Consumers do not need another American single or pizza shred. For the most part, U.S. cheesemakers realize this, as the latest and greatest products to debut can be described as flavorful, convenient, organic or traditional.

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Emmi Roth USA, Penn Yan, N.Y.

This photo gallery contains additional, unpublished photos of dairy processing facilities featured in Dairy Foods magazine.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!

03/10/11 2:00 PM EST

Food Plant of the Future: Renovation Mythbusters

On Demand: Major food and beverage expansion projects often start with the preconception that a Greenfield plant is needed to achieve desired performance goals. This preconception is based on some pervasive myths.

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Dairy Foods Magazine

2012 January

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Engineering Aspects of Milk and Dairy Products

With 25 international contributors from academia and industry, this book is a readily applicable resource for the development of improved dairy products and for determining how to successfully meet the challenges posed by ever-evolving consumer demands.

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