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- Phil Bourque
Dairy Foods/Expert Profile
Expertise
I can help with mixing solutions in the dairy industry, including ice creams, milks, and other dairy processing.
Experience in the area
30 years in the business of process food equipment design and manufacturing. Supplier of equipment to many dairies, and ice cream manufacturers.
Organizations
Scott Turbon Mixer
Publications
Food Engineering Magazine
Education/Credentials
MBA, University of Redlands
Average Ratings
Recent Reviews from Users
K = Knowledgeability C = Clarity of Response P = Politeness| User | Date | K | C | P | Comments |
|---|---|---|---|---|---|
| Gary | 04/03/09 | 10 | 10 | 10 | Thanks alot Phil for your advice! |
| Joseph | 06/16/08 | 10 | 10 | 10 |
Recent Answers from Phil Bourque
2008-08-11 Ice crystals in ice cream:
David, I always knew algae was used in ice cream, but this weekend, I think I learned why and I thought of your question. There is a slippery enzyme on algae plants that is supposedly used to prevent
2008-06-13 Butter:
You are prob. ok, esp. since its been 50 years. Butter has alot of fat in it; and the combination of that and its salt content make it hard for bacteria to accumulate. My advice is to leave it out, except
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