FOOD, NUTRITION AND HEALTH - VARIOUS ARTICLES

ATTACHED: NEW NUTRITION BUSINESS PUBLICATION

VOLUME 25 NUMBER 7 (APRIL 2020)

• Related Articles

• SACCO SOLUTIONS FOR PLANT-BASED YOGHURT AND CHEESE ALTERNATIVES

  For a customer wanting to expand into the production of plant-based yoghurt and cheese alternatives, selecting the appropriate starter cultures begins with understanding the plant-based matrix they intent to use. Whether the base is soy, oat, ...

• KNOW YOUR YOGHURT

  A PRACTICAL GUIDE TO DIFFERENT TYPES, TEXTURES AND FORMATS Yoghurt is one of the most versatile dairy products on the market, but not all yoghurts are created equal. From drinkable formats to thick, spoonable styles, understanding the differences ...

• CULTURED MILK VS BUTTERMILK - UNDERSTANDING THE DIFFERENCE

  CULTURED MILK and BUTTERMILK are both fermented dairy products, but they differ in production methods, microbial composition, and culinary uses. Understanding these distinctions can help consumers make informed choices for health and cooking ...

• DIARY COW HEALTH AND MAINTENANCE

  The health of a cow and its management can significantly impact the quality of milk produced, particularly concerning protein quality. Here is the key factors relating cow health to protein quality in milk: 1. Nutritional Status i. Diet Quality: A ...

• UNDERSTANDING WATER CONTAMINATION VS LOW MILK SOLIDS

  When milk appears diluted, thin, or performs poorly during processing, the root cause generally falls into one of two categories: 1. Water contamination in the milk, or 2. Milk with lower-than-expected natural solids. Correctly identifying which of ...