To produce more than a billion dollars' worth of cheese each year, Australian cheesemakers rely on starter cultures that convert lactose to lactic acid. The bacterium Lactococcus, the most commonly used starter culture in cheese production in Australia, is revealing some of its secrets to UQ researchers.
While still relatively small, the organic sector is the fastest growing segment within the infant formula market.
Illnesses and hospitalisations are forecast to rise as consumption of unpasteurised dairy products increases. If such consumption doubles, the mean number of outbreak-related illnesses that occur annually will increase by 96%.
A previously unknown gene in Macrococcus caseolyticus, a harmless bacterium naturally found on the skin of dairy cows, has been found to confer resistance to all beta-lactam antibiotics, including the last generation of cephalosporins used against methicillin-resistant Staphylococcus aureus (MRSA).
A Swedish–German team of researchers has mastered turning whey into silk.
Chr. Hansen has launched coagulant CHY-MAX Special for soft cheeses, which prevents undesired bitter notes developing throughout shelf life.
Freedom Foods has reached an agreement with Woolworths Supermarkets for the supply of a significant component of Woolworths' own-label UHT dairy milk range commencing in late 2016.
California-based company Munchkin has launched its Munchkin Grass Fed infant formula in Australia.
The link between cholesterol levels and cardiovascular risk is well established and well known by consumers too. This has created a market for cholesterol-lowering foods that is predicted to grow at a CAGR of 8.5% to 2020.
A compound that has been found in cow's milk, which is the same as one in mother's milk, provides nourishment for the specific bacterial population in nursing infants' gastrointestinal tracts.
The NSW Government has stripped raw milk marketed as 'cosmetic' or 'bath' milk from the shelves of a number of Sydney health food shops following recent inspections.
The manner in which a probiotic is delivered — whether in food or supplement form — could influence how effective that probiotic is in delivering the desired health benefits.
A new type of dairy or food thickener, which may add probiotic characteristics to the products in which it's used, has been discovered.
Arla Foods Ingredients has launched Nutrilac Ageless, a whey protein plus calcium ingredient that will enable dairy companies to create yoghurts and desserts aimed at the seniors market.
A recent study found that while yoghurt was associated with a reduction in type 2 diabetes risk, other dairy products had no impact.