Historically, raw milk was used for cheesemaking. Apart from the increased risk of foodborne illness, there also was more variation in cheese quality. Today, most milk for cheesemaking is pasteurized at a minimum of 161 degrees Fahrenheit for 15 seconds to kill all pathogens.

Clio Snacks, Roselle, N.J., introduced Clio Greek yogurt Minis. Made from Greek yogurt with live and active cultures and boasting a creamy cheesecake texture.

Some residents of Oregon's largest city have sought to "Keep Portland Weird," a motto based on safeguarding the city's reputation for farmers markets, artisanal craftworks and an eccentric literary/arts scene. But before it became the de facto capital for millennial hipsters, Portland had a long history of industrial production.

A cooperative, by definition, works together for a common goal. But for Seattle-based Darigold, the marketing and processing subsidiary of the Northwest Dairy Association (NDA), this idea of prioritizing the greater good extends beyond its business category. The cooperative’s plans for long-term growth include supporting the dairy industry as a whole.

Aux Délices des Bois, a brand of New York-based M.A.D. Foods, added Roasted Garlic butter and Red Wine Shallot butter.

Los Angeles-based Califia Farms debuted shelf-stable Nitro draft lattes with "oatmilk" in a can.

Hiland Dairy, Springfield, Mo., introduced new fruit and probiotic smoothies. The drinkable yogurts are packaged in 7-ounce bottles, offering tasty nutrition on the go, the company said.

Old El Paso, a division of General Mills, Minneapolis, said it introduced Old El Paso shredded cheese.

Green Valley Creamery, a brand of Sebastopol, Calif.-based Redwood Hill Farm & Creamery, said it created the first-ever lactose-free Greek yogurt to hit the U.S. market.

Dallas-based Borden said it added limited-edition Gingerbread eggnog for the holiday season.