These are the bad bugs in dairy plants. USDA and FDA surveys have reported that Listeria is present in more than 10% of all raw milk from commercial U.S. dairy farms.

June 8, 2012

By Henry Randolph

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Listeria monocytogenes (L. mono)is a gram-positive bacterium and a specific member of the Listeria family. It is capable of causing severe illness and even death. The mortality rate from L. monoin susceptible populations is one of the highest of any known food pathogen. Individuals with compromised immune systems are particularly vulnerable.

Tips for training plant employees

March 18, 2012

By Henry Randolph

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Effective training of plant and quality assurance personnel is essential to achieving quality and food safety standards. The training should involve both technical and practical applications of the process. In addition, it must involve all employees, especially Bubba and his counterparts — Junior, Leroy, “They” and “Supposed To.”

The New Food Safety Law Requires Action

March 1, 2011

By Henry Randolph

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In general, prior to the mid-1980s, the sanitation of non-product contact surfaces on the environment was not a high priority.

Quality on the Line

October 1, 2009

By Henry Randolph

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Is HACCP enough to keep your plant out of the headlines?

Quality on the Line

March 1, 2009

By Henry Randolph

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Improving Quality by Line Sampling and Stress Testing

Quality on the Line: QA: Managing Laboratory Data

November 1, 2006

By Henry Randolph

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The primary goal of quality assurance (QA) is to ensure safety and quality attributes of products produced and distributed by a processing plant.

Quality on the Line: Curing "The Monday Morning Blues"

August 1, 2006

By Henry Randolph

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A guide to reducing bacteria counts in dairy products produced following weekend or mid-week "down days"

Quality on the Line

June 1, 2006

By Henry Randolph

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Ropy Milk: A Serious Quality Problem in 2006!

Quality on the Line: Identifying Spoilage Bacteria and Potential Shelf-Life Problems

April 5, 2006

By Henry Randolph

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The dairy industry loses millions of dollars every year from product deterioration caused by spoilage bacteria. Spoilage bacteria result in shorter shelf life and decreased quality for milk products. By identifying the specific types and numbers of microbes involved, we can improve shelf life and quality by reducing bacterial contamination.

Quality on the Line: Stress is Good

November 1, 2005

By Henry Randolph

No Comments

Dairy processors do an excellent job of processing and bottling milk so that low initial bacterial numbers are observed. In fact, the standard plate count (SPC) of freshly pasteurized milk typically runs approximately 500 cfu/mL (or even lower).

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G.S. Gelato, Fort Walton Beach, Fla.

The Italian-born owners of G.S. Gelato bring their recipes and production equipment to Florida's Panhandle where they make authentic Italian gelato for retail and foodservice 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!

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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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