Featured Stories

Industry Editorial: Who Wants to Know?

February 10, 2006
McDonald's Corp. announced in October that it plans to provide nutrition information on the individual packages of each and every item that it sells at its restaurants. McDonald's said it hoped to have the labeled packaging in 20,000 of its 30,000 fast food restaurants worldwide by the end of 2006.
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Small Cooperative Merges with Foremost Farms

February 10, 2006
BARABOO, Wis.-Foremost Farms USA, and Stacyville Cooperative Creamery, Stacyville, Iowa, have agreed to the merger, whereby Foremost Farms will assume the equity investments of Stacyville members.
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Lab Talk: Skirious' Secret

February 10, 2006
Skirious (Skee-your-os) combines two Greek words meaning "shady" and "tail" and is the name of my college sorority's mascot-the squirrel. It's a strange mascot, but its selection was not random.
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Ingredient Feature: Lowering pH

February 10, 2006
From whole to skim, creamed to whipped, fluid milk and related milk products have a normal pH of 6.6 to 6.9. But this neutrality stops here. In order to transform fluid milk into one of the many other dairy products in the marketplace, pH must be reduced.
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Dairy Detective: Add Whey to Yogurts and Smoothies

February 10, 2006
It's been nearly 100 years since Elie Metchnikoff first described yogurt as a health food. Since then, manufacturers have added everything from phytosterols to flax to yogurt, hoping to make a good thing even better. They've trimmed the fat and cut the sugar. They've made it drinkable and squeezable.
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Ingredient Tech Focus: Controlling Acid Development

February 10, 2006
Is your manufacturing line on a tight schedule? Can't wait for a fermentation to complete? Need better control of pH development or some kick in flavor? Acidulants might be the answer.
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Material Handling: Beyond Palletizers

February 10, 2006
For thousands of years, the ability to work independently and perform repetitious tasks was the exclusive province of human beings, from construction of the pyramids to the Industrial Revolution.
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Dessert Maker Finds Success with Square Deli Containers

February 10, 2006
With products in over 600 stores and almost eight million units sold each year, Allison's Gourmet Kitchen, Moore, Okla., has tasted quite a bit of success.
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Inside the News: Sightings from ANUGA 2005

February 10, 2006
For the 6,294 food- and beverage-related companies that exhibited at the world's largest food fair-ANUGA-in Cologne, Germany, from October 8 to 12, the fair was an opportunity to establish contacts and conduct business with companies from every corner of the world.
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California Artisans Form Guild

February 10, 2006
A group of California artisan, farmstead and specialty cheese producers have formed the California Artisan Cheese Guild.
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Multimedia

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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.

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