The latest draft of the Department for Environment, Food & Rural Affairs’ (DEFRA’s) new code of practice on country of origin labelling (COOL) advises manufacturers to state the origin of...
Representatives of the UK dairy industry have called on politicians to take tougher legislative action to stamp out misleading origin labelling.
The addition of adjunct bacteria cultures is a “promising strategy” in the production of new artisan cheeses with more diverse flavours, say researchers.
Fytozimus BioTech has launched a new milk-clotting enzyme to make cheeses from low fat and skimmed milk, including milk from camels, goats and buffalos.
Scientists have identified a way of using a virus to control levels of the Clostridium tyrobutyricum bacteria in cheese to prevent spoilage and minimise product waste.
Significantly improved work rates are claimed to result from retrofitting new parts kits to the Cheese Shredders produced by US food processing machine manufacturer, Urschel.
The firm behind a new breed of microscopic salt crystals that can help manufacturers slash sodium and retain their clean label status is conducting its first trials on cheese.
Sargento says it has invented a process for making cheese with 25 percent less sodium and minimal impact on taste and texture, without added ingredients.
The International Dairy Foods Association (IDFA) has described a decision from the Codex Alimentarius Commission (CAC) to approve recommendations to work on a new standard for processed cheese as “disheartening”.
Double digit increases in US sales has prompted Arla to expand its dairy in Hollandtown, Wisconsin, with an eye on burgeoning quality cheese market.
The German company at the centre of the tainted blue mozzarella alert has been given the all-clear to begin producing its cheese again, said the European Commission (EC) today.
The milk protein content of soft cheese may be reduced using sesame proteins, and tap into local tastes in China's booming dairy segment, suggests a new study from China and...
Chr. Hansen has developed new ‘propionic’ cultures to support flavour development and eye formation in Alpine cheeses.
Ingredients firm DSM Food Specialties has been awarded the 2010 Ringier Technology Prize for its cheese enzyme solution, delvozyme.
Milk Link and APLIX have joined forces to develop a new open and closure system to make cheese packaging more intuitive.
A major UK cheese exporter has raised doubts over Food Minister Jim Paice’s plans to invest in cheese processing to boost exports.
Hydrosol has developed new ‘functional systems’ for cream cheese makers struggling to get reliable and economical fresh milk or cream supplies.
A German consumer rights organisation is suing Lidl, Prolactal, and local health officials for ‘negligent homicide’ following a listeria cheese outbreak that resulted in seven deaths earlier this year.
Nizo Food Research has developed a new grading system and computer tool to objectively measure 'rim air' defects in cheese and avoid potential conflicts between buyers and sellers.
Dairy processors in the EU are turning to cheese in an effort to put the market turbulence of a year ago behind them, according to a US government report.
Scientists in Finland have highlighted the potential of probiotic cheese to protect and enhance the immune system of elderly people.
The European Food Safety Authority (EFSA) has found no significant safety concerns surrounding the use of Litholrubine BK (E 180) in cheese rind.
CME Group is launching cheese futures and options on its Globex trading platform to help processors and manufacturers protect themselves from price volatility.
The future of unpasteurised cheese could be put in jeopardy if tighter controls are introduced to stem the tuberculosis epidemic spreading through the UK dairy herd.
Nisin-containing sodium caseinate films were shown to be effective against L. innocua in cheese during refrigerated storage, according to a new French study.