Dairy Foods Columnists

Driving U.S. dairy exports in the right direction

The United States has arrived as a major player in the global dairy market. But if U.S. dairy exporters do not show continuous improvement, and if rules and regulations are not altered, then off-shore dairy and nondairy competitors will chip away at our position.


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Equipment design can reduce the risks of food-borne illness

Hard-to-clean dairy processing equipment is poorly designed equipment. Hard-to-reach areas and nooks and crannies probably will not be properly cleaned and sanitized.

Because of considerable historical improvements in all dairy safety programs, it is difficult to precisely assess the impact of 3-A Sanitary Standards Inc. on preventing food-borne illness.


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Creating frozen desserts with nondairy milks

Formulating with plant-based milks is not as straight forward as simply substituting dairy milk with an alternative. Here’s what you need to consider.

The principles for producing nondairy frozen desserts from vegetable “milks” are the same as for conventional ice cream. However, the challenges are uniquely different. (In this article “milk” will refer to plant-based milks.)


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Boon times for functional beverages

Dairy processors add functional ingredients like protein, probiotics and fiber to create beverages for weight control, gut health and disease management.

If you need an icebreaker to use at a dairy-industry gathering, try this: “Functional foods: passing fad or future of the business?” It works wonders at sparking discussion.


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How to formulate for a cleaner label

Consumers desire dairy products that sport a “clean” label — but clean means different things to different people. How can the dairy industry cope with this ambiguous consumer demand?

When science is oversimplified, the resulting messages are often misconstrued and misleading. So it is with food. Consumers have bought into the misguided message that foods are unfit for human consumption if they contain more than five ingredients, ingredients they can’t pronounce or ingredients their grandparents wouldn’t recognize.


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Dairy ingredients: Navigating the world of flavors

Ethnic influences like elote (Mexican corn on the cob) and Moroccan spices are finding a place in dairy foods.

After what feels like decades of straining to eat virtuously, the backlash has arrived in the form of a generalized weariness with the whole notion of “good for you.” How else to explain the success of foodservice stunts like the Pop-Tart ice cream sandwich from hamburger purveyor Carl’s Jr., or Taco Bell’s successful-beyond-belief Doritos Locos Taco?


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Achieve the right texture in cultured products

Cultured dairy products can be pourable or spoonable, smooth or creamy. Use technology to build the right structure and mouthfeel in order to satisfy consumers.

While a pleasing flavor is a prerequisite to consumer acceptability of all foods, the texture of fermented milks is as important — if not more important — in determining consumer preference of fermented milk products.


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Wisconsin’s Turbo program helps to transfer dairy technology from academia to the private sector

A new program from the University of Wisconsin is designed to help established dairy processors and start-up businesses anywhere in the United States take to market new ideas for dairy foods and beverages.

Are you ready for cotton candy-flavored processed cheese? If that’s not your taste, how about green apple, banana or chocolate flavors?


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Food processors look for natural cheese

It is estimated that 70% of all cheese used in processing channels is natural. The key varieties are Cheddar, mozzarella, cream cheese and hard Italian cheeses.

Cheese usage today falls into three categories — industrial, retail and foodservice.


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EPA’s next big measurement program

 EPA’s next big measurement program uses energy performance indicators in a program created by Duke University. Soon you will be able to compare your plant to the overall dairy industry’s performance. EPA will recognize the top 25% of participating dairy plants with its Energy Star Certification. 


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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.

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!

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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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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