Dairy Foods Columnists

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The United States needs to step up its export game and compete harder to take advantage of continued gains in emerging-market dairy demand.

Professor Phillip S. Tong is retiring from California Polytechnic State University, San Luis Obispo, and from the university’s Dairy Products Technology Center this month.

One association is promoting dairy foods to health care ‘gatekeepers,’ including physician assistants and nurse practitioners who work in schools, churches and drugstores.

Writing on hygienic design for today’s readership in this industry requires a new perspective from even one or two years ago. Why so?

Before you cut sugar from all your products, be sure you know what your consumers really want, and what they do not want.

Like in 2000 and 2004, Madagascar vanilla is in short supply and expensive. What’s an ice cream maker to do?

Infant formula and fortified milk remain key delivery vehicles for essential fatty acids.

While the new DGA support reduced-fat dairy foods, the nutrition standards for federal feeding programs may be too strict. Changes have narrowed the types of milk that can be offered in schools.

A dozen dairy co-ops plus the National Milk Producers Federation and Dairy Management Inc. created a business entity to drive technological improvements and develop new product markets from manure.

To extend the shelf life of cheese, you must understand all the issues that affect its viability.