Iranian food group Solico will build a 155,000-tonne cheese plant in Kazakhstan's Almaty region under a KZT35.2bn deal, deepening Astana-Tehran ties, with the plant due to be commissioned in 2029. Bne IntelliNews #Iran #Kazakhstan #DairyIndustry #CheeseProduction #FoodBusiness
Iran's Solico to build large cheese plant in Kazakhstan in $66mn dairy deal
Iranian food group Solico will build a 155,000-tonne cheese plant in Kazakhstan's Almaty region under a KZT35.2bn deal, deepening Astana-Tehran ties, with the plant due to be commissioned in 2029.
dlvr.it
June 12, 2026 at 9:39 AM
Iranian food group Solico will build a 155,000-tonne cheese plant in Kazakhstan's Almaty region under a KZT35.2bn deal, deepening Astana-Tehran ties, with the plant due to be commissioned in 2029. Bne IntelliNews #Iran #Kazakhstan #DairyIndustry #CheeseProduction #FoodBusiness
INTSNAT FAT FILLE MILK POWDER
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For information:
Call: +92-335-ALRASUL(2572785)
Email: info@alrasulmilkproducts.com
Web: www.alrasulmilkproducts.com
#RennetCasein #CaseinPowder #HighProtein #CheeseProduction #FoodIngredients #DairyInnovation #CheeseLovers #CoatingEnhancement #FoodTech
November 22, 2024 at 1:00 PM
INTSNAT FAT FILLE MILK POWDER
For information:
Call: +92-335-ALRASUL(2572785)
Email: info@alrasulmilkproducts.com
Web: www.alrasulmilkproducts.com
#RennetCasein #CaseinPowder #HighProtein #CheeseProduction #FoodIngredients #DairyInnovation #CheeseLovers #CoatingEnhancement #FoodTech
For information:
Call: +92-335-ALRASUL(2572785)
Email: info@alrasulmilkproducts.com
Web: www.alrasulmilkproducts.com
#RennetCasein #CaseinPowder #HighProtein #CheeseProduction #FoodIngredients #DairyInnovation #CheeseLovers #CoatingEnhancement #FoodTech
The dairy said the final batch of cheese, which was made before Christmas, is expected to sell out by the end of the year.
#cheese #news 🧀 #cheeseproduction #guernsey #uk
#cheese #news 🧀 #cheeseproduction #guernsey #uk
Guernsey Dairy to stop producing cheese
The dairy says stopping cheese production will free up space for other operations.
www.bbc.com
March 1, 2025 at 6:42 PM
The dairy said the final batch of cheese, which was made before Christmas, is expected to sell out by the end of the year.
#cheese #news 🧀 #cheeseproduction #guernsey #uk
#cheese #news 🧀 #cheeseproduction #guernsey #uk
Vermont's dairy industry is on the brink of a revival, fueled by surging cheese consumption and a push for new training facilities to support the next generation of cheese makers.
Click to read more!
#VT #CitizenPortal #CheeseProduction #AgriculturalInnovation #VermontDairy #EconomicDevelopment
Click to read more!
#VT #CitizenPortal #CheeseProduction #AgriculturalInnovation #VermontDairy #EconomicDevelopment
Vermont dairy industry seeks revival with new training facility amid rising cheese consumption
Vermont dairy industry faces retirement challenges as cheese consumption and processing opportunities rise.
citizenportal.ai
January 24, 2025 at 5:45 AM
Vermont's dairy industry is on the brink of a revival, fueled by surging cheese consumption and a push for new training facilities to support the next generation of cheese makers.
Click to read more!
#VT #CitizenPortal #CheeseProduction #AgriculturalInnovation #VermontDairy #EconomicDevelopment
Click to read more!
#VT #CitizenPortal #CheeseProduction #AgriculturalInnovation #VermontDairy #EconomicDevelopment
Read this superb thread if you are interested in #microbialevolution #foodmicrobiology #cheeseproduction #naturalproduct #whytoarchivemicrobialsamples or you just want to learn about this cool cheese rind microbiome project published from @benwolfe.bsky.social lab
Such a delight to share our work on the evolution of a cheese rind fungus in @currentbiology.bsky.social.
This is the fantastic PhD work of @nicolasleonlouw.bsky.social and resulted from amazing collaborations, a wedding proposal(!), an undergrad course, & more!
🧵
www.cell.com/current-biol...
This is the fantastic PhD work of @nicolasleonlouw.bsky.social and resulted from amazing collaborations, a wedding proposal(!), an undergrad course, & more!
🧵
www.cell.com/current-biol...
Long-term monitoring of a North American cheese cave reveals mechanisms and consequences of fungal adaptation
Using a unique longitudinal sampling approach, Louw et al. demonstrate how a cheese-associated
Penicillium population has adapted in an artisan cheese production facility in Vermont,
USA. Adaptation i...
www.cell.com
September 16, 2025 at 6:38 PM
Read this superb thread if you are interested in #microbialevolution #foodmicrobiology #cheeseproduction #naturalproduct #whytoarchivemicrobialsamples or you just want to learn about this cool cheese rind microbiome project published from @benwolfe.bsky.social lab
#TomScott on how the holes (or eyes) in Swiss cheese were saved. www.youtube.com/watch?v=evV0... #foodscience #foodhistory #cheeseproduction
How they saved the holes in Swiss cheese
YouTube video by Tom Scott
www.youtube.com
January 19, 2026 at 9:06 PM
#TomScott on how the holes (or eyes) in Swiss cheese were saved. www.youtube.com/watch?v=evV0... #foodscience #foodhistory #cheeseproduction