Processing

Pasteurization is a matter of taste

October 17, 2013

 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. 


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Equipment trends

Dairy processors focused on 'single-serve' packaging, equipment needs

When it comes to equipment, dairy processors said they seek easy-to-clean machinery to prevent cross-contamination.
September 23, 2013

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.


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Stuck on you

How to clean Greek yogurt residue in process tanks

Alfa Laval’s North American Tank Competency Center put three cleaning technologies to the test.
September 4, 2013

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.


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Turning waste into energy

Dairy producers and processors have found value in what they used to throw away.
August 23, 2013
Dairy producers and processors have found value in what they used to throw away. Methane digesters and other technologies create energy to power homes, offices and industrial plants.
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Life-long learning

Membrane technology event celebrated its 25th anniversary with record attendance

Dairy Foods and Filtration & Membrane World LLC have been partners for eight years.
June 27, 2013

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. 


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Plant of the Year

13 best practices from the Plant of the Year nominees

These dairy processors have ideas about food safety, sustainability, customer service and more.
June 9, 2013

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.


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Sustainability

Unilever Ice Cream, Ballard Family Dairy & Cheese honored in dairy sustainability awards program

Unilever has reduced electricity use by 13%, natural gas use by 16% and water consumption by more than 1.1 million gallons per year.
April 24, 2013

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.


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Construction

Darigold completes construction of plant dryer in Lynden, Wash.

Darigold exports two thirds of its milk powder production and three-quarters of its whey products.
April 20, 2013

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.


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Filling New England's dairy needs: Inside Oakhurst's plant

Oakhurst Dairy of Maine processes quality dairy and nondairy beverages and cultured products for its retail, commercial and private-label customers. It also operates a successful sustainability program that reduces energy, water and waste.
April 16, 2013
Ask anyone what they know about Maine and you’ll probably hear “lobster, lighthouses and L.L. Bean.” Milk? Probably not, because Maine isn’t a top dairy state. There are just four milk plants (and eight bulk tank units) in Maine, according to the most recent Interstate Milk Shippers List.
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Tharp & Young On Ice Cream

Formulating low-calorie ice cream

There is more than one route to reducing calories in frozen desserts. The choice of dairy ingredients, sweeteners and processing techniques all play a role.
April 13, 2013
For years, processors have reduced the fat and total sugars in a wide variety of frozen dessert formats with varying degrees of technical, nutritional, sensory and economic success.
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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!

6/19/14 2:00 pm EDT

Build a Better Cheese

On Demand Professor John A. Lucey of the University of Wisconsin, Madison will cover defects in cheese, improving yield with processing techniques to get the most from the ingredients you've paid for, the regulatory scene, and the future.

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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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