These are all the posts that have been tagged with cows.
Over the last two years, scientists from the United States, the United Kingdom, and Sweden have examined projections and current data to identify ways in which the dairy industry may respond to challenges such as population growth, urbanisation, and climate change, in order to meet increased demand for dairy products over the next half century.
Fonterra is a very large exporter in New Zealand, where the local market amounts amounts to around 4.7 million people and the local cows produce around 21.5 million metric tons of milk annually.
Fonterra’s cheesemakers Kāpiti and NZMP have taken home three of the country’s top awards for cheese at the NZ Champion of Cheese Awards.
Over the past two years, Swiss dairy group Elsa-Mifroma has collaborated with dairy producers, scientific institutions and animal welfare, environmental protection and consumer organisations to develop a new concept for Swiss milk production.
According to the European Dairy Association (EDA), the EU dairy industry supports the sustainability commitments and the role of the dairy sector in meeting its development goals.
Arla Foods has announced that it will acquire Yeo Valley Dairies, a subsidiary of the Yeo Valley Group.
At a press conference titled, Germany is blossoming, in Berlin, the Agricultural Dialogue Award was presented for the first time by the farmer initiative, We keep you fed.
With a new survey commissioned for RABDF’s Dairy-Tech event, a possible shortage of labour for UK dairy farms of all sizes is predicted.
The Hippocratic Post website reports that Britain’s teenage girls are ditching dairy, according to a survey among 2,000 UK adults, including over 1,000 parents, which showed that almost 1 in 5 teenage girls aged 13-19 are drinking less milk than two years ago, and one in six have cut it out of their diets altogether.
Valio has announced that it will be renewing its quality and production practices in order to promote animal wellbeing and a better quality of life for the animals.
A PhD student at Harper Adams University in the UK has increased the level of long chain omega-3 while reducing the level of saturated fatty acids in cheese and producing the same the taste, by feeding microalgae to cows.
The advent of Food Ingredients Europe in Frankfurt last week was a much-needed note of cheer to round out this eventful year.
Dairy and livestock information company National Milk Records (NMR) has secured a £250,000 (€281,000) hire purchase facility from Lloyds Bank Commercial Banking.
Testing services provider TÜV SÜD has carried out a survey examining consumers’ knowledge of hay milk.
I was in Stockholm last week for the European Dairy Association’s annual conference. When I wasn’t eating cottage cheese with nuts and small dried fruits, I was listening to the European Union’s Commissioner Cecilia Malmström get quizzed by top executives from Valio, Arla, DMK and Danone.