Raslysation™ guarantees food safety in Dutch raw milk cheese
Now raw milk cheese can be protected against unwanted bacteria while preserving its unique flavor. 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.
“With Lyras’ technology, we get both the highest food safety and the rich raw milk flavor that we and our customers love,” says farmer Wim Klaver, one half of the couple behind 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 flavor and texture.” adds Joyce Mijts, the other half of Novelle Kaas.
Danish Technology Changes Regulations in the Netherlands
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.
“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,” says Mark Kalhøj Andersen, CEO of Lyras.
Food Safety Through Light
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 flavor of raw milk cheese.
Luxury Living for Cows
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.
“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” says Joyce Mijts.
Facts About Raw Milk Cheese
Traditional raw milk cheeses are not pasteurized. This means unwanted bacteria and microorganisms may be present in the cheese, increasing the risk of spoilage by pathogens like listeria, making the product unsafe to eat.
Raslysation technology safely eliminates bacteria and microorganisms from milk without heating it. This increases food safety, reduces food waste, and improves business case by avoiding the need to discard large quantities of cheese.
Facts About Novelle Kaas
The Dutch farm dairy Novelle Kaas primarily produces raw milk cheese of the Gouda type. The cheese is available in a classic version or flavored with many kinds of flavors like fenugreek seeds or garlic. It is sold through Beek Kaas from Veenendaal or at the farm shop, located about 30 minutes’ drive north of Amsterdam.
The farm has 240 Holstein-Friesian cows, 150 calves, and 4 sheep on its 120 hectares of land. It produces 7,000 liters of milk per day. The dairy’s energy supply comes in part from 260 solar panels installed on the roof of the open barn.
The Novelle Kaas family includes Joyce Mijts, Wim Klaver, and their children Sophie, Anna, and Tom. Their farm serves as a visitor farm in the Boerderijeducatie Hollands Noorden program, which invites schoolchildren to learn about agriculture and try out different farming activities.
The specially designed Raslysation™ Sirius unit at Novelle Kaas processes 3,400 liters of milk per hour. This gives it capacity beyond the farm’s own production, potentially allowing it to serve other dairy farmers in the future.
Facts About Lyras and Raslysation
Lyras has developed the groundbreaking raslysation technology, which inactivates microorganisms in opaque liquids using UV light. The technology is mainly used in the food and pharmaceutical industries.
Compared to traditional pasteurization, raslysation saves: 60–90% energy and 60–80% water.
For example, a dairy that produces 40 tons of whey per hour and switches to raslysation can reduce CO₂ emissions by approximately 850 tons per year, equivalent to the energy consumption of driving around the globe 164 times in an average sized family car.
Raslysation is also far less energy-intensive than traditional heat treatment.
For further information, pleace contact Lyras at [email protected] or by phone at +45 3939 3535.
