Fouling is a natural part of membrane filtration, but as dairy processors pursue higher solids, longer runs and greater throughput, it keeps challenging filtration performance and efficiency, writes Sammy Bredar for Dairy Foods. Fouling affects flux, cleaning frequency, energy use and membrane life across applications from milk and whey to
Fifty years ago, farmers in Italy’s Emilia-Romagna region opened their barn windows at night in summer to cool their cattle; today, with heatwaves pushing temperatures to record highs, those windows stay open around the clock to protect the cows — and ultimately their milk, the foundation of the area’s centuries-old
Ukrainian dairy brand Yahotynske has expanded its fermented dairy range with a new 15%-fat sour cream made using thermostat-set technology and packaged in a convenient 300g cup, Milkalliance reports. Unlike conventional production, thermostat-set fermentation takes place directly inside the cup rather than in a large vat before packaging. Fresh cream
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