Popular Articles
NEW PRODUCTS AVAILABLE FROM SACCO
Fascinating array of new products launched by SACCO. From cheese wax to smoked cheese flavour. A vast array of rennets available as well. Food product labels are also a new and exciting concept. Contact Millicent today on millicent@dynamiko.co.za for ...
FOREIGN MATERIAL PREVENTION AND CONTROL
Introduction Foreign material, also classified under the physical hazard category, can be anything from a piece of plastic, piece of glass, sampling utensils, metal shards from a piece of equipment that has broken down - it comes in many shapes and ...
DETECTING AND PREVENTING PSEUDOMONAS CONTAMINATION IN DAIRY PLANTS AND PRODUCTS
Introduction Pseudomonas bacteria is a contaminant that can spoil milk and result in the discolouration and off-flavours in cheese - it is a challenging bacteria to control in a dairy plant. It needs oxygen to grown and can survive & grow in cold ...
THE IMPORTANCE OF DAIRY INGREDIENTS' FUNCTIONALITY
Introduction Testing the functionality of ingredients to understand the performance attributes in a specific application can save a lot of time and money. Attributes like heat stability, water binding, stability, clarity, acidity level at which the ...
ESSENTIAL PRINCIPLES OF CHEESEMAKING - DECIDING WHICH STARTER CULTURES TO USE
Introduction Properly using and maintaining starter cultures is crucial to producing consistently good cheese. Culture selection, use, distribution, monitoring, implementing and maintaining a rotation program plus technical support from your supplier ...