- DAIRY PRODUCTS
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Dairy Foods Columnists
Companies representing 25% of domestic fluid milk production already have committed to voluntary traceability guidelines. The Innovation Center for Dairy Research aims to have an 80% adoption rate across by September.
3-A Accepted Practices and the Grade A Pasteurized Milk Ordinance guide dairy processors in producing safe foods.
Cultured dairy beverages are popular in many regions around the world. This dairy category holds opportunity in the United States.
Greek-style has become short-hand for “double the protein.” Frozen dairy desserts typically are made with flavor in mind. A good-tasting, high-protein dessert is difficult (but not impossible) to develop.
Although milk is normally not a good source of omega-3s, the dairy industry strives to make it one.
Headlines from the holidays should cause dairy companies to re-examine their systems and procedures when it comes to distribution, customer loyalty and crisis management. Are you ready for a UPS-magnitude delivery snafu or a Target-like security breach?
Potassium chloride has been explored as a salt replacer. Other approaches include adding flavor enhancers, using fermentates and trying selected starter adjuncts.
Dairy plants in the United States are limited in how they can use reclaimed water. But in Singapore, what comes out of the water tap is treated sewage that is safe to drink. There’s a lesson there for us.
I love a parade except when it’s a never-ending march through my plant by inspectors from federal or state agencies or auditors sent by customers or third-parties.
Many ready-to-drink beverages containing dairy protein are shelf-stable. The heat treatment (up to 253 degrees) puts dairy proteins to the test. Keep in mind that the heat stability of caseins and whey proteins are very different.