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New wastewater treatment systems help Butter Buds and Darigold control the discharge of fats, oils and grease.

The top cheeses in the American Cheese Society’s annual competition include a French Alpine-style, a non-traditional blue and an aged Gouda.

This farmstead cheese company completely reinvented itself and now offers its own unique, Old World style cheeses, including a flavored British-style hard, a German-style and beer Cheddar.

Over the last 100 years, Velvet Ice Cream, a self-styled ‘small batch’ producer, built a reputation for making premium products by using only the best flavorings, nuts, fruits, ribbons and inclusions.

The fourth generation of the Dager family is now leading this 100-year-old dairy company. The ice cream maker stays relevant with social media, new flavors and good-old-fashioned premium product.

The U.S. Dairy Export Council, Arlington, Va., is supporting an ad-hoc coalition of 16 dairy companies and organizations fighting a plan to further restrict U.S. access to the tight Canadian cheese market.

Cows raised on organic and conventional dairy farms in three regions of the United States show no significant differences in health or in the nutritional content of their milk, according to a new study by Oregon State University, Corvallis, Ore., researchers and their collaborators.

The Innovation Center for U.S. Dairy is accepting nominations for the 2015 U.S. Dairy Sustainability Awards. The awards recognize outstanding dairy farms, businesses and partnerships for socially responsible, economically viable and environmentally sound practices. 

Nestlé Mexico plans to invest about $53 million to increase milk production in Mexico. Arla takes an ownership position in Brazil’s Vigor.

Dairy students from across the country and around the world will test their skills against one another at the 93rd annual Collegiate Dairy Products Evaluation Contest.