Traditional applications for robot-based automation in food processing have been basic pick-and-place packing operations. On the processing side, dairy plants contain many applications that are repetitive or labor-intensive. These are perfect candidates for robot-based automation.

The fluid milk processor from Kent, Wash., was one of 12 dairy processors nominated for the Dairy Foods’ Plant of the Year. Visitors to dairyfoods.com in the month of June made their selections, casting more than 2,900 votes. Smith Brothers Farms, a 90-year-old independent processor and home delivery company, received the most votes.

A European yogurt maker saw potential in the United States and a U.S. food and beverage company wanted to be in the dairy business. When Theo Müller hitched itself to PepsiCo’s distribution juggernaut, the Muller Quaker Dairy brand became an overnight sensation.

When an ice cream processor tells me, “We do things a little differently than most,” I think to myself, “That’s what they all say.” True, most dairies do create unique recipes and flavors, but it still comes down to processing, filling and packaging, and how many variations on those themes can there be?

 EPA’s next big measurement program uses energy performance indicators in a program created by Duke University. Soon you will be able to compare your plant to the overall dairy industry’s performance. EPA will recognize the top 25% of participating dairy plants with its Energy Star Certification. 

 The future is bright for the aseptic packaging of dairy and processed foods in North America. That’s the conclusion of a 2012 study by the research firm Markets and Markets.  

It means meeting customers’ expectations the first time and every time. To get there, dairies must concentrate not only on raw milk quality, but also on dairy ingredients, sweeteners, flavors and the manufacturing processes.

 Quality Chekd honored Umpqua Dairy Products Co.’s plant in Oregon with the sought-after Production Excellence Award. A veteran production crew and attention to detail yield high- quality Grade A products, ice cream and frozen yogurt. 

It all depends upon your point of view. But one thing is for sure: every dairy plant will be required to have a “qualified individual” who is responsible for
the facility’s FSMA program.

The nimble cheesemakers at Westby Cooperative Creamery can make a dozen different conventional and organic products a day. They process cheeses, yogurts and other cultured dairy foods for private-label accounts, plus Westby’s own award-winning cottage cheese brand.