Whey, from by-product to foodstuffs Whey is the liquid fraction that remains after the coagulation of milk in the cheese-making process. With the precipitation of the caseins, the [...]
Getting to know the secrets of cheese affinage In 2020, Leartiker Dairy Center signed a collaboration agreement with Mons Formation. Thanks to this agreement, we have become a [...]
Molecular Methods to understand milk and cheese associated microbiota Yogurts and cheeses produced in the dairy industry largely rely on microorganisms that generate characteristic flavors, textures, and properties. [...]
Knowledge transferability as the epicentre of work at the Leartiker Dairy Centre The motto of the Leartiker Dairy Centre is a mantra for the team: "Our milk, our [...]
Euskal Esnekigileen Elkartea, the Basque Dairy Producers' Association, is born to unite the sector and promote the consumption of dairy products A total of 29 milk producers and [...]
Dairying Leartiker Dairy Centre’s activity is non-stop throughout the 12 months that complete the year. The work dynamic absorbs so much of the day-to-day that we often lack [...]
Exploring Latin American cheeses: A trip to Argentina to visit artisan dairies and attend the debut of the ALQA association Recently we had the opportunity to travel [...]
Second edition of ESNEKI, the Basque Country Cheese and Dairy Trade Fair The ESNEKI trade fair has once again turned Tolosa into the world’s hotspot for cheese and [...]
By the hand of the Hungarian Cheese Association knowing the dairy sector in that country One of the main objectives of the Dairy Centre is to promote joint [...]
Goat sector in Euskadi In the Basque Country there are currently about 145 dairies, most of them micro-cheese factories and based on a family production model. In addition, [...]
