Items Tagged with 'casein'

Maxiren EVO is engineered with cutting-edge fermentation technology and targets alpha s-1 (αs1) casein via a highly specific mode of action to deliver better texture and flavor development, improved yields, and increased processing flexibility.

With 6.45 million metric tons (MT) of cheese production in 2023, the U.S. cheese market is projected for a 4.64% compound annual growth rate (CAGR) and a business of almost $56 billion by 2029. 

As spring is finally arriving, the dairy industry can look forward to heading to Madison, Wis., for CheeseCon, set to take place from April 15 to 17 at the Alliant Energy Center.

Dairy Foods in July had the opportunity to visit Ireland and several of its dairy processors, thanks to an invitation from Bord Bia, the Irish Dairy Board. 

The goodness of dairy’s nine essential nutrients can be delivered in myriad ways: as milk, cheese, yogurt, protein powders, fermented milk drinks, ice cream, and more.

Milk proteins, one of milk's macroconstituents, encompass two principal types of proteins: casein (CN) and whey protein (WP). 

The animal-free dairy company has self-affirmed that its animal-free casein is Generally Recognized as Safe (GRAS) following a recent review by an independent panel of qualified scientific and toxicology experts. 

A review of new yogurts introduced in the market over the past two years from the Innova Market Insights database shows examples of products made from goat, sheep, and A2/A2 milks in North America. 

The U.S. dairy industry has made great strides in reducing its environmental impact, producing more milk with less land and less water. 

This year, I am celebrating 25 years as a consultant to the U.S. dairy industry, and 20 years as a columnist for Dairy Foods magazine.