The European Dairy Association has released a ‘factsheet’ detailing how the European Dairy Sector is playing a role in fulfilling the UN’s Sustainable Development Goals (SDGs).
Parag Milk Foods, which owns Bhagyalakshmi Dairy Farm in Manchar – India’s largest private dairy farm – will send four of its dairy trainers to South Australia later this year to receive a mix of classroom and hands-on training from TAFE SA lecturers.
The news is that TOP from Wageningen in the Netherlands has introduced a new opportunity for entrepreneurial dairy farmers: the pasteurisation and packaging of milk from single cows.
A farmhouse triple cream cheese has been developed by Ballylisk Dairies in county Armagh, Northern Ireland. Ballylisk Triple Cream Cheese is said to be made from pasteurised cow’s milk sourced entirely from its own herd.
Lancashire Farm Dairies has revealed that it will be using free range milk in all of its yogurt products, a move that is hoped will benefit cows and farmers.
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.
The director-general of the International Dairy Federation, Caroline Emond, says that the dairy sector’s ongoing commitment to animal health and welfare was driven by a steadfast dedication to the continuous improvement of best practice across all levels of the dairy supply chain.
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.