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One of the key challenges in sourcing dairy ingredients starts with milk quality. Whether making beverages, cheese, or frozen treats, the end product’s quality relies heavily on the milk sourced from cows. Consequently, bulk commingling—combining raw milk from various sources—can be both beneficial and problematic.

A representative dairy receiving case shows how 1.22 million lb/year of technically recoverable cream hold-up can be converted into an automated recovery opportunity, while a filler-loop magnetic-trap case shows how inspection redesign can prevent recurring product-to-drain losses and operator exposure. The same engineering logic is transferable across cultured dairy, yogurt, beverage and viscous food operations where edible product is lost at the boundary between production and cleaning.

Consumers are clearly taking ingredient labels more seriously, but that doesn’t mean they have the same mindset regarding every dairy product. We take a look at what consumers are seeking and how dairy processors can meet those needs.

Fouling in membrane filtration affects performance, especially for dairy processors focusing on higher solids and efficiency. It impacts flux, cleaning frequency, energy use, and membrane lifespan. To improve performance, it's essential to consider feed composition, operating conditions, system design, cleaning practices, and membrane selection.

Total Cost of Ownership (TCO) analysis changes the calculation. It shifts equipment evaluation from a price comparison to a business decision — and it starts with understanding how equipment design drives every cost category that follows purchase.

Winner to be featured in the September issue of Dairy Foods.

The 2026 event showcases how membrane technologies support product innovation and development, operational efficiency and sustainability goals.

After a cool spring, summer has finally arrived. Ice cream is now a year-round treat, except maybe in January when people pursue New Year’s resolutions. In honor of the United States’ 250th anniversary, let’s explore which state loves ice cream most.

Jorge Izquierdo, vice president, market development, PMMI, the Association for Packaging and Processing Technologies, joins Dairy Foods for Episode 66 of the “Let’s Talk Dairy” podcast. During the podcast, he discusses artificial intelligence (AI).

Dairy producers are evaluating membrane systems differently, looking beyond throughput to understand how those systems can help recover more value from existing streams.