Ingredients for Dairy Processors

Ripe for the Taking

Proper culture selection ensures quality, consistent cheese
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Developing UHT High-protein Beverages

Stabilizing a complex mix of proteins with carrageenan or cellulose gel
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Culturally Speaking: Better Body Through Cultures

Q What are body-building cultures? A Most starter culture manufacturers offer body-building cultures for use in products such as sour cream, yogurt and buttermilk. In fact, most yogurt and buttermilk
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Trends in Fortification

Opportunities for dairy foods to load up on better-for-you ingredients
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Varied Ingredients Brew Different Coffee Flavor

Greg RyanEditor's Note: According to a November 2003 report from Packaged Facts, a div. of on the U.S. coffee market, ready-to-drink coffee beverages, most of which include milk, have
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Membrane Filtration Offers a Variety of Applications for Dairy

Since the introduction of membrane processing to the dairy industry in the late 1960's, separation of dairy fluids using semi-permeable membranes has been used to clarify, concentrate and fractionate a variety of dairy products.
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Back to Basics

Successfully incorporating bases, varigates and fruit feeders into frozen desserts.
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Tea Time

The perfect iced beverage for the course can come from a dairy
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Developing Dairy Beverages

High-protein diets, nutritional needs offer new opportunities to the recombined milk protein market
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Tharp & Young on Ice Cream

How do you add inclusions to novelties such as cones, push tubes and sandwiches?
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Image Galleries

Velvet Ice Cream Co., Utica, Ohio

Velvet Ice Cream built its reputation on making premium products that adhere to the standard of identity for ice cream. Its lines consist of premium, all natural, churned (low-fat), no sugar added, novelties, sherbet (in cups and in push-up tubes) and a controlled ice cream brand for grocery store customers.


This photo gallery contains additional, unpublished photos of dairy processing facilities featured in Dairy Foods magazine.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!

1/26/15 8:15 am EST

President's Address --2020 Vision

They say hindsight is 20/20, but IDFA President and CEO Connie Tipton is turning that old adage on its head. She plans to look forward to the next five years with a focused vision on important changes ahead for the dairy industry. In her address Tipton will challenge industry leaders to be willing to shake things up. She will unveil plans to ramp up IDFA activities during the run up to 2020.

Dairy Foods Magazine

df december 2014

2014 December

Dannon is our Processor of the Year, plus much more!

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Santa's treats

Which dairy food are you most likely to leave out for Santa Claus?
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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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Clear Seas Research

Clear Seas ResearchWith access to over one million professionals and more than 60 industry-specific publications, Clear Seas Research offers relevant insights from those who know your industry best. Let us customize a market research solution that exceeds your marketing goals.


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Dairy Foods Buyers Guide

cover df july 2013Resource for buyers in the dairy processing industry to find information on the leading suppliers and manufacturers.

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