dairybuzz.com

Pasteurisation By UV Light Soon In The UK

admin — Fri, 02 Jul 2010 16:39:19 +0000

Up to now, pasteurization of milk has been done by the thermal process in the UK but now it looks like a new way to do this could mean a lot of savings when it comes to energy. The dairy industry in the UK held talks to see how they could reduce the amount of energy that is being used for pasteurization today. What has emerged is that UV technology could be a good alternative which saves money as well as is environmentally friendly.
How will the milk get pasteurized? The waves of light act on the milk and make render the microbes unable to reproduce. It has been used fairly successfully in other industries like fruit juices, wine and syrups.

Oz Dairy Producers To Get More

admin — Mon, 28 Jun 2010 16:36:36 +0000

Fonterra has offered Australian dairy producers more so there can be an easing of the cash flow problems that they are facing right now. They’ve called this incentive the SRP Plus which stands for Seasonal Ratio Payment and it will be paid to them over and above the regular amount that they get for their milk today. The dairy producers in Tasmania and Victoria will be eligible for this payment.
This incentive actually began to reward dairy producers who produced forty per cent of their supply at times other than the peak season which is spring and now they find that many of the dairy producers from these two states have done just that.

Cooper’s Hill, UK Won’t See Traditional Cheese Rolling Festival This Year

admin — Mon, 15 Mar 2010 17:35:15 +0000

This festival has been held for around 200 years and the tradition involved rolling cheeses down the steep side of Cooper’s Hill. However, the event has been cancelled this year because the authorities feel that there could be an accident. The event has become so popular that last year, there were 15,000 people who turned up to watch.
The ones who take part chase huge blocks of Double Gloucester cheese down the hill and there have been injuries over the years. The crowds also stood to be in danger of getting injured and as there were so many people, they also trampled on the plants of the farmers here and even damaged their fencing. Which is why this year there’s going to be no event. Another tradition falls by the wayside!

Will US Dairy Products Soon Have COOL?

admin — Sun, 14 Mar 2010 15:05:43 +0000

If Senator Kirstin Gillibrand has her way, they will. COOL stands for country of origin labels and because imported foods, especially dairy products seem to be growing in the US, she feels that it is time that Americans knew what they were eating and from where. All this will mean is that the American buyer can make an informed choice rather than not know where the food is coming from.
For example, the food imported from China has grown to nearly two and a half times from 2002 to 2006. When you look at this in the light of milk powder being tainted with melamine coming from China, maybe the buyer does need to know. This legislation will be coming up for vote towards the end of this year.

Titillating Posters To Promote Cheese In France

admin — Sun, 14 Mar 2010 15:01:39 +0000

With so many of the traditional popular French cheeses taking a dip in sales, there’s a new way of promoting them that is becoming popular and that is by using scantily-dressed models to do that. The Association Fromages de Terroirs is putting together posters that use women working in the cheese industry as models. They hope this effort will revive interest in an industry that has been so much a part of France’s culture.
The disturbing trend is that while the eating patterns when it comes to quantity haven’t changed – a Frenchman consumes one pound of cheese a week – the point is that many of them have moved from the traditional raw milk, rurally-made cheese to the plastic-wrapped, processed varieties. People are also eating a lot more Greek and Italian cheeses thanks to a more global taste in food that is spreading among younger French people. A lot of people also don’t seem to have as much time as they used to and quick-fix meals as well as take-aways use processed cheese rather than the traditional ones which are more suited to fine dining with a lot of time.

Danisco Expands Culture Capacity

admin — Sun, 28 Feb 2010 16:32:47 +0000

With the growing demand for dairy cultures all over the world, Danisco is all set to meet a lot of it by expanding its culture capacity all over the world. They announced that their expansion plans are in the region of over € 60 million. At their Dangé-Saint-Romain plant in France, they are going to further invest in protective and ripening cultures which will be DVI or Direct Vat Inoculants. These cultures will go to both the dairy as well as the meat industries – from cheese ripening to protective cultures for fermented milk products to surface cultures for use in meat products. Danisco has always been in the forefront when it comes to cultures and now with these specialized ones, it hopes to lead the way.

The Kraft-Cadbury Juggernaut Kicks Off

admin — Sat, 13 Feb 2010 08:03:32 +0000

The first product after the sensational tie-up is out and it’s a Cadbury offering. It is called the Dairy Milk Bar of Plenty and it is being supported by a total advertising blitzkrieg, comprising print, outdoor and digital ads. The bar is being introduced in Toffee Apple and Roast Hazelnut, Berry Fruit & Vanilla Shortcake & Honey Roast Cashews.
So who is being targeted with this new bar in these three flavours? According to sources, it’s the 30 to 40 year old woman who is looking for the ultimate chocolate experience. The ads have been created by Fallon.

Cadbury’s Workers Protest In Bournville

admin — Thu, 28 Jan 2010 16:05:19 +0000

That there would be a reaction was to be expected. The takeover of an institution like Cadbury obviously set off some strong protests from its workers, especially since many of them had been around in the company for many years and can’t bear to think of the company being taken over by the giant American corporation.
The village green at Bournville was filled with the protesters and it was evident that there was a sense of uneasiness at what the future might hold and what changes would be made in the company. There was also a sense of frustration and anger that the company started by George Cadbury and standing for chocolate for so long should belong to another company.

World’s Largest Candy Company: Kraft And Cadbury

admin — Thu, 21 Jan 2010 17:30:35 +0000

With Kraft taking over Cadbury for $19.5 billion, the world’s going to see the largest candy company to date. Together, there will be major global gum and candy products that exceed 40 in number and with this acquisition, Mars-Wrigley will have to retreat to second place. Kraft beat Hershey’s to the deal and the new company will build towards being the largest global snack and confectionery producer. While the move would make the company more US-centric, it would also make it the largest beverage and foods company in Europe. In growing markets like South America and India where Cadbury has a strong presence, this could be the entry for Kraft which till now has had a negligent presence.

E Coli Scare At Nestle’s Virginia Plant

admin — Tue, 19 Jan 2010 17:35:47 +0000

When two cookie dough samples at Nestle’s US plant in Virginia tested positive for E Coli, the company was left with no choice but to shut down its plant for a while. The threat was too dangerous for them to even think of anything else. The great thing was that as soon as the company realized what had happened, they informed the food authorities and made sure all the dough that was tainted was destroyed.

There will probably be a two-week closure so that the whole place and every process can be thoroughly cleaned so no trace is left of the infection. There was an incident last year when consumers complained after eating some of their dough and they had to recall all the products in that line. They have instituted rigorous tests since then and this time around, the dough did not even leave the plant.