News

Innovation rennet from Swedish ruminants

Goat, sheep and calf; production and development

Rennet is a mixture of the enzymes chymosin and pepsin naturally found in the stomach, i.e. abomasum, of young ruminants such as goat, sheep and cattle. Quelle: www.milchhandwerk.info Rennet ... more

Food Is More Than the Sum of Its Parts

Effects of Full-Fat and Fermented Dairy Products on Cardiometabolic Disease

Current dietary recommendations to limit consumption of saturated fat are largely based on early nutrition studies demonstrating a direct link between dietary saturated fat, elevated blood cholesterol levels, and increased... more

FACE in itinere

First newsletter

FACE in itinere is the (very Latin!) name of the new programme lead by FACEnetwork thanks to the support of Erasmus+. Its main objective is to provide to current and prospective cheese and dairy makers and retailers a bett... more

New Study about: Raw milk producers with high levels of hygiene and safety

Description of practices that have been developed for safe raw milk production

Abstract There is world-wide increasing interest in the consumption of unprocessed, natural food commodities including fresh (unpasteurised) milk and milk products. Consumers are actively seeking out raw milk, partly d... more

FACEnetwork Newsletter

December 2019

Quelle: www.milchhandwerk.info In This Issue The International scientific conference on raw milk Cheese Farms O... more

A delegation of FACEnetwork at the European Parliament on 20.11.2019

We had meetings with 5 Members of Parliament (MEP) or their assistants. The main topics spoken were: 1. FACE’s request for the creation of a European Committee about the implementation of the GGHP and about flexibili... more

Winner of the Video Contest 2019

Visions of farmhouse and artisanal cheesemaking

Here we are presenting the winner videos of this year’s contest. The first price goes to Sweden. With the video “Svedjan Ost” Pär Hellström won a 3-day farm visit to farmhouse cheesemakers in a countr... more

"FACE in itinere" has started

New Erasmus+ Project

FACE in itinere is the (very Latin!) name of this new programme set up by FACEnetwork since september 2019. Its main objective is to provide to current and prospective cheese and dairy makers and retailers a better acce... more

Wood and Traditional Materials in Dairy Processing

New FACEnetwork position paper

Wooden equipment has been used in traditional cheesemaking for hundreds of years but the acceptance of wood and other traditional materials in dairy processing is open to different interpretations among member states. This... more

Organic ash cheese under threat!

FACEnetwork calls for amendment of Annex VIII of the EU Organic Regulation

The amendment to Annex VIII of the EU Organic Regulation (Regulation (EC) No. 889/2008) is nearing completion. In the current and previous drafts of the appendix, the use of vegetable carbon is not permitted for all cheese... more