Training
Articles & White Papers
Articles & White Papers
The following articles and white papers are written by members of the ADPIAmerican Dairy Products Institute More staff or the ADPIAmerican Dairy Products Institute More Center of Excellence.
- All
- Articles
- White Papers
- All
- Articles
- White Papers
Ensuring the resilience of U.S. dairy
When I assumed the role of Chief Executive Officer of the American Dairy Products Institute this past July, my attention immediately turned to the future—and ...
Read More
Why nutrition research looks at yogurt differently than in the past
Nutrition research has shifted from individual nutrients to a food-focused approach on dairy foods’ impact on health. Most consumers consider yogurt a nutritious food because ...
Read More
Lactose and Permeate Valorization in Non-Food Applications: A Literature Review
Summary Available at lower cost than many renewable options, lactose and permeates are among the dairy ingredients with expanding potential in numerous industries, with seemingly ...
Read More
Lactose and permeate – part of our everyday lives
Do you ever wonder what happens to lactose or permeate when not used in food? Take a look around you — one of them may ...
Read More
So you want to develop a cultured dairy product?
If you are thinking about developing a new cultured product, then it’s important to revisit the FDAThe Food and Drug Administration (FDA) is responsible for protecting the ...
Read More
Navigating sustainability in dairy
While it all starts simply with milk, that unique material undergoes a dizzying array of transformations as it makes its journey to the consumer. Those ...
Read More
The oldest old school
The following is an article printed in Nutrition Business Journal, March 2025, the Active Lifestyle Issue featuring KJ Burrington, Vice President of Technical Development, about ...
Read More
Creating connections that lead to product innovation
If there ever was a time to bring academic research closer to the dairy industry, it is now. As dairy experts retire from the industry and the pressures ...
Read More
The Latest in Dairy Research and Physical Performance
The following is a guest column by Matthew Pikosky, PhD, RD, FACN, Vice President of Nutrition Research for National Dairy Council and member of the ...
Read More
Yogurt Provides Big Benefits
The words “fermented” and “dairy” have strong links to nutrition and health that have stood the test of time. But like many foods, we continue ...
Read More
Significance of Standardizing Milk for Quality Cheesemaking
Standardization is the adjustment of the ratio of fat to total protein (caseinProtein in milk that precipitates at pH 4.6. More) in cheese milk. Why ...
Read More
Future-Proofing Through Training
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 ...
Read More
Mozzarella Cheese Manufacture
Mozzarella Cheese Manufacture Provided by ADPI Center of Excellence member Dr. Nana Farkye, this article takes a look at the market information, standards and manufacturing ...
Read More
The Immune Supporting Properties of Milk
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 ...
Read More
Factors That Affect Cheese Yield
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 ...
Read More
The Immune Supporting Properties of Milk
Part 4: Remaining members of the innate immune system in milk – The oxidase enzymes, milk fat globule membrane and osteopontin Join ADPI® Center of ...
Read More
The Immune Supporting Properties of Milk
Part 3: Selected members of the innate immune system in milk – OligosaccharidesComplex carbohydrates that limit the attachment of microorganisms to the intestine. More, glycosaminoglycans, ...
Read More
The Immune Supporting Properties of Milk
Part 2: LactoferrinIron binding protein that can inhibit the growth of certain bacteria such as E. coli More – a multifunctional protein that packs an ...
Read More
The Immune Supporting Properties of Milk
Part 1: An introduction to nature’s medicine cabinet Join ADPI® Center of Excellence (COE) team members Dr. David Clark and Geoffrey W. Smithers, PhD, FAIFST, ...
Read More
ADPI® Releases Positive Research Related to the Impacts of Using Permeate in Pig Feed
The American Dairy Products Institute® (ADPIAmerican Dairy Products Institute More) is pleased to have available four (4) documents summarizing recent research on the use of permeate ...
Read More
New China GB Standards for Infant Formula and Growing Up Milk
Written by David Clark, PhD, member of the ADPIAmerican Dairy Products Institute More Center of Excellence. On Mar. 18, 2021, along with tens of other ...
Read More
