• Insight

Using technology to increase yield in cheese manufacturing

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Key discussion points include:

  • How changes within the industry have seen fluctuating demand, where manufacturers have had to become more flexible to be profitable.
  • Different pump types and how they can affect product quality, reduce waste and increase yield
  • How manufacturing efficiencies remain the main source of competitive advantage


The panel consists of Food and Beverage specialists from across Watson-Marlow Fluid Technology Group, including:

Steffen Knoedler - Senior Business Development Manager
 
John Rowley - Sales and Business Development Manager
 
Kurt Krummrich - Regional Sales Manager

 

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The dairy sector is at a turning point. Shifting consumer tastes, growing demand for sustainability and price pressure is pushing dairies to consider changing mature and proven processes. But this trend is not about huge investments in complete processing line reconfigurations.

Instead, increasing numbers of dairies are finding a quick return on investment and a boost to bottom-line profitability, by switching technologies for targeted tasks such as cheese curd processing and yoghurt transfer.

curds

Our expert team looks at the dairy processing industry in this webinar, the practical challenges in choosing the right processing equipment, and the positive results delivered by simple changes to processes that led to increased yield.

dairy info graphic

 

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