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Manufacturers of hygienic products can achieve significant and immediate cost savings by improving the volume of premium end-products and materials that are recovered from transfer lines.

Public health authorities, health professionals, the food and drink industry, and many consumers are united in their concerns... the issue can't be sugar-coated anymore... many aspects of our modern lifestyle, are leading to an epidemic of ill health across the world.

Kerry, the Taste and Nutrition Company, has published a report based on a massive consumer research study focusing on clean label.

Using pectin helps create a shelf-stable, low-pH dairy beverage. The versatile thickener can be used as a gelling agent and stabilizer, even in low-acid and reduced-sugar applications.

Bacteriophages (or phages) are extremely heat resistant. Standard HTST pasteurization does not eliminate them. DSM offers ideas to counter phage attacks in dairy processing plants. 

If you make ice cream, then the typical tests your R&D lab should make include viscosity flow curve, viscosity vs. temperature profile and yield stress determination.

Love yogurt, kefir, cheese, wine, beer, kimchi, and pickles? A new peer-reviewed paper supported in part by the California Dairy Research Foundation, reveals evidence that fermented foods, developed thousands of years ago for their ability to avoid contamination, may increase sensitivity to insulin, lower the risk of developing type 2 diabetes, and decrease the overall risk of mortality.

Several methods can discover mycotoxins in food, feed and milk.  Of these, high-performance liquid chromatography (HPLC) is the global gold standard for the separation and quantitation of organic analytes in milk.

Dairy operations need measurement solutions that help them deal with two key milk receiving issues – aeration and components. New inline measurement devices help with process optimization and quality improvement.