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Home » Topics » Dairy Foods Columnists

Dairy Foods Columnists
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The dairy industry's brightest minds share their expert opinion and advice.

ARTICLES

CheeseDr.jpg

Fend off bacteriophage in cheese plants

Certain preventive measures can reduce phage presence.
John lucey 2015
John A. Lucey
January 12, 2021
No Comments
Cheese is a "living" food due to the presence of different types of bacteria and sometimes yeast and mold, depending on the cheese variety. Like any other living thing, the bacteria used in cheese can get sick.
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terri rexroat

Dairy has a strong sustainability story to tell

The dairy industry should communicate the vital role it plays in sustainability.
Terri Rexroat
December 18, 2020
No Comments
As a global leader in sustainability, the U.S. dairy community has a long-standing commitment to healthy people, a healthy planet and healthy communities. This commitment is also one held by the global dairy sector, which helps create resilient and sustainable food systems to ensure high-quality nutrition for people around the world.
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Sharon Gerdes Health and Wellness columnist for Dairy Foods

Understand dairy’s role in the flexitarian diet

A strict vegan diet can produce nutrient shortfalls.
Sharon gerdes dairy foods columnist
Sharon Gerdes
December 17, 2020
No Comments
An increasing number of consumers have been turning to a vegetarian or vegan lifestyle. But after a while, many of them find such a diet restrictive and lacking in important nutrients.
Read More
3AToday.jpg

Understand key 3-A Sanitary Standards terms

Equipment must be cleanable, readily accessible and substantially flush.
Timothy Rugh
December 10, 2020
No Comments
3-A Sanitary Standards have a long history of use for the design and operation of equipment and utensils in the manufacturing, processing, packaging and storing of milk and dairy products.
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DairyNutrition.jpg

Understand the benefits processing brings to dairy products

Minimal to mild processing performed with purpose can be an asset to dairy products.
Miller200
Gregory Miller
December 3, 2020
No Comments
Most foods go through some degree of processing. In fact, food processing has been in practice for at least 2 million years! The leading reason for processing is food safety.
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joe scimeca

Here come the new Dietary Guidelines for Americans

It is important to ensure dairy continues to have a strong role in the DGAs.
Joe Scimeca
December 1, 2020
No Comments
The 2020-2025 Dietary Guidelines for Americans (DGAs) are due to be released this December. Throughout the multi-year process to develop the DGAs, the International Dairy Foods Association (IDFA) and other dairy organizations and dairy companies have submitted written comments
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The dairy industry is positioned for growth

It has shown resilience, creativity and strategic thinking.
Michael dykes
Michael Dykes
November 23, 2020
No Comments
I grew up on a dairy farm and later became a dairy veterinarian, and the past year has taught me more about our dairy industry than maybe any other period in my life.
Read More
kj burrington

Ingredients enhance cultured dairy products

New technologies result in ingredients that provide texture, flavor or nutrition.
K.J. Burrington
November 20, 2020
No Comments
Though many people would say there is a lot of creativity and art involved in the development of cultured products, we all know there is a lot of technology built into the products we have today.
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Sharon Gerdes Health and Wellness columnist for Dairy Foods

Promote the nutrient density of dairy products

Many nutrient-density-scoring patterns do not give dairy proper credit.
Sharon gerdes dairy foods columnist
Sharon Gerdes
November 18, 2020
No Comments
The 2020-2025 Dietary Guidelines for Americans (DGAs), slated for launch in December, spotlight the special nutrient concerns at each life stage. The second of five major overarching guidelines is "Focus on variety, nutrient density and amount."
Read More
dairy detective kapoor

The sustainability difference in processing dairy, nondairy proteins

A first-of-its-kind landscape survey shows the effects processing steps have on the sustainability of dairy and nondairy proteins.
Rohit Kapoor
October 12, 2020
No Comments
Attendees of the Institute of Food Technologists' SHIFT20 conference had the first peek at the results of a new study comparing resource requirements to produce various protein sources. I'm now sharing this exciting information with Dairy Detective readers.
Read More
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Check out the January issue of Dairy Foods, including our processor profile: Maryland & Virginia Milk Producers Cooperative Association is embracing the winds of change.
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