3-A Sanitary Standards, Inc. (3-A SSI) announces the opening of nominations for its 2010 Volunteer Service Awards program to recognize the extraordinary dedication and commitment of individuals who contribute to the development of voluntary standards and the mission of 3-A SSI. The three annual awards constitute a highly visible and significant form of recognition for the outstanding service of individuals to the advancement of 3-A SSI.

Widespread use of cow’s milk in buffalo mozzarella may cause an outcry in Italy but it is unlikely to damage the European market.

The Dairy Council of California has named yogurt as the food trend of the decade, with its convenience and multiple health benefits funding its rising popularity.

Food-packaging products made from dairy ingredients could provide a viable alternative to petroleum-based packaging products, according to scientist based at the US Agricultural Research Service (ARS). ARS researcher Peggy Tomasula, in a new publication from Woodhead Publishing Dairy-Derived Ingredients: Food and Nutraceutical Uses, evaluates the latest research and development work on films made from dairy proteins, with an emphasis on those based on casein and whey, the major proteins found in milk.

Producers of low-fat cheese need to improve the flavor and sensory aspect of their products if they are to achieve widespread consumer acceptance, says a new study.