Category: Food Processing

How to Increase Dairy Production: 3 Surprising Tips

Dairy farmer stands in front of his cows and uses a tablet to record milk production data

A cow that is milking can eat about 100 pounds of feed each day. That adds up. So, if you run a dairy farm, you obviously want to get as much milk as possible out of your feed costs. In this post, we’ll share three tips for helping your dairy cows meet or exceed the production average of six-to-seven gallons of milk per day.

1. Cows that Rest Longer Produce More Milk

Believe it or not, even a small increase in the amount of time your cows spend lying down can have a big impact on dairy production. Why? Well, it all comes down to blood flow to the cow’s udder. Simply put, when a cow lies down, blood flow is 25-30% faster, according to some estimates. Even just one extra hour of down time per day can make a real difference in your milk tank.

2. Dairy Cows Love a Predictable Routine

Humans are creatures of habit.… Read more

Starting a Brewery? Watch Out for These Common Brewery Mistakes.

Craft brewer in his production brewery having successfully avoided common brewery mistakes

Guess how many breweries and brew-pubs are currently active in Tennessee alone? Go ahead, guess. The answer? There are 76 of ‘em. That’s almost one craft brewery for each of Tennessee’s 96 counties. Heck, in 2016 alone, at least 11 microbreweries opened their doors in our state. So, to say there is a craft beer “boom” is an understatement. In fact, if you’re reading this post, there’s a good chance you’re among the entrepreneurs and beer enthusiasts contributing to Tennessee’s amazing craft beer scene.

If so, it could be worth your while to spend a minute or two reviewing some of the most common brewery mistakes that may prevent new breweries from reaching their full potential.

Three Mistakes to Avoid for New Breweries

Brewery Mistake #1: Not Protecting Your Personal Assets

When you’re first starting a brewery, we’re sure you have the intent of making a name for yourself and your brand.… Read more

3 Dairy Production Challenges Costing You Money: From Barn to Bottle

A fresh bottle of milk and the dairy cow that helped produce it sit outside on a picnic table during the sunset

Whether you operate a dairy farm, a dairy processing plant or you have a hand in both ends of the milk production spectrum, people in the dairy industry have a lot to juggle. From low milk prices and rising feed costs to veterinary expenses and maintaining the pregnancy rate, profitable milk production depends on a variety of factors—some of which are beyond your control. Here’s a few you might be able to put to rest:

Dairy Production Challenge 1: Controlling Your Feed Cost per CWT

For those of you with a stake on the milk production side, your biggest expense is probably your feed cost. This is why it’s important to keep track of how much money you’re spending on feed per CWT of milk produced each month. If you aren’t sure what it is, you can work with a nutritionist to find out. That’s the easy part. Not so easy?… Read more

What is HTST Pasteurization?

HTST pasteurization stands for high temperature short time pasteurization and is also known as flash pasteurization or the continuous method. It has become one of the most common methods of pasteurization today. Pasteurization destroys pathogenic organisms such as bacteria, viruses, protozoa, molds and yeasts in milk products to reduce bacterial content and deliver a safe product to the public. HTST pasteurization uses stainless steel heat exchange plates where product flows on one side while the heating media flows on the opposite side to raise milk temperatures to at least 161° F (72° C) for at least 15 seconds*, followed by rapid cooling. If the fat content of the milk product is 10% or greater, or a total solids of 18% or greater, or if it contains added sweeteners, the specified temperature shall be increased by 5°F (3°C).htst pasteurization

Why is HTST Pasteurization the preferred method?

High temperature short time pasteurization is a continuous process that efficiently and effectively destroys microorganisms in milk products.… Read more

What is Vat Pasteurization?

Pasteurization is the destruction of all disease producing bacteria, as well as 90-99 percent of all other bacteria that may affect product quality. Because of this, pasteurization is the most important function of a milk plant. Vat pasteurization, also known as batch pasteurization or the holding method, heats every particle of milk or cream in properly designed and operated equipment, at 145°F (63°C) for 30 minutes*. If the fat content of the milk product is 10 percent or greater, or a total solids of 18% or greater, or if it contains added sweeteners, the specified temperature shall be increased by 5°F (3°C).

How Does Vat Pasteurization Work?

In vat pasteurization, it is necessary to heat the milk product to 145°F in the vat. The presence of both butter granules and cream plug are possible in milk and cream. Agitation is necessary to achieve the proper consistency and texture as well as rapid, even heating.… Read more