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 [...]

The ‘Otzara Goine’ cheese from Asteasu wins the award for the Basque Country’s best cheese at the ESNEKI trade fair   Tolosa was the epicentre and gathering place [...]

The NUTFOOD project ends with promising results This is a research project on the evaluation of the improvement of human health by eating foods of animal origin with healthier [...]