pH: It’s pHundamental

By: Bill Rufenacht | Technical Specialist, Dairy Connection Inc. Why does pH matter in making fermented dairy products? In the manufacture of cultured dairy products (cheese, yogurt, kefir, etc.) starter cultures are responsible for the task of converting lactose (milk sugar) to lactic acid. The amount of lactic acid produced plays a key role in creating […]

Introductions

Welcome to the Dairy Connection Inc. Blog. In this space we will share technical information, industry news, frequently asked application/process questions, event news and much more. Our bloggers include a technical service team with a combined 100+ years of experience in the dairy industry. Learn a little about our bloggers below, and come back soon to see what we’re talking about!