The nutritional benefits of cheese get a closer look

Although cheese contributes only 8% of sodium to the U.S. diet, the dairy industry isn’t taking this concern lightly.

January 17, 2014

Research shows people can detect as little as a 10% difference in the amount of salt in cheese. By reducing the variability of sodium, manufacturers can not only lower the average amount of sodium but also increase customer satisfaction.

Sodium under scrutiny

Many thought (and some said) it couldn’t be done. However, the dairy industry is making strides in manufacturing lower-sodium cheese that sells.

Karen Giles-Smith MS, RD

May 14, 2013

Many thought (and some said) it couldn’t be done. However, the dairy industry is making strides in manufacturing lower-sodium cheese that sells.

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.

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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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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The nutritional benefits of cheese get a closer look

Sodium under scrutiny

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