Articles Tagged with ''cheese manufacturing''

Meltability of cheese is one of the most researched properties, write Prateek Sharma, Ph.D., and Nitin Joshi, Ph.D. Among all dairy ingredients, cheese is atypical in that its functionality is highly versatile, as it can be modified to meet consumer needs.

This portable near-infrared (NIR) spectroscopy device provides fast, accurate, and non-destructive analysis of fat, moisture, and protein content in all types of cheese and curd in under 10 seconds, the company said.  

As part of its 50th anniversary year, HART will strategically broaden its reach into additional food sectors that demand the same high standards of hygiene, efficiency, and engineering precision — while continuing to serve its core cheese clients with the excellence they’ve come to expect.

With 6.45 million metric tons (MT) of cheese production in 2023, the U.S. cheese market is projected for a 4.64% compound annual growth rate (CAGR) and a business of almost $56 billion by 2029. 

In the 1970s, some companies began producing cheese in large 640-pound blocks to reduce handling and packaging costs.

New ingredients from IFPC and J. Rettenmaier USA

When making artisanal cheese, the lion’s share of the milk used — 10 pounds of milk to produce 1 pound of cheese — comes from 1.27 million dairy cows in Wisconsin. 

Minnesota dairy co-op Bongards Creameries will nearly double the size of its production facility in Humboldt, Tenn. The move will add 95 jobs.

USDA’s Dairy Market News reports that butter sales are strong as retailers increased their advertising.  Cheese stocks are building up in the nation.

The 2017 Dairy Foods Plant of the Year is a Cabot Creamery plant in Vermont, owned by the dairy cooperative Agri-Mark.