White Papers

Marketing messages from suppliers, including those engaged in engineering, packaging, food science and food safety.


Targeting Texture for Instant Protein Beverages

June 30, 2014

Health and wellness trends continue to penetrate the instant beverage category as consumer demand drives growth for nutritionally fortified products.

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TICAmulsion® A-2010: Advanced Technology for High Oil Load Emulsions

June 30, 2014

Many of the top marketplace trends seen in the food industry as a whole are driving product development efforts and market share expansion in the beverage industry.

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Abnormal spectrum screening (ASM)

June 24, 2014

Abnormal spectrum screening is a technique employing infrared analysis technology to rapidly identify milk samples that are abnormal and are therefore relevant for further investigation.

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Base Freezing Point Values of Untainted Goat, Sheep, and Water Buffalo Milk

May 16, 2014

In the dairy industry, control systems are in place to ensure milk quality. A thermistor cryoscope is used to accurately determine the freezing point of milk. The average freezing point of pure cow milk is -0.543°H. Milk adulterated with extraneous water, whether accidentally or intentionally, will have an elevated freezing point. The objective of this study was to determine base freezing point values for untainted goat, sheep, and water buffalo milk.

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Yoplait Yogurt: The Consumer Response to its Sweetener Strategy

May 1, 2014

Yogurt is a popular food, having healthful properties that appeal to three out of four consumers (Mintel Brand study). Today it comes in many flavors and varieties.

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Nutrilac® FastRipe reduces cheese storage time, cuts costs

March 5, 2014

Nutrilac® FastRipe makes it easy for cheese producers to reduce their overall production costs by cutting several weeks off the ripening time, without compromising on flavour, quality or shelf life. You’ll get the same cheese, just faster.

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GanedenBC30's Dairy White Paper

February 10, 2014

 America's taste for dairy products is growing up. A jug of milk, a chunk of cheddar and flavored yogurts are simply no longer enough to satisfy today's hungry consumers. Shopper demand for dairy is high, but they want it jazzed up with added health benefits. In this white paper, we'll take a look at how the addition of GanedenBC30 can turn dairy products into winning SKUs. 

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Ingredion Publishes White Paper on Overcoming Process Challenges in Stirred Yogurts

January 24, 2014

Ingredion Incorporated, a leading global provider of ingredient solutions to diversified industries, announces the publication of “Utilizing NOVATION Endura™ 0100 Starch in Stirred Yogurts Processed with Challenging Temperature and Homogenization Pressures” white paper.

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Longer Shelf Life Products Poised to Revitalize Industry

December 12, 2013

Dairy manufacturers are looking to extended shelf life or aseptic dairy items to give the industry a boost. Read more for a glimpse into the industry, the solutions, the technology and the road ahead.

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Greek Yogurt: A Vibrant and Growing Landscape

December 12, 2013

From a manufacturing and retail perspective, Greek yogurt is the place to be. A niche product only five years ago, the category has more than quadrupled in size since 2008, with many data analysts predicting it will reach $1.5 billion in sales by the end of 2013.

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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!

6/19/14 2:00 pm EDT

Build a Better Cheese

On Demand Professor John A. Lucey of the University of Wisconsin, Madison will cover defects in cheese, improving yield with processing techniques to get the most from the ingredients you've paid for, the regulatory scene, and the future.

Ice Cream

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Dairy Foods Magazine

dairy foods july 2014

2014 July

Read the 2014 Buyers Guide and Sourcebook, your one source for ingredients, equipment and packaging.

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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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