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