The American Cheese Society celebrated its 25th anniversary in Chicago a few weeks ago, and now, after a short breather, it’s back to work on helping to guide America’s hands-on cheesemakers toward its next milestone and beyond.

Saputo announces two strategic acquisitions

Danone North America’s plant is a master of flexibility

Dairy checkoff helps Taco Bell create new beverage featuring dairy

Events

June 29, 2021

Fermentation of Plant Based Foods: An Open Field for Innovation

Fermentation is experiencing a sea of change, especially within the plant kingdom's landscape. Ameliorating comestibles and crops that have long been at our side now need to play new roles in our future.

July 15, 2021

Combatting the Biggest Costing Challenges of the Dairy Industry

Dairy manufacturers undergo similar challenges across the industry when it comes to calculating dairy costs. Currently, dairy costing has provided companies with three main problems – managing costs by components, managing class of milk from the same supply, and not knowing what they will pay until after a month’s end.

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Poll

Sustainability

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Products

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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