Green Field Farms preserves milk’s original form

The cooperative uses low-temperature vat pasteurization to keep the natural enzymes found in raw milk.

January 4, 2022

Considering that Wooster, Ohio-based Green Field Farms is run by a cooperative of Amish and Mennonite farmers who still use traditional on-farm methods, you might think that the company’s milk processing plant would also harken back to older times.

news about dairy processing equipment from dairy foods magazine dairyfoods.com

Wonderware's quality management, statistical process control for shop floor operations

March 19, 2015

Wonderware MES/Quality helps dairy processors reduce the cost and increase the efficiency and accuracy of capturing quality information on the shop floor.

Compressed air is a dairy processor's fourth utility

October 10, 2014

You can’t run your plant without it. Compressed air opens and closes pneumatic valves, evacuates product lines and conveys packages. Make sure it is clean and uncontaminated.

Plant of the Year: Bel Brands' plant manager discusses quality, food safety

Ed Blascak

August 22, 2013

Readers of Dairy Foods magazine and dairyfoods.com helped select the 2013 Plant of the Year. Over a six-week period this summer, website visitors reviewed 13 nominated plants and voted for the Plant of the Year. All 13 nominees had been visited by Dairy Foods editors and were published in the previous 18 months. More than 2,700 votes were cast.

Equipment

Krohne supplies Chobani plant with process measurement equipment

May 2, 2013

Krohne supplies a variety of process measurement equipment for a state-of-the-art Chobani yogurt plant in Twin Falls, Idaho.

Raw milk is pasteurized and homogenized here

A look inside HP Hood's Sacramento plant

HP Hood fills 600 bottles a minute on its new aseptic line in its Sacramento, Calif., plant. The company processes dairy and nondairy beverages in aseptic and extended shelf life packages.

James Carper

January 18, 2013

Mike Hardy is showing me an aseptic filler. “There are only two speeds to this — 0 and 600 bottles a minute,” he says. I watch a blur of bottles enter one end of the machine from an overhead conveyor, whirl from carousel to carousel and exit the other end. In a matter of seconds, the bottles have been sterilized, filled and capped.

The right flavor or flavor combination can add excitement to — and encourage trial of — new dairy products such as ice cream, cultured dairy products and dairy beverages. Conversely, the wrong flavor or flavor combination can result in new product failure.

Membrane Technology Forum

The Membrane Technology Forum is the premier live event in the commercial membrane and membrane technology sector. This event covers the most important concepts and ideas from the fundamentals of membrane technology, fouling, and cleaning, to emerging new technologies and applications with real-world case studies discussing the problems, proposed solutions you can use today, and final results. The Membrane Technology Forum is the go-to event for processors, plant managers, engineers, chemists, equipment manufacturers, research & development professionals, sales & marketing specialists, technicians, and anyone working with membrane filtration. The program features informative technical sessions covering current topics and emerging trends. Attendees will gain fresh ideas and proactive solutions to help their companies evolve with the changing trends in membrane technology.

Products

Tharp & Young on Ice Cream: An Encyclopedic Guide to Ice Cream Science and Technology

An at once an all-inclusive guide to the meaning of hundreds of technical terms and ideas needed for ice cream manufacturing, as well as a practical introduction to the ingredients, freezing methods, flavoring, and packaging of ice cream, sherbet, sorbet, gelato, frozen yogurts, novelties and many other kinds of frozen desserts.

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