Fonterra is adding the cheddar cheese products, milk protein concentrate and rennet casein, to its globalDairyTrade auction.
Researchers from Portugal have developed an optimum process for obtaining whey cheese matrices via thermal processing and inoculating them with probiotic cultures.
An attempt by Kraft Canada and Saputo to overturn Canadian government standards on the composition of cheese has been dismissed by the Federal Court of Appeal.
Cheese discounts are pushing UK producers down to the bottom of the EU milk price league, according to The Dairy Group.
Producing an easy to manufacture, commercially acceptable low salt cheese requires better knowledge of the effects of salt on processing techniques and drivers of consumer acceptance, according to a new...
First Milk has struck up an export deal with Eilers & Wheeler in a bid to take advantage of attractive prices outside the UK.
Saputo has signed an agreement to acquire DCI Cheese Company and expand its presence in the US specialty cheese sector.
The European Food Safety Authority (EFSA) has rejected an article 13.5 claim that sought to link a probiotic cheese called Harmony with heart health benefits.
That whiffy blue cheese lurking at the back of your fridge might soon taste even better, thanks to an innovative research project examining what gives it its distinctive texture, smell...
Scientists at Nizo food research have worked with Vion Food group and FrieslandCampina to develop a natural method of reducing salt levels in cheese and meat products.
US cheese companies have agreed to step up efforts to reduce the sodium content in cheese and educate consumers about the limits of sodium reduction.
A continuing shift in demand towards traditional cheeses could prompt big processors to add farmhouse brands to their portfolios in 2011, according to a Proteus Insight analyst.
A leading cheese market analyst has cast doubt on the potential of Russia and has picked out Africa, the Middle East and Latin America as regions to watch over the...
Chr Hansen is rolling out a new range of freeze-dried cultures for use in Continental cheeses, such as Prato, in South America, in a bid to build product quality and...
SPX has won a $19m contract to design and install a cheese plant for one of the largest dairy companies in Chile.
A new study describing how aromas are released during consumption of cheese may help better understand their sensory profiles, say the researchers.
Imitation cheese with 60 per cent less sodium may be just as accepted in terms of sensory and functional properties compared to full salt versions, according to new research.
Cheese whey protein may help to reduce genetic markers and symptoms associated with inflammatory bowel disease, according to a new study in rats.
Dutch dairy giant FrieslandCampina has announced its plans to close two of its cheese plants in the Netherlands, Varsseveld and Leerbroek, and will invest €47m to improve efficiency at five...
A more compact version of Goldpeg’s cooking and cooling system offers a range of temperatures and “flexible” functions in processed cheese and other food production.
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.