Dairy Foods Columnists

The dairy industry's brightest minds share their expert opinion and advice.

ARTICLES

Opinion

National Dairy Month is a time to reflect on the successes of the dairy industry

Milk is a marvel. It’s an inexpensive source of high-quality protein and an extremely versatile ingredient.
June 11, 2014

It’s nutritious, inexpensive, readily available and versatile. National Dairy Month is the time to reinforce to consumers the vitality of milk, cheese, yogurt and other dairy foods.


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Add protein to breakfast foods with dairy

June 10, 2014

Hop on the breakfast bandwagon and help consumers start their day with sufficient protein. Foods and beverages containing dairy deliver energy, promote heart health and aid in weight management.


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Cultures and enzymes can increase yields

June 9, 2014

Cultures and enzymes have become more specific over the past few years. They help dairy processors increase yield from milk and speed processing time. Cultures and enzymes also prolong the shelf life of foods, a real benefit for consumers.


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Live long and prosper with probiotics

Prebiotic and probiotic ingredients have the potential to improve quality and length of life.
June 9, 2014

Someday, science may show that particular prebiotic, probiotic, and synbiotic ingredients help prevent certain age-related disorders and lengthen lives. Although the anti-aging effects of pre- and probiotics are plausible, supporting science is scant and inconclusive to date. However, scientists have developed several hypotheses about how aging may alter the intestinal microbiome and how certain pre- and probiotics may help prevent or reverse these changes.


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Driving U.S. dairy exports in the right direction

June 7, 2014

The United States has arrived as a major player in the global dairy market. But if U.S. dairy exporters do not show continuous improvement, and if rules and regulations are not altered, then off-shore dairy and nondairy competitors will chip away at our position.


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Equipment design can reduce the risks of food-borne illness

Hard-to-clean dairy processing equipment is poorly designed equipment. Hard-to-reach areas and nooks and crannies probably will not be properly cleaned and sanitized.
May 13, 2014

Because of considerable historical improvements in all dairy safety programs, it is difficult to precisely assess the impact of 3-A Sanitary Standards Inc. on preventing food-borne illness.


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Creating frozen desserts with nondairy milks

Formulating with plant-based milks is not as straight forward as simply substituting dairy milk with an alternative. Here’s what you need to consider.
May 10, 2014

The principles for producing nondairy frozen desserts from vegetable “milks” are the same as for conventional ice cream. However, the challenges are uniquely different. (In this article “milk” will refer to plant-based milks.)


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Boon times for functional beverages

Dairy processors add functional ingredients like protein, probiotics and fiber to create beverages for weight control, gut health and disease management.
May 9, 2014

If you need an icebreaker to use at a dairy-industry gathering, try this: “Functional foods: passing fad or future of the business?” It works wonders at sparking discussion.


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How to formulate for a cleaner label

Consumers desire dairy products that sport a “clean” label — but clean means different things to different people. How can the dairy industry cope with this ambiguous consumer demand?
May 9, 2014

When science is oversimplified, the resulting messages are often misconstrued and misleading. So it is with food. Consumers have bought into the misguided message that foods are unfit for human consumption if they contain more than five ingredients, ingredients they can’t pronounce or ingredients their grandparents wouldn’t recognize.


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Dairy ingredients: Navigating the world of flavors

Ethnic influences like elote (Mexican corn on the cob) and Moroccan spices are finding a place in dairy foods.
May 8, 2014

After what feels like decades of straining to eat virtuously, the backlash has arrived in the form of a generalized weariness with the whole notion of “good for you.” How else to explain the success of foodservice stunts like the Pop-Tart ice cream sandwich from hamburger purveyor Carl’s Jr., or Taco Bell’s successful-beyond-belief Doritos Locos Taco?


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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. 

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!

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.

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