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Many ready-to-drink beverages containing dairy protein are shelf-stable. The heat treatment (up to 253 degrees) puts dairy proteins to the test. Keep in mind that the heat stability of caseins and whey proteins are very different.

Barry-Wehmiller acquired Arcil SA, Paris; Krones purchased 100% of the stock of Germany's HST Machinenbau GmbH; and Pro Mach completed its acquisition of the French capping machinery manufacturer Ets. Andre Zalkin & Cie.
 

 Food scientists describe texture as being able to “make or break” a product’s acceptance by the public. Yet compared to flavor, aroma and color, texture has largely been unsung. That’s beginning to change. 

The CSI 500 from GEA Westfalia Separator, an integrated drive separator used to remove bacteria from milk, is used increasingly in cheesemaking operations.

 Quest Industrial’s ultrasonic knife robotic cell cutting process involves a knife vibrating at the speed of sound, producing a nearly frictionless surface to which cheese neither sticks nor deforms.  

 When it comes to cutting exact weight cheese at high throughput there is a multitude of design criteria including ease of operation, ease of inspection and able to be cleaned easily. 

 As the number of foods formulated with inulin continues to increase, the number of people who can’t tolerate this fermentable fiber is also on the rise. What are the potential implications for the dairy industry? 

 Sidel launches its new low-output Combi Predis/Capdis FMa, an integrated aseptic blow-fill-cap solution. The new aseptic solution is based on the dry-preform and cap decontamination technology already successfully implemented by many beverage manufacturers. 

Mark William Rhyan, the executive vice president and chief operations officer of cheesemaker Sargento Foods Inc., Plymouth, Wis., passed away on Dec. 25 after a brief battle with pancreatic cancer. 

 RockTenn Corrugated creates new patented tub tray design, which allows for significant reductions in packaging costs, as compared to flat corrugated pads.