How the JCS Aseptic Enzyme Standardizing System (JCS-AESS) adds value to your milk production

Milk producers are constantly looking for new ways to provide value-added products that deliver more in terms of nutrition and taste to consumers. A common trend in the industry is to provide lactose free milk since many people are lactose intolerant and more and more consumers are demanding these types of products.

What does JCS stand for?

If you have worked at or with JCS over the last 32 years then you most likely already know the story behind the company name and logo, for those of you that have wondered here is what it all means.

2019 JCS Food and Beverage Forum: Trends and Insights to keep you ahead of the game

Last week, we celebrated the 2019 JCS Food and Beverage Forum. The forum took place from Wednesday, September 17th-19th in Rochester, NY.  The event had diverse participation of attendees from companies in the dairy, isotonic drinks, juice,  plant-based products and beverages in general. This year’s program encompassed sessions to gain valuable information on the latest trends and challenges in product standardization and processing, shelf-life extension, overall equipment effectiveness (OEE), and food safety.

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