Dairy Processing - January/February 2023 - 57

end of the day, just before the cheese is bagged, the powder is
bagged, it's exposed to air usually, " he said. " There's going to
be some gap. "
Whether dairy processors are dealing with fluid milk,
ice cream or fermented products such as cheese, whey,
cottage cheese or yogurt, Travis said they are going from
milk to product in a matter of hours. That's why different
environments are necessary for different stages - whether
that be raw, processing or ready-to-eat. And for companies
that produce ice cream, for example, they need an ingredient
environment, too. Cheese processors typically need a wet
environment and a dry environment.
" You have to figure out what is your highest to lowest care,
so you get the right flow of air, " Travis said.
To help dairy processors find solutions to such puzzles,
Stubbs said the Innovation Center for US Dairy identifies
experts to teach classes and create educational content for
the industry. Processors can access guidance documents,
attend workshops or webinars, or send employees to receive
training from top professionals.
Clean Conveyors designed
for the Dairy Industry
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Dairy Processing - January/February 2023

Table of Contents for the Digital Edition of Dairy Processing - January/February 2023

Dairy Processing - January/February 2023 - Intro
Dairy Processing - January/February 2023 - 1
Dairy Processing - January/February 2023 - 2
Dairy Processing - January/February 2023 - 3
Dairy Processing - January/February 2023 - 4
Dairy Processing - January/February 2023 - 5
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