ARC Dairy Innovation Hub

Making milk powder less energy intensive

Read Professor Sally Gras' Pursuit piece on how the process of forward osmosis is helping to make the process of making milk powder more energy efficient.

Molecular Mozzarella: What makes Mozzarella stretchy?

Anita Pax is doing a PhD in Mozzarella; its properties and how this is reflected in its molecular structure as part of the ARC’s Dairy Innovation Hub at the Bio21 Institute.

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