Items Tagged with 'ice cream processing'


Feel the churn

Dairy science: why ice cream melts and how to make a great chocolate ice cream

By Sarah M. Kennedy
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Ever wonder what makes ice cream melt? And what goes into making chocolate ice cream? Pull up a chair and learn from our resident ice cream specialists.
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Ice cream processor news

The Ice Cream Club is truly hand-made

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The Florida-based Ice Cream Club uses old-fashioned production techniques to make its artisan premium ice cream.
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This artisan premium ice cream maker uses old-fashioned production techniques

While it has invested in modern processing equipment, it uses some old-fashioned production techniques, like hand ladling.
By Jim Carper
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When an ice cream processor tells me, “We do things a little differently than most,” I think to myself, “That’s what they all say.” True, most dairies do create unique recipes and flavors, but it still comes down to processing, filling and packaging, and how many variations on those themes can there be?

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Working with cocoa in ice cream

To formulate a quality product, you must understand the properties and attributes of cocoa and chocolate. Then you can achieve the desired flavor, body, texture and color.
By Bruce Tharp and Steve Young
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 Chocolate is second only to vanilla as the most popular ice cream flavor in the United States. Therefore, it is a major component of the product portfolios of most ice cream companies, representing on average of 8% to 10% of the volume of a typical portfolio.  

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Stabilizers play an important role in ice cream

By Bruce Tharp and Steve Young
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Stabilizers limit the mobility of water in the unfrozen aqueous portion and control the growth of ice crystals.
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Raising the bar on ice cream novelties

We so loved the Big Bar from Kent’s Ice Cream that we bought the business and moved to Wisconsin.
By Tom and Kathy Truhlar
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Our love affair with Kent’s Ice Cream of Fort Atkinson, Wis., started in the early 1990s just after we had purchased a classic car that needed work.
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A look inside G.S. Gelato's plant

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.
By Jim Carper
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The headquarters and manufacturing plant of G.S. Gelato, Fort Walton Beach, Fla., are far from the scenic Gulf Coast views in this resort town on the Emerald Coast of Florida’s panhandle.
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Can't lick the ice cream blues

More plants are producing less ice cream. The number of units sold barely increased.
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By most measures, ice cream is not a growing market. Production is declining, sales are stalled and manufacturers aren’t increasing prices by much. Yet there are more plants making ice cream.
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Snoqualmie Ice Cream: Perfection in a pint

‘We make perfect ice cream,’ says the owner of Snoqualmie Ice Cream in Washington state. Organic milk and cream, innovative flavor combinations and homegrown herbs and fruits contribute to the products’ popularity.
By Jim Carper
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Fans can like the Facebook page of their favorite ice cream brand and Tweet all day long about its flavors. But sometimes, to really understand a company’s mission, you have to meet face-to-face with the owners and watch how they make ice cream. That’s the approach Snoqualmie Ice Cream owner Barry Bettinger takes with his distributors. He invites them to tour the fully sustainable manufacturing plant in Maltby, Wash., and make ice cream. Once the visitors see the passion of the company’s 12 employees and the integrity in manufacturing a super-premium organic ice cream (19% butterfat and 15% overrun), they “get it,” Bettinger said.
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Three Twins Ice Cream aims for the top

Neal Gottlieb is taking aim at the top national brands of super-premium ice creams. He calls his organic products ‘inconceivably delicious.
By Jim Carper
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Cornell University has a world-renown dairy science department. But alumnus Neal Gottlieb, the founder of Three Twins Ice Cream, graduated from the College of Human Ecology with a degree in consumer economics and housing. He did enroll in a milk quality course — for a day. He dropped the class because it conflicted with his rowing schedule. As for Cornell’s famed creamery, Gottlieb admits he was not a huge consumer of its dairy products, but he fondly remembers the 99-cent ice cream sandwiches.
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Ice Cream and Frozen Desserts: New Approaches, Ingredients & Advances for Success

Contact: Adam Thomas

On Demand Dr. Bruce Tharp Ph.D. & Dr. Steven Young Ph.D. will present how to manage composition to reduce/avoid costs, increase yield, and improve quality. Also covered will be the advances in the practical application of cryogenic freezing, alternative gas for overrun, defensible/sustainable technical barriers to competitive entry and approaches that are not intuitively obvious.

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Image Galleries

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. 


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.


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Dairy Foods Magazine

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2014 August

Smith Brothers Farms is Plant of the Year; Plus we feature our annual Dairy 100 processors.

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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.

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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