Making cheese leaves a lot to chance as a batch could be ripened for months or even years before a problem is discovered, which could send a prized batch of cheddar to be sold off cheap as an ingredient for processed cheese.
A new $25.68 million innovation programme for New Zealand’s dairy industry will drive improvements in the health and wellbeing of the national dairy herd and a step-change in sustainable milk production.
Two south-west Victorian dairy farmers gained fresh insights into how their New Zealand counterparts are tackling production and environmental issues during a study tour.
Agriculture Victoria is hosting a two-day workshop with industry experts and dairy farmers discussing effective dairy infrastructure planning and development.
The sugar content of most types of yogurt is well above the recommended threshold, reveals an analysis of the nutrient content of available UK supermarket products, published in the online journal BMJ Open.
Dairy consumption of around three servings per day is associated with lower rates of cardiovascular disease and mortality, compared to lower levels of consumption, according to a global observational study of over 130,000 people in 21 countries, published in The Lancet.
Fatty acids detected on potsherds from Croatian archaeological sites contain evidence of the earliest known cheese production in the Mediterranean region, according to a study published September 5, 2018 in the open-access journal PLOS ONE by Sarah McClure of the Pennsylvania State University and colleagues.