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As an ingredient in frozen desserts, milkfat is critical when delivering sensory appeal and resistance to heat shock. The actual percentage of milkfat depends on a number of factors, including regulatory considerations, nutrition fact objectives and sensory appea. Learn more from ice cream gurus, Steven Young and Bill Sipple.
Yin Woon Rani, CEO of the Washington, D.C.-based Milk Processor Education Program (MilkPEP), joins us for episode three of the "Let's Talk Dairy" podcast. Rani brings nearly 25 years of integrated marketing experience across CPG companies and marketing agencies to her MilkPEP position.
Up until only recently, milk sales in U.S. retail outlets had been on a decades-long decline. As the coronavirus forced many consumers to work, study and/or eat at home, however, retail milk sales benefited.
The cooperative also added heavy whipping cream and half & half.
April 9, 2020
Wooster, Ohio-based Green Field Farms said it is adding homogenized milk in whole and 2% varieties to its family of products in glass bottles this month.
A shelf-life study is used to evaluate the time, under specified storage conditions, that a food will tolerate without producing unacceptable microbiological, chemical, physical and/or sensory changes.
Back in July 2018, Dairy Foods ran an online poll asking readers which dairy category they believed was most in need of innovation. When all was said and done, milk rose to the top as the category screaming loudest for attention, with 41% of the votes.