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.
By Henry Randolph
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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.
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.
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Tips for training plant employees

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.”
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The New Food Safety Law Requires Action

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.
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Quality on the Line

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

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

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

By Henry Randolph
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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

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

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.
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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

What’s your preferred frozen dessert?
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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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Dairy Foods Buyers Guide

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