With the clean label trend growing rapidly, and morphing into even simpler labels, manufacturers are looking for more ways to differentiate their dairy products through the choice of ingredients. Which ingredients can make one dairy product stand out over another? Which ingredients resonate better with consumers? Read More
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
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.
Spirax Sarco, the leader in products and services for steam system management, is excited to announce their latest training event: Basic Steam Boiler Operator Training. This five-day course will be held September 11-15, 2017 at Spirax Sarco’s state-of-the-art training facility in Blythewood, South Carolina where participants will learn virtually all facets of steam boiler operation, maintenance, and troubleshooting.
Gain knowledge of the materials and processes used to make cultured dairy products. This 3-day course begins with an overview of cultured product processing, dairy ingredients, and starter cultures. These principles are applied in lectures on the manufacture of buttermilk, cottage cheese, cream cheese, sour cream, yogurt, Greek-style yogurt, cultured milk drinks, and novel products.
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.