Thursday, October 18, 2018
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What to Do With All the Greek Whey?
Wednesday, November 21, 2012 (1137 reads)

New York Greek yogurt makers are looking for cost effective outlets for their whey. With fewer solids and higher acidic then the whey that comes from cheese-making many have turned to Cornell University for an alternative.

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California 2011 Dairy Product Manufacturing Costs - Report
Wednesday, November 21, 2012 (900 reads)

The California Department of Food and Agriculture has released their annual report on the 2011 manufacturing costs for nonfat dry milk, bulk butter and Cheddar cheese

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Cheddar and Anhydrous Milk Fat Prices Up at Auction
Tuesday, November 20, 2012 (1153 reads)

Fonterra's Global Dairy Trade-Trade Weighted Index, which covers a range of 30 products and contract periods on offer, rose 0.7 percent, with an average selling price of $3,348 per ton. This follows a 1.1 percent rise from the previous auction. Prices have risen in six of the previous seven auctions.

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Warrnambool Cheese & Butter Signs Exclusive Agreement to Supply Premium Milk Powders to Mitsubishi Corporation
Tuesday, November 20, 2012 (1225 reads)

Warrnambool Cheese & Butter (WCB) has entered into an exclusive agreement to supply premium milk powders to Mitsubishi Corporation in Japan. The agreement is for an initial term of three years with provisions to extend for further terms.

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Darigold Executive Carey Speaks on U.S. Dairy Export Potential
Tuesday, November 20, 2012 (1269 reads)

The U.S. dairy industry can continue to grow, but it must create affordable products for export in order to take advantage of emerging markets in Asia, Africa and the Middle East, says Dermot Carey, vice president of Darigold's ingredients division. Carey was among experts speaking this week at the Washington State Dairy Products Commission. Other speakers emphasized the industry's progress toward shrinking its carbon footprint while boosting output.

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USDA Milk Production - October 2012
Tuesday, November 20, 2012 (947 reads)

Milk production fell in September by half a percent, according to the latest Milk Production report from the USDA.

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You Can Thank A Whey Refinery For That Protein Smoothie
Tuesday, November 20, 2012 (1856 reads)

Dan Charles blogs on the subject of how milk has become a raw material that's broken down into separate, more valuable products. This article highlights conversations with Tim Opper, Cabot Cheese Director of Process Technology and Eric Bastian Bast Director of Research for Glanbia Nutritionals.

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CWT Assists with 7.2 Million Pounds of Cheese and Butter Export Sales
Tuesday, November 20, 2012 (805 reads)

Cooperatives Working Together (CWT) has accepted 25 requests for export assistance from Bongards, Dairy Farmers of America, Darigold, Foremost Farms, Michigan Milk Producers Association, United Dairymen of Arizona, and Upstate Niagara Cooperative/O-AT-KA Milk Products Cooperative to sell 2.784 million pounds (1,263 metric tons) of Cheddar and Monterey Jack cheese, and 4.381 million pounds (1,987 metric tons) of butter, to customers in Asia, the Middle East, and North Africa.

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Cal Poly Celebrates 25th Anniversary of Dairy Products Technology Center
Tuesday, November 20, 2012 (1077 reads)

As part of their 25 Year Celebration, the Dairy Products Technology Center (DPTC) held a mini symposium organized by Dr. Rafael Jiménez-Flores on Dairy Products Technology and Future Innovation Opportunities at the Performing Arts Center on the Cal Poly campus. Leaders from leading Universities and Industry provided their insights on the future of the dairy industry.

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A Demand for Protein May See The Competition in Global Dairy Markets Intensify
Thursday, November 15, 2012 (1380 reads)

Competition in global dairy markets will intensify as people in developing countries clamor for protein, says a Rabobank expert. Rabobank senior dairy analyst for New Zealand Hayley Moynihan spoke to about 200 farmers at a function in Hawera last week. She said most growth in global dairy consumption would be on New Zealand's doorstep in Asia and the Middle East, regions which would both struggle to be self-sufficient in protein. Feeding the growing middle- class in those regions would be a global challenge and the lion's share of the new demand would have to be met by the United States and the cost-competitive countries of Europe.

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