Articles
Free Information About Manufacturing Cultured Dairy Products
May 1, 2001
Cultured products manufacturers are always interested in information about the processing of cultured products. In addition, as new employees are hired, companies are looking for ways to instill cultured products experience into new plant personnel. The CULTURED PRODUCTS QUARTERLY is a free newsletter that focuses on different areas of knowledge that assist manufacturers of yogurt, cottage cheese, sour cream, buttermilk, cream cheese, Latin style cheeses and other cultured dairy products.
Recent articles in the January issue covered " How the Latest Packaging Technology has Revolutionized the Dairy Industry", "Basic Training for Plant Personnel – focusing on pH", "What Causes Bulging Foil Seals in My Light or Non-fat Sour Cream" and a new series about "Yogurt" starting with the legal definition.
If you would like to see a copy or subscribe, please contact
- Doug Vargo
Technical Service Manager, Cultured Products
Germantown International,
200 Lawrence Dr.
West Chester, PA, 19380
Tel 800-345-8209
Fax 610-344-9543
Germantown International, 200 Lawrence Drive, West Chester, PA 19380. Tel: 610-883-4805; Fax: 610-883-2009.
