Expert Contributing Columnists

No one knows the dairy processing industry like those directly involved in the industry’s private enterprises, academic programs and other organizations. In Dairy Foods and Dairyfoods.com we bring their knowledge to our audience of dairy professionals.


Clay Detlefsen

Clay Detlefsen

Clay Detlefsen is vice president for regulatory affairs at the International Dairy Foods Association, Washington, D.C. He writes the "Spotlight on Sustainability" column for Dairy Foods.
Greg Miller, National Dairy Council

 

Greg Miller

Gregory Miller, Ph.D., is senior vice president of Nutrition and Product Innovation for the National Dairy Council. He has previously held a nutrition-related research science position at Kraft Foods Inc. Miller and Susan Zaripheh co-author articles on nutrition for Dairy Foods.  

Allen Sayler

 

Allen Sayler

Sayler has extensive knowledge and experience in dairy production, processing, state and federal regulations, product sampling and testing, water and wastewater treatment, and drug residue screening programs. He is a nationally recognized expert and published author on HACCP systems, frequently working with state and federal dairy regulators and the National Conference on Interstate Milk. 

Tom Suber, U.S. Dairy Export Council

Tom Suber

Tom Suber contributes the "Global Insights" column for Dairy Foods. He is the president of the U.S. Dairy Export Council, Washington, D.C.
Phillip Tong, Ph.D., Dairy Products Technology Center

Phillip Tong

“Culturally Speaking” with Phillip Tong, Ph.D., focuses on formulation, quality and production issues related to the manufacture of cultured and cheese. Tong is Director of the Dairy Products Technology Center, and Professor of Dairy Science at California Polytechnic State University, San Luis Obispo. He is the U.S. Representative on the Standing Committee on Dairy Science and Technology of the International Dairy Federation, and a member of the American Dairy Science Association, IFT, and the American Cheese Society.  

Tharp & Young

Bruce Tharp and Steve Young

“Tharp & Young On Ice Cream” is authored by two world-renowned ice cream technology experts, Bruce Tharp and Steve Young, representing over 85 years of combined industrial experience. Bruce Tharp, Ph.D., is president of Tharp’s Food Technology. Steve Young, Ph.D., is a principal of Steven Young Worldwide. 

Multimedia

Videos

Image Galleries

Anderson Erickson Dairy, Des Moines, Iowa

 From this one plant, AE Dairy manufactures a full range of Grade A dairy beverages and foods, including white and flavored milk, ice cream mix (packaged for retail sale and for commercial use), 50 flavors of Greek and conventional low-fat and nonfat yogurt, buttermilk, whipping cream, cottage cheese, juices, sour cream and dips.  

BehindtheScenes

This photo gallery contains additional, unpublished photos of dairy processing facilities featured in Dairy Foods magazine. To view more Behind the Scenes galleries go to our archives page!

1/26/15 8:15 am EST

President's Address --2020 Vision

On Demand They say hindsight is 20/20, but IDFA President and CEO Connie Tipton is turning that old adage on its head. She plans to look forward to the next five years with a focused vision on important changes ahead for the dairy industry. In her address Tipton will challenge industry leaders to be willing to shake things up. She will unveil plans to ramp up IDFA activities during the run up to 2020.

Dairy Foods Magazine

dairy foods january 2015

2015 January

Our annual supplier spotlights issue; A look inside Anderson Erickson Dairy; plus our detection systems Q&A

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Tharp & Young on Ice Cream: An Encyclopedic Guide to Ice Cream Science and Technology

An at once an all-inclusive guide to the meaning of hundreds of technical terms and ideas needed for ice cream manufacturing, as well as a practical introduction to the ingredients, freezing methods, flavoring, and packaging of ice cream, sherbet, sorbet, gelato, frozen yogurts, novelties and many other kinds of frozen desserts.

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