Dairy Foods Columnists - Articles

Understand key 3-A Sanitary Standards terms

Equipment must be cleanable, readily accessible and substantially flush.

December 10, 2020

3-A Sanitary Standards have a long history of use for the design and operation of equipment and utensils in the manufacturing, processing, packaging and storing of milk and dairy products.

Understand the benefits processing brings to dairy products

Minimal to mild processing performed with purpose can be an asset to dairy products.

Gregory Miller

December 3, 2020

Most foods go through some degree of processing. In fact, food processing has been in practice for at least 2 million years! The leading reason for processing is food safety.

Here come the new Dietary Guidelines for Americans

It is important to ensure dairy continues to have a strong role in the DGAs.

Joseph Scimeca

December 1, 2020

The 2020-2025 Dietary Guidelines for Americans (DGAs) are due to be released this December. Throughout the multi-year process to develop the DGAs, the International Dairy Foods Association (IDFA) and other dairy organizations and dairy companies have submitted written comments

The dairy industry is positioned for growth

It has shown resilience, creativity and strategic thinking.

Michael Dykes

November 23, 2020

I grew up on a dairy farm and later became a dairy veterinarian, and the past year has taught me more about our dairy industry than maybe any other period in my life.

Ingredients enhance cultured dairy products

New technologies result in ingredients that provide texture, flavor or nutrition.

K.J. Burrington

November 20, 2020

Though many people would say there is a lot of creativity and art involved in the development of cultured products, we all know there is a lot of technology built into the products we have today.

Promote the nutrient density of dairy products

Many nutrient-density-scoring patterns do not give dairy proper credit.

Sharon Gerdes

November 18, 2020

The 2020-2025 Dietary Guidelines for Americans (DGAs), slated for launch in December, spotlight the special nutrient concerns at each life stage. The second of five major overarching guidelines is "Focus on variety, nutrient density and amount."

The sustainability difference in processing dairy, nondairy proteins

A first-of-its-kind landscape survey shows the effects processing steps have on the sustainability of dairy and nondairy proteins.

Rohit Kapoor

October 12, 2020

Attendees of the Institute of Food Technologists' SHIFT20 conference had the first peek at the results of a new study comparing resource requirements to produce various protein sources. I'm now sharing this exciting information with Dairy Detective readers.

Cheese snacks get innovative

Consumers want convenient, healthy and tasty snack options.

John A. Lucey Ph.D., Director, Center for Dairy Research

October 8, 2020

There has been a tremendous amount of innovation in the cheese snack category. This innovation is driven by consumers, who are increasingly choosing convenient, ready-to-eat snack options.

Milk butter cheese photo courtesy of Edlong Dairy Technologies

Dairy’s strong bones are helping it weather the COVID-19 pandemic

Manufacturers were adopting cohorted teams, distancing, splitting shifts and adding sanitation even back in March.

John Umhoefer

September 22, 2020

Dairy never stops, and our manufacturers are often so busy executing that they miss the chance to reflect on how well they have performed.

Is your cleaned dairy processing equipment clean?

Verification of cleaning effectiveness can be accomplished in several ways.

Tedd Wittenbrink

September 21, 2020

A year ago, we were not concerned about sanitizing everything we touch. COVID-19 has since changed the world. The emphasis is on social distancing, hand washing, and cleaning and sanitizing any type of potential contact surface.