article
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...
List view / Grid view
Dairy
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...
news
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...
news
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...
news
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...
article
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…
article
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.…
news
Danone partners with Brookside, East Africa’s leading Dairy Products company
18 July 2014 | By Danone
Danone and Brookside’s shareholders announced an agreement allowing Danone to acquire a 40% interest in Brookside’s holding company...
news
AIMPLAS coordinates the research to obtain biodegradable packages for dairy products
14 July 2014 | By AIMPLAS
The Technological Institute of Plastic (AIMPLAS) is coordinating the research carried out by seven companies and technological centers since last May...
news
FSA Board to consider proposals for the sale of raw or unpasteurised milk
11 July 2014 | By The Food Standards Agency
The FSA Board is being asked to consider new proposals for the sale of raw, or unpasteurised, milk...
article
Advancing analytical microbiology in the dairy industry
23 June 2014 | By Mickaël Boyer and Jing Geng, Danone Nutricia Research
Today’s consumers have greater expectations than ever before regarding food. They expect not only safe, good quality and value-based products but also a real commitment of the food company toward social responsibility to the community, e.g. regarding nutritional education, sustainable development and adaptation to local geographical specifications. Those expectations are…
news
The refrigerator’s chunky, curdly new superstar
3 June 2014 | By Arla
Across Europe, high-protein dairy products are a hit. Arla’s production of cottage cheese alone has increased by over 110 per cent...
article
Analytical methods a key focus for the dairy sector: IDF/ISO strategic plan
1 May 2014 | By Jaap Evers, Chair / Aurelie Dubois, IDF / Sophie More, ISO TC34/SC5 / Steve Holroyd, Chair Analytical Methods for Composition / Christian Baumgartner, Chair Analytical Methods for Additives & Contaminants / Jackie Page, Chair Analytical Methods for Processing Aids & Indicators / Jerome Combrisson, Former Chair Analytical Methods for Dairy Microorganisms / Barbara Gerten, Chair Harmonisation of Microbiological Methods / Silvia Orlandini, Chair Statistics and Automation, IDF/ISO Methods Standards Steering Group
The International Dairy Federation (IDF) is a science-based, non-profit private sector organisation which represents the interests of various stakeholders in dairy (including dairy farmers, dairy processing industries, dairy suppliers, academics and governments/food control authorities) at the international level. IDF aims to identify, elaborate and disseminate best practice at the international…
