Initial testing in acid and bile salts found that Lactobacillus strains had a significantly higher acid tolerance than the lactococci strains and E. hirae, according to a Norwegian statement.
A new study shows that fish oil can be added to goat cheese to deliver high levels of heart-healthy omega-3 fatty acids without compromising taste or shelflife.
Butter Buds Food Ingredients has been selected to participate in The Profitable Sustainability Initiative of Wisconsin. The Racine-based company is one of thirty state manufacturers selected for this program.
Danone said the European Food Safety Authority’s continuous rejection of health claims by hundreds of applicants offers little hope that the probiotics industry will be able to survive.
India's National Dairy Research Institute (NDRI) has developed low-cholesterol ghee and commercialized the technology through the National Research Development Corporation (NRDC).
Researchers at The University of Queensland (UQ) have developed what they claim is the world's first non-fermented, multi-strain probiotic milk and juice.
Rising whey prices are part of the reason why the U.S. Department of Agriculture has boosted its estimate of Class III milk prices for the coming year.
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