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Wired June 2006 Joshua Davis	Schmear Campaign It's smooth and spreadable - but it's got researchers whipped up. Here's how a Wisconsin lab is hacking the chemical code of cream cheese.
Prepared Foods February 2008 Sharon Book	Article: Protein Ingredients for Health and Texture A variety of soy, dairy and egg proteins are available for the food formulator to obtain the desired texture in a food or beverage.
Chemistry World December 12, 2012 David Bradley	Cracking old cheese please, Gromit New evidence and chemical research suggests that early farmers made cheese to allow them to cope with the lactose found in raw milk. These farmers may have lacked the enzymes to digest to breakdown the sugar, so would have been lactose intolerant.
AskMen.com James Raiswell	Fine Living: 6 Undiscovered Cheeses Nearly every nation in the world makes its own unique cheeses, and here are six examples of the world's finest undiscovered varieties.
Food Processing November 2010 Mark Anthony	Dairy: It Does the Product Good New research returns dairy to the forefront of conversations involving diet and health.
Prepared Foods January 1, 2006 Laura Gottschalk	"Whey" Into Baked Goods Traditionally strong in the dairy category, whey ingredients can also give whole-grain bakery products a boost in flavor, texture and freshness.
Food Processing June 2006 Diane Toops	Category Report: Cheese on a roll It's a great time to be in the cheese business.
Food Processing November 2011 Diane Toops	Consumers Moving to Dairy for Protein Options Protein power is an increasingly important component of a healthy diet.
BusinessWeek September 19, 2005 Jane Black	This Way To The Curds And Whey A cheese lover's tour in Vermont yields samples, classes, and only-at-the-farm finds.
Health January 2007 Lia Huber	Say Yes to Cheese Cheese is healthier than you think, and the easiest way to entertain.
BusinessWeek September 29, 2003 Jane Black	New Ways to Say Cheese You'll find a growing selection of the handmade kind at green markets, on the Net, and even at the local grocer.
Prepared Foods July 1, 2005 Marcia A. Wade	The Importance of Being Protein Milk, egg, wheat and soy proteins can pass for other ingredients and create fluffy, flowing and fabulous textures.
Science News January 24, 2004 Janet Raloff	A Swiss Paradox? Gstaad, Switzerland, has gained renown for its challenging ski trails and celebrity sightings. Come summer, however, the area's slopes host cows, not skiers. It now appears that milk from those cows produces cheeses rich in some heart-healthy nutrients.
Food Processing February 2011 Diane Toops	Wellness Food Trends: Whey Protein Gaining Popularity As a functional ingredient, whey does not compromise on taste, clarity or stability in beverages.
Food Processing February 2013 Claudia O'Donnell	Understanding Protein as A Functional Ingredient Ingredient technology advances are providing a growing array of uniquely functional proteins.
Prepared Foods May 1, 2005 Bill Haines	Whey Protein's Star is Rising Quickly becoming the ingredient of choice for many formulators, whey protein contains an impressive list of functional and nutritional properties -- leading to its inclusion in formulations that span every aisle in the supermarket.
AskMen.com Dustin Driver	Healthy Man-Made Foods Check out these healthy man-made foods, including snacks, post- and pre-workout fuel bars, meals, and treats. They'll surprise you with their healthiness, despite their industrial origins.
BusinessWeek November 6, 2006 Michael Orey	Made In The USA Wisconsin's 50-odd artisanal cheese makers are producing products that rival Europe's best.
Food Processing August 2006	Ingredient Round-Up: Dairy flavors & ingredients A round-up of the latest innovations in flavors and ingredients for dairy products.
Food Processing August 31, 2005	From the Bench: Dairy Flavors & Ingredients Descriptions of culinary dairy products that will help you get creative with your cooking.
Wired January 18, 2008 Patrick Di Justo	What's Inside: PowerBar Protein Plus (Laxatives, of Course) The manufacturing ingredients in your favorite PowerBar.
Food Engineering October 1, 2005 Kevin T. Higgins	Fabulous Food Plants: Molecular Manipulation of Milk At the producer-owned dairy processor Select Milk, pasteurization and packaging are minor parts of the process.
Prepared Foods May 2009	R&D: Healthy Endeavors, from Pre- to Probiotics Speakers at an R&D Applications Seminar series offer formulation solutions in an area of growing popularity: probiotics, prebiotics and dietary fiber.
Nutra Solutions July 1, 2006	Building Better Foods and Supplements Whey proteins, whether isolates, concentrates or in a hydrolyzed form, long have been used in products to benefit consumers looking for enhanced sports performance.
Prepared Foods July 23, 2007 Greg Miller	Sporting Attitude Sports nutrition food and beverage formulators can benefit from new research on the nutrition and functionality of whey ingredients.
Food Processing August 2008	Specialty cheese with a kick Habanero, one of the most intensely spicy species of chili pepper, is used judiciously, giving this cheese a pleasant, subtle heat with a slight citrus finish and soft, nutty "bite."
Science News June 6, 2009	Letters Letters to the editor concerning the relationship of cow's milk, hormones, and cancer.
Prepared Foods July 22, 2007 Elizabeth Mannie	Texture-enhancement Tactics Texture management helps maximize shelflife, improve quality characteristics, and more in reduced-fat and reduced-calorie foods.
Food Processing August 2009	Ingredient Round Up: Dairy-Based Flavors & Ingredients Our August round up of ingredients includes items that will make your butter melt.
Science News December 2, 2006 Janet Raloff	Organic Dairying Is on Upswing, But No Panacea Some small dairy farms are making the switch to organic operations to increase profits and distinguish their products from undifferentiated commodities.
AskMen.com October 14, 2001 Joshua Levine	Lactose Intolerance Lactose intolerance, or the inability to digest milk and milk products, can be a burden, whether you are a bodybuilder (bodybuilders depend on milk as their primary source of protein) or a person just trying to live free of dietary hassles...
Nutrition Action Healthletter February 2001	Don't Say Cheese Just one ounce of full-fat cheese can have as much as six grams of artery-clogging saturated fat---a third of a day's worth. Switch to reduced-fat cheese and you can reduce your sat fat intake dramatically...
Prepared Foods April 1, 2006	Very Dairy Day Stabilizers play a crucial role in the processing, body, texture, shelflife and distribution of dairy products.
Food Processing August 2007	Ingredient Round-up: Dairy Flavors & Ingredients August's Ingredient Round-Up features dairy flavors and ingredients, including cheddar blends, diary fat replacers and probiotic ingredients.
AskMen.com James Raiswell	Beer & Cheese Combinations As a partner for cheese, beer rarely lets us down. Here's a list of some basic cheese and beer pairings to get you started.
AskMen.com August 10, 2001 Gregory Cartier	A Guide To Wine & Cheese The following is a guide to cheese, with suggested types of wine...
Prepared Foods October 1, 2005 Marcia A. Wade	I'll Drink to That More choices in healthful, great-tasting dairy and soy drinks are appearing in the refrigerated dairy case than ever before as manufacturers are hoping that new product concepts will enlighten consumers.
Food Engineering October 1, 2005 Kevin T. Higgins	Carbonation as Market Disrupter Scientists at a leading dairy research center are helping to engineer systems that could make transoceanic shipments of raw milk an accepted practice.
Food Processing March 2010 Mark Anthony	New Beverage Products are Dashing to Dairy Beverages of all types are working in dairy products and less obvious dairy ingredients for health, satiety and just plain enjoyment.
Food Processing February 2008	Trends: Cheese consumption, interest show no signs of abating IDDBA report notes trends toward natural, artisanal and local cheeses.
Food Processing September 2008 David Feder	Text(ure) message The wrong texture can completely change the perception of flavor and turn a winning formulation into a chalky or gummy mess.
Prepared Foods October 1, 2006	Customizing Crunch This versatile crispy whey product offers flavor, texture, quality nutritional enhancement and clean labeling.
Food Engineering June 1, 2005	Regulatory Watch FDA proposes allowing safe handling statement for shell eggs on the inside lid of egg cartons... Dairy states push for Quality Cheese Act to protect products labeled as domestic natural cheese...
Wired July 20, 2009 Patrick di Justo	What's Inside Enfamil Lipil Infant Formula? A detailed summary of the ingredients in this popular baby formula.
AskMen.com Shannon Clark	Sleep Better: Eat These 5 Foods Next time you find yourself really struggling to get to sleep each night, take a good look at your diet and see if there can't be some adjustments made there.
Food Processing June 2010 Sharon Gerdes	Dairy Offers Flavor, Nutritional Benefits to Healthy, Savory Snacks Savory snacks with dairy ingredients offer salty, melty, crunchy, creamy satisfaction with a nutrition bonus.
Food Engineering April 1, 2009	Screening for dollars California Dairies Inc. lowers shipping costs to cheese producers with an ultra-filtration (UF) process that allows just the concentrated milk solids to be transported. And the process provides other benefits, too.
Prepared Foods October 1, 2005	Ask the Expert: Whey Proteins and Nutrition Bars A food technologist addresses how manufacturers can use whey proteins to extend the shelf life of nutrition bars.
Wired August 24, 2009 Patrick di Justo	What's Inside a Slim Jim? All the ingredients deconstructed for this manufactured snack.
Wired October 2006 McDonald et al.	Shifting Sands The merely superrich buy land. The ultrarich make their own... Will in-game advertising ruin videogames?... Minimal surface, maximal bricks... Squirt-on cheese... Strange outsourced jobs... Best movies in the public domain... etc.