Month: March 2014

Goat-Milk Mozzarella Adds A New Dimension To An Old Favorite

March 7, 2014 Aimee Blume, Scripps Newspapers

Adozinda Dutra made goat cheese for her neighbors in Portugal. When she moved with her family to Ontario, Canada, in the early 1980s, she was unhappy to see that Canada had very few sources of goat cheese. She bought a small goat farm and began making her own cheese. Recently Woolwich mozzarella won second place in the firm goat cheese category in Canada’s 2007 Royal Agricultural Winter Fair, placing only after Woolwich’s goat cheddar. …

Joan Of Arc Brand's Packaging Redesign Earns American Package Design Award

March 7, 2014 Saputo Cheese USA Inc.

Saputo Cheese USA Inc., has been granted a 2014 American Package Design Award from Graphic Design USA magazine for the redesign of its Joan of Arc® brand. …

Consumers – & Farmers – Would Prosper From Reformed Canadian Dairy Policy

March 7, 2014 The Conference Board of Canada

Consumers would enjoy a long-term reduction in dairy prices and the industry could be even more profitable than it is under the existing supply management system, under a reform proposal released today by The Conference Board of Canada. …

Agriculture & Agri-Food Canada Invests $4 Mil. In Skotidakis Goat Farm's Feta & Ricotta Operation

March 7, 2014 Agriculture and Agri-Food Canada

Pierre Lemieux, Member of Parliament for Glengarry-Prescott-Russell and Parliamentary Secretary to Agriculture Minister Gerry Ritz, today announced an investment of over $4 million to the Skotidakis Goat Farm to increase production of Greek feta and ricotta cheese. …

New Technique Uses Radio Waves To Zap Salmonella In Eggs

March 7, 2014 Marcia Wood, USDA Agricultural Research Magazine

If you’re a fan of classic Caesar salad or old-fashioned eggnog, you probably know that these foods contain raw eggs. For that matter, so do Béarnaise sauce, hollandaise sauce, conventionally made mayonnaise, some homemade ice cream, and, of course, eggs served sunny-side up or soft-boiled. Problem is, about one out of every 20,000 chicken eggs produced in the United States has a high risk of being contaminated with Salmonella bacteria.

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