Clover Sonoma started processing Non-GMO Project Verified conventional milk this year. President and CEO Marcus Benedetti calls it a financial gamble yet says ‘it’s the right thing to do for a whole host of reasons.’
Tradition and innovation co-exist comfortably at Clover Sonoma dairy, located in the verdant rolling hills of Sonoma County, California, an area better known for wine than milk.
People drink milk for health or taste. We should give them both. Dairy farmers want fair and stable prices. We should pursue dairy policy that succeeds in achieving that.
The high temperature/short time pasteurization process has been a reliable workhorse in dairies for years. But there are alternative technologies that treat raw milk without heat. Some are in use in other countries.
Cows raised on organic and conventional dairy farms in three regions of the United States show no significant differences in health or in the nutritional content of their milk, according to a new study by Oregon State University, Corvallis, Ore., researchers and their collaborators.
Take a grass to glass approach to controlling psychrotolerant sporeformers in fluid milk. Sporeformers have been shown to enter the fluid milk continuum on the farm, survive pasteurization and subsequently grow to spoilage levels at refrigeration temperatures.
Milk has nine essential nutrients, but not everyone knows that. It's time to bust the myths associated with milk, including the one saying whole milk is the only milk containing vitamin D.
It sounds like an Olympics motto, but today’s equipment is faster, runs longer and achieves higher temperatures. Makers of pasteurizers and heat exchangers talk about equipment upgrades.
October 16, 2012
Designers of processing equipment recognize some of the economic realities of today. Energy is expensive, so equipment is more efficient. Real estate is expensive, so equipment takes up less space. Labor is expensive, so equipment runs more efficiently and reliably.