news
EU milk quota regime comes to an end
31 March 2015 | By Victoria White
The EU milk quota regime comes to an end today (March 31, 2015). Introduced in 1984, the regime was one of the tools for overcoming structural surpluses...
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Nestlé reports progress on farm animal welfare
27 March 2015 | By Victoria White
Nestlé has reported progress on its 2014 targets for the responsible sourcing of dairy, meat, poultry and eggs as it works to improve animal welfare...
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Milk protein concentrate functionality through optimised product-process interactions
9 March 2015 | By Dr Thom Huppertz & Inge Gazi, NIZO Food Research
A look at the wide variety of milk protein concentrate properties that can be achieved by careful control of product-process interactions...
news
Arla inaugurates new production facilities in Pronsfeld, Germany
28 January 2015 | By Arla Foods
European dairy cooperative Arla Foods has officially inaugurated a brand-new production area at its site in Pronsfeld, near Bitburg-Prüm in the Eifel district...
whitepaper
Backscatter Analysis in Cheese Production
Scientists and food researchers have created a device that allows users to monitor the intricacies of cheese production. Using data collected while measuring backscattering of cheese using an Ocean Optics spectrometer and light source, the researchers have developed algorithms to predict the optimal cutting time, fermentation endpoint, whey fat losses,…
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Issue #6 2014 – Digital edition
In this issue: Mass spectrometry, Chocolate Processing, Hygiene, Lipids, Cold Chain, Dairy Processing, Baking, and much more...
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Dairy Processing supplement 2014
In this Dairy Processing supplement we take a look at the shelf life and stability of dairy products, and how water reuse and saving represents a new frontier in food manufacturing...
news
Arla decides not to bid for Egyptian dairy
5 December 2014 | By Arla
After a thorough investigation into Arab Dairy Product Company, Arla has decided not to place a final offer...
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Demand for recombined cheese addressed by new protein concept
21 November 2014 | By Arla Foods Ingredients
Arla Foods Ingredients has developed a range of next-generation ‘recombining’ solutions that will enable dairy companies to produce high quality speciality cheeses without fresh milk...
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FSA reiterates advice about dangers of children consuming raw drinking milk
7 November 2014 | By The Food Standards Agency
In the light of three separate incidents involving six cases of E.coli O157, including five cases in children, potentially linked to the consumption of raw drinking milk, the FSA is reiterating its advice that this sort of milk should not be consumed by children and other vulnerable people...
news
Nestlé inaugurates major Dairy Farming Institute in China
15 October 2014 | By Nestlé
Nestlé has inaugurated the Dairy Farming Institute in Northeast China, in one of the company’s biggest dairy investments that will help modernise Chinese dairy farming practices to enable farmers to meet the country’s fast-growing milk demand in a sustainable manner in the years ahead...
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Militants asked to ‘stop and think’ before damaging dairy industry
8 October 2014 | By Müller
A major UK milk processor has asked a group of militants to ‘stop and think’ before inflicting further damage to an industry already under severe pressure from steep falls in the value of commodities like cream and butter...
news
Arla makes non-binding bid for Egyptian dairy
11 September 2014 | By Arla
Arla is making a non-binding bid for a majority stake in Arab Dairy Products Company, a listed company based near Cairo...
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Application of liquid chromatography for the molecular characterisation of ripened cheeses and relationship with technological aspects
In ripened cheeses, the nitrogen fraction is mainly constituted by caseins, which are the most abundant proteins in milk and are concentrated during the cheese-making process, and the derived peptides. Whey proteins are usually considered to be lost in the liquid whey fraction during curdling, although it is well known…
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Ingredients: Lowering the fat content in cheese
2 September 2014 | By Dr E. Allen Foegeding, William Neal Reynolds Distinguished Professor, North Carolina State University
The world food supply is constantly transforming to meet consumer needs that vary from culture to culture. Lowering the fat content in certain foods has been a goal for several decades due to either a desire to reduce overall calories or avoiding certain types of fat, or fat in general.…
