Say cheese. Perhaps less catchily, say infant formula milk; even say galacto-oligosaccharides (or Gos for short). Say all of those things and you’ll have gone some way towards describing what Dairy Crest is. Despite the ever increasing popularity of its Cathedral City cheddar brand, it is hardly a one-trick pony. As well as making cheeses, butters and spreads, Dairy Crest uses the whey generated as a byproduct of its processes to make an ingredient used in formula milk, sold across the world but particularly strong in Asia.
Through another lactose-derived product that it developed as a by-product of its cheese-making and also used in formula milk, it has come up with a prebiotic drink for consumers that helps the gut to produce health-promoting bacteria. It