Ingredients for Dairy Processors

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Healthy Fats: No Longer an Oxymoron

A fatty acid naturally present in cows milk is associated with many healthful benefits

From yogurt to buttermilk and Cheddar to ricotta cheeses, a key step in the manufacture of these very different dairy foods is lowering pH though the development or addition of acid.

Rumor has it that the trend will continue regarding addition rather than omission when it comes to food selection. In other words, consumers will be eating certain foods for what they contain rather than for what they do not. That includes carbohydrates and fats.

Q: I've been seeing "ultrafiltered milk" on ingredient labels lately. Is this a new ingredient? How can I incorporate it into my new dairy-based beverages and other dairy products? A:

The number-one flavor for milk actually tastes better when extended shelflife, high-heat processing is used during manufacturing

I know I have to get new products into the marketplace, but I keep hitting roadblocks. Are there any good resources to help with new product development?

Egg products emulsify and stabilize frozen and refrigerated desserts, as well as smoothies

Denmark's Arla Foods has had great success with low-fat cheese using a specific culture strain now available to U.S. cheesemakers