Gösta Bylund
M.Sc. Dairy Techn.
Gösta Bylund is the original author of the Dairy Processing Handbook. The first edition was published in the early ‘80s and has been updated many times since then.
Bozena Malmgren
Chapter 9 Long-life milk, 16 Condensed milk and chapter 18 Recombined milk products
Senior Dairy Technologist, Ph.D.
Born in the Czech Republic
Personal interest: Dancing and languages (speaks 6 ½ languages)
Reading tip: chapter 9, standard UHT process reduce the number of sporoformic microorganisms by minimum 9 logarithms – it means from 1.000.000.000 spore only 1 may survive. Chapter 16, sweetened condensed milk where sugar in water concentration is 62,5 – 64,5 % is self-preserving. Chapter 18, almost all products which can be produced from fresh milk can be produced even by using milk powder.
Andrzej Holanowski
Chapter 8 Pasteurized milk products
Dairy Technology M.Sc. & Ph.D.
Born in Poland
Personal interest: Photography
Reading tip: ESL definitions and explanations in chapter 8
Mats Hellman
Chapter 6.10 Automation
Born in Sweden
Personal interest: Skiing
Quote: “I have been given the opportunity to experience people and cultures all around the world. It gives great opportunities to bring best practices from one place to another and help our customers in their daily work.”
Reading tip: The area of production management which is growing very fast in the industry. A continuous drive to improve operational performance of the production process.
Gunnar Mattsson
Chapter 5 Collection and reception of milk and chapter 6.11
Service systems M.Sc. Agronomist Born in Sweden
Personal interest: Gardening
Quote: “I have discovered that most things come around.”
Birgitta Svensson
Chapter 4 Microbiology
Technology specialist, Ph.D.
Born in Sweden
Personal interest: My dogs
Quote: “When I filled in a form what job I would suit for, criminal investigator came up as first choice.”
Reading tip: Microbiology is the reason why we have to do dairy processing. Microbiology is also a way to preserve dairy products and create new products.
Håkan Pålsson
Chapter 6.2 Centrifugal separators and milk standardization.
Diploma in Market Economy, Master in Strategy. Born in Sweden
Personal interest: Moose hunting
Quote: “Love to work in the garden; planting new plants and see them grow, shaping a new environment.”
Karsten Lauritzen
Chapter 6.4 Membrane technology
M.Sc. Chemical Engineering and Material Science Born in Denmark
Personal interest: I love riding my race bike, especially together with members from my family
Quote: “It is funny how life sometimes brings you from a thought to a reality!”
Reading tip: The most fascinating thing about membrane technology is probably the complexity of the system, where the membrane is only one of many factors that determine the efficiency of the filtration process and the property of the dairy products produced.
Torben Vilsgaard
Chapter 19 Ice Cream
M.Sc. Eng. Biotechnology Born in Denmark
Personal interest: Being outside in the nature – either walking, running or biking.
Quote: “My favourite ice cream is the cheap vanilla frozen dessert, based on vegetable fat and vanillin flavour … here I think you find the clean and undisclosed sensorial ice cream sensation.”
Eelco Verweij
Chapter 6.5 Evaporators
Bachelor in Chemical process engineering and Mechanical engineering
Born in the Netherlands
Personal interest: Football
Reading tip: Tough to choose something as the whole chapter is about falling-film evaporator techniques.
Eddy Bronsveld
Chapter 17 Milk and whey powder
Bachelor in Operational technology. Born in the Netherlands
Personal interest: Sports
Reading tip: Energy economy of spray drying
Nicholas Adamson
Chapter 15 Whey processing
BE Chemical Engineering Ph.D. Born in Australia
Personal interest: Playing guitar in my band
Reading tip: Manufacturing whey products directly from skim milk.
James Pearse
Chapter 1 Primary production of milk
BA (Hons) Social Sciences Born in United Kingdom
Personal interest: Running
Pavlos Kouroutsidis
Chapter 6.3 Homogenizers
MSc Chemical Engineering/Food Technology and Nutrition. Born in Sweden
Personal interest: Basketball
Quote: “I know why you should homogenize ketchup.”
Reading tip: Homogenization theory (first section), partial homogenization (second section).
Jaana Mathisson
Chapter 3 Rheology and chapter 6 Heat exchangers
Ph.D. Born in Finland
Personal interest: Sports
Reading tip: Heat Transfer and Rheology are two subjects that we face on a daily basis. It starts in the morning with the science of rheology which has made it possible for the tooth paste to stay on the toothbrush. Heat exchangers have made it possible for us to drink milk without getting sick.
Ferdinand Franz
Chapter 5 Collection and reception of milk, chapter 7 Designing a process line and chapter 21 Cleaning of dairy equipment.
Business development manager. Born in Sweden
Personal interest: Hiking
Quote: “I’m more or less grown up in a dairy, and my whole family has been working in the same dairy. Father, uncle, brother and sister.”
Cecilia Svensson
Chapter 2 The chemistry of milk, chapter 18 Recombined milk products and chapter 21 Cleaning of dairy equipment
Technology specialist, M.Sc. Food Engineering & Lic.Eng. Ph.D. Born in Sweden
Personal interest: Orienteering, skiing, music
Quote: “Even if it is almost last in the book and often positioned in a basement, cleaning is so important for producing high quality products.”
Ulrika Rehn
Chapter 6.2 Centrifugal separators and milk standardization
Application specialist Dairy Centrifuges, Ph.D. Born in Sweden