Articles Tagged with ''milk processing''

You won't find any fancy-looking equipment at the creamery operated by Phoenix-based Danzeisen Dairy LLC. Tucked into a mixture of farm, industrial and residential properties in Phoenix's Laveen neighborhood, the creamery relies on retrofitted vintage milk processing equipment, much of it from the 1940s, 1950s and 1960s, and all of it from U.S. manufacturers, to produce its craft dairy products.

Tradition and innovation co-exist comfortably at Clover Sonoma dairy, located in the verdant rolling hills of Sonoma County, California, an area better known for wine than milk.

In March, the U.S. Food and Drug Administration said that more than 99% of the raw milk samples it tested are free of “drug residues of concern.”

People drink milk for health or taste. We should give them both. Dairy farmers want fair and stable prices. We should pursue dairy policy that succeeds in achieving that.

Powdered milk is a vital ingredient in infant formula and also used in a wide a range of baked goods and confectionary products.

The high temperature/short time pasteurization process has been a reliable workhorse in dairies for years. But there are alternative technologies that treat raw milk without heat. Some are in use in other countries.

Cows raised on organic and conventional dairy farms in three regions of the United States show no significant differences in health or in the nutritional content of their milk, according to a new study by Oregon State University, Corvallis, Ore., researchers and their collaborators.