The Åse Lundh lab
For sustainable dairy production, fundamental knowledge regarding the impact of on-farm factors on the composition and properties of the raw milk and the resulting dairy products is needed.
We explore how production systems and management on the farm affect quality attributes e.g. the composition, microbial community structure and technological properties of the raw milk. All these aspects will have consequences for the appearance, texture and flavour of the resulting dairy products and affect consumer acceptance.