Dairy Foods Columnists
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.Read More
High consumption of saturated fats is a risk factor for developing cardiovascular disease. But research suggests that the saturated fat in milk might have a favorable effect on heart health.
March 15, 2013
The nutritional and health benefits of dairy food consumption have long provided industry with multiple opportunities to promote its products to health-minded consumers.Read More
State-of-the-art filtration, evaporation and drying equipment are producing new protein-based dairy ingredients used in beverages, baked goods and dairy foods.
March 14, 2013
Dairy continues to be the ingredient of choice in many food products because of its high-quality protein, excellent flavor profile and unique functionality in a wide variety of applications. Domestic dairy suppliers are proving to be both consistent global suppliers for basic dairy ingredients and diligent innovators of new ingredients.Read More
As I watched commercials for dairy foods, I critiqued them as if they were Oscar-nominated films. Here are my favorites, along with some stinkers.
March 11, 2013
When I first heard of “Les Miserables,” I thought it was a report detailing the woes of fluid milk processors. Hollywood inspired me to mash up dairy foods and movies. So at my Oscar-watching party last month, refreshments included “Life of Pi à la mode” and “Zero Dark chocolate Thirty-calorie milk.”Read More
Government rules and programs affect dairy processors and their fleets. For example, there is the call to reduce greenhouse gas emissions and improve fuel efficiency of medium- and heavy-duty trucks beginning in 2017.
February 19, 2013
By now, we all know that the Mayans weren’t correct. The world did not end on Dec. 21, 2012, but anyone involved in trucking is certainly facing a number of problems and might feel as though the Mayans were onto something.Read More
Fermented milk products could arguably be one of the most convenient, tasty, economic and healthy foods we have today.
February 17, 2013
Consumer’s acceptance of the idea that yogurt, a fermented (cultured) milk, is “good for you” has been so widespread that it has attracted other marketers who are trying to figure out how to capitalize on its popularity.Read More
Handle with care. A properly formulated mix has the right mouth feel, tastes great and delivers the nutrient content consumers seek.
February 16, 2013
Greek-style frozen yogurt is a product that emulates the properties associated with the success of cultured Greek yogurt. Those properties involve primarily protein and acidity (tartness) levels higher than those of conventional yogurt.Read More
Processors create new usage occasions for cheese and butter.
February 12, 2013
Rather than curse the younger generation who are in the dark about how to cook, it’s better to light a candle and show them how to “get ’er done.” That’s the approach taken by two dairy companies, Kraft Foods and Land O Lakes. Dairy Foods honored each with an Editors’ Choice award in our Best New Dairy Products of 2012 program.Read More
When sodium salts are reduced in a cheese product, the pH and moisture content should be adjusted as well.
January 19, 2013
The topic of sodium reduction in dairy products continues to garner attention within the dairy industry, whether it is focused on the possible health benefits of a low-sodium product or the safety risks that can come with lower salt levels.Read More
There is a new method for measuring protein quality. It is more scientifically valid because it more accurately reflects the ability of the body to utilize essential amino acids.
January 18, 2013
For nearly 20 years, the world had accepted the PDCAAS (Protein Digestibility Corrected Amino Acid Score) as the gold standard for measuring protein quality. The dairy industry has long argued that this method has flaws and limitations.Read More