Dairy Foods Columnists

The Time Has Come for Integrated Plant Assessments

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Sustainability has many strange bedfellows and eccentricities. Not too long ago, the buzz was all about creating a carbon footprint, and as folks pursued carbon footprinting, the question became “do I conduct it as a Scope 1, 2 or 3 assessment?”
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Time for Dairy to Shed the Status Quo

By Mike Richmond
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With all the food safety scares going on globally across product categories, we need to be concerned about safety and security across the food chain.
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Tools for a Functional Dairy HACCP Program

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HACCP (hazard analysis critical control point) systems have been utilized by the U.S. dairy industry since the mid-1980s, when everything was a critical control point.
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The Best In Tensions

By Jim Carper
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I  think most people go to work with the best intentions. They show up on time and do their work correctly and productively.
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Dairy Pricing Moves Into A Higher Orbit

By Tom Super
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Like Halley’s Comet, milk pricing “paradigm shifts” come along every so often and make us sit up and take notice. 
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The New Food Safety Law Requires Action

By Henry Randolph
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In general, prior to the mid-1980s, the sanitation of non-product contact surfaces on the environment was not a high priority.
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A Raw Deal

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Should dairy farms be allowed to sell jars and bottles of raw (unpasteurized) cow’s milk directly to consumers? It’s an issue that stirs the blood, like a helmet law for motorcycles or a body scan at the airport.
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Dairy Goes Clubbing

By Jim Carper
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Do you think healthy people want messages about healthy foods in a place where they are practicing being healthy? I think so, and so do dairy processors.
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The Case For Simplifying Ingredient Statements

By Phillip S. Tong
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Consumers have hectic, complicated lives. The 2011 trends forecast by the Food Channel (in conjunction with Culturewaves, the International Food Futurist and Mintel International) states: “for years we talked about simplicity, sometimes under names like ‘local’ or ‘social consciousness’ or ‘green.’
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Producing Better Frozen Novelties

By Bruce Tharp and Steve Young
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Novelties are units of frozen desserts designed for consumption as a single serving.
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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. 

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Dairy Foods Magazine

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2014 August

Smith Brothers Farms is Plant of the Year; Plus we feature our annual Dairy 100 processors.

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THE DAIRY FOODS STORE

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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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