Improving the creaminess in yoghurt
By Marja Kanning
Find out how to improve the creaminess of yoghurt and fermented products by understanding the role of ingredients and processing routes.
By David Everett
This webinar looks at the factors affecting milk composition, describes what buttermilk is, market prices and much more.
Sensory aspects of yoghurt quality
By Ranjan Sharma
The presentation covers the sensory qualities of yoghurt including flavour, colour and appearance, taste, texture, feel/touch and sound.
Microbiology of butter
By Steve Flint
This presentation looks at microbiological issues and specification for butter. It looks at the number one cause of downgraded butter and quality issues to be be aware of with buttermilk.
Trends in yoghurt products
By Ranjan Sharma
This 2014 presentation looks at market trend in yoghurt products including consumer perception, forcasting, Greek yoghurt in the US, data on new product launches and more general trends.
Naturally cultured butter
By Naomi Ingleton
This presentation is 'lessons from an accidental butter maker'. It goes through the definition of butter, historical references, and covers the categories of butter and biological acidification of butter.
Technology of butter and buttermilk/ nutritional advantages
By Rafael Jimenez Flores
This presentation explores what exactly butter is, the types and history of butter, butter in the US, why it tastes so good and more.
Fermented milk as a functional food
By Ara Kanekanian
This presentation looks at public health and minimising illnesses with functional food, fermented milk and dairy products including yoghurt, yoghurt drinks, probiotics and prebiotics. It also covers main concerns and strategy for public health.