Latest news with #dairy
ABC News
7 hours ago
- Health
- ABC News
High cost of living affects specialty cheese sales but sheep dairy industry still hopeful
Did you know sheep's milk is considered to have more nutrients than cow's milk? The sheep dairy industry in Australia is small, particularly when compared to regions like the Mediterranean where sheep's milk and cheese are an integral part of people's diets. But that is not stopping Australian producers and dietitians from wanting to raise awareness about the alternative milk's health benefits and unique taste. Eat Sustainably nutritionist Amelia Harray said sheep's milk had a higher percentage of protein than milk produced by cows or goats. "With that comes a higher amount of calcium, phosphorus, manganese, zinc, and all these other really essential nutrients that our bodies need to stay well each day," Dr Harray said. Dr Harray, who is also a researcher with the University of Western Australia's medical school, said despite the health benefits of sheep's milk, it would likely not be a viable option for people with a dairy allergy. "Many people who have a cow's milk protein allergy will also react to milk from other mammals, including sheep and goats," she said. Cambray Cheese, located about 240 kilometres south of Perth, is Western Australia's only commercial sheep milk and cheese producer. Owner Tom Wilde said he was "spreading the word" as much as possible about the benefits of sheep dairy products. "When we do the farmers' market in Margaret River every weekend, people have a try [of our products] and we can tell them about how it's a lot better for your gut and easier to digest," he said. "Traditionally, people are looking for goat's milk and cheese. A lot of people don't even know that there's sheep's milk or sheep's cheeses around, so it's just about educating people." Mr Wilde said Cambray Cheese sold its first batch of sheep's milk in 2024 for $12 a litre, about three times the price of a litre of cow's milk. "We were worried that people wouldn't be able to afford the price that it needed to be because it's expensive milk, but there were no issues. People absolutely loved it," he said. "The milk is very sweet compared to cow's milk, and it's really nice and thick. It's lovely milk. Meredith Dairy, a family farm located 120 kilometres west of Melbourne, is Australia's largest sheep and goat milk and cheese producer. Director Julie Cameron said sheep and goat dairy products were generally more expensive due to the extensive labour requirements. "We can get a litre of milk a day from a sheep, we can get 3 litres from a goat, but if you're a cow dairy farmer, you can get between 15 and 40 litres a day," she said. Due to improvements in animal production and automation, Ms Cameron said she had only raised her prices once in the past three decades. She said the demand for specialty cheeses had fallen recently as a result of the current "economic crisis". Despite this, Ms Cameron said she remained hopeful the situation would turn around. "We talk to the dairy buyers in the supermarkets and they say sales are slow for specialty cheeses, which is sad, but maybe people don't have that spare money for discretionary purchases of luxury items like mould-ripened cheeses or blue cheeses or imported cheeses," she said. "But I have faith that the economy will pick up, and I'm sure the sales of these specialty cheeses will pick up again." Mr Wilde said he would like to see more farmers give sheep milk production a go. "It's probably one of the biggest industries of start-ups and failures in Australia," he said. "There are not many sheep dairies still running in Australia because it's very labour-intensive. "[But] if you love sheep, then it's worth it. "We would actually love to be able to buy sheep's milk from other farmers. If that was an option, then we could focus on the cheese side of things."
Zawya
2 days ago
- Business
- Zawya
Bel Egypt joins Danone Egypt's 'Omda' initiative to extend its rural footprint and drive meaningful community impact
Cairo, Egypt — As part of its continued growth and expansion strategy, Bel Egypt, a global leader in dairy products, has entered into a strategic co-distribution partnership with Danone Egypt through their established CSR initiative 'Omda'. This collaboration marks a significant milestone in Bel's mission to deliver accessible, affordable nutrition to underserved rural areas while advancing sustainable development goals. The partnership was signed in the presence of H.E. Éric Chevallier, the French Ambassador to Egypt; Hany Arram, Regional Manager of Bel Egypt and North East Africa; and Hesham Radwan, the General Manager of Danone Egypt. Originally launched by Danone Egypt as a flagship social impact program, 'Omda' enables micro-distributors, funded through Danone's banking partner, to own and operate distribution vans serving hard-to-reach areas. Today, the 'Omda' fleet comprises 370 vans, collectively reaching over 15 million customers across Egypt's rural and semi-urban regions. This new partnership builds on the 'Omda' initiative to significantly expand access to affordable La Vache Qui Rit, Kiri, and Abu El Walad products across underserved governorates in Delta, Beheira, and Upper Egypt—aiming to reach thousands of additional households. This initiative aligns with Bel's 'For All, For Good' strategy, promoting community well-being and inclusive nutrition. The partnership with Danone Egypt expands rural market reach while maintaining zero additional environmental impact. By streamlining distribution networks and leveraging the efforts of sales and logistics teams, the collaboration has contributed to a 50% reduction in the combined carbon footprint, highlighting that sustainability can be driven not only by production facilities but also by efficient commercial operations and smarter go-to-market strategies. On this occasion, His Excellency Eric Chevallier praised the initiative. Two French companies forming alliances to build strong partnerships by drawing on what makes French economic presence in Egypt so impactful : value added, job creation, training and focus on talents, contribution to the economic growth and, in this case also improving access to quality nutrition in rural areas, and reducing the carbon footprint of their operations. Echoing this sentiment, Hesham Radwan, General Manager of Danone Egypt stated, "We are proud of this strategic partnership with Bel Egypt, which brings together two French companies with global legacies and long-standing roots in Egypt. This collaboration perfectly aligns with our mission to empower local communities and expand access to healthy, nutritious food across the country. Together, we are not only enhancing the efficiency of our distribution networks but also reinforcing our commitment to health, environmental responsibility, local empowerment, and shared, inclusive growth. He added, 'By combining our infrastructure, reach, and expertise, we are enabling more people in more communities to access the nutritious products of both Danone and Bel. This partnership is a powerful step forward on our journey to fulfill Danone's core purpose—bringing health through food to as many people as possible.' Hany Arram, Regional Manager of Bel Egypt and North East Africa, commented: 'This partnership with Danone is a key milestone in Bel Egypt's mission to serve more Egyptian families, responsibly, sustainably, and at scale. We are proud to collaborate with a like-minded partner that shares our commitment to social impact and inclusive growth. By tapping into the proven success of the Omda initiative, we're not just expanding our physical presence; we're actively improving access to quality nutrition, supporting local entrepreneurship, and driving meaningful reductions in our environmental impact.' About Bel Company The Bel Group is a major player in the healthy dairy, fruit and plant-based snacks segment. Its portfolio of differentiated and internationally recognized brands includes The Laughing Cow®, Kiri®, Babybel®, Boursin®, Nurishh®, Pom'Potes®, and GoGo squeeZ®, as well as some 25 local brands. Together, these brands helped the Group generate sales of €3.7 billion in 2024. Bel has been operating in the Egyptian market for over 25 years, employing 1,500 staff. The company's products have become an integral part of the daily lives of Egyptian families through its iconic brands "La Vache Qui Rit" and "Kiri." Bel Egypt serves as a strategic manufacturing hub, exporting products to nearly 19 countries, leveraging cutting-edge technologies. In line with its vision of "providing healthy and balanced food for everyone," Bel contributes to promoting healthier eating habits while increasing the accessibility of its products. The company is committed to implementing various initiatives that foster sustainable agriculture, combat climate change, and design environmentally friendly packaging. About Danone Egypt Danone Egypt is a subsidiary of Danone, with its headquarters operating in Cairo since 2006, with a leading position in the essential dairy category (Danone Yogurt, Danette, Activia, Danone Max, Danone Greek, HiPro, Dango and El Baraka) and plant-based products (Alpro). Danone Egypt's 1,500 employees are driven by the ambition to nourish a healthier and happier Egypt. Danone is proud to make a positive contribution to Egypt with great-tasting, healthier, and top-quality products for children and families, which support healthy lifestyles for all Egyptians. Danone Egypt has a plant in Obour and a world-class dairy farm in Nubariya, the third largest in Egypt. Danone Egypt is the first company in Egypt to achieve the B Corp TM Certification. It recognizes the company's ambition to act beyond financial profit and put purpose at the heart of its business strategy in addition to meeting the highest standards of social and environmental performance.
CBC
2 days ago
- Business
- CBC
'A surprise and a disappointment': Sudbury dairy to close a year after getting $1.4M from province
A Sudbury dairy that received $1.4 million in provincial funding from the Northern Ontario Heritage Fund last year to convert to plant-based milk is shutting its doors. Lactalis has announced that 33 jobs will be cut in December when the plant, formerly known as Palm Dairy, closes down. The company declined an interview, but in a statement called it a "difficult decision" based on a "sustained decline" in the sales of plant-based milk caused by "a shift in market dynamics and the challenges associated with the broader economic climate." Asked about the provincial funding it received last year, Lactalis said that it is "grateful" for the support of the Ontario government, noting that the money was a "small part of the overall investment and not a factor regarding the commercial viability" of the Sudbury plant. The company also said in a statement that it will "act on the terms of the funding agreement" with the province. The CBC asked the Ontario government for comment, but has not yet heard back. Twenty-six of those 33 dairy workers are represented by United Food and Commercial Workers Locals 175 and 633. Debora De Angelis, the union's director of political action and member engagement, said the news of the shutdown was a surprise for workers. "Absolutely! Given the significant investment that this company made recently in refurbishing its entire facility, this announcement was definitely a surprise and a disappointment," she said.
Yahoo
2 days ago
- Health
- Yahoo
The 4 'key minerals' that make cottage cheese good for you
Once written off as a bland diet food, cottage cheese has become a versatile dairy staple that's surged in popularity thanks to its creamy texture, high protein content and ability to pair well with both sweet and savory dishes. You'll find it piled on toast with fruit and honey at brunch spots, blended into smoothies at health cafes, scooped alongside tomatoes and crackers at summer barbecues and used as a healthier substitute for cream cheese, heavy cream, ricotta and sour cream. "People are incorporating cottage cheese into almost every recipe you can think of," says Kristen Smith, a registered dietitian nutritionist and spokesperson for the Academy of Nutrition and Dietetics. But as trendy as it has become, is cottage cheese actually good for you? Here's what to know. What is cottage cheese? Cottage cheese is a fresh, unripened cheese known for its mild and tangy flavor and distinctive curds. It's made by curdling milk with an acid or enzyme, then "taking the solid parts of the milk (called curds) after they've been separated from the liquid part known as whey," explains Smith. Once this separation occurs, the curds are "drained, rinsed and seasoned with salt" before often being combined with a "creamy dressing" to create the signature texture we associate with cottage cheese, says Kristina Cooke, a California-based licensed nutritionist and registered dietitian. Its signature lumpiness can vary depending on how the curds are cut and processed. Some varieties feature small curds, while others offer large ones. And sometimes the mixture is whipped together, making a smoother product. No matter which variety you prefer, Cooke says that freshness is what sets cottage cheese apart from other cheeses like cheddar, mozzarella or brie. Aged cheeses undergo fermentation and drying processes that intensify flavor and extend shelf life, while cottage cheese has a higher moisture content and must be refrigerated to prevent spoilage. While this gives it a shorter shelf life, cottage cheese has the advantage of retaining more water-soluble nutrients and offering a lighter, more delicate flavor. Cheese has plenty of protein. But it's not 100% good for you. Is cottage cheese good for you? Cottage cheese has a lot to offer in terms of health benefits. "Cottage cheese is packed with protein, which helps your body build and fix tissue, keeps you feeling full and supports muscle growth," says Smith. Indeed, a 1/2-cup serving offers about 12 to 15 grams of protein – and with a tradeoff of less than 100 calories to boot. Its high protein content, along with being low in calories and carbs, "make cottage cheese an excellent option for people trying to lose weight, build muscle or manage conditions such as type 2 diabetes," says Shelley Rael, a registered dietitian and nutritionist based in Albuquerque, New Mexico. This is especially true when it's used as a nutritious substitute for less healthy ingredients, such as replacing mayonnaise in tuna salad, sour cream in dips or creamy dressings atop salads. Cottage cheese is also high in calcium and phosphorus, "which are key minerals for healthy bones, energy and DNA synthesis," says Cooke. And it's a good source of selenium – a powerful antioxidant linked to reduced inflammation and thyroid function; and vitamin B12 – a crucial nutrient for brain health and red blood cell production. "Some types of cottage cheese (those made with live, active cultures) can also give you a boost of probiotics – the good bacteria that help keep your gut healthy," adds Smith. Calcium is a vital part of your diet. Are you getting enough? Can you eat cottage cheese every day? While cottage cheese is a healthy food, it isn't ideal for everyone – or for every meal. One reason is that it contains fat and can be high in sodium. "Some cottage cheese brands can be moderate to high in saturated fat and sodium, which may pose a negative impact on heart health," says Cooke. Indeed, some commercial varieties contain over 400 milligrams of sodium per 1/2-cup serving – nearly 20% of the recommended daily intake. While everyone should monitor their sodium intake, people with high blood pressure or kidney disease need to be especially mindful. And its fat content "can raise your 'bad' LDL cholesterol and increase the chance of heart problems," says Smith. And as a dairy product, cottage cheese contains lactose. "This is a type of sugar that can be difficult for some people to digest," says Smith. Though it contains less lactose than milk, people with lactose intolerance may still experience bloating, cramping or digestive discomfort after eating the cheese. People with dairy allergies or certain autoimmune conditions may also want to steer clear of cottage cheese, notes Rael, as dairy proteins can trigger inflammation and other reactions in sensitive individuals. In the end, "cottage cheese is a great way to add protein to sweet or savory dishes without also adding excess calories or fat," says Cooke. "But if you have elevated cholesterol or blood pressure, consider low-sodium or non-fat options." This article originally appeared on USA TODAY: Is cottage cheese good for you? And how much protein?
Al Arabiya
3 days ago
- Science
- Al Arabiya
It's moo-ving day for dairy cattle at Michigan State University
EAST LANSING, Mich. (AP) — Dozens of dairy cattle were on the moo-ve Monday at Michigan State University. About 80 cows hoofed it to their new home – the Dairy Cattle Teaching and Research Center, a $75 million facility – the East Lansing school says will allow agriculture, veterinary, and other students to learn on a modern farm that's equipped to replicate the most high-tech operations in the world. George Smith, who heads up Michigan State's AgBioResearch department, called it a 21st century cattle drive. Crews erected a fence between the two buildings and herded the animals via claps, calls, and whistles. The remaining 180 cows are expected to be herded to the new building on Tuesday. Michigan's dairy industry leads the nation in milk production per cow, according to Smith, adding dairy also is the No. 1 contributor to the state's agricultural economy. The new complex is significantly larger than the existing dairy farm, which was constructed in the 1960s and was so limited in space and equipment that researchers have a backlog of up to two years on funded projects. The existing MSU Dairy Cattle Teaching and Research Center currently houses 250 dairy cattle and supports the research of faculty in the colleges of Agriculture and Natural Resources and Veterinary Medicine. The new facility features a 165,000-square-foot cattle barn that will expand research capacity by increasing herd size to 680. Those cows will arrive in batches in the coming weeks and months. The new space also includes modernized barns, feed centers, milking parlors, and labs. 'Our old facility didn't have the technical capabilities to be able to train our students for what to expect when they graduated – what dairy cattle production looks like today,' Kim Dodd, dean of the College of Veterinary Medicine, said Monday. The new digs are opening at a time when other land grant universities in the agricultural Midwest are scrapping their dairy cattle teaching programs. 'While other institutions are disinvesting in dairy programs, we are investing in the future of the dairy industry in the state of Michigan because it's so critical to the state's agricultural economy,' Smith said. A $30 million investment by the State of Michigan provided the initial funding for the 18-month project, with the rest being contributed by alumni, donors, and stakeholders in the dairy industry. 'Who doesn't love ice cream?' Smith said. 'Who can't get excited about new opportunities in the field of dairy science?'
