How’s the dairy foods business? Which one? If you sell natural cheese or Greek yogurt, then the answer is: Great. If you bottle milk or package ice cream, then the answer might be: Things could be better.
Edlong Dairy Flavors, Elk Grove Village, Ill., added three new cheese flavors to its line of concentrated dairy flavors and high-intensity dairy ingredients. They are a nondairy natural Parmesan-type liquid, a nondairy Romano cheese powder and a natural Cheddar-type powder.
Designed to teach each participant the basic scientific information and practical skills needed to understand and manufacture cheese. (includes 1 day of hands-on cheese making) This course is geared towards the larger producers. Read More
Basics of quality cheese manufacture with emphasis on artisan/farmstead cheese manufacture. Includes 1 day of hands-on cheese making activities, cheese sensory evaluation, and other considerations in starting a small scale cheese making business. Read More
On Demand Attendees of this webinar will learn about avoiding common defects affecting flavor, structure, moisture and acidity, quality control measures to ensure a better product and best practices in cheesemaking
Join Dr. John A. Lucey of the Center for Dairy Research for a free webinar about the best practices for controlling cheese functionality. Dr. Lucey also is professor of Food Science at the University of Wisconsin, Madison, and the author of the popular Cheese Doctor column in Dairy Foods. Read More