JANUARY 2022 vol. 123 no. 1
IN THIS ISSUE
DAIRY FOODS EXTRA
Got labor pains?
Dairy companies that adopt some best practices in hiring, training and retaining plant employees will have an edge.
PROCESSING TECHNOLOGIES
Boost inspection system effectiveness
Enhancements to metal and X-ray technologies are enabling processors to better detect contaminants in dairy products.
INSIDE THE PLANT
Keeping it low
Green Field Farms uses low-temperature vat pasteurization to keep its milk as close to the raw product as possible.
INGREDIENT TECHNOLOGIES
Dairy’s supporting actors
Selected and used appropriately, gums, stabilizers and emulsifiers can help dairy processors turn in a winning performance.
PROCESSOR PROFILE
Old world meets innovation
Amish-run Green Field Farms might use ancient farming methods, but its product development efforts focus on meeting the needs of the contemporary consumer.
FEATURES
OUR COVER THIS MONTH
Amish-run Green Field Farms might use ancient farming methods, but its product development efforts focus on meeting the needs of the contemporary consumer. — Cover video courtesy of khanoglu via gettyimages.com.
DEPARTMENTS
Market Trends
Retail ice cream sales tumble.
Eat. Drink. Dairy.
Cello adds Ultimate Cheese Melts; Perry’s Ice Cream Company expands partnership with Buffalo Bills; The Laughing Cow blends cheeses, legumes and spices.
OPERATIONS
Equipment Showcase
Suppliers highlight equipment for cheesemaking.
Showcase Extra
Suppliers exhibited new equipment, software for the dairy industry at Process Expo.
INGREDIENTS/R&D
Health & Wellness
Columnist Sharon Gerdes discusses some new technologies that boost dairy sustainability from farm to table.
Dairy Detective
Venkateswarlu Sunkesula of IFT’s Dairy Division shares some opportunities tied to dairy-based ingredients.
Cheese Doctor
Columnist John Lucey examines the shortcomings of animal-free “milk.”
Ingredient Showcase
Suppliers highlight ingredients for cheese, including caking agents, salts and more.
JANUARY 2022 | dairyfoods.com