Using low heat in addition to ultrasound waves, thermosonication is a viable technique that can inactivate pathogenic microorganisms and increase shelf life.
The search for new alternatives for pasteurizing and processing milk has led food scientists and technologists to use preservation and processing factors other than heat to ensure microbiological safety and to preserve the quality characteristics of the food.
Dairy Foods has nominated 13 dairy processing plants that manufacture fluid milk, cheese, ice cream or cultured dairy products. All have been featured on dairyfoods.com over the previous 17 months.
May 16, 2018
Which plant will be Dairy Foods’ 2018 Dairy Plant of the Year? Will it be a small fluid milk processing facility in Phoenix or a large cheesemaker in Wisconsin? Those are just two of the 13 dairy plants that are in the running for Dairy Foods’ Plant of the Year.
A 2015 report from the World Economic Forum said that water shortages will be the Earth's biggest threat in the next decade. Meanwhile, data from UN-Water show that by 2025, 1.8 billion people will be experiencing water scarcity, while two-thirds of the world's population could be living in still-concerning conditions of water stress.
Pumps and valves help dairy processors keep everything in the plant running as smoothly and efficiently as possible. Choosing the right equipment is important to the overall safety, sanitation and efficiency of every plant. We spoke with several manufacturers of pumps and valves to discuss the latest technology advances and how new equipment could benefit dairy processors.
A byproduct of Greek yogurt manufacturing, acid whey presents an environmental challenge that will require the combined efforts of many parties to resolve.
Over the past decade, the dairy industry has experienced a boom in the production of Greek-style yogurt (GSY). While in 2004 GSY accounted for less than 2% of all yogurt types produced domestically, by 2015 this number skyrocketed to almost 40%.
You won't find any fancy-looking equipment at the creamery operated by Phoenix-based Danzeisen Dairy LLC. Tucked into a mixture of farm, industrial and residential properties in Phoenix's Laveen neighborhood, the creamery relies on retrofitted vintage milk processing equipment, much of it from the 1940s, 1950s and 1960s, and all of it from U.S. manufacturers, to produce its craft dairy products.