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    Home » Keywords: » dairy texture

    Items Tagged with 'dairy texture'

    ARTICLES

    Blog

    Find the right mix: flavors and textures and the discerning consumer

    Like everything else in life, balance is important in dairy processing.
    Joe Yun Ph.D.
    June 16, 2021

    You may have heard the statement, “milk is nature’s perfect food.” Nutritionally speaking, that is true.


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    Blog

    Overcome dairy and plant-based protein challenges

    Gellan gum can help in five ways.
    Barbara Chinn
    October 29, 2019

    The health halo around protein-fortified foods and beverages shines brighter every day.


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    Frozen desserts: Keep them creamy

    Frozen desserts: Keep them creamy

    The right ingredients can help processors texturize today’s frozen dairy — and nondairy — delights
    Kimberly Decker
    January 11, 2019
    Texturally speaking, "ice cream" is something of a misnomer. Yes, consumers expect the frozen treat to be creamy; but any hint of actual iciness, either in the scoop or on the palate, qualifies as an unmistakable quality flaw.
    Read More
    CulturallySpeaking.jpg

    Getting the texture right with cultured dairy foods

    Sweet and savory flavors draw a lot of attention to new cultured dairy foods.
    tong
    Phillip S. Tong
    May 10, 2016

    Often, flavor rules when it comes to consumer acceptability of foods. When it comes to cultured dairy foods, I might add “texture rules.”


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    Getting texture right in dairy

    Getting texture right in dairy

    Kimberly Decker
    January 7, 2016

    Dairy-product developers must get the texture just right in foods and beverages. They have to consider multiple factors, including ingredients, processing techniques, packaging and costs.


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    Phillip Tong

    Achieve the right texture in cultured products

    Cultured dairy products can be pourable or spoonable, smooth or creamy. Use technology to build the right structure and mouthfeel in order to satisfy consumers.
    tong
    Phillip S. Tong
    May 8, 2014

    While a pleasing flavor is a prerequisite to consumer acceptability of all foods, the texture of fermented milks is as important — if not more important — in determining consumer preference of fermented milk products.


    Read More
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    Events

    June 14, 2023

    Studies on an Energy-saving Membrane Element: Optum RO

    Broadcasting live from Dairy Foods' Membrane Technology Forum: In this presentation, we will focus on several case studies that assess the amount of bypass flow and power consumption required for the Optum RO element compared to caged and other shelled elements when operated at similar pressure drops and recoveries.

    June 14, 2023

    Generative AI for Membrane Filtration Equipment and Beyond

    Broadcasting live from Dairy Foods' Membrane Technology Forum: This session aims to delve into the concept of Generative AI, exploring its diverse applications within the industrial landscape and across departments.

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    Products

    Tharp & Young on Ice Cream: An Encyclopedic Guide to Ice Cream Science and Technology

    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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