Websites concerned with the science and practice of the food processing of dairy produce.
Description of the industrial use of lactococci and other lactic acid bacteria, their bacteriophages, natural and 'added' antimicrobial systems in milk, and cheese technology. Includes downloads, forum,and links to other sites.
Milk production and processing: butter, cheese, milk composition and structure.
Daily news and product updates for professionals in the dairy science industry- Information on manufacturing, technology, equipment, supplies, and discussion forums, online chat, newsletter and software
University of Guelph describes the technology, physics, chemistry and microbiology of milk, cheese, ice cream, butter, and other dairy products and their production and processing.
Extensive information about the fermented milk product called kefir: history, origin, composition, microbiology, and production. Includes photographs.
Local traditional cheese produced by women, FAO supported.
Provides research, news, processing technology advancements and directory of resources. Includes whey proteins, fluid and dry milk, cheese, and cultured products.
IDF goals, activities, publications and events.
Scientific and technical consultancy specialising in ice cream and frozen dessert technology. Training programs.
Dairy products in Mauritania, Africa: camel, goat, cow milks.
Includes mission statement, programs, newsletter, resources, events, and courses.
Thanks to DMOZ, which built a great web directory for nearly two decades and freely shared it with the web. About us