Items Tagged with 'cheese processing news'

ARTICLES

U.S. Championship Cheese Contest announces top 20 finalists

The contest received a record number of entries for 2019.

March 7, 2019

The contest received a record number of entries for 2019.

Agropur Cooperative to shut down its Saint-Damase plant in Montérégie, Quebec

The cheese plant will cease operations in April 2019.

September 25, 2018

The cheese plant will cease operations in April 2019.

World Cheese Awards 2018 open for entry on Sept. 5

The Guild of Fine Food expects to receive a record-breaking 3,500 cheese entries.

August 13, 2018

The Guild of Fine Food expects to receive a record-breaking 3,500 cheese entries.

WCMA, University of Wisconsin-River Falls partner to strengthen industry education pipeline

The action builds on WCMA’s financial support of the school’s dairy pilot plant.

June 22, 2018

The action builds on WCMA’s financial support of the school’s dairy pilot plant.

French sheep’s milk cheese named 2018 World Champion Cheese

But U.S. cheesemakers dominated the competition, earning gold medals in 87 of the 121 contest classes.

March 9, 2018

But U.S. cheesemakers dominated the competition, earning gold medals in 87 of the 121 contest classes.

Jarlsberg brand debuts new advertising campaign

The campaign features the ‘Life’s Best Served with Jarlsberg’ communication brand platform.

March 6, 2018

The campaign features the ‘Life’s Best Served with Jarlsberg’ communication brand platform.

WCMA seeking volunteers for World Champion Cheese Contest

Interested parties may sign up now online.

December 20, 2017

Interested parties may sign up now online.

Understanding the basics: Techniques to attain a high cheese yield

To attain a high cheese yield, cheesemakers need to retain as much casein, fat and moisture as possible. Here are some techniques.

John A. Lucey

January 9, 2017

In an ideal world, all solids in the cheese vat would end up in the finished product. Unfortunately, this is not possible with our current cheesemaking methods.

The cheese of the future

Cheese manufacturers and their suppliers will develop more pronounced flavors. They’ll use waterless mozzarella cookers and make cheeses entirely in their retail containers.

John A. Lucey

August 18, 2013

The dairy industry is an innovative field, always working to meet or anticipate consumer needs and adjust products and manufacturing practices to suit the marketplace. So, it comes as no surprise that we are already considering the cheeses of the future.

This webinar will explore emerging trends and opportunities tied to functional products within the yogurt space. It will also examine trends and innovation opportunities for cultured dairy products outside of the yogurt space.

Are You at Risk for a Product Recall?

Labeling errors alone constitute 40% of all recalls in the United States, and recalls due to labeling errors as well as foreign material contamination are a growing problem in the industry globally. This session will cover the types of product inspection equipment that can be used, as well as best practices of processes and procedures for utilizing these solutions.

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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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