Description of the industrial use of lactococci and other lactic acid bacteria, their bacteriophages, natural and 'added' antimicrobial systems in milk, and cheese technology. Includes downloads, forum,and links to other sites.

Daily news and product updates for professionals in the dairy science industry- Information on manufacturing, technology, equipment, supplies, and discussion forums, online chat, newsletter and software

University of Guelph describes the technology, physics, chemistry and microbiology of milk, cheese, ice cream, butter, and other dairy products and their production and processing.

Local traditional cheese produced by women, FAO supported.

IDF goals, activities, publications and events.

Dairy products in Mauritania, Africa: camel, goat, cow milks.

Includes mission statement, programs, newsletter, resources, events, and courses.