Dairy Foods Columnists

Lactose intolerance: a condition as old as the Stone Age

By Phillip S. Tong
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Processors of hard cheese and yogurt take note: Neolithic man figured out he could consume fermented milk without harm even if drinking milk caused him GI distress.
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Stabilizers play an important role in ice cream

By Bruce Tharp and Steve Young
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Stabilizers limit the mobility of water in the unfrozen aqueous portion and control the growth of ice crystals.
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Whole-milk-powder has huge potential market internationally

By Tom Suber
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WMP has a limited market domestically but a huge potential market internationally. Whole milk powder can be a real difference-maker in exporting for the U.S. dairy industry.
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Searchable database finds location of dairy processing plants

By Jim Carper
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Dairy Plants USA is our new interactive database of dairy plants, searchable by dairy processor, state or products made. Buyers of dairy ingredients or brands looking for co-packing partners are among the users of this new online directory.
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Turning waste into energy

Dairy producers and processors have found value in what they used to throw away.
By Clay Detlefsen
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Dairy producers and processors have found value in what they used to throw away. Methane digesters and other technologies create energy to power homes, offices and industrial plants.
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Trucks, trailers require less fuel

By Walter Weart
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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.
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Dairy slips through the looking glass

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.”
By Jim Carper
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“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.”
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The cheese of the future

Cheese manufacturers and their suppliers will develop more pronounced flavors. They’ll use waterless mozzarella cookers and make cheeses entirely in their retail containers.
By John A. Lucey
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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.
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Dairy innovations

Dairy and cultures make a powerful beverage duo

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.
By Sharon Gerdes
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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.
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Prebiotics promote the growth of probiotics

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.
By Karen Giles-Smith MS, RD
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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.
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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.

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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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