When making artisanal cheese, the lion’s share of the milk used — 10 pounds of milk to produce 1 pound of cheese — comes from 1.27 million dairy cows in Wisconsin.
Minimally populated Idaho means plenty of open space for raising dairy cows. That smaller population means only a portion of milk produced here goes directly to consumers. That leaves millions of pounds of liquid milk available to make yogurt, cheese and other dairy-related products.
BioAir's EcoBase synthetic media is specifically designed to provide uniform and optimized mass transfer of odorous compounds under a controlled microenvironment.
January 23, 2014
A major Canadian dairy food processing plant recently found itself struggling with odor issues. The plant, which makes a wide range of cheese products for all of Canada, resides in a planned community; careful consideration was given regarding the balance between residential, industrial and commercial usages of the area. Problems with odor destabilized that balance, making local residents and businesses unhappy.
Holland’s Family Cheese was named the Grand Champion at this year’s United States Cheese Championship Contest. Here’s the behind-the-scenes story of how that came to pass.
Basics of quality cheese manufacture with emphasis on artisan/farmstead cheese manufacture. Includes 1 day of hands-on cheese making activities, cheese sensory evaluation, and other considerations in starting a small scale cheese making business. Read More
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