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Journal of Dairy Science
Artisanal cheesemaking is an emerging industry in the US, peeking through the stronghold of the traditional mass-produced cheese for which it’s known.1 However, recent research reveals that this small-scale dairy community is in need of support if it’s to thrive in the future.
Research teams from around the world have been investigating how kefir is made and how can it be made more appealing for consumers.
New research published in the Journal of Dairy Science has investigated the possible effects of reducing dairy farming in the United States, finding that balance between nutrient provision and carbon emissions is a fine line to walk.