Dairy Processor News

The competitive set

How MilkPEP plans to make milk relevant

CEO Julia Kadison says the group will work ‘more aggressively to come out against the milk naysayers’ and it will aid dairy processors in telling milk’s protein story.

MilkPEP CEO Julia Kadison is “very optimistic” about the future of milk sales.


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Export group cites achievements

Continued investment in plants, personnel and products geared specifically for exports are tangible indicators of the dairy industry’s long-term focus on developing and sustaining international markets.


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National Milk supports CDC raw milk report

The National Milk Producers Federation, Arlington, Va., said a food safety study from the U.S. Centers for Disease Control and Prevention presents a powerful argument against efforts to ease restrictions on the sale of raw milk to consumers.


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AE Dairy’s motto is ‘customer first’

For nearly 85 years, the Iowa-based dairy has put an emphasis on the consumer. She is the one who shops, buys, serves and repurchases the company’s milk and dairy foods again and again. CEO Miriam Erickson Brown insists that every consumer has a great experience with her products every time.


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Bel Brands, Brookings, S.D.

The 170,000-square-foot facility on 48 acres in Brookings has the capacity of producing more than 22 million pounds of cheese annually. That is approximately 1.5 million Mini Babybel portions every day. It makes Original (a Gouda type cheese), Light and Mozzarella.

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This photo gallery contains additional, unpublished photos of dairy processing facilities featured in Dairy Foods magazine.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!

3/31/15 2:00 pm EST

Raising the bar with in-line mixing and blending technologies: high output with flexibility and low costs

In this webinar, you will be introduced to advanced in-line blending, dosing and mixing technologies that offer high flexible productions, reduced product losses, shorter batch times, uniform products, and reduced ingredient costs. As a result, Food Manufacturers can optimize their productions and increase their profitability.

Dairy Foods Magazine

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2015 March

The cheese issue: A look inside Bel Brands; Karoun Dairies' success; A preview of the WCIC Cheese Show

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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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