This website requires certain cookies to work and uses other cookies to help you have the best experience. By visiting this website, certain cookies have already been set, which you may delete and block. By closing this message or continuing to use our site, you agree to the use of cookies. Visit our updated privacy and cookie policy to learn more.
This Website Uses Cookies By closing this message or continuing to use our site, you agree to our cookie policy. Learn MoreThis website requires certain cookies to work and uses other cookies to help you have the best experience. By visiting this website, certain cookies have already been set, which you may delete and block. By closing this message or continuing to use our site, you agree to the use of cookies. Visit our updated privacy and cookie policy to learn more.
Today's dairy foods manufacturers want it all when it comes to rolling out new products: Long shelflife, great flavor, inexpensive ingredients and simple process.
"We were not quite sure if we could develop a laboratory system capable of heating by both di-rect and indirect steam injection, but we knew there definitely was a need for such a system," says David Miles, v.p., MicroThermics Inc., Raleigh, N.C. "Nevertheless, when we put our minds to it, as the saying goes, where there is a will, there is a way. And, in fact, we did design the first Direct/Indirect Processor (DIP) earlier this year, and have been making more ever since."