September 2011
Regulars:
- Upfront
- World News: We bring you the latest from dairy processors, suppliers and marketers around the world
- New Product News
- Functional Focus – Julian Mellentin
- New Equipment News
- A working day in the life… Pete Murray, director, The Little Cheesery
- Diary
Features:
- Get them to eat Greek: Greek yogurt’s popularity in the US is due to rising consumer expectations for yogurt, industry participants say
- Japan – the road to recovery: Megmilk Snow Brand explains how it is repairing the damage from the Japanese earthquake this year
- Spotlight on the International Cheese Show: The International Cheese Show at Nantwich was bigger and better than ever this year, with a cave aged cheddar taking the top prize
- Food hydrocolloids as quality improvers of yogurt: Different types of gums may be used to upgrade yogurt texture, according to researchers
- Pure performance PPMA: The annual machinery show in Birmingham, UK, promises more automation and solutions for processing and packaging lines
- Educating dairy: Food safety promises to make the IDFA’s International Dairy Show in Atlanta, Georgia a timely event
- The whey is helping: Smoothing out protein levels makes for higher production and a more uniform product
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