A proposal to alter the recipe for cheesemaking to include the use
of ultrafiltered milk got a step closer to becoming a reality with
its initial publication for comment by the Food and
A next-generation enzyme solution that increases mozzarella yields
for dairy firms is the first major launch to emerge from
ground-breaking collaboration between top ingredients firms Chr
Hansen and Novozymes.
Feeding cows sunflower oil more than doubled levels of conjugated
linoleic acids in cheese made from their milk, says new research,
improving the fatty acids' potential in functional dairy
Cheese capable of surviving in vacuum packs for long enough to feed
cosmonauts in space has been developed by the Russian Ostankino
Dairy and may offer opportunities to improve shelf-life on Russia's
soaring cheese market, reports...
Scanvaegt claims that a major Dutch dairy has been able to reduce
the average giveaway on its foiled cheese batching operations to as
little as 1g per 10 kg batch through the installation of automated
cheese batching equipment.