A new study from McGill University in Canada compared four of the most commonly consumed dairy alternative beverages (almond, soy, rice, and coconut) and determined that soy was the most comparable substitute to cow’s milk in terms of nutrition.
Researchers at the Department of Food Science at Cornell University in the US have studied the effect of LED light on milk, and found the best method of protection may be through packaging – as long as the product resembles those currently available,...
Additional investment in dairy processing in the state of Pennsylvania could generate up to $35.7m annually in combined revenue and cost savings, a new study by the Pennsylvania Department of Agriculture and Center for Dairy Excellence shows.
A study by Dutch company Ausnutria Hyproca B.V. and research institute Triskelion (formerly known as TNO), says the kinetics of protein digestion of the company’s Kabrita goat milk infant formula is more comparable to that of human milk than that of cow’s...
SomaDetect, a dairy technology startup measuring milk quality and cow health, will launch its business in the US with a new office and pilot program with 10 dairy farms in the State of New York in early January 2018.
A PhD student at Harper Adams University in the UK has successfully increased the level of long chain omega-3 while reducing the level of saturated fatty acids in cheese, and producing the same the taste, by feeding microalgae to cows.
A study by researchers at the University of Wisconsin-Madison College of Agricultural and Life Sciences says eating yogurt on a regular basis may help reduce measures of chronic inflammation in women and support a healthy digestive system.
While much talked about, ‘innovation’ is not simply a buzzword but at the core of many dairy companies’ corporate strategies. DairyReporter’s Dairy Innovation live webinar brought together three industry experts to put this term into context.