Dairy is the key to a healthy gut microbiome

Dairy foods provide a great vehicle to gut health.

Sharon Gerdes Health and Wellness editor of Dairy Foods

May 8, 2023

The COVID-19 pandemic increased consumer interest in immune health and sales of probiotic foods and beverages. Circana (previously IRI and NPD) reports that probiotic beverages have increased both dollar and unit sales for the past three years, and probiotics were found in over 30 beverage subcategories.

A record $340K raised for dairy education

The funds support industry training programs offered by the Wisconsin Cheese Makers Association (WCMA), as well as the World and U.S. Championship Cheese Contests and university dairy training centers.

April 6, 2023

Dairy processors, marketers, and suppliers raised a record $339,835 for dairy education at the 2023 Chr. Hansen Championship Cheese Auction, taking place at CheeseCon in Madison, Wis.

New cultures ensure the quality of your mozzarella cheese

May 28, 2013

Chr. Hansen introduces the next generation of its popular STI™ cheese cultures — the most dependable solution for mozzarella and other pasta filata type cheeses on the market.

Membrane Technology Forum

The premier live event in the commercial membrane and membrane technology sector. It is the go-to source for processors, plant managers, engineers, chemists, equipment manufacturers, research and development professionals, sales & marketing specialists, technicians with informative technical sessions covering current topics and emerging trends.

Broadcasting live from Dairy Foods' Membrane Technology Forum: We continue to discover new things about milk and the dairy complex but we still have much to learn. This presentation will give you a fresh new look at milk and the latest research on new dairy derived ingredients.

Products

Tharp & Young on Ice Cream: An Encyclopedic Guide to Ice Cream Science and Technology

An at once an all-inclusive guide to the meaning of hundreds of technical terms and ideas needed for ice cream manufacturing, as well as a practical introduction to the ingredients, freezing methods, flavoring, and packaging of ice cream, sherbet, sorbet, gelato, frozen yogurts, novelties and many other kinds of frozen desserts.

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ARTICLES

Dairy is the key to a healthy gut microbiome

A record $340K raised for dairy education

New cultures ensure the quality of your mozzarella cheese

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