New microbial enzymes aim to plug animal-free Italian cheese gap
Biocatalysts has launched a new range of microbial enzymes to produce Italian style cheese for processing applications without resorting to animal-derived products.
Archives for June 13, 2011
Whey protein may aid low-fat yoghurt formulation: Study
The addition of whey protein may boost the textural properties of low-fat yoghurt to levels comparable with its full-fat counterpart, according to new research.
Arla remains bullish about struggling Swedish dairy industry
Arla Foods is confident that opportunities still exist in the Swedish dairy market despite a slump in milk consumption that led to a financial crisis at rival processor Milko.