Articles by Sharon Gerdes

Dairy Detective: Preparing For Crisis

October 1, 2010
The time to prepare for a crisis is before it happens. The lessons of the last few years have been vivid – melamine in milk powder, salmonella in peanut butter, E. Coli in spinach and millions of barrels of oil spilling into the Gulf of Mexico.
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Dairy Detective: Yogurt Powder

October 1, 2009
Media sources, from The New York Times to, frequently tout yogurt as a superfood.
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Dairy Detective: Mini-Drinks

August 1, 2009
What opportunities exist for formulating new products in the mini-drink category?They say good things come in small packages. Dr. Minro Shirota introduced the first probiotic mini-drink, Yakult, in Tokyo in
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Whey Proteins and Slow Churning

April 1, 2009
When Dreyer’s introduced slow-churn technology in 2005, it was heralded as the first major technological innovation in ice cream since the hand-cranked churn and pasteurization.

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Dairy Detective: What's Driving the Growth of Fermented Dairy Beverages?

November 1, 2007
Global sales of fermented dairy beverages have skyrocketed.
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Dairy Detective: The Dairy/Probiotics Relationship

November 1, 2006
How can dairy processors deliver more health benefits through probiotics in dairy products?
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Dairy Detective: How do I optimize the flavor of dairy and dairy-based products?

August 1, 2006
Your new product has hit the shelves. The packaging is bold and innovative. The claims are convincing and based on solid science. The flavor has been-well, it has been masked. The customer buys it once, but will he or she purchase it a second time if the flavor is less than optimal?
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Dairy Detective: What's new in cheese for the children's market?

April 5, 2006
Moms want "nutritious" and kids want "fun." And cheese is the answer on both scores. Innovative food companies are stretching the limits to produce cheese in new shapes, colors and flavors that appeal to children. At the same time, a new federal regulation has expanded the options for fortifying cheese with added vitamin D, while new technologies improve the efficiency of vitamin incorporation.
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Dairy Detective: Add Whey to Yogurts and Smoothies

February 10, 2006
It's been nearly 100 years since Elie Metchnikoff first described yogurt as a health food. Since then, manufacturers have added everything from phytosterols to flax to yogurt, hoping to make a good thing even better. They've trimmed the fat and cut the sugar. They've made it drinkable and squeezable.
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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. 


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!

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Dairy Foods Magazine

april 2014 dairy foods

2014 April

A look inside Agropur; Plus we profile two cultured dairy companies.

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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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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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