Dairy science
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.
Strategic interventions in developing countries can help meet growing global demand for milk
Improving dairy production in developing countries is a topic that will be highlighted in the November issue of the Journal of Dairy Science.
DuPont awarded first prize from China Dairy Industry Association
DuPont has received a first prize award from the China Dairy Industry Association for its YO-MIX® PRIME yogurt cultures.
DuPont launches latest series of cultures and probiotic formulations for China
DuPont’s new dairy cultures allow for the production of optimal yogurt for both consumers and producers.
Chr Hansen launches 2025 Strategy
Chr Hansen has released its 2025 Strategy with the ambition to create a differentiated bioscience company with focus on its microbial and fermentation technology platforms.
Business & trade, Dairy science, Ingredients, Sustainability
Keeping up consumption in the US
In an article appearing in the Journal of Dairy Science, scientists from North Carolina State University and Cornell University studied key contributors to increasing milk consumption among children.
39th ADSA Discover Conference moves to virtual event
The 39th American Dairy Science Association Discover Conference, planned for 26-29 October 2020 and originally scheduled to occur in Itasca, Illinois, is moving to a completely online event.
A new UHT
Elena Kohler, student award winner of the Bioeconomy award in Stuttgart, is working on combining the advantages of UHT milk and fresh milk through a new production process