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. [...]
The new training programme for 2022 is here! The Leartiker Dairy Centre aims to promote the dairy sector through a range of services that it offers, including specialised [...]
OLAVIDIA cheese from the dairy Quesos y Besos declared the overall winner of GourmetQuesos 2022 OLAVIDIA cheese, champion in its category of lactic coagulation cheeses, has been also [...]
From the Bizkaigane Association to Txapel Koop, the next generation of farms and dairy producers following the deep-rooted traditional philosophy At the tender age of 25, Txiplas, Jon [...]
Leartiker, the first laboratory in the Basque Country approved by Public Health to analyse raw milk by preparing n=5 pooled samples The studies conducted by Leartiker were recently [...]
Cheese affinage At first glance, there is nothing simpler than cheese: it is curdled, drained and salted milk that is gradually preserved under a protective rind. It is [...]
Infusion of flowers and aromatic herbs in the development of fermented dairy products The market for yoghurts and, generally, all fermented milk products, is closely linked to innovation. [...]
Ice cream popsicles, a new trend in artisanal ice cream production Much like with other foods, the start of the ice cream popsicle market was also the result [...]
