The purpose of this newsletter is to share information within the dairy industry about stabilizers, cultures, antimicrobials, probiotics, fiber addition, processing, and specific ingredients used in cultured product and cheese applications. We will always add a recipe utilizing cottage cheese and discuss troubleshooting issues from the field! We hope you enjoy it and look forward to your feedback! If you would like to see specific subjects covered in this publication please contact the editor, Doug Vargo, at firstname.lastname@example.org.
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