Featured Stories

A clean machine

Dairy processors achieve the highest sanitary conditions by a thorough understanding of CIP technology

Besides ending up with clean and sanitized dairy processing equipment, dairies can lower waste and improve their output.
July 25, 2014

A white paper details the history of sanitizing dairy filling machines and describes what to watch for in terms of state-of-the-art CIP systems and what processes to avoid.


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Kids these days

Understand the Millennial generation so you can sell more dairy products

“Millennials are the topic of endless discussion and analysis. They make us uncomfortable, they’re far from the “traditional shopper,” says the president of Concentric.
July 22, 2014

Marketers of dairy foods and beverages need to understand the world view and the habits of the Millennial generation. For example, 40% shop once a week with a plan in mind and shopping list in hand; 26% are currently or would consider buying food from the online retailer Amazon. Many prefer to shop specialty stores like Trader Joe’s and health food stores like Whole Foods.


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Test and measure

LactiWhey from Page & Pedersen analyzes sweet whey

Whey composition results provide management tools that help optimize profitability.
July 21, 2014

A new instrument for analysis of sweet whey reports fat, solids, density, salts/minerals, lactose and protein in 60 seconds.


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Supplier awards

PerkinElmer’s milk powder analyzer wins IFT award

July 18, 2014
PerkinElmer's DairyGuard Milk Powder Analyzer received an Innovation Award from the Institute of Food Technologists (IFT) during the IFT Show in June.
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Spirulina solves the missing hues in Blue and Green

July 17, 2014

Spirulina now approved in the USA for use in a wider range of applications for food and beverage as a naturally derived blue color


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Ingredients

Herza makes individual chocolate mixes for ice cream

July 16, 2014
Herza now offers individual mixes of small chocolate and glazed pieces that can be used in ice cream.
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World cups

German dessert maker uses a two-cup package

For its new Monte dessert, Zott chooses a plastic container that is manufactured using a thin-walled injection technique with in-mold labeling.
July 15, 2014

Packaging plays a key role in the success of new desserts from a Bavarian food processor. The flavor of the new Monte dessert from Zott stays fresh thanks to the two-cup chamber system.


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Supplier news

Dairy supplier news from Ingredion, GNT and more

July 11, 2014
Ingredion launches new Idea Labs; GNT, Polypack open new facilities, and more dairy supplier news.
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Dairy equipment

Delta Instruments LactoScope FTIR Advanced analyzes complex dairy products

July 10, 2014
The LactoScope is a great tool for milk and cream standardization, and the analysis of more complex dairy products such as yogurts, cheese milk and ice cream.
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Good cup, bad cup

Yogurt maker turns to vision system to eliminate leakers, dented cups

The ThermoChecker inspects the surface of 600 cups per minute, every 3 degrees, within 30 milliseconds.
July 10, 2014

Industrial Control Inc., Zeeland, Mich., has developed an adaptable, high-speed 3D vision system to detect defective parts in existing systems in the thermoforming industry.  


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Multimedia

Videos

Image Galleries

Agropur, Natrel Division USA, St. Paul, Minn.

 At its Natrel Division plant in St. Paul, Minn, Agropur makes rBST-free white and flavored milk, heavy whipping cream, half n half, buttermilk, organic milk, nutritional drinks and shakes and sport drinks. Nondairy beverages (soy, rice, coconut, and almond) coffee creamers, broth and sauces. 

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!

6/19/14 2:00 pm EDT

Build a Better Cheese

On Demand Professor John A. Lucey of the University of Wisconsin, Madison will cover defects in cheese, improving yield with processing techniques to get the most from the ingredients you've paid for, the regulatory scene, and the future.

Ice Cream

What’s your favorite way to eat ice cream?
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Dairy Foods Magazine

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2014 July

Read the 2014 Buyers Guide and Sourcebook, your one source for ingredients, equipment and packaging.

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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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