Dairy Foods Columnists

New uses for familiar dairy products, cheese and butter

Processors create new usage occasions for cheese and butter.
By Jim Carper
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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
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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
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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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Use benchmarks to improve food safety

Establish a dairy product benchmarking system to provide easy-to-understand data that compares key food safety indicators against target food safety goals.
By Allen Sayler
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Everyone in dairy companies, including corporate management, has increased their focus on food safety over the past two years.
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Can we get what we need from sustainable packaging?

Mick Jagger told us in song that we can’t always get what we want. But milk jugs and milk crates give us what want and need from a sustainability point of view.
By Clay Detlefsen
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Consumers want sustainable food packaging. Food manufacturers want to use sustainable packaging. Many packaging suppliers are striving to meet marketplace demands. But we live in an imperfect world and we can’t always get what we want. That said improvements are being made and have been made over the years.
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Resolve to listen in 2013. You might find a path to success

By Jim Carper
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Don’t make 10 New Year’s resolutions. Just make one: Listen.
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These dairy industry suppliers can help processors succeed

By Tom Imbordino
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We have so many new ways to communicate with you. You can stay connected with us via Dairy Foods magazine, the website, social media, e-newsletters, webinars and face-to-face visits.
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Use metrics to measure sustainability efforts

Measuring sustainability practices involves many variables. There is no one-size-fits-all approach that works for all operations. Metrics take differences into consideration.
By Clay Detlefsen
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Consumers continue to demand tasty and nutritious products that are produced in an environmentally responsible way. As a result, retailers and foodservice companies have heightened interest in the sustainability of their suppliers, and environmental organizations have ratcheted up their sustainability assessments of industries and businesses.
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How cultured dairy products can have a long shelf life and a clean label

Your cultured dairy products can have a long shelf life and a clean label. Lactic acid bacteria will produce compounds that have antimicrobial activity against bacteria, yeasts and molds.
By Phillip S. Tong
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When consumers grow interested in what is in their food, they read product labels. And when shoppers read product labels that include potassium sorbate, nisin, maltodextrins, carrageenan, sodium benzoate and so on, they put your product back on the shelf.


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Mixed results with vitamins, mineral mix-ins for milk

Does it add value to dairy foods and beverages when processors add more vitamins or minerals? Or does it tarnish an otherwise clean label?
By Karen Giles-Smith MS, RD
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On both a personal and professional level, I believe dairy foods are perfect just the way they are. The truth is: I don’t want anyone messing with my milk (or cheese or yogurt). Milk is naturally nutrient-rich and although I understand the rationale for adding vitamin D, I don’t think milk needs further assistance — but that’s just me. Or is it?
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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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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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