Dairy Foods Columnists
August 23, 2013
The transportation industry has new refrigerated trailers that preserve the quality of dairy foods and beverages as they are shipped from the plant to the next destination.Read More
In the truly bizarre world of international trade regulations and negotiations, U.S. dairy processors could be forbidden to describe their products as “American cheese.”
August 21, 2013
“When I use a word,” Humpty Dumpty said in rather a scornful tone, “it means just what I choose it to mean — neither more nor less.” Our ovate friend was talking to Alice in Lewis Carroll’s “Through The Looking-Glass.”
Cheese manufacturers and their suppliers will develop more pronounced flavors. They’ll use waterless mozzarella cookers and make cheeses entirely in their retail containers.
August 18, 2013
The dairy industry is an innovative field, always working to meet or anticipate consumer needs and adjust products and manufacturing practices to suit the marketplace. So, it comes as no surprise that we are already considering the cheeses of the future.
Concentrated milk or whey protein ingredients are often added to cultured dairy beverages to boost the protein level and to contribute to viscosity and mouthfeel.
August 18, 2013
Greek introductions continue to dominate growth in the yogurt category, but the other cultured segment to watch is drinkable yogurt. Volume sales in 2012 were 211 million pints and the latest IRI data for 2013 showed yogurt drinks experiencing double-digit growth in the United States.Read More
Prebiotics are nondigestible dietary fibers that promote the growth and activity of probiotics. That much we do know. But dieticians, processors and consumers have so much more to learn.
August 17, 2013
Prebiotics have recently received a plethora of press in the food industry news. Manufacturers of prebiotic ingredients are promoting the “prebiotic properties,” “prebiotic functionality” and “prebiotic benefits” of their products. Writers are touting the “prebiotic effects” of isolated ingredients from novel sources such as spirulina, spruce trees, Yacon root, yams, agave and Jerusalem artichokes.Read More
Mr. Randolph was the President/Founder of Randolph Associates, Inc., established in 1977. He was a renowned Food Scientist among the Food and Dairy Industry, affectionately known as the "Milk Doctor."
July 31, 2013
Henry England "Doc" Randolph of Birmingham died July 29, 2013 after a courageous and resilient battle with Lou Gehrig's Disease (ALS). Mr. Randolph was born on May 21, 1935, and grew up on a farm in Sparta, Tenn.
A minute with the publisher
This issue of Dairy Foods is a source of companies that provide products and services to your dairy processing operation.
July 19, 2013
Dairy Foods, as a brand, is a source of information available in multiple formats, including print, website, webinars, social media and live events.
An industry group is at work to fix a broken milk powder price-discovery process that is resulting in damaging volatility, lost competitiveness and eroding global market share.
June 13, 2013
An industry group is at work to fix a broken milk powder price-discovery process that is resulting in damaging volatility, lost competitiveness and eroding global market share.Read More
June 12, 2013
June is Dairy Month. It’s a good time to educate the public about cutting-edge research that supports the role of milk, cheese, yogurt and dairy ingredients in a healthy diet and a healthy environment.Read More
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.Read More