Greek-style has become short-hand for “double the protein.” Frozen dairy desserts typically are made with flavor in mind. A good-tasting, high-protein dessert is difficult (but not impossible) to develop.
Headlines from the holidays should cause dairy companies to re-examine their systems and procedures when it comes to distribution, customer loyalty and crisis management. Are you ready for a UPS-magnitude delivery snafu or a Target-like security breach?
Potassium chloride has been explored as a salt replacer. Other approaches include adding flavor enhancers, using fermentates and trying selected starter adjuncts.
Dairy plants in the United States are limited in how they can use reclaimed water. But in Singapore, what comes out of the water tap is treated sewage that is safe to drink. There’s a lesson there for us.
I love a parade except when it’s a never-ending march through my plant by inspectors from federal or state agencies or auditors sent by customers or third-parties.
Many ready-to-drink beverages containing dairy protein are shelf-stable. The heat treatment (up to 253 degrees) puts dairy proteins to the test. Keep in mind that the heat stability of caseins and whey proteins are very different.
In my building, 10 steps take me to my office on the second floor. The 10 steps below just might take your company to a new level of success this year.
The ultimate goal is widespread adoption of digester systems to manage manure and nutrients, address air and water quality concerns, reduce greenhouse gas emissions and produce renewable energy and fertilizer.