ELMHURST, IL – ADPI is proud to announce the renaming of the ADPI Award of Merit to the C. Earl Gray Award of Merit in honor of Chester Earl Gray, a pioneering founder of one of ADPI’s legacy organizations. In June 1925, C. Earl Gray, at the time with the Golden State Company Ltd., led […]
ADPI Renames Award of Merit in Honor of Pioneer Founder C. Earl Gray Read More »
ELMHURST, IL – ADPI announces the completed renovation of our Certified Reference Standards, providing improved nonfat dry milk materials to the global dairy industry for use in the calibration and verification of critical laboratory methods. As an element of the substantial improvements, we are pleased to broaden our existing partnership with Eurofins DQCI for the production and
Announcing Enhanced Certified Reference Standards Read More »
Submitted by ADPI® Center of Excellence (COE) team member Nana Farkye, PhD. Click here for a PDF printable version of this article. Cheese yield is simply the amount of cheese produced per pound of milk in a cheese vat. For standard of identity (SOI) cheeses, it depends on the efficiency of recovery of milk fat, milk proteins (primarily
Factors That Affect Cheese Yield Read More »
Future-proofing is a form of strategic planning designed to support the long-term well-being of an organization, or in this case, an industry, with the goal of promoting success for yearsto come. Training occurs throughout life, and much of our formal training and education starts with school. An education, whether it is from a technical school
Future-Proofing Through Training Read More »
ELMHURST, IL – The American Dairy Products Institute (ADPI) is proud to announce a recently released official ADPI standard for Dry Blend Infant Formula Grade Lactose. As the world’s go-to authority on dairy ingredients, ADPI is committed to the development of dairy ingredient standards and specifications. An important part of the mission of ADPI is
New Standard for Dry Blend Infant Formula Grade Lactose Available Read More »
Standardization is the adjustment of the ratio of fat to total protein (casein) in cheese milk. Why standardize milk? Standardization is done for economic, regulatory, and cheese and functionality reasons. Milk that is used for the manufacture of cheeses is priced as Class III milk according to the provisions of the Federal Milk Marketing Orders.
Significance of Standardizing Milk for Quality Cheesemaking Read More »
Part 5: The Immunoglobulins – Milk’s Guided Missiles Join ADPI® Center of Excellence (COE) team member Dr. David Clark as he shares his insight and knowledge on the immune supporting properties of milk. Click here for a PDF printable version of this article. Introduction There is significant evidence suggesting that milk evolved to provide the newborn with
The Immune Supporting Properties of Milk Read More »
Whenever I travel outside of the United States, I always look forward to visiting local grocery stores to see their selection of dairy products. You will find some of the most unique flavors, textures, and forms of cultured products, drinking milks, cheese snacks, and more by visiting other countries. Since the U.S. is part of
World Dairy Summit provides many new ideas Read More »
