Fat Replacers In Dairy Foods, Sauces And Dressings
Fat is a crucial component in food, providing not only energy but also functionality in terms of texture, flavor, and mouthfeel. In dairy foods and […]
Dairy Foods
The Manufacture of Lactoferrin
The manufacture and purification of lactoferrin (LF), a multifunctional iron-binding glycoprotein primarily found in milk, involves several carefully controlled steps to ensure purity, bioactivity, and […]
Making Great Food With Colby Cheese
Cheeses from the USA usually conjure up images of Monterrey Jack and various cheddars which come wrapped in cellophane but there is one, just like […]
The Life Of Cheddar Cheese
Cheddar cheese is more than just a staple in British kitchens; it is a culinary and cultural icon. From its humble beginnings in the rolling […]
Navigating The Cheeses of Portugal
Portugal, a country renowned for its vibrant culture, stunning landscapes, and rich culinary heritage, boasts a long and proud tradition of cheesemaking. Although Portuguese cheeses […]
The Rich World of Spanish Cheese -the Tradition, Terroir, and Taste
Spain, a country known for its dynamic culinary identity and deep agricultural traditions, boasts one of the most diverse and storied cheese cultures in the […]
Cheese Sauces Natural And Processed
Types of Cheese Sauces For Home & Commercial Production Here are the main types and styles: 1. Basic Cheese Sauce (Béchamel-Based / Mornay Sauce) Ingredients: […]
The Egyptian Cheese: Ras Cheese
Ras cheese is a traditional Egyptian cheese known for its hard texture and sharp, salty flavour. It is one of the most popular and widely […]
B Corp Certified Creamery
A B Corp certified creamery is a dairy company that has been certified by B Lab, a nonprofit organization that evaluates businesses based on their […]
Laban Zeer
Laban Zeer (or Laban Rayeb) is a traditional fermented milk drink from Egypt. It’s a type of naturally soured milk, often made and stored in […]
Mish Cheese
Mish cheese is a traditional fermented cheese from Egypt, known for its bold, tangy, and pungent flavor. It’s deeply rooted in rural Egyptian cuisine and […]
Karish Cheese
Karish cheese (or Kareish cheese) is a traditional, low-fat, soft white cheese that originates from Egypt. It has ancient roots, dating back to the Pharaonic […]
Kalari
Kalari cheese, also known as Maish Krej or Kaladi, is a traditional Himalayan cheese originating from the Jammu and Kashmir region of India. It’s a […]
Asadero Cheese
Asadero cheese is a semi-soft, Mexican cheese known for its mild flavor and excellent melting properties. Let’s break it down! 🌿 Key Features: Origin: Traditionally […]
Near-Infrared Spectroscopy (NIR) in the Dairy Industry
Introduction to NIR Spectroscopy Near-Infrared Spectroscopy (NIR) is a powerful analytical technique used to measure the absorbance of light in the near-infrared region (780 nm […]
Calcium Phosphate Formation in the Dairy Industry
Calcium phosphate (Ca₃(PO₄)₂) is a common compound in the dairy manufacturing industry, where it naturally occurs due to the high concentrations of calcium and phosphate […]
What is beta-Casomorphin 7?
Beta-casomorphin-7 (BCM-7) is a peptide that is derived from the breakdown of beta-casein, a protein found in milk. Beta-casein is one of the main proteins […]
Cheese Powders: An Overview
Cheese powders are dehydrated forms of cheese, widely used in the food industry for their convenience, long shelf life, and ease of incorporation into various […]
The Journey into the Creamy Realm of Strained Yogurt That is Labneh
Labneh, a lusciously creamy and tangy dairy product, holds a special place in the culinary landscapes of Middle Eastern and Mediterranean cuisines. This strained yogurt, […]
Using Precision Fermentation to Make Rennets and Challenges to Producing Complex Components in Milk-Like Casein Micelles
Precision engineering is one of the new terms used nowadays when attempting to harness the power of fermentation for food and biopharmaceutical production. Back in […]