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On Demand until January 18, 2023
Abstract:
Milk producers are constantly looking for new ways to provide value-added products that deliver more in terms of nutrition and taste to consumers. A common trend in the industry is to provide lactose-free milk. But, as dairy manufacturers are discovering, the processing limitations of enzymes can turn lactose-free innovation into a challenging and costly exercise. This webinar will provide you with an overview of what is the best way to add enzymes to your production and obtain significant cost savings and extended runs. Learning Objectives:
- How you can save by converting lactose on the pasteurized side of your plant vs. the raw side
- What can shorten the life of lactose-free milk over time, what in the process causes that, and how to fix it
- How a standardizer can help you eliminate the loss of enzyme in normal processing UHT’s
- How to enable new product offerings to your portfolio without adding to the CapEx
Speaker
 Harry Williams Account Manager JCS Harry Williams has 15 years of Food & Beverage manufacturing experience. Before joining JCS, Harry worked as an Operations Manager with a top processing milk and plant-based products company where he spent 10 years helping grow the business through continuous improvement activities. Harry has extensive knowledge in both UHT/fluid processing and operational leadership activities within manufacturing. At JCS, Harry works on fostering existing customer relationships, as well as building new partnerships with customers while working from his home office in East Central Indiana.
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Improve Efficiencies and Reduce Costs in Lactose-Free Production
Registration Is Closed
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