White Papers

Waste recovery

The bottom line benefits of product recovery in dairy processing plants

Eccentric disc pumps feature product-recovery capabilities that significantly reduce waste from food and beverage manufacturing while increasing return on investment.

Positive displacement eccentric disc pumping technology possesses the line-stripping and product-recovery capabilities necessary to help save manufacturers hundreds of thousands of dollars per manufacturing site annually.

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71% of U.S. moms agree: Food and happiness go hand in hand

The majority of U.S. moms (71 percent) believe the foods they eat affect the quality of their lives.

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Pump optimization — how to save energy in any Dairy

Of all the equipment located in the average dairy plant, research has shown that nearly 25% of a plant’s motorized energy costs are attributed to pumps.

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A clean machine

Dairy processors achieve the highest sanitary conditions by a thorough understanding of CIP technology

Besides ending up with clean and sanitized dairy processing equipment, dairies can lower waste and improve their output.

A white paper details the history of sanitizing dairy filling machines and describes what to watch for in terms of state-of-the-art CIP systems and what processes to avoid.

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Targeting Texture for Instant Protein Beverages

Health and wellness trends continue to penetrate the instant beverage category as consumer demand drives growth for nutritionally fortified products.

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TICAmulsion® A-2010: Advanced Technology for High Oil Load Emulsions

Many of the top marketplace trends seen in the food industry as a whole are driving product development efforts and market share expansion in the beverage industry.

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Abnormal spectrum screening (ASM)

Abnormal spectrum screening is a technique employing infrared analysis technology to rapidly identify milk samples that are abnormal and are therefore relevant for further investigation.

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Base Freezing Point Values of Untainted Goat, Sheep, and Water Buffalo Milk

In the dairy industry, control systems are in place to ensure milk quality. A thermistor cryoscope is used to accurately determine the freezing point of milk. The average freezing point of pure cow milk is -0.543°H. Milk adulterated with extraneous water, whether accidentally or intentionally, will have an elevated freezing point. The objective of this study was to determine base freezing point values for untainted goat, sheep, and water buffalo milk.

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Yoplait Yogurt: The Consumer Response to its Sweetener Strategy

Yogurt is a popular food, having healthful properties that appeal to three out of four consumers (Mintel Brand study). Today it comes in many flavors and varieties.

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Nutrilac® FastRipe reduces cheese storage time, cuts costs

Nutrilac® FastRipe makes it easy for cheese producers to reduce their overall production costs by cutting several weeks off the ripening time, without compromising on flavour, quality or shelf life. You’ll get the same cheese, just faster.

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Image Galleries

Velvet Ice Cream Co., Utica, Ohio

Velvet Ice Cream built its reputation on making premium products that adhere to the standard of identity for ice cream. Its lines consist of premium, all natural, churned (low-fat), no sugar added, novelties, sherbet (in cups and in push-up tubes) and a controlled ice cream brand for grocery store customers.


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!

1/26/15 8:15 am EST

President's Address --2020 Vision

They say hindsight is 20/20, but IDFA President and CEO Connie Tipton is turning that old adage on its head. She plans to look forward to the next five years with a focused vision on important changes ahead for the dairy industry. In her address Tipton will challenge industry leaders to be willing to shake things up. She will unveil plans to ramp up IDFA activities during the run up to 2020.

Dairy Foods Magazine

df december 2014

2014 December

Dannon is our Processor of the Year, plus much more!

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Santa's treats

Which dairy food are you most likely to leave out for Santa Claus?
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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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Clear Seas Research

Clear Seas ResearchWith access to over one million professionals and more than 60 industry-specific publications, Clear Seas Research offers relevant insights from those who know your industry best. Let us customize a market research solution that exceeds your marketing goals.


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Dairy Foods Buyers Guide

cover df july 2013Resource for buyers in the dairy processing industry to find information on the leading suppliers and manufacturers.

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