NYT Blames Distributors' Sloppiness for Pathogen Outbreak; Industry Executives Ponder Broad Solution
Foodservice distributors have taken issue with The New York Times for implicitly blaming the recent hepatitis outbreak on distributors' improper handling of...
On its most basic level, cheese is simply preserved milk. To “preserve the milk,” one must lower the water activity, thereby controlling the bacteria that cause spoilage. Ironically, cheese makers achieve this process with other non-harmful beneficial bacteria. The same effect is also achieved by using acid.
The August 2009 NRA expectations Index reported that “45 percent of restaurant operators plan to make a capital expenditure for equipment, expansion or remodeling in the next six months.” Whether that prediction comes true remains to be seen. But this year’s crop of new products puts the emphasis on helping operators maximize every dollar.