Skyr Archives - Matís

Traditional skyr. Comparison of home-made and factory-made skyr - Pre-survey / Traditional skyr. Comparison between homemade and industrial produced skyr - Preliminary study

Post author By admin
Post date 01/05/2011

Published:

01/05/2011

Authors:

Þóra Valsdóttir, Eyjólfur Reynisson, Nadine Knocke, Aðalheiður Ólafsdóttir, Þórarinn E. Sveinsson

Supported by:

Agricultural Productivity Fund

Contact

Þóra Valsdóttir

Project Manager

thora.valsdottir@matis.is

Traditional skyr. Comparison of home-made and factory-made skyr - Pre-survey / Traditional skyr. Comparison between homemade and industrial produced skyr - Preliminary study

Skyr is one of the few Icelandic products that can truly be said to be traditional. The few studies that have been done on traditional, home-made skyr, date from the first half of the 20th century. This report presents a preliminary study of home-made and factory-produced skyrs, focusing on the assessment of sensory properties and the analysis of microbial flora using recent genetic methods. Significant differences were detected in sensory factors. The number of lactic acid bacteria and yeasts was considerably higher in home-made skyr. The same types of lactic acid bacteria were detected in different manufacturers and were the same as have been detected in previous studies. Yeasts of the same genus were found on both farms but not in factory-made skyr. Although these are the same bacterial species, it is possible that different phenotypes can be found between farms. Therefore, it would be interesting to investigate the possible metabolic or genotypic variability between strains from different production sites and their effect on the properties of skyr.

Skyr is one of few Icelandic products which can be stated as traditional. Little research has been executed on traditional skyr, of which most from the first part of the 20th century. In this preliminary study, homemade and industrial skyr is compared based on sensory properties and microbiological composition. Significant difference was found on several sensory attributes. Number of lactic acid bacteria and yeasts was much greater in homemade than industrial skyr. Same species of lactic acid bacteria were identified as in previous studies, however only some of previously identified yeast genera were found. Larger part of DNA needs to be sequenced and culture independent methods employed for a more specific identification. Such analysis could provide possibilities on establishing metabolic or genotype difference between different production locations.

The uniqueness of traditional skyr / Uniqueness of traditional skyr

Post author By admin
Post date 01/05/2011

Published:

01/05/2011

Authors:

Þóra Valsdóttir, Þórarinn E. Sveinsson

Supported by:

Agricultural Productivity Fund

The uniqueness of traditional skyr / Uniqueness of traditional skyr

Skyr is an important part of the Icelandic heritage, since the settlement, but a dairy product under this same name was then known in all the Nordic countries. Skyrgerð, however, seems to have been preserved only in Iceland. Major changes have taken place in the production of skyr in the last century with the advent of its factory production, and there has been a discussion that traditional skyr should be affected. This summary will cover information gathering on traditional skyr production, a survey of where and how it is produced today, an overview of research, criteria and descriptions of traditional skyr, as well as the preparation of an application for international recognition of traditional skyr. . Such recognition can lead to an increase in the value of the product and contribute to the maintenance and growth of work knowledge that is currently in decline. This can boost local food production, diversify it and thereby increase the number of valuable jobs.

Skyr is an important part of Icelandic heritage, dating back to the settlement of the country. At that time skyr production existed as well in the other Nordic countries but seems to have vanished except for Iceland. With industrial production starting in the 20th century, processing of skyr has changed, and growing concern is of the maintenance of traditional skyr production. In this summation, overview of existing knowledge on traditional skyr production is made as well as opportunities for international recognition are discussed. Such recognition could be a tool for maintaining the traditional production and processing knowledge, as well as provide opportunities for local food production in rural areas.