USDEC's Colombian dairy ingredients workshop series continued last week in Ipiales with the training session, "Applications of Powdered Ingredients to Optimize Dairy Product Formulations." Professor John Jairo Ortiz from the Universidad de Antioquia led the training, which focused on the benefits of using U.S. nonfat dry milk and MPC in yogurt and campesino cheese (a lightly pressed, fresh, salty cheese often used as a topping).

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