Milk coagulation performance tests

The quality of milk intended for cheesemaking purposes is based on its aptitude to produce a good cheese and satisfactory yields in normal conditions. This depends mostly on chemical composition (especially casein content), microbial load, the nature of bacterial microflora, the lactic bacteria development capability, and the behavior of milk against rennet. Milk may react […]

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First days in Teagasc Grange

A few weeks after my incorporation to Teagasc I am finally starting to blend in. People in Grange have been extremely nice and helpful and I am convinced that Teagasc will be a great environment to develop as a scientist and to create new research networks.   Teagasc Animal & Bioscience Research Department (ABRD) was […]

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