Why milk source matters more than ever for food businesses
At Ingredient Solutions, we’re always looking at the latest research to understand how changes in agriculture affect cheese quality—and how that impacts the products we deliver to our customers. A recent scientific study published in the Journal of Dairy Science sheds new light on this topic, specifically examining how climate change and feeding systems influence the flavour and composition of cheese.
The study, titled “Climate change impacts cheese quality: compositional and sensory properties are modified in mountain grassland systems” (Bouchon et al., 2025), highlights how the type of pasture cows graze on—and how those pastures are changing due to climate shifts—can significantly affect the end product.
Key Findings:
- Cheeses made from the milk of cows grazing on diverse mountain grasslands had richer flavour profiles and distinct sensory characteristics.
- These cheeses also showed differences in fat composition, particularly beneficial fatty acids.
- Climate change is altering these grasslands, potentially reducing the biodiversity that contributes to the unique qualities of traditionally grass-fed cheeses.
What This Means for Food Businesses
For food producers and brands that value taste, nutrition, and product differentiation, the findings are clear: milk origin and feeding practices matter. Sourcing cheese made from grass-fed milk, especially from biodiverse pastures, may offer more than just a marketing advantage—it can translate into real differences in taste and quality.
As climate conditions continue to evolve, maintaining access to high-quality, grass-fed dairy sources will become increasingly important. At Ingredient Solutions, we work closely with suppliers to ensure we continue delivering cheese products that meet the highest standards, both in flavour and consistency.
Reference:
Bouchon, M. et al. (2025). Climate change impacts cheese quality: compositional and sensory properties are modified in mountain grassland systems. Journal of Dairy Science. DOI: 10.3168/jds.2024-25730
Catherine’s role is Technical Assistant and she is one of the newer members of the Ingredient Solutions team. Catherine recently graduated in Food Science and Innovation at WIT and is motivated, positive and enjoys working in a team. Catherine says, “I always see the good in every challenge that approaches me as they can lead to opportunities to learn more.” She is looking forward to focusing on the areas that she can control and learning how to perfect them.
Ted is the Factory Manager, he is the man that keeps everything running smoothly, supporting production and technical operations. He ensures that all the machinery within the factory functions at maximum efficiency and is properly maintained.
Suma has worked for Ingredient Solutions for two years as Technical Manager – leading the technical team. Before working for Ingredient Solutions, Suma worked in Asia, the Middle East and Europe and has over twenty years experience in management and leadership in food and other industries.
Pina is our UK Sales Support Administrator and has worked for Ingredient Solutions since 2012. She works alongside Gary Davies and the sales team providing them with sales information and supporting the team especially when they are on the road. Pina works remotely for Ingredient Solutions from her base in Luton in the UK.
Marek is based near Lublin, that’s not a typo we don’t mean Dublin, he’s our man on the ground in Eastern Europe.
