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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Technology meets hunger

Weird news: how to make your computer or smart phone give milk

A donation to the Great American Milk Drive from your computer or phone will be converted into coupons for fresh milk that are redeemable at grocers.

Did you know your computer can fill a hungry child’s empty glass with fresh milk? No, you don’t have to connect a USB cable from a cow to your laptop. Instead, all you need to do is make a donation to the Great American Milk Drive.


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Feeling its oats

PepsiCo’s million-dollar bet on yogurt

A joint venture with European yogurt giant Theo Mueller Group leads to first-year sales of $100 million in the United States.

A European yogurt maker saw potential in the United States and a U.S. food and beverage company wanted to be in the dairy business. When Theo Müller hitched itself to PepsiCo’s distribution juggernaut, the Muller Quaker Dairy brand became an overnight sensation.


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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

march dairy foods

2015 March

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

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