Raw milk cheese can now be protected against unwanted bacteria while preserving its unique flavour. The Dutch farm dairy Novelle Kaas safeguards its raw milk cheese using raslysation, an energy and water-saving technology developed by the Danish company Lyras. This ensures both high food safety and excellent taste, as the cheese’s natural vitamins, enzymes, and proteins are preserved. At the same time, food waste is reduced, since spoilage caused by bacteria such as listeria no longer leads to large batches being discarded.
As the first raw milk cheese producer in the world, Novelle Kaas now protects its product using the pioneering raslysation technology. The technology eliminates harmful microorganisms while preserving the original taste and nutrients of the milk. In productions based on raw milk, it is crucial that harmful microorganisms do not take over and spoil the cheese.
Said farmer Wim Klaver, one half of the couple behind Novelle Kaas: “With Lyras’ technology, we get both the highest food safety and the rich raw milk flavour that we and our customers love.”
Added Joyce Mijts, the other half of Novelle Kaas: “We see nature as a great asset. That’s why we want to produce cheese that is as natural as possible and makes optimal use of the raw material. Raslysation gives us control over microbiology through UV light, so we have high food safety and less waste. At the same time, we preserve the milk’s original flavour and texture.”
Raslysation has been approved for use at Novelle Kaas by Dutch authorities after The Stichting Controle Orgaan Kwaliteits Zaken (COKZ) thoroughly reviewed the dairy’s risk analysis and internal auditing plan. Across Europe, many small farm dairies produce cheese from raw milk. The Dutch approval of raslysation could mark a major step forward in improving food safety and reducing food waste.
Said Mark Kalhøj Andersen, CEO of Lyras: “We expect raslysation to be included in the upcoming revision of the industry code for farm dairies in the Netherlands. Hopefully, this will pave the way for more widespread use. It would benefit the environment, food safety, and farm dairies’ bottom lines. Food waste would also decrease, as large batches of raw milk cheese would no longer need to be discarded due to contamination by unwanted bacteria.”
Raslysation uses a combination of UV light and turbulent flow to effectively inactivate bacteria. UV light has been used for water purification for many years. With Lyras’ unique technology, UV light can now also treat opaque liquids. This is achieved by passing, for example, milk past the light source in a controlled turbulent flow, ensuring that the entire liquid is exposed and microorganisms are eliminated. The milk’s natural vitamins, enzymes, and proteins are preserved, contributing to the unique flavour of raw milk cheese.
Novelle Kaas is produced on a farm just north of Amsterdam, near the Paradijs area. The cheese is made from raw milk from the farm’s black and white Holstein-Friesian cows. The barn features spacious, soft stalls, massage brushes, and plenty of room for the cows to move around. They are milked in a carousel milking system, which allows for close monitoring of their health. The barn has a low-emission floor and solar panels on the roof. In spring and summer, the cows spend their days outdoors. Older calves graze in the fields day and night.
Concluded Mijts: “Sustainability and nature stewardship are top priorities for us. We also protect the nests of meadow birds in our natural areas and dikes and ensure our harvesting leaves enough cover and food for the young of wild animals.” For more visit lyras.com
