Eye development in cheese can be a sought-after attribute or an unfortunate defect, but in both cases, gas is the culprit. That’s why it is essential for cheesemakers to understand the basics of gas development and apply that knowledge, whether they are looking to make a tightly knit Cheddar or a Swiss with perfect eyes.
Extremely cold ‘cryobits’ accelerate temperature reduction of the packaged product. Ice crystals and air bubbles are significantly smaller with partial cryogenic hardening compared to traditional hardening methods.
The cryogenic freezing of ice cream is appealing because the very rapid temperature drop it produces generates extremely small ice crystals that promote smooth texture and extended textural shelf life. To date, technical, operational and economic factors have limited its use in conventional production to a few value-added products such as novelties and ice cream cakes/pies.
Milk is the genetic blueprint for foods to support health, according to Bruce German, director of the Foods for Health Institute at University of California, Davis. From the moment of conception, a mother’s nutritious diet, including dairy products, promotes health and vitality.
A new day of processing and packaging is about to start in your dairy plant. The first shift has arrived and as the employees walk to their stations, they are pleased by the gleaming stainless steel, shiny walls and clean floors they see.