Dairy Processing and Equipment

Under pressure

Getting past pasteurization: consider high-pressure processing of dairy foods and beverages

New technologies don’t use heat to preserve dairy foods. The microbiological quality of pressure-treated milk is comparable to that of thermally pasteurized milk.

High-pressure-based technologies have the potential to preserve natural freshness as well as the sensory and nutritional qualities of a variety of
dairy products.
 


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Reduce, reuse, recycle

Enter your company in the 2015 U.S. Dairy Sustainability Awards Program

The program has two new categories: Achievement in Resource Stewardship and Achievement in Community Partnerships. Deadline in Nov. 7

The Innovation Center for U.S. Dairy is accepting nominations for the 2015 U.S. Dairy Sustainability Awards. The awards recognize outstanding dairy farms, businesses and partnerships for socially responsible, economically viable and environmentally sound practices. 


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New detection systems help ensure product safety for dairy processors

New detection systems from Thermo Fisher, Fortress, Mettler Toledo and more!


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Logistics equipment keeps up with packaging trends

As dairies use more flexible packages, the equipment that handles cases and pallets might have to change. We asked two executives how plant managers can make their operations more efficient.

When Dairy Foods surveyed its readers, we found that 35% of dairies plan to purchase new conveyors or palletizers. In the same study, dairy processors also reported they are increasing their use of plastics and flexible packaging (such as pouches) and using less metal and glass.


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New pumps and valves technology for dairy processors

Pumps from Meyer, Graco, PIAB USA, Ampco and much more!
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Edible dairy packaging and other green ideas

Packaging is not a big contributor to a dairy’s carbon footprint, but to consumers, it can be a symbol of a company’s eco-friendliness.

Besides producing recyclable cartons and wraps, dairy processors use compostable materials. Even edible packaging is possible.


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Writing standards for robotic equipment

Robotic automation equipment is common in the auto industry, but the wet conditions in dairy plants have created a need for equipment standards to comply with strict food safety and hygiene rules. Here is what we have done so far.

Traditional applications for robot-based automation in food processing have been basic pick-and-place packing operations. On the processing side, dairy plants contain many applications that are repetitive or labor-intensive. These are perfect candidates for robot-based automation.


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Food safety

Making the most of lab testing equipment for dairies

Waiting for test results can slow down dairy processing. Faster testing methods cut wait time from minutes to seconds. In-line analyzers deliver information in real time.

Speed, accuracy and consistency are three metrics that managers of dairy processing plants should be measuring. An on-site dairy laboratory can play an important role in achieving high values in each of those metrics.


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Test and measure

LactiWhey from Page & Pedersen analyzes sweet whey

Whey composition results provide management tools that help optimize profitability.

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


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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.

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!

11/18/14 2:00 pm EST

Harness Your Product Inspection Program to Save Money, Ensure Quality and Drive Efficiencies

Consolidation in the dairy industry is raising the bar on innovation and driving efficiencies to ensure competitiveness. One area often overlooked is the role that the right product inspection program can play in supporting the organization’s overall business goals and protecting brand reputation. Drawing on best practices in metal detection, X-ray inspection and checkweighing, this session will cover criteria to help determine the right technologies to employ for a given product and packaging type for high-value, perishable dairy products.

Cheese Flavors

What’s your favorite flavor to eat in cheese?
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Dairy Foods Magazine

september cover

2014 September

Joseph Gallo Farms wins honors for its cheeses, sustainability practices; plus we look at what's happening with frozen desserts.

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THE DAIRY FOODS STORE

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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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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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