Dairy Foods Columnists

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Total Cost of Ownership (TCO) analysis changes the calculation. It shifts equipment evaluation from a price comparison to a business decision — and it starts with understanding how equipment design drives every cost category that follows purchase.

Sleep is a fundamental aspect of overall health and is featured in the American Heart Association’s “Life’s Essential 8,” along with diet and physical activity. As a result, consumers are increasingly seeking practical, evidence-based methods to promote healthy sleep patterns, notes Matthew Pikosky.

Can ice cream be healthy? This column, written by William Sipple and Steve Young, is devoted to the topic in honor of this month’s health and wellness theme.

The dairy industry is debating cow's milk vs. plant-based alternatives while non-bovine milks from goats, sheep, camels, donkeys, and buffalo are gaining traction. These milks offer unique nutritional benefits, becoming vital in specialized nutrition and new product development.

As Americans increasingly prioritize fitness and personalized nutrition, ice cream and frozen dessert manufacturers are innovating by rethinking formulations, sweeteners, and portion sizes to meet nutritional goals while satisfying indulgence, notes Mary Wilcox.

The New Dietary Guidelines for Americans 2025-2030 emphasize three goals: 1) Eat the right amount; 2) Prioritize protein at every meal; and 3) Include dairy, even full-fat options without added sugars. Gut health is also highlighted, and KJ Burrington notes that cultured dairy products meet these criteria.

Cheese yield, or the product obtained from milk, is crucial for optimizing plant operations. Even minor yield differences significantly affect revenue. With the increased use of concentrated milk, monitoring efficiency has become even more essential, according to Dr. John Lucey.

A quick look at the composition of some cultured dairy products shows that they are well designed for GLP-1 diets. High-protein yogurts, including skyr and Greek yogurt, are the first products that comes to mind.

Cleaning and sanitizing dairy processing equipment is a complex task influenced by the nature of dairy products, intricate equipment designs, strict regulatory standards (FSMA, PMO), and environmental conditions. Inadequate sanitation can lead to product recalls and outbreaks, especially when manual cleaning is required for dry systems or equipment with complex internal geometries, such as heat exchangers.

The healthfulness of ultra-processed foods often sparks debate, particularly regarding the definitions of "hyper-palatable." Many associate these foods with being unnatural and inherently unhealthy, overlooking scientific considerations to the contrary.