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Under Borden Dairy’s new ‘people-first’ approach, employees at the company’s Dallas milk plant understand their value — and are motivated to work together to create the highest-quality product.
There's a welcome change in the air for employees of Borden Dairy Co.'s Dallas milk plant. The company's new commitment to being a "people-first" organization means production is secondary to people, explained Chuck Lacy, plant manager.
Associated Milk Producers Inc. (AMPI) produces upwards of 640 million pounds of cheese, 140 million pounds of butter and 175 million pounds of powdered products each year. Despite those impressive figures, most consumers have never heard of the New Ulm, Minn. based dairy cooperative.
You won't find any fancy-looking equipment at the creamery operated by Phoenix-based Danzeisen Dairy LLC. Tucked into a mixture of farm, industrial and residential properties in Phoenix's Laveen neighborhood, the creamery relies on retrofitted vintage milk processing equipment, much of it from the 1940s, 1950s and 1960s, and all of it from U.S. manufacturers, to produce its craft dairy products.
Cedar Crest’s Manitowoc, Wis., plant crafts ice cream in small batches — in dozens of creative flavors such as Jumping Jersey Cow and Coconut Explosion.
Cedar Crest Ice Cream makes an impressive amount of ice cream in its 45,408-square-foot facility in Manitowoc, Wis. The plant currently produces approximately 26 million pounds of product annually. The company uses the space wisely and continues to upgrade equipment and technology as product demand increases.
As the company prepares to build a new processing facility, one that will more than double its current 16,000 square feet to approximately 40,000 square feet, it is working to maximize production rates and efficiencies at the Marshall, Calif., plant in which it has been operating since the company’s inception in 1994.
Dairy plant managers work to keep their processing equipment running as frequently as possible to optimize plant efficiency and minimize operating costs.
Lake Country Dairy makes award-winning Italian-style and alpine cheeses. The plant supports four family dairy farms and spurred an investor to build a whey processing facility across the street.
In northwest Wisconsin, about 25 miles from the Minnesota border, Schuman Cheese makes award-winning cheeses with techniques borrowed from French and Italian cheesemakers.
Litehouse makes award-winning blue cheese and buttermilk at separate plants in Sandpoint, Idaho, then combines them at a third to make its best-selling refrigerated salad dressings.
Ed Hawkins invented a blue cheese buttermilk salad dressing that he served in his steakhouse. When customers asked if they could buy a bottle to take home, he knew it was a hit.
A Colorado dairy farmer had a nice milk bottling operation. Then he founded a yogurt company with an Australian ex-pat. Today, yogurt far eclipses the milk business.
Rob Graves is a dairy farmer and dairy processor who owns Morning Fresh Dairy in Bellvue, Colo. He sells his white and flavored milks up and down the front range of Colorado’s Rocky Mountains. Business was good for the fourth-generation farmer. Demand was growing from home delivery customers, restaurants and Whole Foods. Graves had plans to expand the milk processing plant. That is, until yogurt got in the way.
If you manufacture branded dairy foods, then you should consider taking on private label products if you have the capacity. By manufacturing foods and beverages for other companies, dairy plants can keep their production lines moving.
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