Fri verden, fri viden

I takt med, at man søger flere og flere informationer på nettet og behovet for det, ser kun ud til at blive større med tiden, er det heldigvis også blevet nemmere at finde frem til den viden, som man søger. Før i tiden kunne det godt være svært for eksempel at finde et telefonnummer eller en mailadresse til en man kendte på nettet, hvis man ikke havde så mange oplysninger, men i dag kan man søge mange steder, og det har gjort det klart nemmere. For eksempel hvis jeg vil vide mere om Bibob, så behøver jeg bare at google det, og så kommer der resultater op fra både Facebook, Taletidskort.dk, Ekstra Bladet, Belingske og sågar også fra Wikipedia: BiBoB – Wikipedia, den frie encyklopædi. Her kan man så finde ud af, hvordan Bibob som teleselskab fungerer på de sociale medier på Facebook, men også rent praktisk hvem der startede det, og hvornår det startede, på Wikipedia. Man kan med andre ord, stort set finde alle de oplysninger som man ønsker ved blot at klikke nogle enkelte gange.

Men man skal også tage sig i vagt, fordi det er efterhånden også alle, der har adgang til at skrive, lige hvad de vil på nettet, så det er en god idé at være vågen, især hvis det er vigtigere oplysninger.

Improving the profit

 

If a business is no good, there is no use of keeping it alive. So my dad always told me, when he watched the news, seeing companies desperately keeping it going, even though it was already too late. But it must also be hard to figure out how to improve the profit – at least for some companies. Some industries are much different from others and therefore it is also easier for some to develop and improve. Take the dairy industry for an example, if new and better technology is developed for analyzing and testing milk, they can use this in their daily work. So how does this change the firms way of working? It does not only change their routine, they actually get more out of their products. That is a fact if you read about FOSS, who make testing and analysis equipment for dairy products. They say that you can analyze the major components of fat, total solids, protein, solids non fat and lactose with the new MilkoScan machine – and that is just some of the improvements you can make working in the laboratory or at a dairy manufactory. And in the end, that means improving of the profit for this kind of company.

Large dairy company ventures in to raw cheese

name for it self in the world of cheese. Denmark produces a lot of cheese, and up to 60 % of this is exported. The most famous of the Danish cheeses is the blue cheese called Dana blue, which is sold as far away as Australia, and also the Danish “feta” is widely exported.

Due to strict hygiene laws it has not been allowed to produce “raw” cheese in Denmark the last 70 years, how ever new milk analysis techniques are bringnging the raw cheese back to the Danes. Raw cheese is a kind of cheese made from unpasteurized milk, and cheese lovers will probably know raw cheeses such as gruyere, comté, parmesan, camembert, Swiss emmentaler and manchego. Not pasteurizing the milk keeps some of the enzymes of the milk and preserves taste.

The new Danish raw cheese is called ”Lykkebjerg” and has been in the making for 6 years. Lykkebjerg is produced by the large dairy company Arla in collaboration with Thiese majeri and famous Danish chefs.The reason why raw cheese was banned from selling in the first place was due to volatile quality and bacterial risk. How ever Arla states that milk analysis of the milk quality is an integrated part of the production.