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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The New Food Safety Law Requires Action

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

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

Improving Quality by Line Sampling and Stress Testing
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Quality on the Line: QA: Managing Laboratory Data

The primary goal of quality assurance (QA) is to ensure safety and quality attributes of products produced and distributed by a processing plant.
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Quality on the Line: Curing "The Monday Morning Blues"

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

Ropy Milk: A Serious Quality Problem in 2006!
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Quality on the Line: Identifying Spoilage Bacteria and Potential Shelf-Life Problems

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.
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Velvet Ice Cream Co., Utica, Ohio

Velvet Ice Cream built its reputation on making premium products that adhere to the standard of identity for ice cream. Its lines consist of premium, all natural, churned (low-fat), no sugar added, novelties, sherbet (in cups and in push-up tubes) and a controlled ice cream brand for grocery store customers.

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!

11/18/14 2:00 pm EST

Harness Your Product Inspection Program to Save Money, Ensure Quality and Drive Efficiencies

Consolidation in the dairy industry is raising the bar on innovation and driving efficiencies to ensure competitiveness. One area often overlooked is the role that the right product inspection program can play in supporting the organization’s overall business goals and protecting brand reputation. Drawing on best practices in metal detection, X-ray inspection and checkweighing, this session will cover criteria to help determine the right technologies to employ for a given product and packaging type for high-value, perishable dairy products.

Dairy Foods Magazine

dairy foods october

2014 October

A look inside 100-year-old Velvet Ice Cream; Plus we look at four cheese processors with award-winning artisan and farmstead cheeses.

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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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