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In the dairy industry, control systems are in place to ensure milk quality. A thermistor cryoscope is used to accurately determine the freezing point of milk. The average freezing point of pure cow milk is -0.543°H. Milk adulterated with extraneous water, whether accidentally or intentionally, will have an elevated freezing point. The objective of this study was to determine base freezing point values for untainted goat, sheep, and water buffalo milk.

Yogurt is a popular food, having healthful properties that appeal to three out of four consumers (Mintel Brand study). Today it comes in many flavors and varieties.

Nutrilac® FastRipe makes it easy for cheese producers to reduce their overall production costs by cutting several weeks off the ripening time, without compromising on flavour, quality or shelf life. You’ll get the same cheese, just faster.

 America's taste for dairy products is growing up. A jug of milk, a chunk of cheddar and flavored yogurts are simply no longer enough to satisfy today's hungry consumers. Shopper demand for dairy is high, but they want it jazzed up with added health benefits. In this white paper, we'll take a look at how the addition of GanedenBC³⁰ can turn dairy products into winning SKUs. 

Ingredion Incorporated, a leading global provider of ingredient solutions to diversified industries, announces the publication of “Utilizing NOVATION Endura™ 0100 Starch in Stirred Yogurts Processed with Challenging Temperature and Homogenization Pressures” white paper.

Dairy manufacturers are looking to extended shelf life or aseptic dairy items to give the industry a boost. Read more for a glimpse into the industry, the solutions, the technology and the road ahead.

From a manufacturing and retail perspective, Greek yogurt is the place to be. A niche product only five years ago, the category has more than quadrupled in size since 2008, with many data analysts predicting it will reach $1.5 billion in sales by the end of 2013.

Volatile compounds, including aroma compounds, in Parmesan and Blue cheese were analyzed using adsorption and thermal desorption GC/MS (TD-GC/MS). MonoTrap was used as adsorbant. It is a state-of-theart silica monolithic and hybrid adsorbent having a large surface area and properties based on silica, activated carbon (graphite carbon for Mono Trap TD) and the octadecyl functional group. GC-MS equipped with the OPTIC-4 multi-purpose injector was used for thermal desorption. The OPTIC-4 allows direct introduction of desorbed gas into a capillary column without re-adsorption.

There are various factors to determine the tastiness of ,foods including the five senses; sight, taste, smell, touch, and hearing as well as physiological factors, such as the state of hunger and full stomach psychological factors, and dietary habits. It has been generally clarified that physical matters heavily influence sensory factors.

What is the best equipment for cleaning residue from a tank after processing Greek yogurt? The North American Tank Competency Center, part of the Alfa Laval Group, put three technologies to the test.