Archive for March, 2010
Shedding Light on the Food Industry
Most people think that the Food Network simply broadcasts programs that enlighten home cooks on how to prepare quality cuisine. In fact, the channel also has features that highlight how commercial kitchens are managed and operated, as well as specials on how some of our favorite edibles are created. It can be fascinating to see the complex production cycle that is inherent in many of our most common foods.
Programs such as Unwrapped explore the inner workings of large operations. They take you through the entire process—from combining the ingredients in a gigantic mixer, to individually wrapping each of the tasty treats. Watching shows like this give you an appreciation for the hard work and meticulous detail that allows for the mass production of so many of our products
Dairy Industry
Koss Industrial, Inc. offers a wide variety of cheese processing equipment for the dairy industry, both new and reconditioned. Some examples of Koss’ cheese processing equipment are the lab cookers, hot water sets, ClearBrine® Ultra Filtration units, cheese cutters (as pictured) and CIP Systems are only the beginning of what Koss’ has to offer.
Not Your Parents’ Milk
I am admittedly too young to remember the days when milkmen used to bring fresh bottles to the door a couple of times a week—but I’ve heard the stories. People always tout the freshness of the milk and reminisce about how you would have to shake the bottle to mix in the cream. Milk delivery may not be as ubiquitous as it once was, but that doesn’t explain why we no longer have to shake our milk.
The answer to this quandary is actually quite simple: the homogenizer. The cream, or fat, portion of the milk has a lower density, so it naturally rises to the top of the bottle. A homogenizer works to break down the fat molecules so that they can be mixed into the rest of the milk, creating aptly named “homogenized milk.”