Articles by Henry Randolph

Quality on the Line

Controlling listeria in a dairy plant

The dairy industry has learned quite a bit about Listeria since a major outbreak in 1985.
The dairy industry has learned quite a bit about Listeria since a major outbreak in 1985. Controlling Listeria is an issue of effective cleaning, not sanitizer effectiveness.
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How to control L. mono

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.
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.
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Tips for training plant employees

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.”
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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This photo gallery contains additional, unpublished photos of dairy processing facilities featured in Dairy Foods magazine.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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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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