This is an educational site focused on milk, dairy products, and dairy technology. It was developed (originally in 1995) for use with an undergraduate course in dairy processing at the University of Guelph. It is now available as a resource for university and secondary school students, industry personnel, and interested consumers around the world. This site was developed and is continually maintained by: Professor Douglas Goff, University of Guelph Canada.

Tchoukou is a traditional cheese of the Sahelian regions of the Niger made exclusively by women A development project was formulated to improve the technology used to make dairy products, including tchoukou, in traditional settings, and the design of portable production kits for the women cheese-makers was one of the results. A marketing network for the "new" tchoukou was also established after the raining of a national project team, women extension agents and finally the cheese-makers themselves. The network is made up of women's groups with reception facilities and a storage area to stock and grade the cheeses. The improved technology reduces wastage and produces cheeses that are more hygienic, more presentable and fetch a higher price.

The Wisconsin Center for Dairy Research, located on the campus of the University of Wisconsin in Madison, is one of the premiere dairy research centers in the United States. Building on Wisconsin's tradition as the nation's "Dairy State," the Center's research program focuses on cheese, dairy safety and quality, and dairy ingredients. Applications programs, which provide technical assistance to the dairy industry, follow the same areas and also include specialty cheese and economics.

Salmonella is a type of bacteria. It is usually found in poultry, eggs, unprocessed milk and in meat and water. It may also be carried by pets like turtles and birds. The salmonella bacteria attacks the stomach and intestines. In more serious cases, the bacteria may enter the lymph tracts, which carry water and protein to the blood, and the blood itself. The bacteria attack all age groups and both sexes. Children, the elderly and people who are already ill are much more likely to get a serious infection.

The course of studies in food chemistry is jointly offered by the University of Stuttgart and the University of Hohenheim, which is also situated in Stuttgart. The basic study program is absolved at the University of Stuttgart (4 semesters). Having passed the first section of state examination, students change to the University of Hohenheim, which is responsible for the main study period (5 semesters).

Located within the College of Agricultural Sciences, the Department of Food Science and Technology (FST) offers undergraduate and graduate programs of study supported by 17 tenured and tenure-track faculty, a number of adjunct faculty, and 35 graduate students. Most faculty are housed in Wiegand Hall. Off campus facilities include the Food Innovation Center in Portland, Oregon and the Seafood Laboratory in Astoria, Oregon.

The official web site of the University of Guelph Food Science Department. The Department of Food Science offers diverse and highly rated educational programs, including a Distance Education Certificate, Short Courses in Dairy and Meat Processing, and of course Undergraduate and Graduate programs.

Report of a conference held in Logan, Utah, USA, 26-29 March 1985. Report and recommendations of the conference; Experiences with food composition data; The uses of food composition data; Managing food composition data; International food composition data; Other considerations.

Scientists have the power to take a gene from one organism and put it into an entirely different species. It is already having a dramatic impact on the production of new drugs and researchers are now altering the crops that are used to make our most basic foods. It should make the products on supermarket shelves tastier and healthier. But there are those who fear genetically-modified organisms (GMOs) will only damage the environment and make us ill.

The utilisation of lactococci and other LAB, their bacteriophages, antimicrobial systems in milk, quality and yield of cheese, modelling in food technology, modified atmosphere packaging.