Cultured dairy - Articles - Page 11

Ethnic Dairy Foods Shown at Germany's Anuga 2011 Tradeshow

December 1, 2011

Ethnic dairy foods are emerging into the mainstream. Processors exhibiting at the German tradeshow Anuga Oct. 8-12 sampled their new products, including those with appeal to consumers from southwest Asia and central Europe.

Jim Carper's Dairy Case

Welcome to the dairy case, a round-up of what's new in products, companies and marketing. In this issue: Karoun, Foremost Farms, Lifeway Foods, Challenge Dairy, HP Hood, Chobani, California Dairies Inc. and more.

James Carper

November 18, 2011

Welcome to the dairy case, a round-up of what's new in products, companies and marketing. In this issue: Karoun, Foremost Farms, Lifeway Foods, Challenge Dairy, HP Hood, Chobani, California Dairies Inc. and more.

Warehouse Automation

October 14, 2011

GEA Procomac launched Fluens 2000, a low in-feed, non-robotized palletizer that is capable of continuous operation at a rate of more than eight layers a minute. Using newly patented technology,

Cultured Cream Products Must Live Up to the Name

September 9, 2011

One of the best known cultured cream products is sour cream. This dairy product contains approximately 18% fat and approximately 7-9.5% solids nonfat.

It's Prime Time for Probiotics - Don't Blow It!

September 9, 2011

I’ve been a fan of probiotics for about 20 years, which is around the time Stonyfield yogurt became available in Chicago. Since, numerous dairy foods marketers, mostly yogurt manufacturers, have claimed that their products contain probiotics.

Dazzle Them with Dairy Science

September 9, 2011

As children headed back to classrooms over the last four weeks, the annual (and predictable) chorus of “no flavored milk in schools” was heard across the land. Every year, a

18th Annual Dairy 100. Dean Does It Again

August 15, 2011

The Dallas-based processor retains the top spot on the Dairy 100, our exclusive listing of the largest dairy-food processors in North America.

Acidulants, Cultures and Enzymes: When the Minors are the Majors

June 14, 2011

Though considered minor ingredients, with usage levels sometimes less than a percent depending on ingredient and application, acidulants, cultures and enzymes are the lifeblood of cheese, yogurt and many other dairy foods. Without these ingredients, these products would not exist.