Dairy Foods Columnists

Dairy exports continue to grow

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.
By Tom Suber
No Comments
In the ongoing maturation of the U.S. dairy industry as a global player, we took another step forward in 2012.
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Research

Milk's role in cardiovascular disease

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.
By Greg Miller
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The nutritional and health benefits of dairy food consumption have long provided industry with multiple opportunities to promote its products to health-minded consumers.
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Innovative whey ingredients meet global demands

State-of-the-art filtration, evaporation and drying equipment are producing new protein-based dairy ingredients used in beverages, baked goods and dairy foods.
By Sharon Gerdes
No Comments
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.
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Taking a look at commercials for dairy foods

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.
No Comments
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.”
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Consider alternative fuels for your fleet

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.
By Walter Weart
No Comments
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.
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Deliver the full benefits of cultured dairy

Fermented milk products could arguably be one of the most convenient, tasty, economic and healthy foods we have today.
By Phillip S. Tong
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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.
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7 key steps in making great Greek-style frozen yogurt

Handle with care. A properly formulated mix has the right mouth feel, tastes great and delivers the nutrient content consumers seek.
By Bruce Tharp and Steve Young
No Comments
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.
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New uses for familiar dairy products, cheese and butter

Processors create new usage occasions for cheese and butter.
By Jim Carper
No Comments
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.
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The balancing act in making process cheese

When sodium salts are reduced in a cheese product, the pH and moisture content should be adjusted as well.
By John A. Lucey
No Comments
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.
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Now is the time to promote a new protein measurement method

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.
By Sharon Gerdes
No Comments
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.
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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.

Frozen Desserts

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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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