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 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. 



Image Galleries

4 mouth-watering grilled cheese sandwiches you have to make in April, National Grilled Cheese Month

In recognition of National Grilled Cheese Month (April), Arla Dofino asked two food bloggers to re-imagine this comfort-food classic.

Heidi Larsen of and Maria Lichty of created four grilled cheese sandwich recipes that call for creamy Havarti, dill Havarti, smoked Gouda and Eureka! Organic Breads products.

Arla Foods, a cooperative owned by European dairy farmers, is the fifth largest dairy company in the world. The Arla Dofino brand of cheese includes Havarti, Gouda, Edam and Fontina, which are made by the Hollandtown Dairy in Kaukauna, Wis.

3/31/15 2:00 pm EST

Raising the bar with in-line mixing and blending technologies: high output with flexibility and low costs

On Demand In this webinar, you will be introduced to advanced in-line blending, dosing and mixing technologies that offer high flexible productions, reduced product losses, shorter batch times, uniform products, and reduced ingredient costs. As a result, Food Manufacturers can optimize their productions and increase their profitability.

Dairy Foods Magazine

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2015 April

We look inside Kroger's Denver plant; Also, see what trends are happening in yogurt.

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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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Dairy Foods Buyers Guide

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