Extra cultures help diversify cheese flavours
The addition of adjunct bacteria cultures is a “promising strategy” in the production of new artisan cheeses with more diverse flavours, say researchers.
Archives for September 26, 2010
No common lactose tolerability limit, concludes EFSA
Most people with a lactose intolerance can cope with up to 12g in a single sitting and more if spread throughout the day, but the huge variation between individuals means it is not possible to give a firm level that applies to all.
Industry collaboration needed to secure Irish milk targets, expert
The development of closer working relationships among all stakeholders involved in dairy processing sector in Ireland will be required to meet the challenge of increasing milk output 50 per cent by 2020, says the head of leading Irish dairy firm Dairygold.