Items Tagged with 'cheesemaking'
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Schreiber Foods' cheese operations are built to impress

Schreiber Foods' cheese operations are built to impress

Schreiber Foods’ Fairview cheese-converting plant in Carthage, Mo., is notable not only for its massive size, but also for its high level of automation and dedicated partner-owners.
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Kathie Canning
March 7, 2019
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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.
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The secret to good aged cheese

Follow these tips to produce consistent, quality aged cheese
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John A. Lucey
January 11, 2019
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Aged cheeses are a point of pride for cheesemakers and loved by many consumers. However, in today's market, as producers are pressured to cut costs, the quality of some aged cheeses has suffered.
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Seeing double: Inside Associated Milk Producers' Sanborn, Iowa, plant

Seeing double: Inside Associated Milk Producers' Sanborn, Iowa, plant

A recent expansion enables Associated Milk Producers Inc.’s plant in Sanborn, Iowa, to produce twice as much award-winning cheese
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Kathie Canning
September 6, 2018
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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.
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The 2018 International Cheese Technology Expo gets bigger

The 2018 International Cheese Technology Expo gets bigger

The event promises more diversity, depth of programming than ever.
March 8, 2018
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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.


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The evolving microbiology of cheese

New technology, like next-generation sequencing, is leading the way for a new generation of cheesemaking.
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John A. Lucey
October 9, 2017
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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.


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EVENTS

Industry

9/17/19 to 9/18/19
Babcock Hall - University of Wisconsin–Madison
Madison, WI
United States

Master Course, Cheesemaking Cultures and Enzymes – The Flavor Creators

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