Milk processors are innovating with new flavors, dairy-coffee hybrids, new formats and more. In this webinar, you will gain an overview of successful innovative milk products, learn the newest flavor and packaging options in dairy-based beverages, and get ideas for nondairy beverages that you can process. Read More
To successfully develop new food products, developers must fully understand the nutritional and functional properties of food ingredients. Milk protein ingredients provide excellent solutions for product developers seeking to develop nutritious foods that can meet consumer needs. Learn why today’s product developers are increasingly seeking highly functional milk protein ingredients to develop value added health and wellness food products that are on trend and in demand globally. Gain a better understanding of the potential health and wellness benefits of dairy protein consumption. Become a smarter user of milk protein ingredients by learning which milk protein ingredients are best suited for your food product application.
Consumers can’t get enough cheese, and this means big opportunities for dairy producers. While traditional spreadable cheese manufacturing methods are still viable, new technologies and approaches are driving versatility and flexibility while helping protect against challenges like ingredient quality and availability, production losses, consistent product quality and space constraints. Read More
While U.S. consumers want healthier alternatives to foods and beverages, they also want them to taste delicious. Manufacturers are responding to these consumer desires by removing sugars and reducing calories in their products using ingredients from natural sources. Stevia has proven to be a popular solution, but selecting a sweetener that appeals to consumers is just one piece of the puzzle. In this webinar, explore ways to formulate great-tasting dairy foods and beverages with less sugar and fewer calories using stevia and other ingredients.
Participants in this three day course will gain knowledge on the operational and regulatory procedures used for pasteurization, with an emphasis on milk. The course begins with a focus on the composition and microbiology of milk to set the stage for the conditions needed for pasteurization and cleaning.
Farmstead and artisan dairy processors and others interested in cheese that take this course will gain knowledge of the materials and processes used to make specialty cheese and learn techniques to improve their business.