By: Dave Potter | Technical Specialist & President, Dairy Connection Inc. What is phage? You may have heard of the term “phage” in either cheese making books or from discussion with other friends and acquaintances in the cheese business. But what exactly is phage, and where does it come from?
PRO-CLEAN™ SWABS FOR DETECTION OF PROTEIN RESIDUE ON SURFACES By: Bill Rufenacht | Technical Specialist, Dairy Connection Inc. Proper sanitation of food contact surfaces and equipment is important to all of us producing food products. The last thing we want is to make a product that spoils quickly or worse, makes someone ill. […]
By: Emily Harbison with contribution by Bill Rufenacht | Technical Specialists, Dairy Connection Inc. Here at Dairy Connection, we feel fortunate to have built strong relationships with many hundreds of creameries across America over the last 20+ years. Every day during this crisis, members of our team connect with clients managing the myriad complexities and […]
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 […]
By: Emily Harbison | Technical Specialist, Dairy Connection Inc. We stock roughly twenty different yogurt cultures and have access to at least 100 more. If you’re in the market for a starter, how do you choose between all of them? Below are some of the major factors to consider as you research and develop your […]
