Dairy Foods Columnists
FSMA has shifted the focus from responding to contamination to preventing it. This includes transportation, in addition to processing, packaging, sales and consumption.
May 17, 2013
Food safety is receiving a significant amount of attention. This puts more emphasis on the transport portion for the producer-to-market cycle.
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From the Editor
A nutrition group touts the health benefits of yogurt and a dairy organization shares evidence of the industry’s diminishing carbon footprint.
May 14, 2013
A nutrition group touts the health benefits of yogurt and a dairy
organization shares evidence of the industry’s diminishing carbon footprint.
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Culturally Speaking
Dairy processors can make high-protein yogurts with various ingredients, processes and equipment. What’s best? That’s a hard question to answer because the options have their own pros and cons.
May 12, 2013
Dairy processors can make high-protein yogurts with various ingredients, processes and equipment. What’s best? That’s a hard question to answer because the options have their own pros and cons.
Do you formulate with whole algalin flour or use the water control index to evaluate the potential for ice crystal formation? These are two new ingredients and tools to use in formulating and manufacturing ice cream and frozen desserts.
May 11, 2013
The history of frozen desserts is marked by many significant scientific and technical innovations and advancements that make the products we produce more appealing, more convenient, nutritionally more efficacious and less costly.
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Dairy processors are using water more efficiently. That’s a good thing because the costs of this resource (incoming and discharging) will only continue to increase.
April 22, 2013
Water is essential to life. Approximately 70% of the human body is made up of water and about 75% of our planet is covered in water. With that much water in and around us it would seem that water would be cheap and abundant. But that isn’t always the case.
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Metagenomics technology could become a valuable tool for dairy plants to quickly identify root-cause solutions to microbial problems.
April 21, 2013
Laboratory testing in a dairy plant is primarily divided into ingredients, in-process product, finished product, environmental testing and equipment start-up. All of these categories can be evaluated for quality and safety targets.
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Formulating
How can the dairy industry deliver what consumers desire? A new dawn of demographics reveals a plethora of possibilities.
April 18, 2013
Change can often be a deeply unsettling process that tests our faith and our resolve,” writes Robert Holden, author of the books “Shift Happens” and “Success Intelligence.” “Yet if we learn to handle change well, we can open ourselves up to new levels of creativity and success.”
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From the editor
At any given time, a processor might have these issues simmering (or boiling) on the front and back burners: food safety, employee safety, product development, customer management, marketing and trade show attendance. You’re going to need a bigger stove.
April 17, 2013
After editing the articles in this edition, I came away impressed and awed by the myriad issues a dairy processing company deals with.
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Tharp & Young On 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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Neither droughts nor threatened port closures nor a shaky global economy could deter U.S. dairy ingredient manufacturers. Last year, exports again were 13% of milk production. It’s a fact: the industry keeps getting better at exporting.
March 19, 2013
In the ongoing maturation of the U.S. dairy industry as a global player, we took another step forward in 2012.
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