A lot of new opportunities for dairy processors in the coming months, both from the industry at large and from our neck of the woods here at Dairy Foods.

Gossner Foods to Build Swiss Cheese Facility

September 1, 2004

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Gossner Foods, Logan, Utah, says it will spend $40 million to convert a shuttered J.R. Simplot potato plant in Idaho to a Swiss cheese and whey operation. Plans call for

Tharp & Young on Ice Cream

August 31, 2004

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Bruce Tharp & Steve YoungQ: What flavor changes occur in ice cream during storage? A: With regard to the basic flavor of ice cream, and not changes in amount, quality

Stonyfield and Hood to Launch Organic Milk

August 31, 2004

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An organic milk with the Stonyfield brand will be showing up in supermarkets and natural food stores nationwide in a few months.

Glanbia Nutritionals introduces Prolibra™ Whey Mineral Protein, an ingredient that induces positive changes in body composition by promoting fat loss while maintaining lean body mass. Prolibra is a patent-pending, dairy-derived

Kraft to Use South Beach Diet Label

August 31, 2004

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Kraft Foods Inc. has struck a deal to use the South Beach Diet's trademark, in an effort to cash in on the low-carbohydrate dieting trend. Northfield, Illinois-based Kraft, the largest

Etcetera

August 31, 2004

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Wisconsin Dairy Products Association recently recognized George Cornell with its 2004 WDPA Presidents Award. Cornell, a veteran of Schreiber Foods and Land O'Lakes has been actively engaged in the dairy

Dean Merges New Orleans Dairies

August 31, 2004

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Dean Foods is consolidating its fluid milk operations in the New Orleans area. According to a local newspaper report, Dean will close the Barbe's Dairy facility in Westwego, and combine

People

August 31, 2004

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(top to bottom)Paul Knoerl, Jack Miller, and Rich Hebel.Nielsen-Massey Vanillas, Waukegan, Ill.-Craig Nielsen named CEO, and Matthew Nielsen named COO. As part of the family-owned company, Craig and Matthew Nielsen

What's New in Cheese Technology?

August 31, 2004

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Cheesemaking has been around for at least 4,000 years. And today, people love cheese more than ever. Surveys show that cheese is now consumed in 98% of U.S. households and that 83% of restaurants have cheese on the menu.

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Oakhurst Dairy, Portland, Maine

The third-generation, independently owned dairy processor manufactures milk, buttermilk, sour cream, juices, iced teas and fruit punches at its plant in Portland, Maine. It is also a leader in energy conservation.

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!

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The Food Safety Summit offers the opportunity to attend and participate in these selected sessions remotely by registering and joining in LIVE from your computer.

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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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