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Article: The Vermont three-step: brick-and-mortar projects opened the door to automation improvements at Cabot Creamery, including the world's first enclosed-vat cottage cheese production system.(Fabulous Food Plants)
- Article from:
- Food Engineering
- Article date:
- December 1, 2006
- Author:
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Copyright informationCOPYRIGHT 2006 BNP Media. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Neighboring New Hampshire may be the Granite State, but the same rugged terrain marks Vermont, home to Cabot Creamery Cooperative.
The state's vertical ascents top out at 4,400 feet, modest compared to western ranges but mountains nonetheless. Finding level land to build on is a challenge, and bringing men, women and materials into remote areas compounds it. Nonetheless, new construction was a necessary first step when engineers at Cabot and Food Tech Structures LLC sat down three years ago to map out a five-year growth plan. With the brick and mortar elements complete, the production team is pushing forward with automation projects at the 87-year old cheddar cheesemaker.
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