Processing
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Dairy
The genetics behind cheese
06 May, 2005Does Swiss cheese come from Swiss cows? How about blue cheese? Professor of animal science at McGill University's Macdonald campus KF Ng-Kwai-Hang has the answer to these questions. He has spent the last 25 years studying the genetics of cows and how this affects quality and types of cheese. Basically, cheddar cheese can be made from all milk, but the taste and quality will be different from breed to breed and also within a breed.
Oxygen sorbent for cheese
17 February, 2005Dairy processors and cheese manufacturers can now protect dairy foods including all natural cheeses from spoil-age with FreshPax oxygen sorbents from Multisorb Technologies.
Mozzarella cooker
20 December, 2004The Mozzarella RotaTherm cooker is now available to manufacture natural or analog Mozzarella cheese.
