Dairy Science Food Science Technology

Dairy Science Food Science Technology

Dairy Science

Websites concerned with the science and practice of the food processing of dairy produce.

Top: Science: Technology: Food Science: Dairy Science

See Also:

- Scientific and technical consultancy specialising in ice cream and frozen dessert technology. Training programs.
- University of Guelph describes the technology, physics, chemistry and microbiology of milk, cheese, ice cream, butter, and other dairy products and their production and processing.
- Courses, research and development, technology transfer in dairy science and technology.
- Supplies membrane filtration plants utilizing the technologies of microfiltration, ultrafiltration, nanofiltration and reverse osmosis for liquid separation, purification, concentration and clarification in food, dairy, pharmaceutical, and biotech industr
- Daily news and product updates for professionals in the dairy science industry- Information on manufacturing, technology, equipment, supplies, and discussion forums, online chat, newsletter and software
- Milk production and processing: butter, cheese, milk composition and structure.
- Scientific program, offering exhibition space, tourist program, registration, and information.
- Provides workshops, publications, technology transfer and optimisation in the dairy industry.
- Includes mission statement, programs, newsletter, resources, events, and courses.
- Provides research, news, processing technology advancements and directory of resources. Includes whey proteins, fluid and dry milk, cheese, and cultured products.
- Dairy products in Mauritania, Africa: camel, goat, cow milks.
- Local traditional cheese produced by women, FAO supported.
- Extensive information about the very special fermented milk called kefir: history, origin, composition, microbiology, and production. Includes photographs.
- IDF goals, activities, publications and events.
- Provide credible and clearly sourced information from experts, academics and professional groups on IGF-1, milk and cancer.
- University of Alberta DRTC activities: objectives, research themes, papers and articles.
- Provides information on flavor adjuncts, functional foods, probiotics, ingredient functionaliity, whey proteins, microbial safety, quality,and starter cultures.
- Manual about milk processing in African rural and small-scale environment. Detailed, with PDF files.
- Description of the industrial use of lactococci and other lactic acid bacteria, their bacteriophages, natural and 'added' antimicrobial systems in milk, and cheese technology. Includes downloads, forum,and links to other sites.

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