Dairy products that are low in saturated fats have shown to provide greater health benefits than conventional high-fat dairy diets. Modifying products through animal nutrition could be a viable future solution.
A new online training course from North Carolina State University is designed for dairy processors. It helps improve their environmental monitoring programs (EMP) for better food safety and pathogen control.
Dairy protein ingredients company Milk Specialties Global has released its first corporate social responsibility report, outlining new tactics for how it will reduce its carbon footprint and recycle water.
The US and China have signed a Memorandum of Understanding (MOU) that will increase market access for more than 200 US dairy exporters, allowing for more shipments of milk, cheese, infant formula, and dairy ingredients from the US.