Dairy Finds That Less is Best

November 1, 2010

The trend in 2010 was to remove ingredients and market smaller portions. Yet resilient processors were not shy about developing new products and introducing new flavors.

Keynote Presentation: New Insights in Understanding and Preventing Deposit Formation on Membrane Surfaces

ON DEMAND: Deposit formation by biopolymers such as proteins or polysaccharides on membranes causes significant reductions in flux and transmission of components, irrespective of reverse osmosis, nano-, ultra- or microfiltration applications. Crossflow conditions are meant to minimize deposit formation, but cannot prevent the deposition of material sufficiently. Part of the reason is the inconsistent transmembrane pressure along the flow path across a membrane module with a high transmembrane pressure at the module inlet and a gradient towards lower pressures towards the module exit.

Food Safety Risk Analysis Using Membrane Autopsy

ON DEMAND: Membrane programs in the age of FSMA require increased vigilance to maintain the safe production of food products. Under FSMA a company must do a risk based analysis to identify potential hazards. Within the new Food Safety Plan, preventive controls must be in place to manage those risks.

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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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2019 April

Check out the April issue of Dairy Foods, including a profile of MMPA and our cultured foods Outlook Report.

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Dairy Finds That Less is Best

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