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 [...]
Soloitza, a ground-breaking cheese factory in energy use and harnessing Soloitza is a newly-created sustainable and innovative cheese factory located in Respaldiza, in the Ayala Valley (Álava, [...]
The Dairy Centre launches research into the microbiome of milk and dairy derivatives Scientific developments and technological innovations have radically altered the field of research into microorganism ecology. [...]
