Articles by Jim Carper

Joseph Gallo Farms is California's 'green' cheesemaker

At Joseph Gallo Farms, nothing goes to waste. Whey becomes a revenue stream. Process water is recycled for irrigation and manure is converted to gas to power generators.

Joseph Gallo Farms might just be the very model of a modern major cheesemaker. It’s all about use and re-use. Nothing goes to waste at this central California cheesemaking and dairy farming business. What little waste there is is re-purposed into salable ingredients, energy or gray water.


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Food safety

Making the most of lab testing equipment for dairies

Waiting for test results can slow down dairy processing. Faster testing methods cut wait time from minutes to seconds. In-line analyzers deliver information in real time.

Speed, accuracy and consistency are three metrics that managers of dairy processing plants should be measuring. An on-site dairy laboratory can play an important role in achieving high values in each of those metrics.


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Dairy processors enroll in Ohio State University

The university aims to expand and enhance its dairy program. It formed a partnership with Quality Chekd to train and educate dairy professionals in food safety and equipment operation.

Dairy processing isn’t getting any easier. The business changes every day. Owners of dairy plants deal with new regulations, new equipment, new products and new hires.


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4 mouth-watering grilled cheese sandwiches you have to make in April, National Grilled Cheese Month

In recognition of National Grilled Cheese Month (April), Arla Dofino asked two food bloggers to re-imagine this comfort-food classic.

Heidi Larsen of FoodieCrush.com and Maria Lichty of TwoPeasAndTheirPod.com created four grilled cheese sandwich recipes that call for creamy Havarti, dill Havarti, smoked Gouda and Eureka! Organic Breads products.

Arla Foods, a cooperative owned by European dairy farmers, is the fifth largest dairy company in the world. The Arla Dofino brand of cheese includes Havarti, Gouda, Edam and Fontina, which are made by the Hollandtown Dairy in Kaukauna, Wis.

3/31/15 2:00 pm EST

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

On Demand 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 April

We look inside Kroger's Denver plant; Also, see what trends are happening in yogurt.

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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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