Articles by Jim Carper

Umpqua Dairy knows how to sell milk

By Jim Carper
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Oregon’s Umpqua Dairy promotes the quality and freshness of its locally sourced milk. The third-generation family business, which also makes cottage cheese, sour cream, ice cream and other dairy products, is expanding beyond the Pacific Northwest.


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Magic bus

Dazzle them with science

Coming soon to your office parking lot: a bus loaded with concepts for new foods and beverages.
By Jim Carper
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After holding its annual Innovation Roadshow in a hotel ballroom, David Michael decided to take the event on the road.


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Moving products with conveyors, palletizers

By Jim Carper
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At a butter plant in Wisconsin, a robot stacks 50-pound boxes of butter in a repetitive pattern to ensure that every pallet is stacked efficiently.


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A look inside Westby's plant: Cheesemakers can make a dozen different dairy products daily

By Jim Carper
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The nimble cheesemakers at Westby Cooperative Creamery can make a dozen different conventional and organic products a day. They process cheeses, yogurts and other cultured dairy foods for private-label accounts, plus Westby’s own award-winning cottage cheese brand.


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Westby Cooperative Creamery sees new era of sales growth and product development

By Jim Carper
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Westby Cooperative Creamery urges customers to “take home country goodness.” Sales at the Wisconsin co-op are growing steadily, thanks to contract manufacturing of organic and conventional products, steady demand from foodservice and institutional accounts, and a focus on product development.
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Searchable database finds location of dairy processing plants

By Jim Carper
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Dairy Plants USA is our new interactive database of dairy plants, searchable by dairy processor, state or products made. Buyers of dairy ingredients or brands looking for co-packing partners are among the users of this new online directory.
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Got more milk?

8 things to do with a cup of milk

It's not just for drinkin'. Here are 7 other ways to use up a half-gallon of milk just like that.
By Jim Carper

Milk. It's not just for breakfast anymore. Here are 8 ways to go through a half-gallon in 12 hours.


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Dairy slips through the looking glass

In the truly bizarre world of international trade regulations and negotiations, U.S. dairy processors could be forbidden to describe their products as “American cheese.”
By Jim Carper
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“When I use a word,” Humpty Dumpty said in rather a scornful tone, “it means just what I choose it to mean — neither more nor less.” Our ovate friend was talking to Alice in Lewis Carroll’s “Through The Looking-Glass.”
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Big cheeses (and others)

Nestlé USA takes the top spot on the Dairy 100

Dean Foods loses its No. 1 spot because it sold Morningstar to Saputo and spun off WhiteWave. Nestlé is the largest publicly held firm, Schreiber Foods is the largest privately owned business and Land O'Lakes is the top dairy co-op.
By Jim Carper
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Nestlé USA is North America's largest dairy processor, bumping off Dean Foods Co. which held the spot for at least half of the 20 years that Dairy Foods has been compiling the Dairy 100.


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International name calling

Dairy slips through the looking glass

In the truly bizarre world of international trade regulations and negotiations, U.S. dairy processors could be forbidden to describe their products as "American cheese."
By Jim Carper
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Never mind that most of the world freely uses and understands the word Parmesan as it applies to cheese. To the EU, however, Parm means only Parmigiano-Reggiano. And feta is a cheese made only in Greece. The EU is trying to force its approach to food names on every country in the world. It already has gummed up the South Korean market for non-EU makers of Asiago, feta, fontina and gorgonzola.


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Videos

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. 

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!

9/23/14 2:00 pm EDT

Milk/Flavored Milk and Non-Dairy Beverages: Opportunities in the Beverage Segment

This free webinar will cover methods and ingredients available to increase protein levels, processing issues related to high-protein beverages, future ingredients and opportunities for protein fortification, adding value to milk and beverages, niche markets for high-protein milk and beverages and case studies of Core Power and Fairlife.

Frozen Desserts

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Dairy Foods Magazine

september cover

2014 September

Joseph Gallo Farms wins honors for its cheeses, sustainability practices; plus we look at what's happening with frozen desserts.

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THE DAIRY FOODS STORE

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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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