Dairy Foods Columnists

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Nutrient trading, also known as water quality trading (WQT), is a major issue for the U.S dairy industry, though many probably do not realize that yet.

It is easy to include “avoid a recall of a dairy product “in your company vision statement or plant’s goals. It is relatively easy to write a recall program that you hope will never be used.

Eye development in cheese can be a sought-after attribute or an unfortunate defect, but in both cases, gas is the culprit. That’s why it is essential for cheesemakers to understand the basics of gas development and apply that knowledge, whether they are looking to make a tightly knit Cheddar or a Swiss with perfect eyes.

The cryogenic freezing of ice cream is appealing because the very rapid temperature drop it produces generates extremely small ice crystals that promote smooth texture and extended textural shelf life. To date, technical, operational and economic factors have limited its use in conventional production to a few value-added products such as novelties and ice cream cakes/pies.

Milk is the genetic blueprint for foods to support health, according to Bruce German, director of the Foods for Health Institute at University of California, Davis. From the moment of conception, a mother’s nutritious diet, including dairy products, promotes health and vitality.

As a child grows, meeting protein needs is important to accommodate rapid growth and development, and dairy is essential to filling that need.

U.S. dairy ingredients meet demands for recognizable and understandable ingredient lists in popular applications and recipes.

Healthy fruits, especially whole fruits with peel, boost the nutrition of dairy foods.

The United States needs to step up its export game and compete harder to take advantage of continued gains in emerging-market dairy demand.