lactoperoxidase are substances of possible use in the pharmaceutical and food industries, and are now isolated from whey by a commercial process. Lactoferrin is also an inhibitor of bacteria including B. stearothermophilus and B. subtilis. The inhibition is caused by removal of iron from their serum.

Membrane proteins

Membrane proteins are a group of proteins that form a protective layer around fat globules to stabilize the emulsion, Figure 2.35. Their consistency ranges from soft and jelly-like, in some of the membrane proteins, to rather tough and firm in others. Some of the proteins contain lipid residues and are called lipoproteins. The lipids and the hydrophobic amino acids of those proteins make the molecules direct their hydrophobic sites towards the fat surface, while the less hydrophobic parts are oriented towards the water. Weak hydrophobic membrane proteins attack these protein layers in the same way, forming a gradient of hydrophobia from fat surface to water. The gradient of hydrophobia in such a membrane makes it an ideal place for adsorption for molecules of all degrees of hydrophobia. Phospholipids and lipolytic enzymes in particular are adsorbed within the membrane structure. No reactions occur between the enzymes and their substrate as long as the structure is intact, but as soon as the structure is destroyed the enzymes have an opportunity to find their substrate and start reactions. An example of enzymatic reaction is the lipolytic liberation of fatty acids when milk has been pumped cold with a faulty pump, or after homogenization of cold milk without immediate pasteurization afterwards. The fatty acids and some other products of this enzymatic reaction give a "rancid" flavour to the product.

Denatured proteins

As long as proteins exist in an environment with a temperature and pH within their limits of tolerance, they retain their biological functions. But if they are heated to temperatures above a certain maximum their structure is altered. They are said to be denatured, Figure 2.36. The same thing happens if proteins are exposed to acids or bases, to radiation or to high pressure. The proteins are denatured and lose their original solubility. When proteins are denatured, their biological activity ceases. Enzymes, a class of proteins whose function is to catalyse reactions, lose this ability when denatured. The reason is that certain bonds in the molecule are broken, changing the structure of the protein. After a weak denaturation, proteins can sometimes revert to their original state, with restoration of their biological functions. In many cases, however, denaturation is irreversible. The proteins in a boiled egg, for example, cannot be restored to the raw state.

Milk is a buffer solution

Milk contains a large number of substances which can act either as weak acids or as weak bases, e.g. lactic acid, citric acid and phosphoric acid and their respective salts: lactates, citrates and phosphates. In chemistry, such a system is called a buffer solution because, within certain limits, the pH value remains constant when acids or bases are added. This effect can be explained by the characteristic qualities of the proteins. When milk is acidified, a large number of hydrogen ions (H+) are added. These ions are almost all bound to the amino groups in the side chains of the amino acids, forming NH3+ ions. The pH value, however, is hardly affected at all, as the increase in the concentration of free hydrogen ions is very small. When a base is added to milk, the hydrogen ions (H+) in the COOH groups of the side chains are released, forming a COO- group. Because of this, the pH value remains more or less constant, see figure 2.38. The more base that is added, the greater the number of hydrogen ions released. Other milk constituents also have this ability to bind or release ions, and the pH value therefore changes very slowly when acids or bases are added. Almost all of the buffering capacity is utilized in milk that is already acidic due to long storage at high temperatures. In such a case it takes only a small addition of acid to change the pH value

Enzymes in milk

Enzymes are proteins having the ability to trigger chemical reactions and to affect the course and speed of such reactions. Enzymes do this without being consumed. They are therefore sometimes called biocatalysts. The functioning of an enzyme is illustrated in Figure 2.39. The action of enzymes is specific; each type of enzyme catalyses only one type of reaction. Two factors which strongly influence enzymatic action are temperature and pH. As a rule, enzymes are most active in an optimum temperature range between 25 and 50 °C.

Their activity drops if the temperature is increased beyond optimum, ceasing altogether somewhere between 50 and 120 °C. At these temperatures the enzymes are more or less completely denatured (inactivated). The temperature of inactivation varies from one type of enzyme to another - a fact which has been widely utilized for the purpose of determining the degree of pasteurization of milk. Enzymes also have their optimum pH ranges; some function best in acid solutions, others in an alkaline environment. The enzymes in milk come either from the cow's udder or from bacteria. The former are normal constituents of milk and are called original enzymes. The latter, bacterial enzymes, vary in type and abundance according to the nature and size of the bacterial population. Several of the enzymes in milk are utilized for quality testing and control. Among the more important ones are peroxidase, catalase, phosphatase and lipase.

Peroxidase

Peroxidase transfers oxygen from hydrogen peroxide (H2O2) to other readily oxidizable substances. This enzyme is inactivated if the milk is heated to 80 °C for a few seconds, a fact which can be used to prove the presence or absence of peroxidase in milk and thereby check whether or not a pasteurization temperature above 80 °C has been reached. This test is called Storch's peroxidase test.

Catalase

Catalase splits hydrogen peroxide into water and free oxygen. By determining the amount of oxygen that the enzyme can release in milk, it is possible to estimate the catalase content of the milk and learn whether or not the milk has come from an animal with a healthy udder. Milk from diseased udders has a high catalase content, while fresh milk from a healthy udder contains only an insignificant amount. There are, however, many bacteria that produce this kind of enzyme. Catalase is destroyed by heating at 75 °C for 60 seconds.

Phosphatase

Phosphatase has the property of being able to split certain phosphoric-acid esters into phosphoric acid and the corresponding alcohols. The presence of phosphatase in milk can be detected by adding a phosphoric-acid ester and a reagent that changes colour when it reacts with the liberated alcohol. A change in colour reveals that the milk contains phosphatase. Phosphatase is destroyed by ordinary pasteurization (72 °C for 15 - 20 seconds), so the phosphatase test can be used to determine whether the pasteurization temperature has actually been attained. The routine test used in dairies is called the phosphatase test according to Scharer. The phosphatase test should preferably be performed immediately after heat treatment. In other cases, the milk must be chilled to below + 5 °C and kept at that temperature until analysed. The analysis should be carried out the same day, otherwise a phenomenon known as reactivation may occur, i.e. an inactivated enzyme becomes active again and gives a positive test reading. Cream is particularly susceptible in this respect.

Lipase

Lipase splits fat into glycerol and free fatty acids, see figure 2.40. Excess free fatty acids in milk and milk products result in a rancid taste. The action of this enzyme seems, in most cases, to be very weak, though the milk from certain cows may show strong lipase activity. The quantity of lipase in milk is believed to increase towards the end of the lactation cycle. Lipase is, to a great extent, inactivated by pasteurization, but higher temperatures are required for total inactivation. Many microorganisms produce lipase. This can cause serious problems, as the enzyme is very resistant to heat.

Lactose in milk

Lactose is a sugar found only in milk; it belongs to the group of organic chemical compounds called carbohydrates. Carbohydrates are the most important energy source in our diet. Bread and potatoes, for example, are rich in carbohydrates, and provide a reservoir of nourishment. They break down into high-energy compounds that can take part in all biochemical reactions, where they provide the necessary energy. Carbohydrates also supply material for the synthesis of some important chemical compounds in the body. They are present in muscles as muscle glycogen and in the liver as liver glycogen. Glycogen is an example of a carbohydrate with a very large molecular weight. Other examples are starch and cellulose. Such composite carbohydrates are called polysaccharides and have giant molecules made up of many glucose molecules. In glycogen and starch the molecules are often branched, while in cellulose they are in the form of long, straight chains. Figure 2.41 shows some disaccharides, i.e. carbohydrates composed of two types of sugar molecules. The molecules of sucrose (ordinary cane or beet sugar) consist of two simple sugars (monosaccharides), fructose and glucose. Lactose (milk sugar) is a disaccharide, with a molecule containing the monosaccharides glucose and galactose. Table 2.3 shows that the lactose content of milk varies between 3.6 and 5.5%. Figure 2.42 shows what happens when lactose is decomposed by lactic acid bacteria. Lactose is transported into the bacterial cell where enzymes attack the lactose, splitting it into glucose and galactose. Other enzymes from the lactic-acid bacteria then attack the glucose and galactose, which are converted via complicated intermediary reactions into mainly lactic acid. The enzymes involved in these reactions act in a certain order. This is what happens when milk goes sour; lactose is fermented to lactic acid. Other microorganisms in the milk generate other breakdown pro-ducts. If milk is heated to a high temperature, and is kept at that temperature, it turns brown and acquires a caramel taste. This process is called caramelization and is the result of a chemical reaction between lactose and proteins called the Maillard reaction. Maillard reactions are initiated by heat treatment and continue during storage of the product. The reaction kinetics is directly dependent on factors such as heat load and storage temperature. Lactose is water soluble, occurring as a molecular solution in milk. In cheese making, most of the lactose remains dissolved in the whey. Evaporation of whey in the manufacture of whey cheese increases the lactose concentration further. Lactose is not as sweet as other sugars; it is about 30 times less sweet than cane sugar, for example.

Vitamins in milk

Vitamins are organic substances that occur in very small concentrations in both plants and animals. They are essential to normal life processes, but cannot be synthesized by the body. The chemical composition of vitamins is usually very complex, but that of most vitamins is now known. Vitamins are designated by capital letters, sometimes followed by numerical subscripts, e.g. A, B1 and B2. Milk is a good source of vitamins, which are present in varying amounts. Among the best known are A, the vitamin B group, vitamin C and D. Vitamins A and D are soluble in fat, or fat solvents, while the others are soluble in water.

In terms of fat-soluble vitamins, A and D are the most important. They affect eyesight and skin. For natural reasons, low-fat milk products contain less of these vitamins. In many countries this deficiency in low-fat milk is compensated for by enrichment with vitamins A and D, in order to achieve the same vitamin level as whole milk. Table 2.6 lists the amounts of vitamins in one litre of market milk and the daily vitamin requirements of an adult person. The table shows that milk is a good source of vitamins. Lack of vitamins can result in deficiency diseases, see Table 2.7.

Minerals and salts in milk

Milk contains a number of minerals. The total concentration is less than 1 %. Mineral salts occur in solution in milk serum or in casein compounds. The most important salts are those of calcium, sodium, potassium and magnesium. They occur as phosphates, chlorides, citrates and caseinates. Potassium and calcium salts are the most abundant in normal milk. The amounts of salts present are not constant. Towards the end of lactation, and even more so in the case of udder disease, the sodium chloride content increases and gives the milk a salty taste, while the amounts of other salts are correspondingly reduced

Other constituents of milk

Milk always contains somatic cells (white blood corpuscles or leucocytes). The content is low in milk from a healthy udder, but increases if the udder is diseased, usually in proportion to the severity of the disease. The somatic cell content of milk from healthy animals is as a rule lower than 200 000 cells/ml, but counts of up to 400 000 cells/ml can be accepted. Milk also contains gases, some 5 - 6% by volume in milk fresh from the udder, but on arrival at the dairy, the gas content may be as high as 10% by volume. The gases consist mostly of carbon dioxide, nitrogen and oxygen.

They exist in the milk in three states:

1. Dissolved in the milk

2. Bound and non-separable from the milk

3. Dispersed in the milk

Dispersed and dissolved gases are a serious problem in the processing of milk, which is liable to burn on to heating surfaces if it contains too much gas.

Changes in milk and its constituentsChanges during storage

The fat and protein in milk may undergo chemical changes during storage. These changes are normally of two kinds: oxidation and lipolysis. The resulting reaction products can cause off-flavours, principally in milk and butter.

Oxidation of fat

Oxidation of fat results in a metallic flavour, while it gives butter an oily, tallowy taste. Oxidation occurs at the double bonds of the unsaturated fatty acids, those of lecithin being the most susceptible to attack. The presence of iron and copper salts accelerates the onset of auto-oxidation and development of metallic flavour, as does the presence of dissolved oxygen and exposure to light, especially direct sunlight or light from fluorescent tubes. Oxidation of fat can be partly counteracted by microorganisms in the milk, by pasteurization at a temperature above 80 °C, or by antioxidant additives (reducing agents). Microorganisms such as lactic-acid bacteria consume oxygen and have a reducing effect. Oxidation off-flavour is more liable to occur at low temperatures, because these bacteria are less active then. The solubility of oxygen in milk is also higher at low temperatures. High-temperature pasteurization helps, as reducing compounds, -SH groups, are formed when milk is heated.

The metallic oxidation off-flavour is more common in winter than in summer. This is partly due to the lower ambient temperature and partly to differences in the cows' diet. Summer feed is richer in vitamins A and C, which increase the amount of reducing substances in the milk. In the presence of light and/or heavy metal ions, the fatty acids are further broken down in steps into aldehydes and ketones, which give rise to off-flavours such as oxidation rancidity in fat dairy products.

Oxidation of protein

When exposed to light, the amino acid methionine is degraded to methional by a complicated participation of riboflavin (Vitamin B2) and ascorbic acid (Vitamin C). Methional or 3-mercapto-methylpropionaldehyde is the principal contributor to sunlight flavour, as this particular flavour is called. Since methionine does not exist as such in milk, but as one of the components of the milk proteins, fragmentation of the proteins must occur incidental to development of the off-flavour.

Factors related to sunlight flavour development are:

Intensity of light (sunlight and/or artificial light, especially from fluorescent tubes).

Duration of exposure.

Certain properties of the milk - homogenized milk has turned out to be more sensitive than non-homogenized milk.

Nature of package - opaque packages such as plastic and paper give good protection under normal conditions.

See also Chapter 8 concerning maintenance of the quality of pasteurized milk.

Lipolysis

The breakdown of fat into glycerol and free fatty acids is called lipolysis. Lipolysed fat has a rancid taste and smell, caused by the presence of low-molecular free fatty acids (butyric and caproic acid). Lipolysis is caused by the action of lipases and is encouraged by high storage temperatures. But lipase cannot act unless the fat globules have been damaged so that the fat is exposed, see figure 2.43. Only then can the lipase attack and hydrolyse the fat molecules. In normal dairying routines there are many opportunities for the fat globules to be damaged, e.g. by pumping, stirring and splashing. Undue agitation of unpasteurized milk should therefore be avoided, as this may involve the risk of widespread lipase action with the liberation of fatty acids that make the milk taste rancid. Lipase must be inactivated by high-temperature pasteurization, to prevent it from degrading the fat. This completely destroys the original enzymes. Bacterial enzymes are more resistant. Not even UHT treatment can destroy them entirely. (UHT = Ultra High Temperature, i.e. heating to 135 - 150 °C or more for a few seconds.)

Effects of heat treatment

Milk is heat treated at the dairy to kill any pathogenic microorganisms that may be present. Heat treatment also causes changes in the constituents of the milk. The higher the temperature and the longer the exposure to heat, the greater the changes. Within certain limits, time and temperature can be balanced against each other. Brief heating to a high temperature can have the same effect as longer exposure to a lower temperature. Both time and temperature must therefore always be considered in connection with heat treatment.

Fat

Of the main components, fat is probably the least affected by heat. However, heat induced changes do occur in the milk fat especially related to the physical properties. The principal effect of heat treatments on milk fat is on creaming of the fat globules. A cream plug formation has been shown to occur when milk is pasteurized at 70 - 80 °C for 15 seconds (Thomé et al, Milchwissenschaft 13, 115, 1958), see Figure 2.44. Various theories have been discussed, but it appears that liberated free fat cements the fat globules when they collide. Homogenization is recommended to avoid cream plug formation. A. Fink and H.G. Kessler (Milchwissenschaft 40. 6-7, 1985) have shown that free fat leaks out of the globules in cream with 30% fat, unhomogen-ized as well as homogenized, when it is heated to temperatures between 105 and 135 °C. This is believed to be caused by destabilization of the globule membranes resulting in increased permeability, as a result of which the extractable free fat acts as a cement between colliding fat globules and produces stable clusters. Above 135 °C, the proteins deposited on the fat globule membrane form a network that makes the membrane denser and less permeable. Homogenization downstream of the sterilizer is therefore recommended in UHT treatment of products with a high fat content.

Protein

The major protein, casein, is not considered denaturable by heat within normal ranges of pH, salt and protein content. Whey proteins, on the other hand, particularly β - lactoglobulin which makes up about 50 % of the whey proteins, are fairly heat sensitive. Denaturation begins at 65°C and is almost total when whey proteins are heated to 90 °C for five minutes. Whey protein heat denaturation is an irreversible reaction. The randomly coiled proteins "open up", and β - lactoglobulin in particular is among others bound to the protruding κ - casein chain by sulphur bridges. The strongly generalized transformation is shown in Figure 2.45. Blockage of a large proportion of the κ - casein interferes with the renneting ability of the milk, because the rennet used in cheese making is hindered in its action to split the κ - casein from the casein micelles. The higher the pasteurization temperature at constant holding time, the softer the coagulum. This is an undesirable phenomenon in production of semi-hard and hard types of cheese. However, due to the possibility that pathogenic bacterias may survive and multiply in cheese made from raw milk (in particular Listeria monocytogenes) it is recommended to pasteurise milk intended for cheese production at 72°C for 15-20 seconds for food safety reasons. Cheese can also be made from raw milk but is then strictly controlled from national legislation. In milk intended for cultured milk products (yoghurt, etc.), the whey protein denaturation and interaction with casein obtained at 90 - 95 °C for 3 - 5 minutes will contribute to improved quality by reduced syneresis and improved viscosity. Milk heated at 75 °C for 20 - 60 seconds will start to smell and taste "cooked". This is due to release of sulphurous compounds from β - lactoglobulin and other sulphur-containing proteins, inactive lipoproteins.

Enzymes

Enzymes can be inactivated by heating. The temperature of inactivation varies according to the type of enzyme. There are some bacteria, Pseudomonas spp, (spp = species), which are very often cited among the spoilage flora of both raw cold-stored milk and heat-treated milk products; they have extremely heat-resistant proteolytic and lipolytic enzymes. Only a fraction of their activity is inhibited by pasteurization or UHT treatment of the milk.

Lactose

Lactose undergoes changes more readily in milk than in the dry state. At temperatures above 100 °C, a reaction takes place between lactose and protein, resulting in a brownish colour. The series of reactions, occurring between amino groups of amino acid residues and aldehyde groups from milk carbohydrates, is called the Maillard reaction or browning reaction. It results in a browning of the product and a change of flavour as well as loss in nutritional value, particularly loss of lysine, one of the essential amino acids.Lactulose is an epimer of lactose formed in heated milk (Adachi, 1958). The lactulose contentincreases with increased intensity of the heat treatment and it can be used to differentiate between pasteurized, UHT and sterilized milks (Martinez Castro & Olano, 1982, and Geier & Klostermeyer, 1983).

Vitamins

Milk is an important source of A, D and group B vitamins. The fat-soluble vitamins are very thermostable and their level is not lowered by heat treatment. However, when milk is fortified with vitamin A, the relative loss seems to increase. Losses of vitamins mainly concern vitamin C and some of the group B vitamins. The loss of vitamin C as such is generally of minor importance, as milk is not an important source of this vitamin, but it may influence the nutritional value anyway. The breakdown of vitamin C is connected with that of vitamin B12 and protects folic acid from oxidation. The degradation of vitamins is not only related to the heat treatment, but also to storage of the final product. The loss of vitamins during storage can largely be avoided if oxygen and light penetration are excluded. Vitamin C and B9 may completely disappear within a few days if a high level of oxygen is present. The reaction is catalysed by riboflavin (vitamin B2) and accelerated by exposure to light. Most of the riboflavin disappears after long-term exposure to light. Losses of some vitamins due to different treatments are presented in Table 2.8.

Minerals

The solubility of calcium phosphate is very temperature-dependent. Unlike most compounds, the solubility of calcium phosphate decreases with temperature. This means that heating causes precipitation of calcium phosphate in the form of CCP in the micelle, while cooling increases the concentration of soluble calcium phosphate. After cooling, the reaction is readily reversible, but after heating to high temperatures, the reversibility is more sluggish and incomplete. The changes at high temperature imply that the milk becomes more acid and the pH drops as described in Table 2.9 below.

Physical properties of milkAppearance

The opacity of milk is due to suspended particles of fat, proteins and certain minerals. The colour varies from white to yellow, according to the colouration (carotene content) of the fat. Skim milk is more transparent, with a slightly bluish tinge.

Density

The density of cows' milk normally varies between 1.028 and 1.038 g/cm3, depending on its composition. The density of milk at 15.5 ºC can be calculated according to the following formula:

Below is an example

Osmotic pressure

Osmotic pressure is determined by the number of molecules or particles, not the weight of the solute; thus 100 molecules of size 10 will have 10 times the osmotic pressure of 10 molecules of size 100. It follows that for a given weight, the smaller the molecules the higher the osmotic pressure. Milk is formed from blood, the two being separated by a permeable membrane, hence they have the same osmotic pressure; in other words, milk is isotonic with blood. The osmotic pressure of blood is remarkably constant although the composition, as far as pigment, protein, etc. are concerned, may vary. The same condition applies to milk, with the total osmotic pressure as shown in Table 2.10.

Freezing point

The freezing point of milk is the only reliable parameter to check for adulteration with water. The freezing point of milk from individual cows has been found to vary from -0.51 to -0.55 °C.It should also be mentioned that when milk is exposed to high temperature treatment (UHT treatment or sterilization), precipitation of some phosphates will cause the freezing point to rise. The internal or osmotic pressure also defines the difference in freezing point between the solution and the solvent (water) so that the freezing point depression (D in Table 2.10) is a measure of this osmotic pressure. When the composition of milk alters due to physiological or pathological causes ( e.g. late lactation or mastitis), it is called abnormal milk, but the osmotic pressure and hence the freezing point remain constant. The most important change is a fall in lactose content and a rise in chloride content.

Acidity

The acidity of a solution depends on the concentration of hydrogen ions [H+] in it. When the concentrations of [H+] and [OH-] (hydroxyl) ions are equal, the solution is called neutral. In a neutral solution the number of [H+] per litre of the solution is 1:10 000 000 mol/l or 10-7 mol/l. pH represents the hydrogen ion concentration of a solution and can mathematically be defined as the negative logarithm of the hydrogen ion [H+] concentration.

Applied to the example above, the pH is pH = - log 10-7 = 7 which is the typical value of a neutral solution. When [H+] is 1:100 000 mol/l or 10-6 mol/l, the pH is 6 and the solution is acid. Thus the lower the exponent, the higher the acidity

The pH value of a solution or product represents the present (true) acidity. Normal milk is a slightly acid solution with a pH falling between 6.6 - 6.8 with 6.7 the most usual value, at a measurement about 25 °C. The pH is checked with a pH-meter.

Titratable acidity

Acidity can also be expressed as the titratable acidity. The titratable acidity of milk is the amount of a hydroxyl ion (OH-) solution of a given strength needed to increase the pH of a given amount of milk to a pH of about 8.4, the pH at which the most commonly used indicator, phenolphtalein, changes colour from colourless to pink. What this test really does is to find out how much alkali is needed to change the pH from 6.7 to 8.4. If milk sours on account of bacterial activity, an increased quantity of alkali is required, and the acidity or titration value of the milk increases. The titratable acidity can be expressed in a variety of units basically as a result of the strength of the sodium hydroxide (NaOH) needed at titration.

°SH = Soxhlet Henkel degrees, obtained by titrating 100 ml of milk with N/4 NaOH, using phenolphthalein as the indicator. Normal milks give values about 7. This method is mostly used in Central Europe.

°Th = Thörner degrees, obtained by titrating 100 ml of milk, diluted with 200 ml distilled water, with N/10 NaOH, using phenolphthalein as the indicator. Normal milks give values about 17. Mostly used in Sweden.

°D = Dornic degrees, obtained by titrating 100 ml of milk with N/9 NaOH, using phenolphthalein as the indicator. Normal milks give values about 15. Mostly used in the Netherlands and France.

% l.a. = per cent lactic acid, obtained as °D with the result divided by 100. Frequently used in the UK, USA, Canada, Australia and New Zealand.

In Table 2.11 the various expressions for the titratable acidity are combined. The determination of acidity according to Thörner degrees is visualized in Figure 2.46

Example:1.7 ml of N/10 NaOH are required for titration of a 10 ml sample of milk.10 x 1.7 = 17 ml would therefore be needed for 100 ml, and the acidity of the milk is consequently 17 °Th.

Colostrum

The first milk that a cow produces after calving is called colostrum. It differs greatly from normal milk in composition and properties. One highly distinctive characteristic is the high content of whey proteins - about 11 % compared to about 0.65 % in normal milk, as shown in Figure 2.47. This results in colostrum coagulating when heated. A fairly large proportion of whey protein is immunoglobulins (Ig G, dominating in colostrum), which protect the calf from infection until its own immune system has been established. Colostrum has a brownish-yellow colour, a peculiar smell and a rather salty taste. The content of catalase and peroxidase is high. Four to five days after calving, the cow begins to produce milk of normal composition, which can be mixed with other milk.

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The principal constituents of milk are water, fat, proteins, lactose (milk sugar) and minerals (salts). Milk also contains trace amounts of other substances such as pigments, enzymes, vitamins, phospholipids (substances with fatlike properties), and gases.The residue left when water and gases are removed is called the dry matter (DM) or total solids content of the milk.

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In general, the gross composition of cow's milk in the U.S. is 87.7% water, 4.9% lactose (carbohydrate), 3.4% fat, 3.3% protein, and 0.7% minerals (referred to as ash). Milk composition varies depending on the species (cow, goat, sheep), breed (Holstein, Jersey), the animal's feed, and the stage of lactation.

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milk plastic-casein plastic
http://www.galalith.eu/histoire%20A.htm

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Galalith ( Erinoid in the United Kingdom) is a synthetic plastic material manufactured by the interaction of casein and formaldehyde. The commercial name is derived from the Greek words gala (milk) and lithos (stone). It is odourless, insoluble in water, biodegradable, non-allergenic, antistatic and virtually nonflammable.

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Bone - Bone morphology: Grossly, bone tissue is organized into a variety of shapes and configurations adapted to the function of each bone: broad, flat plates, such as the scapula, serve as anchors for large muscle masses, while hollow, thick-walled tubes, such as the femur, the radius, and the ulna, support weight or serve as a lever arm.

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In A Nutshell

Bone china, fine china, porcelain: They can look very similar, but there's a definite difference in what they're made from. Bone china is, as its name suggests, made from bone-cow bone in particular, although in rare cases you could be eating off of a plate made from a dead person. The same manufacturing processes are used in making fine china, but without the bone content. Porcelain is also created in much the same way, but it's fired at a higher temperature and the end result is much harder.

The Whole Bushel

Bone china is, as its name suggests, made from cow bone. The bone is finely ground into bone ash, and it is then mixed with feldspar, ball clay, quartz, and kaolin (a type of clay). The quality of the finished product is based on how much bone is in the mixture; a high-quality bone china should contain at least 30 percent bone and can go as high as 40-45 percent.

Porcelain has been around since around A.D. 620; more modern methods and mixtures started to be used around A.D. 1279. Originating in China, the earliest porcelains used kaolin (a type of clay) and pegmatite (a type of granite). Early European versions used clay and ground glass. In 1707, German manufacturers started using feldspar instead of glass in a process that continues today. In today's porcelain, silica is also added to the raw ingredients. The raw materials are finely ground, cleaned, formed in a mold, and then fired.

The firing process is what creates either porcelain or fine china. If the temperature is high-around 1,455° Celsius (2,650° F)-the finished product is much more durable and is known as porcelain. If it's fired at a lower temperature-around 1,200° (2,200° F)-it's known as fine china. Fine china is much softer than porcelain, making it much more suitable for applications such as plates and cups. Porcelain is strong enough and durable enough that it's suitable for a wide range of industrial applications such as electrical insulators.

Bone china undergoes two firing processes. The first causes the product to shrink, and about 20% of the pieces that are made will crack and break at this stage. The second firing happens after the piece is glazed, and melts the glaze into the piece. Those that don't crack or break during this stage are then decorated with their final patterns. Many pieces are hand painted or sprayed, though in some cases decals can also be applied.

At a glance, it's easy to tell the difference between bone china and fine china if you know what you're looking for. The addition of bone ash gives bone china a warm color, while fine china will be a brighter white. If you hold the china up to the light, you'll see that bone china has a translucent quality compared to fine china. Porcelain is a much more durable material, and is much harder than either type of china.

But then there's the creepier side of china. American artist Charles Krafft has found that it doesn't have to be cow bone that's used for the bone component in bone china. The current mixture used for British bone china was created by a man named Josiah Spode (Spode is still a major manufacturer of bone china in the UK), and Krafft decided to simply swap out the cow bone ash in Spode's recipe for human bone ash, retrieved from a crematorium and finely milled. Calling his new product "SPONE," you can still commission him to create a special memento made of your loved ones.

Show Me The Proof

Narumi Corporation: How Bone China is Produced?
How Products Are Made: Porcelain
Noritake: Bone China vs Fine China
Charles Krafft: About

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Difference Between Fine China, Bone China, And Porcelain - KnowledgeNuts

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Bone china, fine china, porcelain: They can look very similar, but there's a definite difference in what they're made from. Bone china is, as its name suggests, made from bone---cow bone in particular, although in rare cases you could be eating off of a plate made from a dead person.

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Melkproducten zijn niet weg te denken in Nederland. Bekijk alternatieven voor melk en melkproducten die je milieubelasting verlagen

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Finally I’ve made a choice for the topic of my project.  I'm going to research and analyse the milk industry. I'm going to look into the production process of dairy products and I’m going to look if somewhere in the process I can find further inspiration for the project.

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Pig 05049 is an in-depth research project in book form. The book chronicles the many consumer products that were made from a pig called 05049. The book offers an extraordinary and insightful look into how this one animal, a single source, provides raw material for a vast number of everyday objects.

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Pig 05049 chronicles the many consumer products that were made from a pig called 05049. The book offers an insightful look into how this one animal, a single source, provides raw material for a vast number of everyday objects.

Meindertsma's clinical presentation of each laboriously researched object, page by page, organised by body part, follows the progress of the dissection of Pig 05049 and the subsequent use of each part. Some products, she found, are expected and familiar whilst other diverge dramatically, such as: ammunition, medicine, photo paper, cigarettes, conditioner and bio diesel. PIG05049 is currently in its 5th edition.

The book won the Dutch Design Award in 2008 and the Index award in 2009 in the category Play.

SPECIAL CREDITS: Julie Joliat (graphic designer)

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PIG 05049 2007 Pig 05049 chronicles the many consumer products that were made from a pig called 05049. The book offers an insightful look into...

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crafting plastics! studio brings bioplastic into our day-to-day life. We experiment, produce and collaborate, while having the whole product's lifecycle in mind.

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Document details

Bioplastic Cook Book

Published on

Our second open source book on Bioplastics, this time the bioplastic cook book gives everyone tips and recipes to make their own bioplastics! The book contains a flyer to print for labeling your bioplastic and creating your material archive. Book written by Margaret Dunne during her internship at Fab Textiles June-July 2018

Articles inside

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Our second open source book on Bioplastics, this time the bioplastic cook book gives everyone tips and recipes to make their own bioplastics! The book contains a flyer to print for labeling your bioplastic and creating your material archive.

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The company focusses on inventive materials, their processes of making, and the creators behind them. Working with both established manufacturers and individual makers, MaterialDriven helps bring technically advanced and specialized materials to the design industry, and supports emerging materials evolve from prototype to product.

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by Purva Chawla
Waste. Of all compositions and sources is dominating conversation in the design world today.

Countless projects are testing the transformation of waste into objects of beauty and value.

In this landscape, in this abundance of experimentation, what sets apart any one project that deals with waste?

Is it the 'extremeness' of the waste conquered and successfully morphed by a maker-the toxicity and challenge it presents? Or is it the potential of the resulting design solution-both product and process-to scale up and become more than a collection of beautiful, much talked about objects?

Is it the ability of a project to impact communities, and industries-those that are neglected or ignored-as a whole?

With luck, and much perseverance surely, the project and maker in question today- Lithuanian designer Agne Kucerenkaite -touches all of these chords. Working across ceramics, textiles, products, installations, and architecture, her work brings into use, and into the limelight raw materials gathered from such unacknowledged facilities as a soil remediation company, a water-treatment plant, and a zinc factory.

At the core of her project, begun while at the Design Academy Eindhoven is a focus on metals-reclaimed from industrial waste-and placed once more in a position of functionality and value, despite their current format or toxicity.

As part of our ongoing series of articles which question the role of a designer in the Anthropocene*, we spoke with Agne Kucerenkaite. See a transcript of this insightful conversation below.

MD: Agne, what was your background before the Design Academy Eindhoven?

Agne: Before going to Design Academy Eindhoven (DAE), I did a Bachelor of Interior Architecture at the Vilnius Academy of Arts. It was a great program, but I wanted to work more conceptually and independently. My classes were focused a lot on technical drawing, and I missed working with my hands. At DAE, I felt as though I had discovered a whole world of materials. I worked with ceramics, glass, metal, wood, textiles and organic materials. I also chose classes more oriented to a research methodology. The combination of these two bachelor programs helps me today, especially to implement my ideas for interior/exterior products.

After my last project 'Ignorance is Bliss' people tend to think of me as a ceramic designer, but I don't want to put myself in a box. I see ceramics as just one of many tools to express my message. If I could describe myself, it would be as a designer who enjoys working with raw materials, transforming them into valuable products, methods, and systems, and seeks an interaction between design, society, industry, and the environment.

MD: What drew you to heavy-metal industrial waste, and soils polluted by it?

Agne: During my studies, in 2015, I was chosen for a three-month exchange program in Arita, Japan. Arita is one of the first sites to produce porcelain in Japan. Local and traditional materials such as Izumiyama rock, Shirakawa stone among others, used in porcelain and glaze production, fascinated me and became the subject of my materials research project. When I returned to the Netherlands I continued this study through my 'Ignorance is Bliss' project.

I had an interest in the methodology I had seen, and an awareness that ceramics is pure chemistry-where metal oxides are the main sources of color in glazes. I found myself searching for further meaning and context, so I decided to focus on industrial metal waste. It was challenging, and it took hundreds of emails before I got positive responses from Theo Pouw (a soil remediation company), Aquaminerals (a non-profit organization, established to find solutions for water companies to deal with their waste) and a project called ABdK. ABdK has, for ten years researched and cleaned an area in South Holland, which has been polluted by a Zinc factory. The latter project has provided me with waste in the form of soil laden with heavy concentrations of metals.

MD: In this project, you noted surprisingly, that the more contaminated the raw material, the greater the potential for designed objects. Which specific waste or contaminated material proved to be most exciting for your work?

Agne: Since the Industrial Revolution, ignorance and our throwaway culture have led to overloaded landfills. Waste is constantly being produced. As a social and material designer, I believe that the Anthropocene brings with it several opportunities- it can generate innovative forms, narratives, and systemic changes.

Metals are crucial to our world, and, unfortunately, a non-renewable resource. My research indicates that they can be reused for their dyeing properties and the load on mining can be reduced.

All the contaminated soil samples I received produced excellent results due to the strong presence of iron in them. For textiles I used non-toxic samples, which were from the water industries' waste, containing iron, without massive amounts of other metals. These iron oxides can also be different in their colors. Ossendrecht-a village in South West Holland (where the water treatment plant is)- has beautiful iron waste. Its original color is almost bright orange, and I used it to dye yarns. In high quantities in a ceramic glaze, it gives a rich aubergine color.

MD: You mention that the toxicity of metals is sealed away on firing ceramics. Could you share a little more about that?

Agne: People who are not familiar with the ceramic-making process don't know that all ceramics we have in our homes are made of toxic materials. Different metals give specific colors to the glaze; e.g., iron offers reds, browns, and blacks; cobalt yields blues and copper lends greens. Of course this also depends on other chemicals in the recipe and on the temperature or way of firing. One has to careful while handling chemicals for the glaze-using gloves and masks.

When fired at high temperatures (1260 Celsius in my case) however, the glaze becomes glass, the chemical structure changes and there is no way for chemicals to leak if the glaze is balanced. Toxic metals like lead and cadmium are still used in the ceramic and glass industry. For example, Crystal glass contains a minimum of 24% of Lead. Some of my samples also have a little Cadmium and Lead, but these trace amounts cannot affect health after the firing process. The composition of chemicals I use are the same as others working with ceramics or glass; the only difference is that I use waste, instead of buying industrially produced color pigments from these same metals.

MD: Your project sees the unavoidable pollution and waste of our society differently. Do you think your methods and ideas can be scaled up, so that entire communities or industries can productively engage with metal pollution?

Agne: At the moment several designers are working with waste. But as Marcus Fairs (design journalist and entrepreneur) says "It is not good enough just to do something with it; waste needs to be re-conceived in our cultural views." I believe that sustainability and a Circular Economy is the future. A lot of designers aspire to create a dialogue through their projects, but I think that dialogue is not enough anymore. We need to bring our ideas further than that by working together with the public and industries.

Regarding my project, I am confident that I can recover the value of a currently 'valueless' and even toxic waste material in an efficient and scalable way. 'Ignorance is Bliss' is not about beautiful objects, rather it is about new methods and systems. Toxic metal waste can be used with materials such as ceramics and glass where it can be "locked." Non-toxic metal waste can be used in combination with any other material.

I am currently in touch with several companies who produce materials, but I should say that up-cycling ideas are still new for them, and examined carefully. My primary concern is how to make sure that waste pigment is always the same color? To be honest, it will likely never be 100% the same, and there will have to be a change in the perception of industries and people. From my perspective, imperfection is more playful and unique.

MD: You created beautiful tiles for a restaurant and bakery in Rotterdam using this process. How did that come about?

Agne: When I exhibited my work at Dutch Design Week last year, I had some architects and interior designers ask me if I was planning to produce tiles. That was a very natural step, and shortly after the exhibition, my former teacher asked me to design these tiles, using my research, for a friends' restaurant. This was challenging-requiring more skills and research. The tiles were handmade by me and glazed 100% using metal waste from the industries I collaborate with now. It became central to the character of the restaurant and the owners are very happy. Visitors notice the tiles and their colors, are interested in the idea, though externally, there is no way to know that the tiles have been colored with waste.

MD: How are you continuing to work on this project right now?

Agne: I am still working on my porcelain tableware. The designs, glazes, and colors are set, but I am working on the communication of the idea and its packaging. Testing different markets also take time. I will soon be selling these works in Tokyo, Japan.
I am also working on expanding my waste-dyed textile collection. I do need more skills, color research, and equipment for textile dyeing. I would like to combine these textiles with crafts like weaving or carpet making. But my primary focus is starting the large-scale production of my tiles. I have the support of a financial advisor, and we are working on the business plan for this, looking into possibilities for funding and analyzing the ways of making production as circular as we can.

I was recently invited by the Dutch Design Exchange platform to show my project at Interior Design Week Cologne, Germany. I will be showcasing the project at Maison & Object in September as well. Interestingly, I am collaborating with some chefs who are using my tableware for special dining events. This really represents my ethos- I believe in interaction rather than competition, and my goal is to grow and innovate through collaboration, so I am always in conversation with people regarding my project.

Recently, I have also begun to explore the potential of a new waste material. The water company I work with, which provides me with iron sludge waste, has proposed a unique industrial material-consisting of 60% cellulose and 40% residue from sewage treatment. This is exactly the technical investigation and search for design potential in seemingly unattractive and industrially driven processes that I find most interesting.

With the abundance of mostly costless waste material globally today, I wish to continue with my experimental design approach and reinstate the value of waste.

MD: Thanks so much Agne! Readers can continue to follows Agne's projects here.

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From toxicity to artistry: Agne Kucerenkaite addresses unacknowledged industrial waste

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by Purva Chawla Waste. Of all compositions and sources is dominating conversation in the design world today. Countless projects are testing the transformation of waste into objects of beauty and value. In this landscape, in this abundance of experimentation, what sets apart any one pro

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Balance unbalance conference
and workshop

Here under the manifesto that resulted from our workshop.

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is a company here in the Netherlands that recycles tires turning them in black carbon that can be used for new tires, plastic, coating, ink and technical rubber.

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Harvest and upcycle the carbon black from end-of-life tires to a quality level that exceeds the original product - in a way that preserves the planet.

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Materials for design by Chris Lefteri

Material Alchemy by studio Aikieu

Radical matter by Kate Franklin and Caroline Till

https://www.materialdriven.com/home

other interesting links where you can look into books

https://issuu.com/johanviladrich/docs/bioplastic

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Tuesday we had the chance to confront each other about our ideas over Manifesto’s. We had to bring examples of what we thought a manifesto was. The ones I brought where more product design related. One was about Conditional design by Luna Maurer, Edo Paulus, Jonathan Puckey and Roel Wouters. https://conditionaldesign.org/manifesto/ The second by Hella Jongerius and Louise Schouwenberg: Beyond the new.  http://beyondthenew.jongeriuslab.com

I found really inspiring how each one of us brought a different idea and type of manifesto depending from the department from where we come from, we had a wide range of examples.

We also started to prepare the workshop at BunB thinking about which format we want to use and how we will actually do it.

It’s also time to start thinking abut a subject for my research and project.  Materials that are a by product from the industry interests me, I worked already with fish skin and tuned it into leather, I also had a project about ceramic and milk as glue: this is something that I would love to develop further and maybe find a different use for the tons litres of milk that are thrown away.

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I am Marta, a Product Design student at the WdkA. The last two periods I participated at the New frontiers practice (part of the commercial practices). I realised that the commercial approach to the projects wasn’t the most important point for me so I decided to expand my horizons and to look for a minor that was going to be a new challenge and that fulfils at best my interests. I chose New Earth because I thought that it was the perfect minor to experiment and to expand my knowledge about natural materials and their applications, I love to experiment and I don’t mind if it gets dirty.

During the kick-off we presented our utopia-dystopia for the future world. My utopia is that with the use of alternative materials and inputs we can solve the problems (a few at least) of the world. The dystopia that I see is that we are going to kill the planet first and ourselves afterwards.  An eyeopener was the statements workshop: taking position a discussion would take place letting you see the other side of the coin.

The theoretical class on Thursday was really inspirational. The presentation about the alternative economies was interesting an opened my eyes over the different perspectives and approaches and possible solutions that you can have regarding the economic system and the problems that come with it.

What I really liked about the first week, and the first impressions of the class is that everyone is motivated and open for discussions. The variety of inputs during class also helps to have a wider picture about the topics.

I’m also looking forward to the conference BunB on the 20th. I think is a really good exercise for the public event we will hold at the end of the minor.