Like all other food categories, the yogurt market is creating new products to attract more consumers. Although there is no definition for these "specialty yogurts," they typically reflect trends found in many other food categories, including international styles, indulgent and botanical flavors, added protein and fiber, sugar reduction, artisanal recipes and more.
Cheesemakers in the United States producing specific varieties of cheese, including cheddar, mozzarella, Parmesan and pasteurized process cheese, must adhere to FDA’s food standards of identity.
"Why be concerned with the nonproduct contact surfaces when the product does not touch them?" This is a question I have heard many times in my many years as a USDA equipment inspector.
Probiotics are most widely recognized for their ability to boost immune function, aid digestion, keep harmful microorganisms in check and aid in nutrient absorption.
U.S. dairy products and ingredients, which help foster health and wellness in people of all ages around the world, start with the nutritious milk dairy cows produce.
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.
Riboflavin testing is an evaluation method to ensure spray device(s) effectively apply cleaning solutions for clean in place (CIP) of process vessels. This procedure is only a spray device coverage test and should not be considered a test of vessel cleanability.
For the first time ever, the 2020-2025 Dietary Guidelines for Americans will include guidelines for nourishing children from birth to 24 months (B-24).
For many years, dairy products have played an important role in healthy, balanced diets for people around the world. But over the past few decades, a decline in milk consumption has coincided with an explosion in beverage choices, as well as consumer questions about the healthfulness of dairy products.