- DAIRY PRODUCTS
- WEB EXCLUSIVES
The time and temperature used to pasteurize raw milk affects the taste. Upkeep and maintenance affect the durability and lifetime of equipment. Vendors share their best practice recommendations.
Dairy processors said they seek durable packaging materials to increase stability as their products move through the supply chain. Processors also are using sustainable materials to extend shelf-life; seeking easy-to-open and close fitments; and developing attention-grabbing shapes and stand-up pouches.
What is the best equipment for cleaning residue from a tank after processing Greek yogurt? The North American Tank Competency Center, part of the Alfa Laval Group, put three technologies to the test.
The 25th annual Practical Membrane Technology Short Course was held earlier this month. The course focused on the basics of membrane technology and process design as well as new membrane technologies, materials and applications. In addition, participants took guided facility tours of Ecolab, GEA and GE Power & Water.
Dairy Foods editors toured all 13 dairy processing plants that have been nominated for the 2013 Plant of the Year. We found best practices in each of them.
The Unilever Ice Cream plant in Henderson, Nev., was recognized for Outstanding Dairy Processing & Manufacturing Sustainability and Ballard Family Dairy & Cheese, Gooding, Idaho, was honored for Outstanding Achievement in Energy Efficiency.
Seattle-based Darigold, the marketing and processing subsidiary of the Northwest Dairy Association, announced the completion of its new milk powder dryer at its Lynden, Wash., processing plant. A fire destroyed the dryer in February 2012.
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.
This photo gallery contains additional, unpublished photos of dairy processing facilities featured in Dairy Foods magazine.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!
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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