Archive for the ‘milk powder’ category
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Environment fit for a terroir (4)
Tuesday, September 29th, 2009
Terroir is another word for a living and working environment, one in which food is produced. Production quality and environmental quality are two sides of the same coin: balancing both sides of the equation demands investment and commitment. When milk arrives at the Isigny Sainte-Mère reception tanks, much of the cream is already spoken for [...]
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Milk powder earns it keep
Friday, June 26th, 2009
Powder milk was more than just an afterthought: during the 1960s, the drying towers would handle 260 tonnes of milk a day at peak periods, buying in additional milk from neighbouring dairies to make a range of milk powders for livestock. “The production of powdered milk was an essential diversification,” explained Réné Vemclefs, the cooperative’s [...]
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Postwar powdered milk: the height of modernity
Thursday, June 25th, 2009
Isigny’s first drying tower for powdered milk started work in 1949 and was such a resounding success that by 1959 the cooperative had built a second one, three times the size. Capable of processing two and a half tonnes of milk an hour, the second tower was housed in an ultramodern glass-walled building. It was [...]
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France's first spray drying tower
Tuesday, June 23rd, 2009
By 1946, Henri Babeur had decided that the cooperative should build a milk drying tower and make soluble milk powder from what had previously been given back to the members. “It will not only increase the value of the skimmed milk above what it is worth as a cheese by-product, but will allow us to [...]
