Photo Galleries
Production, prices rise for organic dairy foods
Through the first half of this year, production of whole and 2% milk shows double-digit growth. Prices for cheese blocks, butter and sour cream are greater this year than last.
Beyond the sales of the Dairy 100
While researching the top dairy companies in North America (page 49), we came across some interesting facts and figures about these leading organizations.
Noosa Yoghurt, Bellvue, Colo.
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.
This photo gallery contains additional, unpublished photos of dairy processing facilities featured in Dairy Foods magazine. To view more Behind the Scenes galleries go to our archives page!
4 ways to think about dairy foods for National Dairy Month
The National Dairy Council designates June as Dairy Month. We look at some ways in which consumers can meet the recommended three servings a day.
The Comfy Cow, Louisville, KY
The Comfy Cow moved its ice cream processing operation from the back room of a scoop shop into a building in a Louisville, Ky., industrial park, the reaction from employees was: “This is huge! It’s like the Taj Mahal of ice cream making,” said co-founder Tim Koons-McGee.
Photos by Vito Palmisano for Dairy Foods.
This photo gallery contains additional, unpublished photos of dairy processing facilities featured in Dairy Foods magazine. To view more Behind the Scenes galleries go to our archives page!
Fluid milk comes in various forms
Dairy processors create value-added milks by removing lactose or adding omega 3s, by adding flavors and by culturing it for buttermilk.
Humboldt Creamery, Fortuna, CA
Humboldt Creamery is flying high. Its organic ice cream brand is available nationwide thanks to a deal with Walmart. Organic powders are popular with food processors and confectioners.
Photos by Vito Palmisano for Dairy Foods.
This photo gallery contains additional, unpublished photos of dairy processing facilities featured in Dairy Foods magazine. To view more Behind the Scenes galleries go to our archives page!
The Empire State is the Cultured Dairy State
When it comes to cultured dairy products, New York dairy processors manufacture more cottage cheese and sour cream than any other state in the union.
Cabot Creamery, Cabot, Vt.
Dairy Foods toured the Cabot, Vt., facility, where Agri-Mark processes about 1 million pounds of milk daily. The plant produces Cheddar and specialty cheeses, yogurt and sour cream.
Photos by Vito Palmisano for Dairy Foods.
This photo gallery contains additional, unpublished photos of dairy processing facilities featured in Dairy Foods magazine. To view more Behind the Scenes galleries go to our archives page!
Ice cream production and consumption decline
In 2005, per capita consumption of ice cream, sherbet and frozen yogurt was 25.2 pounds per person. In 2014, Americans ate just 22.8 pounds per person. Ice cream production trends are similar: a decrease of 87.8 million gallons from 2005 to 2014.