Dairy Foods Columnists

Obituary

Henry Randolph, an expert in milk testing and food safety, has passed away at age 78

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."
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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.  


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A minute with the publisher

The Dairy Foods Buyers Guide is a source of equipment, ingredients for dairy processors

This issue of Dairy Foods is a source of companies that provide products and services to your dairy processing operation.
By Tom Imbordino
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Dairy Foods, as a brand, is a source of information available in multiple formats, including  print, website, webinars, social media and live events.


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Fixing broken milk powder pricing

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.
By Tom Suber
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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.
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Dairy is a key source of protein, other nutrients

By Greg Miller
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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.
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Transportation’s role in food safety

FSMA has shifted the focus from responding to contamination to preventing it. This includes transportation, in addition to processing, packaging, sales and consumption.
By Walter Weart
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Food safety is receiving a significant amount of attention. This puts more emphasis on the transport portion for the producer-to-market cycle.
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From the Editor

A global summit about yogurt examines the benefits of this dairy food

A nutrition group touts the health benefits of yogurt and a dairy organization shares evidence of the industry’s diminishing carbon footprint.
By Jim Carper
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A nutrition group touts the health benefits of yogurt and a dairy organization shares evidence of the industry’s diminishing carbon footprint.
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Culturally Speaking

Options for making Greek yogurt

Dairy processors can make high-protein yogurts with various ingredients, processes and equipment. What’s best? That’s a hard question to answer because the options have their own pros and cons.
By Phillip S. Tong
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Dairy processors can make high-protein yogurts with various ingredients, processes and equipment. What’s best? That’s a hard question to answer because the options have their own pros and cons.


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11 New and Novel ideas in Frozen Desserts

Do you formulate with whole algalin flour or use the water control index to evaluate the potential for ice crystal formation? These are two new ingredients and tools to use in formulating and manufacturing ice cream and frozen desserts.
By Bruce Tharp and Steve Young
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The history of frozen desserts is marked by many significant scientific and technical innovations and advancements that make the products we produce more appealing, more convenient, nutritionally more efficacious and less costly.
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Sustainability: Water prices keep rising

Dairy processors are using water more efficiently. That’s a good thing because the costs of this resource (incoming and discharging) will only continue to increase.
By Clay Detlefsen
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Water is essential to life. Approximately 70% of the human body is made up of water and about 75% of our planet is covered in water. With that much water in and around us it would seem that water would be cheap and abundant. But that isn’t always the case.
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A new testing concept is on the horizon

Metagenomics technology could become a valuable tool for dairy plants to quickly identify root-cause solutions to microbial problems.
By Allen Sayler
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Laboratory testing in a dairy plant is primarily divided into ingredients, in-process product, finished product, environmental testing and equipment start-up. All of these categories can be evaluated for quality and safety targets.
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Multimedia

Videos

Image Galleries

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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