Specialist in research projects for the development of dairy foods industry with academic programs for the study in various levels.

Contains technical data relating to the industrial usage of lactic acid bacteria as well as other documented studies on cheese production.

Academic resource of University of Guelph providing articles that discusses the different aspects of milk supply, grading methods, microbiology and biosynthesis.

Source of technical data explaining the characteristics of kefir and related products. Includes topics on grain composition, growth cycle and main ingredients.

Non-profit private sector organization shares history, working areas, news, events, publications, national committees, partners, and related resources.

Focuses in developmental studies about nutrition and dairy food supply. Contains an archive of reports and newsletters.

Situated in an educational facility. Conducts researches to improve the quality and safe operations in producing cheese items.