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Making the next generation of frozen yogurt

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Toray receives Interstate Milk Shippers certification

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Riding shotgun, from afar

You can’t ride along in every truck. But information systems allow you to monitor the operation of every engine and refrigerated unit, and every driver’s actions.

May 15, 2012

Don Wilson

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Wikipedia defines “telematics” as “any integrated use of telecommunications and informatics, also known as ICT (information and communications technology).” Today, I would add “command and control” to that as well.
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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

Bruce Tharp and Steve Young

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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

Phillip S. Tong

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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.

America’s hunger games

America, our land of amber waves of grain and ample milk production, produces plenty of food. We’re obese. And yet we’re hungry.

May 10, 2012

Jim Carper

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Milk production has increased 15% in the 10 years from 2002 to 2011. And 2012 is off to a good start, with production in the first quarter up 5.2% compared to the same period a year ago. Total cheese production (excluding cottage cheeses) rose 3.6% in 2010 to 10.4 billion pounds, according to the U.S. Department of Agriculture. Italian varieties (at 4.42 billion pounds) rose 5.8%, and American-type cheese increased 1.7%, accounting for 41% of total cheese production. Clearly, America’s dairy processors are productive.
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Using Alternative Sweeteners: Consider Consumers’ Perceptions

April 24, 2012

Karen Giles-Smith MS, RD

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Help ensure product success by having a finger on the pulse of consumers’ perceptions about alternative sweeteners.
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Dealing With the Wild Swings of Stabilizer Prices

Now is a good time to take a new look at low-viscosity polysaccharides such as gum acacia to stabilize ice cream.

April 12, 2012

Bruce Tharp and Steve Young

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Virtually all frozen desserts have a need for stabilization. Stabilizers extend the shelf life of products subjected to heat shock during distribution, sale and home storage. This functionality is related to the limitation of water mobility, which, unchecked, can negatively affect the growth of ice and other crystals in the product.
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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

Clay Detlefsen

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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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Designing Sustainable Packages for Dairy Foods

Take a holistic and collaborative approach to packaging design. This approach is about leveraging all of the design-related components early in the new product idea process.

April 10, 2012

Mike Richmond

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Over the last five years, there has been more thought and attention given to design and sustainability issues early on in the packaging process. This will become even more important in the future. So it is critical at the beginning of the development process to consider a package’s design, sustainability and end of life.
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Flavor trends in Greek yogurt and other cultured dairy foods

April 10, 2012

Donna Berry

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A trip through a grocer’s dairy case finds Greek yogurt introductions and product extensions. The food is dipped, crunched and frozen. In other cultured dairy product categories, processors either simplify the foods or make them more decadent. No matter the direction, the category is booming.

Prepare Your Plant to Comply with Food Safety Act

Look for some regulations contained in the Food Safety Modernization Act to be released as early as this summer, with more to come by year’s end and into 2013.

April 10, 2012

Allen Sayler

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Most dairy industry meetings over the past year have devoted at least one session or agenda item to safety. DMI’s Innovation Center for U.S. Dairy established a Food Safety Committee almost two years ago to evaluate existing food safety tools and develop new ones. One of the main reasons for this focus was the passage in 2010 of the Food Safety Modernization Act (FSMA).
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Gifford's Ice Cream Co., Skowhegan, Maine

Gifford's is the reigning champion in the Wisconsin Dairy Products Association contest. It sells its ice cream, frozen yogurt, sherbet and sorbet from Maine to Virginia.

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!

09/22/11 2:00 PM EDT

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On Demand: Dairy foods — cheese, cultured, fluid and frozen — serve as ideal delivery vehicles for all types of functional ingredients, including specialty fatty acids, fiber, minerals, probiotics, vitamins, whey proteins and more.

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Recent Discussion

- From 2,500 entries, a Gouda-style cheese is named a champion

- From 2,500 entries, a Gouda-style cheese is named a champion

3 Rs = best post-workout supplement - Chocolate milk is nature's sports drink

Found Cognac BellaVitano - Sartori Auctions Limited-edition Cheese on eBay

double spindle pump for butter making-reg enquiry - Double Spindle Pump Used for Butter, Cheeses

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