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Dairy Ingredient Vantage Point, July 2010 
USDEC samples dairy-based snack prototypes at IFT 10. Sodium reduction continues to be a concern for consumers. Read More >>
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Emerging Milk Protein Opportunities Special Report
Milk can be fractionated into components and used as ingredients to boost the protein in foods/beverages. Read More >>
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Get Your Share of Snack Time
By incorporating dairy and dairy ingredients into new snack products, food manufacturers can tap into this lucrative market and increase sales with products that consumers crave. Read More >>
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Dairy Research Center Helps Artisan Cheese Company Find Success
Beehive Cheese Company’s use of Western Dairy Center's product research and resources helped grow the business and support its continued success. Read More >>
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Researchers debate impact of flavor, food safety with sodium reduction in cheese.
Cheese manufacturers are struggling with the challenge of putting out a lower-sodium cheese that follows food safety standards and appeals to consumer taste and flavor preferences. Read More >>
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Dairy's triple play: flavor, function and nutrition
dding dairy ingredients like cheese, whey protein and yogurt helps incorporate heathfulness into baked products. Read More >>
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Dairy ingredients boost wholesome, natural appeal
Bakers can use dairy ingredients to capitalize on three market trends: natural products with a clean label, permissible indulgence, and gourmet cheese combinations. Read More >>
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Value-Added Dairy: Meeting Consumer Demand for Foods with Health Benefits
To address health conscious consumers, processors can develop value-added dairy products by enhancing dairy's naturally existing healthful attributes. Read More >>
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Researchers Debate Impact of Flavor, Food Safety With Sodium Reduction in Cheese
Cheese manufacturers struggle with the challenge to develop a low-sodium cheese that follows food safety standards but appeals to consumer taste preferences. Read More >>
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Say Queso: Hispanic Cheeses for Product Development
The functional and textural attributes of Hispanic cheeses make them versatile for use in processed foods. Read More >>
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| Dairy sees great opportunity to leverage convenience, health/wellness trends
How can the dairy industry stay competitive in an environment of ever-changing consumer demands and food industry trends? A topic of discussion at the 2009 Dairy Innovation Forum. Read More >>
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| DMI to Highlight Dairy's Role in Nutritious, Value-added Foods, Latest in Dairy Research to Drive Innovation
At IFT ’09 DMI will demonstrate how dairy ingredients and dairy foods deliver exceptional nutrition, functionality and flavor to meet today’s consumer demands for convenient and healthier food choices. Read More >>
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Lowfat cheese research leads to pizza innovation
Research is making progress to develop low-fat cheese for pizza applications. Read More >>
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Formulating for the Hispanic market
Bakers who understand Hispanic culture and preferences can capitalize on this growing market segment. This includes incorporating Hispanic cheeses. Read More >>
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Low-fat Cheese Research Special Report
A major research effort is underway to develop low-fat cheeses with consumer-acceptable flavor, texture and function. Read More >>
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There's something about dairy
Dairy is the leading food-based delivery system for probiotics, and there are many reasons why. Read More >>
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The tide is churning in Hispanic cheese research
Consumer interest in ethnic cheeses and the growth of the Hispanic population in the United States have propelled Hispanic cheeses to be one of the fastest growing food product markets in the U.S. dairy industry. Read More >>
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Brie cheese melts in the microwave or toaster oven to give this handheld snack great flavor and sophisticated appeal. Read More >>
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Say Low-Fat Cheese
Major research efforts now underway aim to produce low-fat natural and process cheeses addressing the flavor, texture, functionality and fat-content challenges faced by food manufacturers. Read More >>
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Say Low-fat Cheese
Research is helping to produce low-fat cheese that addresses the flavor, texture, functionality and fat-content challenges faced by food manufacturers. Read More >>
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Flavored Cheeses? Yes we can!
Cheesemakers are developing more artistic creations flavored with herbs, spices, vegetables, fruits and other ingredients. Read More >>
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Delivering Functional Benefits
Dairy products are proving to be effective vehicles for functional ingredients like omega-3 fatty acids, probiotics and plant sterols. Read More >>
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Hispanic Style Bagel Bites
These flavorful bagel bites combine the delicious flavors and textures of Hispanic style ingredients such as Ozxaca cheese and chorizo to make for a perfect breakfast on-the-go or a snack that everyone will enjoy. Read More >>
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Restricting Melt for Performance and Value
Cheese can be developed to meet the meltability and flow needs for different food applications. Read More >>
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Research necessary before entry into the Hispanic cheese market
As is often the case, demographics have a major impact on product market growth and marketing efforts. The Hispanic population in the U.S. is booming. Read More >>
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Versatility of Hispanic Cheeses Could Boost Market
Hispanic cheeses offer new market opportunities for processors and food manufacturers in the U.S. due to their wide variety of functions and flavors. Read More >>
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Charged up Cheese
When it comes to probiotics in the dairy case, innovation in yogurt remains king. But the wheels are in motion where cheese's ascension to the throne - or at least an elevated position may not be far behind. Read More >>
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Dairy Solutions to Application Challenges
Formulation goals, from boosting protein in a beverage to creating trendy ethnic foods can be achieved through the use of whey, milk and cheese ingredients. Read More >>
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Advances in low-fat cheeses offer new market opportunity.
DMI has a number of research and application labs throughout the U.S. conducting low fat cheese research. Read More >>
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| DMI National Dairy Foods Research Centers and Applications Labs
The National Dairy Foods Research Center Program, a DMI-sponsored, coordinated research program, provides industry with leading-edge dairy product and ingredient research and technical resources that support dairy industry innovation. Read More >>
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Dairy Operations
The National Dairy Foods Research Center Program provides the food industry with leading-edge dairy product and ingredient research and technical resources. Read More >>
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Boosting Dairy's Profile
DMI hosts weight management symposium, shows innovative uses of ingredients at IFT 08. Read More >>
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Melty, spicy, healthy.
Adding cheese to your product can help align it with ethnic, health or convenience trends. Read More >>
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New products are using whey to bolster nutritional content.
More products are incorporating whey protein as consumers look for foods that fit in their healthier lifestyles. Read More >>
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| Symposium Reveals Low Fat Cheese Research at ADSA Annual Meeting
DMI and leading researchers from its national dairy foods research centers presented a symposium titled, Advances in Low Fat Cheese Research at the 2008 American Dairy Science Association (ADSA) Annual Meeting. Read More >>
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Cheesy Appetizer Ideas
Appetizer developers have an ever-broadening palette of cheeses and cheese flavors to use. Read More >>
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Hispanic Cheese Guide
Hispanic cheeses can add new appeal to many kinds of foods. This reference guide provides a comprehensive primer on more than 60 types of Hispanic cheeses from Latin American countries. Read More >>
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A Matter of Convenience
With consumers demanding great taste and convenience, cheese companies have made it their mission to deliver unique new products. Read More >>
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Cow's Milk Allergy Versus Lactose Intolerance
Milk protein allergy and lactose intolerance underlie most adverse reactions to cow’s milk and milk products. Many differences exist between these conditions, including their cause, prevalence, prognosis, clinical symptoms, diagnosis, and management. Read More >>
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| DMI-Supported Research Ushers in New Era for Cottage Cheese Manufacturing
A new technology that changes the way cottage cheese is made provides consistent quality from batch to batch. Read More >>
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Sensory Evaluation of Dairy Products
Sensory analysis techniques have developed into powerful tools for understanding how the appearance, flavor and texture attributes of dairy products drive consumer preferences. Read More >>
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| New Opportunities for U.S. Cheesemakers Focus on Ethnic Flavors, Kids Choices and Healthy Eating
There are opportunities for cheese to take on new forms, flavors and functions, said experts from the Wisconsin Center for Dairy Research at the Dairy Innovation Forum 2005. Read More >>
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| Adding Kid-friendly Flavors to Cheese
What if you were looking for a healthy dairy snack to put in your child’s lunch box? Perhaps cheese flavored to please children might be the way to go. Read More >>
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| Benefits of Dairy Ingredients in Bakery
Dairy ingredients contribute to the flavor, functionality and nutrition of many baked products. Read More >>
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| Can cheese be made from unpasteurized milk?
Most cheeses made in the United States are from pasteurized milk. Read More >>
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| Does cheese offer any health benefits?
Cheese is a good source of calcium, which helps build strong bones and teeth, and also prevents osteoporosis. Cheese provides 25% of the calcium in the food supply. Read More >>
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| Facts About Cheese
Cheeses immense popularity stems from its taste, versatility, many varieties and nutritional package. Read More >>
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| What exactly are curds and whey?
In the process of making cheese, milk is acidified to a point where the casein precipitates. Read More >>
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| What is club cheese?
Club cheese, also known as cold-pack cheese, is prepared by grinding and blending cheese of the same or different varieties without heat. Read More >>
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| I want to add cheese powder into an Italian seasoning mix.
Full-moisture Italian cheeses such as Parmesan and Romano contain about 32% to 34% moisture. Read More >>
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Cheese Spec Sheet
Pasteurized process cheese, cheese food, cheese spread and cold pack are made by blending one or more different kinds of natural cream into a homogeneous mass. Read More >>
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Dairy Ingredients Technical Bulletin: Dairy Ingredients in Bakery Products
Dairy ingredients are essential in the formulation of bakery products. Read More >>
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| Injection Technology Empowers Cheddar and Mozzarella
The same high-pressure injection technology that can be used to infuse cheese with wild colors and flavors offers a way to create vitamin-fortified cheese that tastes just like regular cheese. Read More >>
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| Moisture Migration Breakthrough Improves Cheese Quality
Research on changing cheese chemistry has lead to better control over moisture migration and quality. Read More >>
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Pizza Update. New Cheese Technologies and Innovations.
Dean Sommer, cheese technologist at the Wisconsin Center for Dairy Research, shares the latest in pizza cheese research. Read More >>
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Cheese, Glorious Cheese
Opportunity is knocking, and it's cheese that's at your door. With hundreds of varieties, types and styles available, cheese helps turn pizza into pizzazz, chili into cha-ching and desserts into delights. Read More >>
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American Pizza - Traditions and Trends
Pizza has grown into a multi-faceted industry that accounts for $25 billion in sales annually. The popularity of pizza in America has a lot do with this country's love of cheese. Read More >>
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