Items Tagged with 'dairy research'

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Dairy research

The National Dairy Foods Research Centers program celebrates 25 years of research, education and innovation

The resources offered by the program have played a valuable role for industry by bringing product innovation, technical experts and relevant research to the attention of dairy companies.

Quality and performance improvements in dairy ingredients as well as the discovery of new uses and product applications often started with the work at the Dairy Research Centers. 


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Research shows how to reduce sodium in cheese

Public health concerns over hypertension have cheesemakers looking to reduce sodium. Research has found that a little dairy in a DASH diet reduces the risk of high blood pressure.
Pressure from public health authorities to reduce sodium in the food supply continues to grow. There are many sides to the debate. Though dairy foods in total contribute only 11% of the sodium in the U.S. diet, the dairy industry has recognized the need to address these concerns and has been taking action. Being proactive helps the industry identify solutions that make sense for the food supply, the dairy business and consumers’ health and taste preferences.
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Blue Bell Creameries, Brenham, Texas

Blue Bell Creameries of Brenham, Texas, has no shortage of ideas. Every year it considers roughly 300 new flavor concepts. Through a rigorous evaluation process, the company whittles those ideas down to five or six. It is serious about finding flavors that resonate with consumers and translating those flavors into ice cream.

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This photo gallery contains additional, unpublished photos of dairy processing facilities featured in Dairy Foods magazine.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

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2015 February

What's happening in milk; plus we look at Blue Bell ice cream operations, what drives its success.

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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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Clear Seas Research

Clear Seas ResearchWith access to over one million professionals and more than 60 industry-specific publications, Clear Seas Research offers relevant insights from those who know your industry best. Let us customize a market research solution that exceeds your marketing goals.

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Dairy Foods Buyers Guide

cover df july 2013Resource for buyers in the dairy processing industry to find information on the leading suppliers and manufacturers.

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