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.
Looking back on a year of world dairy trade, butter was the top performer with prices climbing 40% followed by rising cheese prices, contrasting with the drop in whole milk powder and skimmed milk powder (SMP) prices (12% and 28%, respectively), a USDA...
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.
After partnering with San Sebastián in Spain for the inaugural International Cheese Festival in 2016, the World Cheese Awards were held in London in 2017, and they are now headed out again, this time to a new food festival.
Arla Foods amba has announced its plans for what to do with the Endrup Andelsmejeri dairy, which it took over after the small company ran into financial difficulties.
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.
A team of Norwegian researchers has developed a tool that can be used to monitor the strains within a culture with high resolution, in order to maintain cheese quality.
The US ate a record amount of cheese last year with per capita consumption hitting 36.3 lbs., a habit that could have positive health implications, according to a study published in the European Journal of Nutrition.
