In the 1970s, some companies began producing cheese in large 640-pound blocks to reduce handling and packaging costs.

New ingredients from IFPC and J. Rettenmaier USA

When making artisanal cheese, the lion’s share of the milk used — 10 pounds of milk to produce 1 pound of cheese — comes from 1.27 million dairy cows in Wisconsin. 

Minnesota dairy co-op Bongards Creameries will nearly double the size of its production facility in Humboldt, Tenn. The move will add 95 jobs.

USDA’s Dairy Market News reports that butter sales are strong as retailers increased their advertising.  Cheese stocks are building up in the nation.

The 2017 Dairy Foods Plant of the Year is a Cabot Creamery plant in Vermont, owned by the dairy cooperative Agri-Mark. 

Dairy Foods is hosting a webinar on June 24 titled “How to avoid the 10 most common defects in cheese.”

Minimally populated Idaho means plenty of open space for raising dairy cows. That smaller population means only a portion of milk produced here goes directly to consumers. That leaves millions of pounds of liquid milk available to make yogurt, cheese and other dairy-related products.

A major Canadian dairy food processing plant recently found itself struggling with odor issues. The plant, which makes a wide range of cheese products for all of Canada, resides in a planned community; careful consideration was given regarding the balance between residential, industrial and commercial usages of the area. Problems with odor destabilized that balance, making local residents and businesses unhappy.