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, [...]
TECAM project concludes that combination of multidisciplinary skills is the best way to guarantee Food Safety TECAM is a research project to investigate and develop new technological solutions [...]
BLUECARE project, controlling the process of ripening blue cheese from raw materials to product sale Basque cheese sector, traditionally made up of artisanal micro-enterprises, is undergoing a process [...]
Sensory analysis or tasting of dairy products as validation tool Sensory evaluation is the primary function of man. From the earliest stages of our development, we accept or [...]
GAZTAMINA project: Cheese contribution to biogenic amines intake evaluation The best-known biogenic amines, from food origin are histamine and tyramine. The principal foods related to these compounds are [...]
Is the recovery of A2 milk production a promising option to cow dairy sector? Market of A2 milk is increasing. It has been widely commercialized in New Zealand [...]
Learning from British cow’s milk cheeses Transferring our knowledge of cheese and dairy products to cheesemakers is part of the Dairy Centre's work. But we also need to [...]
Traditional cheesemakers in Central America: increasing our knowledge of the dairy sector One of the Dairy Centre’s main aims is to promote cooperation between the different producers and [...]
