Dairy science
US scientists strive to solve issue of spoiled milk
New research provides a blueprint for cost-effective, sustainable milk production.
Dairy UK launches podcast series
The first episode of Dairy UK’s new monthly podcast series ‘Dairy in Discussion’ looks at the impact Covid-19 had on the diets and training of Olympians and athletes.
IDF releases new guidance on application of conversion for determination of microbiological quality of raw milk
The new IDF bulletin will enable stakeholders to make science-based decisions on how best to evaluate obtained testing results against limits in official regulations and in grading schemes.
Swiss DeCode launches new label to improve consumer trust in A2 milk products
The new service package for dairy companies includes a unique label design, as well as a number of joint promotional activities to improve brand reputation.
The price of peas
Pea protein is cheap and has a global supply chain. We can all agree on that. However, it might not be as good for people to drink as a replacement for dairy milk, as the multinational companies that are promoting it claim.
Chr Hansen launches global science-based online platform on probiotics
Chr Hansen has launched The Probiotics Institute – a new platform providing educational and scientific content on probiotics and the human microbiome.
ADSA names winners of 2021 professional & student awards
The American Dairy Science Association (ADSA) has announced the winners of its professional and student awards for 2021.
Mylkcubator blasts off with cell-based dairy
Spain-based Pascual Innoventures is launching the first global incubation programme for cellular agriculture technologies in the dairy industry.
New sour whey alternative to hydrocolloids
Scientists from the Technical University of Dresden want to develop a product based on sour whey, which can be used to improve the texture and structure of milk products.
Beneo’s Orafti Synergy1 formula proven to reduce infection duration for infants
A recent study demonstrates that the prebiotic enrichment of infant formula milk with oligofructose-enriched inulin (Beneo’s Orafti®Synergy1) reduces the duration of infections in the first year of a baby’s life.
IDF bulletin advocates revised approach to lactose in dairy
The International Dairy Federation has released a new bulletin responding to a lack of evidence-based information about the important role of lactose as part of a healthy diet.
Registration now open for IDF Nutrition Symposium 2021
Registration is now open for the IDF International Symposium on nutrition and health, a fully virtual event taking place in May 2021.
Harper Adams explores method to improve safety of Egyptian raw milk cheeses
Harper Adams University research is exploring a biological control method to improve the safety of popular Egyptian cheeses produced from raw cows’ milk.
Bitterness explored in cheese products
Research groups at the University of Hohenheim in Germany have been investigating how to prevent dairy products with high calcium content, such as quark or skyr, from developing a bitter taste.