Tag: Dairy manufacturing

Some commercial sour cream brands are permitted to use rennet, an enzyme traditionally used in cheese making. However, its inclusion is not universal, and most sour cream gets its characteristic texture from a different, rennet-free process.

Did you know that Anmum is a brand from Fonterra, a world-leading dairy cooperative owned by 10,500 New Zealand farming families? While the high-quality dairy foundation is rooted in New Zealand's lush, pasture-based farms, its journey to the consumer involves a globally integrated network of manufacturing and distribution.

Skim milk contains approximately 91% water, which is largely removed to create a versatile and shelf-stable product. The process of making skim milk powder involves a series of sophisticated industrial steps designed to remove moisture while preserving the milk's nutritional integrity. This article explores the entire journey, from raw milk collection to the final powdered product, detailing the key stages and technologies involved.

Before homogenization, a cream layer naturally formed on top of unprocessed milk. In the USA, modern plants use a multi-stage process to produce skim milk with less than 0.2% fat.

Most commercial skimmed milk is created by spinning whole milk in a high-speed centrifuge, a method far more efficient and sanitary than traditional gravity separation methods. This industrial process ensures a consistent and precise reduction of milk fat to meet specific product standards.

Greek yogurt can contain nearly double the protein of regular yogurt per serving, but how do they make yogurt high in protein? This protein concentration is achieved through specialized processes, with manufacturers concentrating milk solids either before or after the fermentation stage to boost the final product's nutritional value.

Did you know that milk powder contains up to 10 times more minerals, like calcium and potassium, than liquid milk due to the concentration process? Understanding what are the chemicals in milk powder involves looking at its concentrated natural components, intentional additives, and potential trace compounds from processing.

Did you know that liquid milk is over 85% water? To turn it into a dry, shelf-stable form, powdered milk must undergo a series of precise and controlled processing steps that remove this moisture.

Over 10 billion tons of whey is estimated to be produced globally per year, much of it originating as a byproduct from the vast cheese-making industry. This liquid, once considered a waste product, is the essential raw material for creating the whey protein powder we consume today.

With approximately 68% of the world's population having some form of lactose malabsorption, the process of how they remove lactose from ice cream has become a vital food science innovation. This has opened the door for many to enjoy creamy, dairy-based frozen desserts without the digestive discomfort.