Items Tagged with 'cheesemaking process'

Maxiren EVO is engineered with cutting-edge fermentation technology and targets alpha s-1 (αs1) casein via a highly specific mode of action to deliver better texture and flavor development, improved yields, and increased processing flexibility.

While family-run Hook’s Cheese only has seven full-time employees, this 8,500-square-foot cheesemaking plant — originally built as a livery stable to the Washington Hotel in 1875 and is on the National Register of Historic Places — has transcended history as one of the first cheese companies in Wisconsin to perfect the art and science of mixed milk cheeses.

New York-based IFF launched a new dairy processing system, CHOOZIT VINTAGE for the U.S. and Canadian markets. The cheese culture is designed to help cheddar cheese manufacturers overcome undesirable flavor development during aging to streamline cheesemaking processes.

New ingredients from Bell, Cargill, Enzyme Development Corp., and more!

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.  

Chr. Hansen calculates that if all cheese makers converted to using its Chy-Max M as their cheese coagulant, the result would be a total CO2 reduction of at least 1,250,000 tons of CO2, equaling the yearly greenhouse gas emissions from more than 83,000 Western European households.
 

MDS Foods’ goals were to increase the production line’s capacity and profitability as well as give the company the capability to bring more product categories, predominately packaging smaller chunks of cheese, into its facility.

MDS Foods and Ossid collaborated on developing an automated system to replace the manual operation.