Dairy Foods Columnists

Be prepared for when a crisis hits your company

By Jim Carper
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Headlines from the holidays should cause dairy companies to re-examine their systems and procedures when it comes to distribution, customer loyalty and crisis management. Are you ready for a UPS-magnitude delivery snafu or a Target-like security breach?


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Many roads lead to sodium reduction in cheese products

By John A. Lucey
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Potassium chloride has been explored as a salt replacer. Other approaches include adding flavor enhancers, using fermentates and trying selected starter adjuncts.


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Tap water in Singapore is treated sewage that is safe to drink

By Clay Detlefsen
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Dairy plants in the United States are limited in how they can use reclaimed water. But in Singapore, what comes out of the water tap is treated sewage that is safe to drink. There’s a lesson there for us.


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How to manage the parade of auditors, inspectors in your dairy plant

By Allen Sayler
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I love a parade except when it’s a never-ending march through my plant by inspectors from federal or state agencies or auditors sent by customers or third-parties.


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Working with dairy proteins in RTD beverages

By Sharon Gerdes
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Many ready-to-drink beverages containing dairy protein are shelf-stable. The heat treatment (up to 253 degrees) puts dairy proteins to the test. Keep in mind that the heat stability of caseins and whey proteins are very different.


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10 New Year's resolutions for dairy processors

By Jim Carper
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In my building, 10 steps take me to my office on the second floor. The 10 steps below just might take your company to a new level of success this year.


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Methane to power: the technology improves

By Clay Detlefsen
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 The ultimate goal is widespread adoption of digester systems to manage manure and nutrients, address air and water quality concerns, reduce greenhouse gas emissions and produce renewable energy and fertilizer.  


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Fortifying with vitamins & minerals

By Karen Giles-Smith MS, RD
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 Over half of U.S. consumers believe that fortified foods are worthwhile, but they may need more information before they’ll buy. 


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You don't know beans about cottage cheese

By Phillip S. Tong
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 You know it’s next to the garbanzos at the salad bar. Did you know this versatile dairy food will add taste, texture, flavor and protein to many other foods? 


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Dairy on wry

Holiday greetings to dairy processing companies and dairy industry executives

In the boardroom we saw the changing of the guard. With iambs and feet, I’ll play the role of the bard.
By Jim Carper
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No visions of sugar plums dance in my head. For me, it’s milk, yogurt, cheese and ice cream instead. 


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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. 

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!

9/23/14 2:00 pm EDT

Milk/Flavored Milk and Non-Dairy Beverages: Opportunities in the Beverage Segment

This free webinar will cover methods and ingredients available to increase protein levels, processing issues related to high-protein beverages, future ingredients and opportunities for protein fortification, adding value to milk and beverages, niche markets for high-protein milk and beverages and case studies of Core Power and Fairlife.

Frozen Desserts

What’s your preferred frozen dessert?
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Dairy Foods Magazine

september cover

2014 September

Joseph Gallo Farms wins honors for its cheeses, sustainability practices; plus we look at what's happening with frozen desserts.

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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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