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    Home » Topics » Dairy Foods Columnists

    Dairy Foods Columnists
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    Dairy proteins improve the health of all consumers, regardless of age

    Susan Larson
    August 5, 2015

    For young adults, 20 grams of whey protein after exercise can increase muscle protein synthesis. For older adults, increasing protein intake helps them maintain bone and muscle mass.


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    Flavored cheeses spice up the cheese market

    John Lucey Ph.D.
    John A. Lucey Ph.D., Director, Center for Dairy Research
    August 4, 2015

    To gain a slice of the billion-dollar flavored-cheese market, add flavors or inclusions. But watch out for issues like contamination, allergens and undesirable flavor profiles due to aging.


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    Dairy Foods uses multiple channels to communicate with dairy processing industry executives

    Tom Imbordino
    July 10, 2015

    Dairy Foods, as a brand, is a source of information available in multiple formats, including print and digital editions, website and e-newsletters, webinars, social media, live events and a mobile app.


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    Chocolate milk is the SUV of beverages

    Gregory Miller Erin Quann
    June 5, 2015

    It is like a sport utility vehicle. Versatile chocolate milk does it all, delivering protein, carbohydrates, fluids and electrolytes to help athletes recover from a tough workout.


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    As we age, shift happens, and dairy foods are ideal for getting vital vitamins/minerals

    Karen Giles-Smith MS, RD
    June 4, 2015

    Then it’s time to kick into another gear. Diet can help prevent disease, and dairy foods are ideal for delivering vital vitamins and minerals. In some cases, dietary supplements may be warranted.


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    There is good news and bad news for U.S. dairy exports

    Tom Suber
    June 3, 2015

    The sky isn’t falling but right now it is hard to play Pollyanna’s Glad Game. Be patient. The good news is that, in the long-term, today’s bad news isn’t so bad.


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    What is the true cost of hygienic design?

    Timothy Rugh
    May 19, 2015

    It's certainly not the first cost of buying equipment. To calculate the true cost, look at your dairy plant holistically. Evaluate equipment, plant design, cleaning and food safety, among other factors.


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    To make a smooth ice cream, you need the proper stabilizers

    Bruce Tharp
    Steven Young 200x200 headshot
    Steven Young
    May 11, 2015

    Stabilizers control the movement of water, the growth of ice crystals and the size of air bubbles. The right blend of stabilizers (and emulsifiers, too) can make all the difference in the end product.


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    Keeping labels simple, ingredients clean

    Karen Giles-Smith MS, RD
    May 8, 2015

    Keep it simple sweetheart and provide helpful information. Dairy foods start with a clean ingredient: milk. The challenge is to explain the source and function of other ingredients without cluttering the label.


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    How the EU’s GI rules shred, slice and block U.S. cheese

    Beth Hughes, International Dairy Foods Association IDFA
    Beth Hughes
    May 7, 2015

    GIs are geographical indications, a form of intellectual property. The European Union is blocking U.S. cheesemakers from using common or generic names, like provolone or Parmesan. It’s a huge free-trade issue involving millions of dollars of lost sales.


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