Visitors to Schreiber Foods' Fairview cheese converting plant in Carthage, Mo., can't help but be a bit awestruck. The sheer size of the facility, 330,000 square feet largely dedicated to converting operations and another 140,000 housing a distribution center, is certainly impressive. But the high level of automation found within the various departments is perhaps even more remarkable.
Cheese is a fermented product, which means that cheesemaking requires the growth of millions of bacteria, we call them starters (to start the acid development), to acidify the product. Initially, these bacteria originate from the raw milk itself (cow, milker, equipment, etc.).
DMK Deutsches Milchkontor GmbH produces sliced cheese and Mozzarella at its production facility in Georgsmarienhütte, Germany. The various types of sliced cheese and Mozzarella blocks are vacuum packed after processing in several packaging lines.
Employees at Associated Milk Producers Inc.'s (AMPI) Sanborn, Iowa, plant might be seeing double, but that doesn't mean there's anything wrong with their vision. Instead, it’s a reflection of a recent expansion that doubled the facility's cheesemaking capacity.
The event promises more diversity, depth of programming than ever.
March 8, 2018
Wisconsin Cheese Makers Association (WCMA) and Center for Dairy Research (CDR) officials formed new partnerships with the U.S. Dairy Export Council, the Innovation Center for U.S. Dairy and the Wisconsin Milk Marketing Board to deliver more diversity and depth of programming than ever before at the 2018 International Cheese Technology Expo (ICTE), set for April 17-19, 2018, at the Wisconsin Center in Milwaukee.
Alive and ever-changing, microbes are responsible for everything from the safety of cheese to its flavor development during ripening. In fact, microbes in the form of starter culture, or adjunct bacteria/fungi, are ultimately responsible for turning milk into an almost endless array of cheese varieties.
The Center for Dairy Research will be holding a two-day short course, September 17 to 18 in Babcock Hall on the University of Wisconsin–Madison campus, that will take a deep dive into cheesemaking cultures and enzymes. Read More