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, [...]

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 [...]