Dairy science
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.
Swiss company launches rapid test to identify A2 milk-producing cows
With the launch of SwissDeCode’s new DNAFoil A2 Cow Test, dairy farmers and herd managers can now quickly segregate cows according to the type of milk they produce.
Tate & Lyle launches new Nutrition Centre
The Tate & Lyle Nutrition Centre aims to increase awareness of evidence-based science for ingredients.
Innova Market Insights highlights key drivers in Top Trends in Dairy 2021
The traditionally natural and nutritious image of dairy products is continuing to be a key driver in NPD, according to Innova Market Insights’ Top Trends in Dairy 2021.
Business & trade, Dairy science, End products, Ingredients, Sustainability
Diversey and Promar International launch global initiative to celebrate dairy industry
The ‘We Are Dairy’ initiative aims to recognise, celebrate and publicise the positive innovations, improvements and actions of the global dairy community.
Harper Adams researches environmental impact of milk production by feeding lower protein diets
Researchers at Harper Adams University have been focussing on feeding home-grown forage legumes to cows in order to lower nitrogen output.
Nestlé launches powdered milk product to support mobility
Nestlé is launching a milk product for adults, consisting of a unique combination of ingredients supporting the three pillars of mobility: bone health, muscle strength and joint functionality.
Type of sugar used to sweeten sheep milk kefir may improve consumer acceptance
Consumers’ emotional reactions to and sensory acceptance of kefir are influenced by the type of sugar added, according to research in the Journal of Dairy Science.
TurtleTree Labs raises $6.2 million in Pre-A funding round
Investment from Green Monday Ventures, Eat Beyond Global, KBW Ventures, and Verso Capital will allow biotech company TurtleTree Labs to expand its focus into functional components in milk.
MIV Scientific Innovation win for Usleber
Professor Ewald Paul Usleber from Justus Liebig University has been announced as this year’s winner of the German Dairy Industry Association’s Milk Scientific Innovation Award.
SDT develops new e-learning modules
The Society of Dairy Technology has developed a range of e-learning modules designed to support employees within the dairy industry, and those from companies that supply the industry.