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Tagg: cheese

Report: Cheese consumption decreases the risk of heart diseases

Cheese contains a high content of saturated fatty acids but also lists of potentially beneficial nutrients. How long-term cheese consumption affects the development of cardiovascular disease (CVD) is unclear. A meta-analysis of prospective observational studies was conducted to evaluate the risks of total CVD, coronary heart disease (CHD), and stroke associated with cheese consumption.

This meta-analysis of prospective studies suggests a nonlinear inverse association between cheese consumption and risk of CVD, the authors

Guo-Chong Chen, Yan Wang, Xing Tong, Ignatius M. Y. Szeto, Gerrit Smit, Zeng-Ning Li and Li-Qiang Qin say.

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China Unilaterally Lowers Cheese Tariffs

Effective Dec. 1, 2017, China is unilaterally lowering its cheese tariffs from 12 percent to 8 percent. The reduction is part of a broader package of tariff cuts on food and consumer goods China announced last week to bolster consumer choice. Cheese was included among those products.

Over the last decade, China’s cheese imports soared more than seven-fold to nearly 100,000 metric tons. Already a top-10 cheese buyer, it is on pace to become the largest cheese importer in the world in the coming years.

Cheese exports up–US the most

In 2016, cheese exports from the five leading global dairy traders—Argentina, Australia, the European Union (EU), New Zealand and the United States—increased 5 percent to a record 1.66 million metric tons. And they are picking up steam.

Over the four months from March-June 2017, exports from the top five grew 10 percent from the same period the previous year. Cheese shipments to China, South Korea and Mexico increased more than 25 percent each, while exports to Southeast Asia and Japan jumped 16 percent and 8 percent, respectively.

The main beneficiary for that four-month period was the United States, which boosted exports 32 percent compared to the previous year—a welcome shift after significant cheese volume declines in 2015 and 2016.

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The Cheese Ingredients Market Grows

The Global Cheese Ingredients Market was worth USD 80.79 billion in 2016 and is estimated to be growing at a CAGR of 3.1%, to reach USD 94.11 billion by 2021. The market is showcasing enormous potential in the mentioned forecasting period.

The demand for cheese as a key ingredient in various cuisines is rising globally. Factors such as the rapidly increasing size of the global fast food industry are expected to increase the demand for cheese ingredients. The demand for ingredients used in natural cheese market is majorly driven by the benefits it offers, such as, it is rich in proteins, minerals, vitamins, enzymes, and healthy bacteria (probiotics).

The demand for ingredients used for natural cheese production is driven by rising customer awareness about the health benefits associated with it. The major factors restraining the growth of the market are the unfavourable regulatory conditions such as the ban on the use of milk powder or condensed milk in cheese manufacturing in Italy, and the ban imposed by the U.S. FDA on the production and sale of artisanal cheeses is expected to hinder the market growth.

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Report on Counterfeiting and Piracy in the European Union Includs Dairy

This situation report prepared by the EUIPO and Europol once again puts the spotlight on the importance of tackling the international criminals who are among the principle beneficiaries of IPR infringements in the European Union.

In 2015, the food industry saw a growth in the abuse of ‘organic’ labels attached to products
that did not comply with the organic certification but had higher retail prices, and a growth in
the misuse of such labels in the future was anticipated.

The value of falsely labelled geographical indication infringing products in the EU remains
high, with the main producers of the original products, such as Germany, Spain, France, Italy
and Greece, being the most affected by counterfeit labelled comestibles. The products affected included wine, other spirits, cheese, meat, fruit, vegetables and cereals.

Get the report

Verdict: Purely plant-based products cannot be marketed with designations such as ‘milk’, ‘cream’, ‘butter’, ‘cheese’ or ‘yoghurt’, which are reserved by EU law for animal products

Court of Justice of the European Union’s verdict: Purely plant-based products cannot, in principle, be marketed with designations such as ‘milk’, ‘cream’, ‘butter’, ‘cheese’ or ‘yoghurt’, which are reserved by EU law for animal products.

In the judgment, the Court observes that, in principle, for the purposes of the marketing and advertising in question, the relevant legislation reserves the term ‘milk’ only for milk of animal origin. In addition, except where expressly provided, that legislation reserves designations like ‘cream’, ‘chantilly’, ‘butter’, ‘cheese’ and ‘yoghurt’ solely for milk products, that is products derived from milk.

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US study: Consumption of Unpasteurized Cow’s Milk and Cheese Caused Nearly All Illness

The growing popularity of unpasteurized milk in the United States raises public health concerns.

Unpasteurized milk, consumed by only 3.2% of the population, and cheese, consumed by only 1.6% of the population, caused 96% of illnesses caused by contaminated dairy products. Unpasteurized dairy products thus cause 840 times more illnesses and 45 times more hospitalizations than pasteurized products.

As consumption of unpasteurized dairy products grows, illnesses will increase steadily; a doubling in the consumption of unpasteurized milk or cheese could increase outbreak-related illnesses by 96%.

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Study: Eating lots of cheese does not raise cholesterol

Irish people who eat a lot of cheese do not have higher cholesterol levels than those who don’t, according to research carried out at University College Dublin by Emma Feeney.

The findings of the new study indicate that those who eat large amounts of cheese consume higher amounts of saturated fats. However, the researchers did not find that eating large amounts of cheese led to increased blood LDL cholesterol levels.

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Study: 3D printing of processed cheese

A recent study in the Journal of Food Engineering explores how 3D printing affects the structure of processed cheese. How gross would 3D-printed Velveeta nachos be? A bevy of researchers from University College Cork in Ireland decided to find out.

They melted a commercially available processed cheese (think American cheese, not cheddar) and put it through a modified 3D printer that printed the cheese out at either a fast or a slow speed. The cheese was printed out into cylinders that were then cooled for 30 minutes and put in the refrigerator for a day. After that 24-hour refrigeration period, the researchers took the cheese out of the fridge to check its texture and chemical structure.

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