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Cheese

Significance of Standardizing Milk for Quality Cheesemaking

Standardization is the adjustment of the ratio of fat to total protein (casein) in cheese milk. Why standardize milk? Standardization is done for economic, regulatory, and cheese and functionality reasons. Milk that is used for the manufacture of cheeses is priced as Class III milk according to the provisions of the Federal Milk Marketing Orders. […]

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Future-Proofing Through Training

Future-proofing is a form of strategic planning designed to support the long-term well-being of an organization, or in this case, an industry, with the goal of promoting success for yearsto come. Training occurs throughout life, and much of our formal training and education starts with school. An education, whether it is from a technical school

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Mozzarella Cheese Manufacture

Mozzarella Cheese Manufacture Provided by ADPI Center of Excellence member Dr. Nana Farkye, this article takes a look at the market information, standards and manufacturing methods, yield, shelf-life and freezing and functionality of mozzarella cheese. Market Information Mozzarella cheese is the largest single cheese produced by volume in the U.S.  Current USDA statistics show that

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