A facility in Walton makes Breakstone cottage cheese and sour cream; one in Buffalo produces mozzarella, provolone and ricotta.

Abstract The bioconversion of porungo cheese whey into galactooligosaccharides (GOS) was investigated using immobilized β-galactosidase in batch system. Two enzymatic immobilization strategies were ...

In traditional semi-hard cheese production, curd washing is a critical step used to control acidity and achieve the desired taste and texture. It involves rinsing the curd with water to remove excess ...

So what does an affineur actually do? We asked Olivia Haver, an East Coast affineur who recently won the 2025 Daphne Zepos ...

IFF has launched Choozit Lift, a groundbreaking culture aimed at transforming the production of semi-hard cheeses.

IFF Launches Transformational Culture to Drive Energy and Water Efficiency in Semi-Hard Cheese ProductionIFF (NYSE: IFF)-a global leader in flavors, fragrances, food ingredients, health, and ...

In traditional semi-hard cheese production, curd washing is a critical step used to control acidity and achieve the desired taste and texture.

"The future of dairy production, including cheesemaking, is about achieving more with less—less water, less energy, less compromise. CHOOZIT ® LIFT helps combine the centuries-old craft of ...