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Virtual Extension: Practical Membrane Technology Short Course

6/5/13 8:00 am to 6/5/14 2:00 pm CDT
Contact: Jamie Tunison


9:00am-10:00am CDT | Module Design & Options and Fundamentals of System Design


  • Mike Grigus, Sr. Sales Engineer, GEA Process Engineering Inc.

11:00am - 12:00pm CDT | Basic Principals of Membrane Cleaning

Gerold Luss, Consultant, Complete Filtration Resource


Gerold Luss, Ph.D. worked for HB Fuller Company between 1979 and 1993. His duties involved formulation of membrane cleaning chemicals, development of cleaning programs for membrane units, coordinating all membrane activities with regard to membrane processes, membrane cleaning etc. Part of the H. B. fuller membrane projects group. From 1993 to 2009 Gerold helped to found CFR [Complete Filtration Resources] a company which builds membrane systems (primarily for food and process applications), design membrane processes, design membrane systems, coordinate all technical activities of the company. Over the years that he worked at CFR the company grew from 2 employees to one of the larger builders of process membrane systems in the United States.

 1:00pm - 2:00pm CDT | Update on Total Protein and Casein Standardization of Cheese Milk and the Use of Microfiltration for Production of ESL Milk 



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Blue Bell Creameries, Brenham, Texas

Blue Bell Creameries of Brenham, Texas, has no shortage of ideas. Every year it considers roughly 300 new flavor concepts. Through a rigorous evaluation process, the company whittles those ideas down to five or six. It is serious about finding flavors that resonate with consumers and translating those flavors into ice cream.


This photo gallery contains additional, unpublished photos of dairy processing facilities featured in Dairy Foods magazine. To view more Behind the Scenes galleries go to our archives page!

3/31/15 2:00 pm EST

Raising the bar with in-line mixing and blending technologies: high output with flexibility and low costs

In this webinar, you will be introduced to advanced in-line blending, dosing and mixing technologies that offer high flexible productions, reduced product losses, shorter batch times, uniform products, and reduced ingredient costs. As a result, Food Manufacturers can optimize their productions and increase their profitability.

Dairy Foods Magazine

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2015 February

What's happening in milk; plus we look at Blue Bell ice cream operations, what drives its success.

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Tharp & Young on Ice Cream: An Encyclopedic Guide to Ice Cream Science and Technology

An at once an all-inclusive guide to the meaning of hundreds of technical terms and ideas needed for ice cream manufacturing, as well as a practical introduction to the ingredients, freezing methods, flavoring, and packaging of ice cream, sherbet, sorbet, gelato, frozen yogurts, novelties and many other kinds of frozen desserts.

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Clear Seas Research

Clear Seas ResearchWith access to over one million professionals and more than 60 industry-specific publications, Clear Seas Research offers relevant insights from those who know your industry best. Let us customize a market research solution that exceeds your marketing goals.


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Dairy Foods Buyers Guide

cover df july 2013Resource for buyers in the dairy processing industry to find information on the leading suppliers and manufacturers.

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