How to fix 5 common defects in yogurt processing
While manufacturing yogurt, dairy processors often encounter grainy texture, too-tart flavor, weak body or syneresis. Here’s how to fix these common defects in yogurtRead More
Doug Vargo is the technical account development manager for DuPont Nutrition & Health. He brings nearly 40 years of hands-on experience in the cultured dairy business to his position. As a food scientist with tenure in both dairy R&D and production Doug possesses unique expertise in cultured dairy foods.
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