New research suggests that naturally occurring antioxidant peptides could be used to prevent oxidation of omega-3 in functional foods. Research that assessed the feasibility of such enrichment in dairy products found that yogurt with added omega-3 fatty acids are less susceptible to oxidation then milk containing the same amount of omega-3. The new study, reported in the journal Food Chemistry, aimed to investigate the reason for such big differences in oxidative stability, with differences suggested to be due to the different protein composition of milk and yogurt.

The launch of the Dairy Research Institute builds upon the unprecedented efforts of dairy producers, processors and manufacturers to work together pre-competitively through the Innovation Center for U.S. Dairy, formed in 2008.

The U.S. dairy industry is a step closer to making food aid ingredient sales a commercial reality. On July 7, the Office of Food for Peace approved the U.S. Dairy Export Council’s (USDEC’s) application for whey protein concentrate 34 and 80 (WPC34 and WPC80) to be used in programs administered by the United States Agency for International Development (USAID).

U.S. milk production increased 2.4 percent in June as a rise in per-cow output more than made up for a smaller dairy herd, according to the Department of Agriculture.

Ireland is planning a big increase in milk output once quotas are lifted in 2015 as the government places food at the heart of an export led growth strategy.