Items Tagged with 'food safety in dairy processing'

ARTICLES

Under pressure

Getting past pasteurization: consider high-pressure processing of dairy foods and beverages

New technologies don’t use heat to preserve dairy foods. The microbiological quality of pressure-treated milk is comparable to that of thermally pasteurized milk.

High-pressure-based technologies have the potential to preserve natural freshness as well as the sensory and nutritional qualities of a variety of
dairy products.
 


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Cup check

Start-up dairy operation finds an economical machine to apply a foil safety seal to yogurt cups

A new generation of portion-control cup sealers enables low-cost, tamper-evident, sealed packaging for dairy start-ups and larger operations.

Retailers are asking dairy food and beverage processors to package their products in packaging that is tamper-evident. Besides providing a measure of food safety, a sealed cup prolongs product quality and shelf life on retail shelves.


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Good, safe foods

Artisan and farmstead cheesemakers learn GMPs at food safety courses

The workshops are one of several food safety initiatives that are being offered through the Innovation Center for US Dairy to assure the dairy industry continues to provide consumers and channels a safe and nutritional food/beverage product.

The Innovation Center for U.S. Dairy has scheduled two additional regional food safety workshops in a continued effort to provide food safety training to the artisan/farmstead cheesemaking segment of the dairy industry.


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Food safety

WhiteWave recalls half-gallon containers of soymilk

Plant workers mixed up the carton packaging, the company stated. The recall is not because of contamination during the manufacturing process.

WhiteWave Foods today announced a voluntary recall of half-gallon containers of Silk Light Original Soymilk because they may contain undeclared almondmilk. 


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Processing

Use sterile air to extend product shelf life

An air displacement technology creates and supports a clean environment inside the process equipment through the continuous delivery of purified air.

Purging airborne microbes like yeast and mold is not easy due to their size.


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Safety first

Seminar series on best practices in food safety starts in Phoenix in February

Workshops will be offered to three separate dairy audiences including dairy plants, controlling supply food safety risks, and artisan/farmstead cheesemakers.

The Innovation Center for US Dairy provides the dairy industry with food safety training through a series of workshops in 2014. These full day workshops focus on best practices for in-plant pathogen control.


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Safer foods

Innovations in dairy sanitation also enhance efficiency

New machinery is being designed with fewer crevices to prevent debris and streamline the cleaning process.

Packaging and processing machine designs share many of the same features — from applications for fluid milk, margarine, cheese, butter, ice cream, yogurt and more. New machinery is being designed with fewer crevices to prevent debris and streamline the cleaning process. Mechanical components are also being manufactured with ease-of-use in mind to better assist engineers to complete tasks quicker, while still adhering to food safety standards.  


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Food safety

Turkey Hill Dairy recalls ice cream and dairy dessert due to metal shavings scare

The voluntary recall affects Chocolate Peanut Butter Cup Premium Ice Cream, Fudge Ripple Premium Ice Cream, and Moose Tracks Stuff’d Frozen Dairy Dessert.

Turkey Hill Dairy is recalling specific packages of Ice Cream and frozen dairy dessert due to the possibility that some packages may contain metal shavings.


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Food safety

3M launches 48-hour yeast and mold indicator test

3M Food Safety introduces 3M Petrifilm Rapid Yeast and Mold Count Plate, an indicator test that allows results in less than 48 hours.
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Down on the farm

Food safety courses for artisan and farmstead cheesemakers start Oct. 11

Classes are scheduled for Seattle; Macon, Ga.; Northwood, Iowa; and Harrisburg, Pa.

The Innovation Center for U.S. Dairy has established numerous workshops around the country to address best practices focusing on artisan/farmstead cheesemakers as well as state/federal regulatory officials. 


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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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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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