The Food Processing Suppliers Association (FPSA) today announced the list of suppliers who have signed up to date to participate in the working cheese production line that will be on display on the PROCESS EXPO show floor. PROCESS EXPO will take place October 8–11, 2019 at Chicago’s McCormick Place and there will be live demonstrations […]

Safety and quality — these are the two most important characteristics of food. By extension, they’re also the most important characteristics of food processing equipment. As a manufacturer of progressing cavity and rotary lobe pumps, NETZSCH has been in the safety and quality game a long time. The company has carved out a niche by […]

Milk has been taking a considerable hit lately. A Mintel report from last year found that sales of dairy milk dropped 7% in 2015 and are predicted to drop another 11% through 2020. In addition, how FSMA will impact the dairy industry is still being worked out. Specifically, there are questions surrounding how the new […]

The PMO and PC Rule The PMO, first published as the “Ordinance” has served as the regulatory guidance document for dairy products since 1924, addressing sanitary practices to ensure milk safety from farm to cup. Today, with oversite by FDA and the National Conference on Interstate Milk Shipments (NCIMS), the PMO or equivalent is adopted […]

Grade “A” Dairy Products and the FSMA Preventive Controls Rule The Food Safety Modernization Act (FSMA) of 2011 charged the US FDA with developing and enforcing policies that ensure a safe food supply for all Americans and beyond. The Act implied a massive undertaking in improving food safety, with four sub-titles (Prevention; Detection and Response; […]

A Historical and Current Perspective Milk has been described as nature’s most perfect food. It is an elixir of nutrients designed to nourish newborns and growing infants. So why mess with it? In the 1800’s to early 1900’s infantile rickets, a disease marked by improper bone development, was common in the inner cities where sunlight […]

Shelf Life of Pasteurized Fluid Milk There is a well-known fact in the dairy industry; milk spoils if you keep it too long. Pasteurized fluid milk products (e.g., 161°F/15 sec or 145°F/30 min) are perishable commodities that must be processed and handled with care to maintain quality up to and beyond their “code” or sell-by […]

All sectors of the food processing industry experience change. And growing pains can have a very real effect on the bottom line. To learn more about how suppliers are helping processors meet today’s top challenges, especially in the dairy industry, we spoke with Jim Hall, a 30-year sales veteran who has been with the Paul […]

Milk and light do not mix. Milk exposed to light tastes bad and is nutritionally inferior. We’ve known that since we started putting milk in clear glass bottles. The influence of light on milk flavor was first reported in Europe as early as 1890. In 1920 researchers in the US, investigated packaging milk in brown […]

Like all sectors of the food industry, the dairy market is always changing. According to Dairy Foods’ 2015 State of the Industry Report, sales of products like whole milk and butter are on the rise, while demand is declining for products like skim milk and ice cream. Consumers are buying more natural and less processed […]