dairyconsulting

Introduction Shelf life extension in cultured milk products like yogurt, lala (fermented milk), and cheeses is crucial for ensuring consumer satisfaction, maintaining product integrity, and optimizing economic returns. This newsletter explores the intricacies of extending shelf life in these dairy products, highlighting the importance, influencing factors, practical strategies, and successful case studies in the industry. […]

Introduction Yogurt making is a delightful and rewarding process that transforms milk into a creamy, tangy treat. However, one of the challenges that can arise during yogurt fermentation is a phenomenon known as “blow ups.” These blow ups can lead to unsightly and sometimes inedible yogurt. In this article, we will explore what blow ups