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Koch Membrane Systems’ line of SR3D nanofiltration elements were designed for sanitary dairy applications including whey demineralization and lactose concentration.

Back in 1997, the National Conference on Interstate Milk Shipments began making the case for a voluntary dairy food safety program called HACCP (Hazard Analysis and Critical Control Points). This program remains an internationally accepted, science-based system for ensuring food safety controls. At the time, the Pasteurized Milk Ordinance  was doing the heavy lifting on dairy safety.

Listeria monocytogenes (L. mono)is a gram-positive bacterium and a specific member of the Listeria family. It is capable of causing severe illness and even death. The mortality rate from L. monoin susceptible populations is one of the highest of any known food pathogen. Individuals with compromised immune systems are particularly vulnerable.

A new grocery item that pairs cheese with nondairy ingredients required an entirely new package. Fresh Take from Kraft Foods, Glenview, Ill., contains cheese, bread crumbs and seasonings. It is intended to help the home chef create dinner entrees quickly with a three-step mix-coat-bake approach.

An aging world population of almost half a billion seniors age 65 and older has placed demands on food and beverage manufacturers to take a closer look at the nutritional needs of seniors, who battle chronic conditions affiliated with aging. Dairy ingredients are well positioned to help address these needs.

Dairy Foods: Tell us about your newest culture systems. What are their properties and benefits?Curic-Bawden: Our latest yogurt cultures are focused on improving the quality of nonfat and low-fat yogurts. They provide extra-high viscosity, a good “thickness” of mouthfeel, a high level of smoothness, high gel firmness and an improved creaminess.

Give the shopper what she wants. A survey showed that high-quality ingredients were important to consumers, so Brown Cow, Antioch, Calif., re-did its lids.

When consumers choose to purchase natural and organic items, 86% buy dairy products, said David Browne, senior analyst at Mintel, a market research firm. Those who buy natural and organic foods and beverages are most likely to purchase eggs (73%), milk (69%), yogurt (67%) and cheese (65%), according to a Mintel report from November 2011.

Fogg Filler creates a new and improved design for filler bowl.

Spreading the word about dairy’s contributions to a healthy weight, and expanding the supporting science is key as obesity continues to be a serious health concern in the United States. Through dairy checkoff-funded research, the dairy industry has made it a priority to address the obesity epidemic and provide scientific insights into dairy’s role in achieving and maintaining a healthy weight. In addition, dairy foods can improve weight loss quality in adults by preserving muscle and bone while losing fat.