Food Safety for Dairy Processors

Why are so few dairies participating in NCIMS HACCP?

Only 11 dairies in seven states are listed on the Interstate Milk Shippers list as participating in the National Conference of Interstate Milk Shippers’ hazard analysis and critical control points program.
Dairy operations, for the past several years, have been encouraged to adopt HACCP by their customers who believed that HACCP is an important part of total quality management.
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Peanut butter recall

Sunland's tainted peanut butter leads Dean Foods to recall ice cream made for Supervalu stores

In 2009, tainted peanuts from Peanut Corp. of America also affected dairy processors.

Dean Foods Co. is the latest ice cream maker to recall varieties made with peanut butter. Other dairy processors that have issued voluntary recalls include Oregon Ice Cream, Clemmys, Belfonte, Smith Dairy, BGC Manufacturing, Toft Dairy, Talenti Gelato, and Rich Products Corp.

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Food safety

BioControl Systems receives additional no objection letters for E. coli test methods

BioControl Systems receives additional no objection letters for E. coli Top 6 and Top 7 Shiga Toxigenic E. coli (STEC) test methods
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Milk testing

Iowa ag department requires testing of milk for aflatoxin

Milk processors are required to screen all Grade A and Grade B farm bulk milk pickup tankers and farm can milk loads for aflatoxin on a weekly basis.

Iowa Secretary of Agriculture Bill Northey announced Friday that the Iowa Department of Agriculture and Land Stewardship will require aflatoxin screening and testing of milk received in Iowa beginning August 31, 2012 and continuing indefinitely.

The order announced today requires milk processors to screen all Grade A and Grade B farm bulk milk pickup tankers and farm can milk loads for aflatoxin on a weekly basis.

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Mettler Toledo food safety conference

More than 100 food manufacturers and processors, foodservice companies, retailers, auditors and others met in Chicago in June to learn more about the food safety regulatory environment and to share views on the state of food safety today.
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Good dairy products start with good milk

Dairy processing plants must run a battery of tests on raw milk. Later, the lab checks out finished products. In this article, a lab evaluation officer from the state of South Dakota reviews the tests and the testing methods.
Milk has the distinction of being nature’s most perfect food and is also the most widely tested food on the dinner table. This nutrient-packed and perishable food requires substantial controls and testing to assure the consumer of enjoying a safe and highly nutritious food.
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Food safety

Cloverland Dairy achieves SQF level 3 certification

Cloverland has been awarded a Level 3 Certification from the Safety Quality Foods Institute (SQF) -- the highest possible qualification, which testifies to appropriate protection being in place from standard hygiene issues all the way up to, and including, terrorist attacks.

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Lab test

AOAC approves Neogen’s Soleris total viable count test

Neogen’s newly approved Soleris test (Performance Tested MethodSM certification 071203 from the AOAC Research Institute) detects microorganisms in as little as 4 hours, and only takes 24 hours to a negative result. Conventional methods can take up to 2 days.

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Lab test

Neogen develops improved test for total milk allergen

Neogen’s new Reveal 3-D for Total Milk Allergen provides results in just 5 minutes after extraction, detecting as little as 5 parts per million of whey and casein protein residues. The new test has been validated for use in testing liquid food products (e.g., juices, sorbets, and soy and other non-dairy milk), environmental swabs and clean-in-place rinses. 

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How to control L. mono

These are the bad bugs in dairy plants. USDA and FDA surveys have reported that Listeria is present in more than 10% of all raw milk from commercial U.S. dairy farms.
Listeria monocytogenes (L. mono)is a gram-positive bacterium and a specific member of the Listeria family. It is capable of causing severe illness and even death. The mortality rate from L. monoin susceptible populations is one of the highest of any known food pathogen. Individuals with compromised immune systems are particularly vulnerable.
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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!

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.

Dairy Foods Magazine

dairy foods october

2014 October

A look inside 100-year-old Velvet Ice Cream; Plus we look at four cheese processors with award-winning artisan and farmstead cheeses.

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Cheese Flavors

What’s your favorite flavor to eat in cheese?
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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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