Tag: Dairy production

While most people associate yogurt with its signature tangy flavor, not all yogurts have lactic acid in the same way. The presence and viability of the lactic acid-producing bacteria are dictated by manufacturing processes, especially heat treatment after fermentation.

Fermentation has been used for thousands of years to preserve food and enhance its flavor. A key player in this process, especially for dairy, is the bacterium Lactobacillus, which converts the sugar in milk into lactic acid, triggering the transformation into products like yogurt and cheese.

Globally, an estimated 65% of the population has a reduced ability to digest lactose after infancy, leading to digestive issues for many. This is why the question of **how do they make milk with no lactose** is so important for those seeking to enjoy dairy without uncomfortable side effects. Thankfully, modern food technology provides two effective methods to achieve this.

Nutribio, a member of the leading French dairy cooperative Sodiaal, relies on a unique "La Route du Lait" traceability approach that guarantees milk quality from farm to factory. This deep integration into the dairy supply chain is central to how is Nutribio infant formula made, ensuring high-quality and nutritional products.

Research has shown that milk from cows grazing at higher altitudes in the Alps can contain more omega-3s and conjugated linoleic acid (CLA) than milk from lowland cattle. 100% Alpine milk is a premium dairy product, sourced exclusively from cows that graze on the biodiverse pastures of the Alpine region, a factor that significantly influences its distinctive nutritional profile and rich flavor.

Annatto, a natural red-orange food coloring derived from the seeds of the achiote tree, has been used in cheesemaking since as early as the 16th century. Originally used in England, cheesemakers added this plant-based dye to mimic the rich, deep yellow color of cheese made from the milk of summer-pastured cows.

Originally developed for long-term storage, KLIM milk is a powdered dairy product made by dehydrating real cow's milk. Today, what is KLIM milk made from depends on the specific variety, with most versions containing added vitamins and minerals to enhance its nutritional profile.

The origins of cottage cheese date back centuries, with farmers creating a fresh, simple cheese from soured milk. The characteristic lumpy texture is not a flaw, but a deliberate part of the cheesemaking process, caused by the coagulation of milk proteins.

According to Chobani, it takes approximately three pounds of milk to produce one pound of its Greek yogurt. This intense concentration is precisely how Chobani yogurt has so much protein—a result of a generations-old straining technique that removes excess liquid.

While commonly associated with botanicals and essential oils, science confirms that dairy products like cheese can indeed contain aromatic terpenes. The surprising answer to "does cheese have terpenes?" often depends on the source and processing methods, particularly the diet of the milk-producing animals.