Dairy Foods Columnists - Articles

Culturally Speaking

Options for making Greek yogurt

Dairy processors can make high-protein yogurts with various ingredients, processes and equipment. What’s best? That’s a hard question to answer because the options have their own pros and cons.

Phillip S. Tong

May 12, 2013

Dairy processors can make high-protein yogurts with various ingredients, processes and equipment. What’s best? That’s a hard question to answer because the options have their own pros and cons.

11 New and Novel ideas in Frozen Desserts

Do you formulate with whole algalin flour or use the water control index to evaluate the potential for ice crystal formation? These are two new ingredients and tools to use in formulating and manufacturing ice cream and frozen desserts.

Steven Young Bruce Tharp

May 11, 2013

The history of frozen desserts is marked by many significant scientific and technical innovations and advancements that make the products we produce more appealing, more convenient, nutritionally more efficacious and less costly.

Sustainability: Water prices keep rising

Dairy processors are using water more efficiently. That’s a good thing because the costs of this resource (incoming and discharging) will only continue to increase.

Clay Detlefsen

April 22, 2013

Water is essential to life. Approximately 70% of the human body is made up of water and about 75% of our planet is covered in water. With that much water in and around us it would seem that water would be cheap and abundant. But that isn’t always the case.

A new testing concept is on the horizon

Metagenomics technology could become a valuable tool for dairy plants to quickly identify root-cause solutions to microbial problems.

Allen Sayler

April 21, 2013

Laboratory testing in a dairy plant is primarily divided into ingredients, in-process product, finished product, environmental testing and equipment start-up. All of these categories can be evaluated for quality and safety targets.

Formulating

Designing dairy to the demographics

How can the dairy industry deliver what consumers desire? A new dawn of demographics reveals a plethora of possibilities.

Karen Giles-Smith MS, RD

April 18, 2013

Change can often be a deeply unsettling process that tests our faith and our resolve,” writes Robert Holden, author of the books “Shift Happens” and “Success Intelligence.” “Yet if we learn to handle change well, we can open ourselves up to new levels of creativity and success.”

From the editor

The myriad of issues for dairy processors today

At any given time, a processor might have these issues simmering (or boiling) on the front and back burners: food safety, employee safety, product development, customer management, marketing and trade show attendance. You’re going to need a bigger stove.

James Carper

April 17, 2013

After editing the articles in this edition, I came away impressed and awed by the myriad issues a dairy processing company deals with.

Tharp & Young On Ice Cream

Formulating low-calorie ice cream

There is more than one route to reducing calories in frozen desserts. The choice of dairy ingredients, sweeteners and processing techniques all play a role.

Bruce Tharp

Steven Young

April 13, 2013

For years, processors have reduced the fat and total sugars in a wide variety of frozen dessert formats with varying degrees of technical, nutritional, sensory and economic success.

Dairy exports continue to grow

Neither droughts nor threatened port closures nor a shaky global economy could deter U.S. dairy ingredient manufacturers. Last year, exports again were 13% of milk production. It’s a fact: the industry keeps getting better at exporting.

Tom Suber

March 19, 2013

In the ongoing maturation of the U.S. dairy industry as a global player, we took another step forward in 2012.

Research

Milk's role in cardiovascular disease

High consumption of saturated fats is a risk factor for developing cardiovascular disease. But research suggests that the saturated fat in milk might have a favorable effect on heart health.

Gregory Miller

March 15, 2013

The nutritional and health benefits of dairy food consumption have long provided industry with multiple opportunities to promote its products to health-minded consumers.

Innovative whey ingredients meet global demands

State-of-the-art filtration, evaporation and drying equipment are producing new protein-based dairy ingredients used in beverages, baked goods and dairy foods.

Sharon Gerdes

March 14, 2013

Dairy continues to be the ingredient of choice in many food products because of its high-quality protein, excellent flavor profile and unique functionality in a wide variety of applications. Domestic dairy suppliers are proving to be both consistent global suppliers for basic dairy ingredients and diligent innovators of new ingredients.