From Milk to Genome: Innovation in Cheesemaking Molecular biology at the service of cheesemaking Molecular biology is the discipline that studies organisms’ genetic material, the DNA, which makes [...]
Sensory analysis as a technological criterion for product and process control Sensory Analysis of Cheese: A Key Tool in Our Work In our day-to-day work developing innovative cheeses, [...]
QueRed celebrates its annual meeting in Valencia This year, the Valencian Community hosted the annual meeting of QueRed, the Spanish network that brings together and represents small and [...]
2025: Strengthening Sector Ties and Promoting Research The year 2025 has been particularly significant for Leartiker–Esneki Zentroa. Closely following the challenges and opportunities facing the dairy sector both [...]
MILKSUIT, Cooperation and Innovation for a More Competitive Dairy Sector In the Basque Country, milk production has traditionally focused on intensive systems that prioritize quantity over quality. This [...]
FACEnetwork 2025: Inspiration for the Challenge Ahead Some journeys are just trips… and then there are those that bring you back with your head full of ideas, your [...]
DAIRY CENTRE, TRAVEL COMPANION OF THE DAIRY SECTOR “Our milk, our producers, our health” Dairy Centre promotes the comprehensive development of the dairy sector, acting as a driver [...]
DAIRITAL New European project to boost Innovation and Sustainability in the Traditional Dairy-Cheese Industry in Southwest Europe We are very pleased to announce that we have been awarded [...]
Revolution in the dairy cattle sector In recent years, the cow dairy sector has undergone important changes driven by various policies and strategies at the European level. On [...]
Leartiker Dairy Centre presents its training offer 2025 The Leartiker Dairy Centre aims to promote the dairy sector through a range of services that it offers, including specialised [...]
