Strawberry, Vanilla, Lemon Biscuit, Pineapple, Chocolate & Peach—Flavours That Turn Dairy into Delight. 🧁 Why Flavour Matters in Dairy In today’s dairy market, flavour isn’t just an extra—it’s a...

Learn what causes gas buildup in dairy packaging—and how to stop it before it ruins your product, profits, and reputation. What Are Blow-Ups? In dairy processing, a blow-up refers to the swelling or...

Explore the science behind whey separation and how to maintain yoghurt quality—featuring PECTIN as the ultimate stabiliser. 🧪 What Is Syneresis? Syneresis is the technical term for separating whey...

At Dairy and Food Consulting Limited, we see a future where fermented dairy products like yoghurt, lala (cultured milk), and cheese take centre stage in health and nutrition. Today’s consumers are...

Accurate pH measurements are critical in the dairy and food industries. Whether you’re monitoring milk acidity, ensuring the safety of fermentation processes, or maintaining quality control in...

The Foundation of Quality – Temperature Control In dairy processing, precise temperature measurement is vital at every stage—from the moment milk is collected to the final packaging of a finished...

Meeting Modern Demands with Smarter Solutions In today’s fast-paced market, consumers expect dairy products that not only taste great but also last longer on the shelf without compromising quality or...

A Nutritional Powerhouse in Every Sip Lala, a traditional fermented milk product, has been a staple in many households for generations. Beyond its delicious, tangy taste, Lala offers numerous health...

 Understanding Dairy Adulteration What is Dairy Adulteration? Dairy adulteration refers to adding unauthorized or harmful substances to milk and dairy products to increase quantity, alter taste, or...