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Sometimes the milk business is like my favorite baseball team, the Chicago Cubs. Both are as old as the hills and both have earned broad popularity by offering something wholesome and comforting. For milk that means fundamental nutrition and familiarity, and for Chicago’s National League club, 130 years of tradition and the timelessness of Wrigley Field.

AlcanAlcan Packaging offers concept-to-market solutions for cheese packaging. Alcan has a complete line of film structures. A broad range of solutions for sliced, chunk, shredded, deli and string natural cheeses,

All too often, many view fleet leasing as a simple own or lease question and mainly think of it in terms of the more traditional “full service” equipment lease. Whereas, thanks to today’s creative financial markets, fleet leasing can be used by a lessee as a financial tool, an operational tool and also as a means of leverage to improve a fleet’s purchasing power. The right application of leasing alternatives can be not only a financial or operational problem solver, it can also provide tactical and strategic advantages. 

APVThe centrifugal pump lines manufactured by APV meets 3-A, FDA, USDA, BISSC and more.  Major lines include the W+ Series, and the V2.  APV’s range of pumps also includes positive

The dairy plant located in this tiny town north of the Adirondack Mountains is focused almost exclusively on manufacturing yogurt and cottage cheese. But an MVR evaporator system also produces a significant amount of concentrated fluid milk products. These include traditional skim condense and blends of milk solids designed to meet customer needs.

Lists of ice cream “defects” often include some characteristics that can be positive or negative, depending on the context.

Like many Americans, I need a few cups of coffee in the morning. I’m OK with my home brew. My husband, on the other hand, works in the Sears Tower and frequently patronizes the many downtown coffeehouses. He seldom hesitates to inform me that my cup of java just does not compare to the barista-made brew. (I use premium beans, but there’s something about the coffeehouse process that results in a better-tasting cup.)

Americans are eating more cheese than ever before, with consumption showing no signs of abating. In fact, according to data compiled by the Wisconsin Milk Marketing Board, from 2005 to 2015, it is projected that, on average, every American will be consuming an additional three pounds of cheese each year. That’s a lot of cheese!

Where do we draw the line when it comes to dairy foods enhancements? When is too much, really too much?Is adding vitamins to an artificially sweetened carbonated soft drink responsible product development?   These questions are being asked because functional foods have entered the mainstream. The good news is that for dairy formulators, the opportunities to add functional ingredients are more expansive than ever.

Dairy Foods recently launched Dairy Product Innovations, a new e-newsletter focused on food product trends, new dairy products, and new products and services from dairy industry suppliers.