Dairy Foods Columnists - Articles

Dairy manufacturers minimize total and added sugar

Allulose and improved stevia extracts are ingredients to watch

Sharon Gerdes Health and Wellness editor of Dairy Foods

March 3, 2020

Dairy foods are ideal components of a sensible weight management plan, but added sugars can sabotage the healthy aspects of those foods.

Milk butter cheese photo courtesy of Edlong Dairy Technologies

Identifying opportunities, embracing change in the dairy industry

These are the best of times and the worst of times in our industry, and what we do today will greatly shape the outcomes of the future

Blake Anderson

February 28, 2020

As we prepare to ramp up in 2020, there are many things the membership of the American Dairy Products Institute (ADPI) have on the top of our mind related to our industry. Following are a few topics that bubble up to the surface.

The challenge of formulating plant-based frozen desserts

Flavoring plant-based frozen desserts presents chemical and physical challenges

Steven Young

Bill Sipple

February 26, 2020

The perception of any flavor (F) is a combination of appearance (A), aroma (A), acidity (A), taste (T), texture (T) and temperature (T), or "FAAATTT." Although these attributes hold for most foods and food ingredients, they do not capture the whole of the chemical and physical challenges in flavoring plant-based frozen desserts.

There’s opportunity in specialty yogurts

Such yogurts reflect trends found in many other food categories

K.J. Burrington

February 24, 2020

Like all other food categories, the yogurt market is creating new products to attract more consumers. Although there is no definition for these "specialty yogurts," they typically reflect trends found in many other food categories, including international styles, indulgent and botanical flavors, added protein and fiber, sugar reduction, artisanal recipes and more.

It’s time for FDA to act on cheese standards

Outdated regulations put the U.S. cheese industry at a competitive disadvantage

Cary Frye

February 20, 2020

Cheesemakers in the United States producing specific varieties of cheese, including cheddar, mozzarella, Parmesan and pasteurized process cheese, must adhere to FDA’s food standards of identity.

Pay attention to nonproduct contact surfaces

Dennis Glick

February 6, 2020

"Why be concerned with the nonproduct contact surfaces when the product does not touch them?" This is a question I have heard many times in my many years as a USDA equipment inspector.

Probiotic yogurt can help with weight management and more

Newer studies reveal additional health benefits of probiotics

Sharon Gerdes

February 3, 2020

Probiotics are most widely recognized for their ability to boost immune function, aid digestion, keep harmful microorganisms in check and aid in nutrient absorption.

Dairy proteins face challenges, opportunities

New research reveals that whey protein is more environmentally friendly than previously realized

Sharon Gerdes

January 16, 2020

Americans are infatuated with protein. Various surveys show that it's one of the top components consumers want to increase in their diet.

The US dairy community is taking proactive steps to protect the planet

The dairy industry has a legacy of commitment to healthy people and a healthy planet

Terri Rexroat

January 15, 2020

U.S. dairy products and ingredients, which help foster health and wellness in people of all ages around the world, start with the nutritious milk dairy cows produce.

The pros and cons of high-heat treatments

High heat may impact cheese and whey quality, but also increase yield

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

January 8, 2020

Historically, raw milk was used for cheesemaking. Apart from the increased risk of foodborne illness, there also was more variation in cheese quality. Today, most milk for cheesemaking is pasteurized at a minimum of 161 degrees Fahrenheit for 15 seconds to kill all pathogens.