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When you read the word lactose, what do you think? Does the processor in you wonder what you'll do with so much of it? Does the marketer in you wish of ways to be free of it? Does the consumer in you feel a little bloated?

Large signs touting "Toft's 'One Quality'" and "Ohio's Oldest Dairy" greet visitors to Toft Dairy's 74,500-square-foot dairy plant/headquarters facility in Sandusky, Ohio. Those two messages amply describe the family-owned company's heritage.

Each innovative modification of ice cream mix processing must consider what is to be modified and the influence (+/-) on multiple-unit operations (i.e., assembly of amount/type of ingredients, creation of a uniform mix, pasteurization, homogenization, mix aging). Each operation has its own set of influences (+/-) on the chemistry and physics of any given mix going forward into other downstream processes.

Horizon Organic, Broomfield, Colo., introduced the first multi-serve organic protein milk, Horizon Organic High Protein.

It's no secret that the fluid milk category has been struggling at retail for quite some time. However, sales of flavored milk and whole milk actually made some impressive gains in the not-too-distant past.

Aged cheeses are a point of pride for cheesemakers and loved by many consumers. However, in today's market, as producers are pressured to cut costs, the quality of some aged cheeses has suffered.

Texturally speaking, "ice cream" is something of a misnomer. Yes, consumers expect the frozen treat to be creamy; but any hint of actual iciness, either in the scoop or on the palate, qualifies as an unmistakable quality flaw.

Dairy Foods editors reviewed all the new dairy products published in Dairy Foods magazine and on dairyfoods.com in 2018. From the hundreds of products, our team nominated 30 dairy foods and beverages. Visitors to DairyFoods.com were then asked to vote for their favorites. The results are in.

There's a welcome change in the air for employees of Borden Dairy Co.'s Dallas milk plant. The company's new commitment to being a "people-first" organization means production is secondary to people, explained Chuck Lacy, plant manager.

Cheesemaking in the United States is an inspired story of artisanship and excellence that dates back hundreds of years, representing the vast multicultural experiences brought to the country by immigrants.