Processing

Research shows how to reduce sodium in cheese

Public health concerns over hypertension have cheesemakers looking to reduce sodium. Research has found that a little dairy in a DASH diet reduces the risk of high blood pressure.
May 15, 2012
Pressure from public health authorities to reduce sodium in the food supply continues to grow. There are many sides to the debate. Though dairy foods in total contribute only 11% of the sodium in the U.S. diet, the dairy industry has recognized the need to address these concerns and has been taking action. Being proactive helps the industry identify solutions that make sense for the food supply, the dairy business and consumers’ health and taste preferences.
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Gifford's makes ice cream with family recipes, vintage equipment

Gifford’s makes the world’s best chocolate ice cream using old-fashioned recipes and equipment at its little plant in Skowhegan.
May 15, 2012

The Gifford’s Ice Cream processing plant is tucked into a hillside on Hathaway Street in Skowhegan, Maine. This unassuming little band box of a building gives no hint that inside, production workers are creating super premium ice cream that is sold in company-owned and independently owned scoop shops and by retailers from Maine to Maryland.


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Formulating ice cream with prebiotics, probiotics

Processors can introduce these healthy bacteria into frozen desserts by using syrups, sauces and inclusions.
May 14, 2012
In our February column we discussed the importance of digestive health as the basis of all good nutrition and the role ice cream products could play in terms of providing probiotic (consumption of “live and active beneficial” bacteria) and/or probiotic friendly (that is, prebiotic) mix ingredients. We reviewed delivery of probiotics via active culturing and/or cold inoculation.
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Formulating the next generation of cultured dairy foods

Adding micronutrients to cultured dairy products is one way to address health and wellness. Will processors respond with innovative new products?
May 14, 2012
Consumers recognize that cultured dairy products (including yogurt, cottage cheese and fermented milk beverages) are healthy and good-for-you choices. Health professionals consider cultured dairy foods to be nutrient-dense foods, meaning they have a high nutrient-to-energy ratio.

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Meet Bill Weigel, the owner of Weigel's convenience stores

April 11, 2012
As Bill Weigel navigates his Toyota Avalon down Tennessee State Highway 131 through Powell, Tenn., he points out landmarks from his boyhood. There is the house where his grandmother lived. Over there is the orchard where he went for an apple to mask the tobacco on his breath from smoking (at age 9) his homemade corncob pipe. And that’s where he boarded the bus and rode to the big city (Knoxville) all by himself before he was even 10 years old.
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Broadacre Dairy processes award-winning chocolate milk for Weigel's convenience store

April 10, 2012
Fluid milk processing facilities are generally the same. They all have rooms for milk intake, separating, homogenizing and filling. Broadacre Dairy has one building on the edge of its property that makes it unique among dairy processors: a log cabin where the owner was born.
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Water management practices in dairy processing plants

The best fluid-milk plants use about one-half gallon of water per gallon of milk processed. The least efficient plants use four times that amount.
April 10, 2012
I have been at the International Dairy Foods Association for 22 years, and during that time water usage and wastewater discharges have always been important issues.Discussions about water in the past were usually about wastewater. Historically, municipalities added more and more houses and businesses to their sewage treatment plants, but did not upgrade the infrastructure to accommodate the increased load.
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George Crave, cheesemaker, Crave Brothers Farmstead Cheese, Waterloo, Wis.

March 28, 2012
George Crave of Crave Brothers Farmstead Cheese talks about his career in cheesemaking.
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Swiss Valley Farms' plant runs 24/7

A manufacturing facility in Luana, Iowa runs 24/7, every day of the year. Swiss Valley Farms produces Swiss-style cheeses, cream cheeses and whey powders.
March 18, 2012
Northeastern Iowa was shaped by the glaciers and the Mississippi River, which makes up its eastern border. The landscape here defies the stereotype of Midwestern flatness. Rolling hills yield unexpected delights for motorists negotiating the winding county roads.
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Swiss Valley Farms brings a sharp focus to cheesemaking

By exiting the fluid milk and cultured business to concentrate on cheese, Swiss Valley Farms CEO Don Boelens has turned the Iowa-based dairy cooperative into a nimble processor that can react quickly to customers’ requests.
March 18, 2012

Swiss Valley Farms chief executive officer Donald A. Boelens was dealing with volatile milk prices and a collapsing export market in 2008-2009. Looking back, he says he knew there had to be a better management structure, one that could allow the company to take advantage of opportunities caused by price fluctuations and at the same time deal with the hardships.

 


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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!

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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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