For the first time in the world, a raw milk cheese producer—the Dutch farm dairy Novelle Kaas—is ensuring food safety in raw milk cheese without compromising its taste, thanks to the Danish technology raslysation

With raslysation, raw milk cheese can be safeguarded against harmful bacteria while retaining its unique flavor. Novelle Kaas is leading the way by adopting this energy- and water-efficient technology developed by Danish company Lyras. The method ensures high food safety while preserving the cheese’s natural vitamins, enzymes, and proteins. It also helps reduce food waste, as contamination with bacteria like Listeria can otherwise result in the disposal of entire batches.

• We see nature as a great asset. That’s why we aim to produce cheese that’s as natural as possible, while making the best use of our raw materials, says Joyce Mijts, co-founder of Novelle Kaas.
  – Raslysation helps us manage microbiology using UV light, ensuring both high food safety and reduced waste—without compromising the original taste and texture of the milk.

The farm is home to 240 Holstein-Friesian cows and produces 7,000 liters of milk per day, all of which is used to make raw milk cheese in its on-site dairy.

Raslysation has been approved by Dutch authorities for use in Novelle Kaas’ production, following a detailed review of the dairy’s risk assessment and internal control plan.

• We expect raslysation to be included in the upcoming revision of the Dutch farm dairy industry guidelines, says Mark Kalhøj Andersen, CEO of Lyras.
  – This could pave the way for wider adoption—benefiting the environment, food safety, and the economic sustainability of small-scale dairies.

Raslysation uses a combination of UV light and turbulent flow to effectively inactivate harmful bacteria—without the need for heat.

Learn more about Lyras here and Novelle Kaas here

Photo: Lyras