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?
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.
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.