Cheesemaking
Read about a small range of cheeses, including information on the history of the cheeses, their characteristics and how they are made.
www.cheesemakingrecipe.com/Mozzarella_Cheese.html

Cheese families
Learn about the scientific differences between cheese ‘families’.
www.uoguelph.ca/foodscience/book-page/cheese-families

Cheese characteristics and uses
Visit this site to find out the characteristics and uses of a wide range of cheeses.
www.recipegoldmine.com/kitchart/kitchart41.html

Encyclopaedia of cheese
This site presents a comprehensive list of cheeses grouped by country of origin. It includes information about the origin of the cheeses and describes their characteristics. Many also link to images and further information.
www.igourmet.com/st/encyclopedia.asp

Types of cheese
Read an introduction to different ways of categorising cheese, including some examples and descriptions of key characteristics.
http://en.wikipedia.org/wiki/Types_of_cheese

Varieties of milk
Learn about the composition of the different varieties of milk available.
www.milk.co.uk/page.aspx?intPageID=43

Cheese milk types
Read more about the pros and cons of using raw milk in cheesemaking.
www.french-at-a-touch.com/Gourmet/Cheese/milktypes.htm

Reviewing rules about raw milk cheese in New Zealand
Read about NZFSA’s review of the rules about raw milk cheese in New Zealand in this New Zealand Herald article published in 2006.
www.nzherald.co.nz/business/news/article.cfm?c_id=3&objectid=10370270

Raw milk cheese in New Zealand
Learn about the current status of regulations for the production and importation of raw milk cheeses in New Zealand on the NZFSA website – published 2009.
www.foodsafety.govt.nz/elibrary/industry/More_Variety-Lovers_Applauded.htm

Dairy product manufacture legislation
Learn about food safety legislation for dairy products in New Zealand in downloadable documents on the New Zealand Food Safety Authority (NZFSA) website.
www.foodsafety.govt.nz/industry/sectors/dairy/documents/legislation.htm

Pasteurisation
Find out about the history, methods and effects of pasteurisation of milk.
www.raw-milk-facts.com/pasteurization_T3.html

HACCP planning for cheesemaking
Download this PDF to learn more about Hazard Analysis of Critical Control Points (HACCP) planning for cheesemaking.
www.internetjfs.org/articles/ijfsv10-1.pdf

Food safety and cheese
Read about food safety and cheese on the Dairy Research and Information Center (UC Davis, University of California) website.
http://drinc.ucdavis.edu/dfoods5_new.htm

Reducing Listeria risk in cheesemaking
Read these news articles to learn more about the risk of cheese contamination from Listeria monocytogenes and preventative strategies.
www.foodproductiondaily.com/...personal-hygiene-crucial-to-reducing-listeria-risk
http://digitaljournal.com/article/316110

Chymosin production
Learn about the genetic modification of microorganisms to produce chymosin in this short article from the National Centre for Biotechnology Education in the UK.
www.ncbe.reading.ac.uk/NCBE/GMFOOD/chymosin.html

A history of cheese
Read about the history of cheese from its early beginnings to the present.
www.thenibble.com/REVIEWS/main/cheese/cheese2/history.asp

Whey properties and uses
Learn more about the properties and uses of whey
http://nzic.org.nz/ChemProcesses/dairy/3G.pdf

Global food trends
Find out about trends in consumers’ food preferences on Fonterra’s website.
www.fonterra.com/...Dairy+and+Nutrition/Global+Food+Trends/

New Zealand dairy industry
Find out more about the history of the New Zealand dairy industry on the Dairy Companies Association of New Zealand’s (DCANZ) website.
www.dcanz.com/about-nz-dairy-industry

History of dairying and dairy products in New Zealand
Read a detailed history of dairying and dairy products in New Zealand from the early 1800s on Te Ara – The Encyclopaedia of New Zealand website.
www.teara.govt.nz/en/dairying-and-dairy-products/1

NCEA Technology Assessment Resources
This focus story links to NCEA level 2 technology assessment resources in manufacturing – Technology 2.12 and 2.13 – published on the TKI website.
http://ncea.tki.org.nz/Resources-for-aligned-standards/Technology/Level-2-Technology