You can’t run your plant without it. Compressed air opens and closes pneumatic valves, evacuates product lines and conveys packages. Make sure it is clean and uncontaminated.
New technologies don’t use heat to preserve dairy foods. The microbiological quality of pressure-treated milk is comparable to that of thermally pasteurized milk.
September 26, 2014
High-pressure-based technologies have the potential to preserve natural freshness as well as the sensory and nutritional qualities of a variety of
dairy products.
The program has two new categories: Achievement in Resource Stewardship and Achievement in Community Partnerships. Deadline in Nov. 7
September 19, 2014
The Innovation Center for U.S. Dairy is accepting nominations for the 2015 U.S. Dairy Sustainability Awards. The awards recognize outstanding dairy farms, businesses and partnerships for socially responsible, economically viable and environmentally sound practices.