PROMOTING INGENUITY IN DAIRY MARKETING.
In addition to funding advertising and promotion, the dairy checkoff A system whereby an employer regularly deducts a portion of an employee's wages to pay union dues or initiation fees.
The checkoff system is very attractive to a union since the collection of dues can be costly and time-consuming. contributes to research and technology efforts focusing on better and safer consumer products, with the ultimate goal of increasing dairy demand. Here are a few examples:
Single-Serve Milks: A dairy producer- and processor-funded effort supplied consumer market research needed for milk processors to venture into developing new plastic, single-serve, resealable packaging for milk in various flavors.
Milk with a Fizz: Checkoff research on carbonated milk beverages that began in the early 1990's has resulted in the recent launch of several new milk-based products. "E-Moo"[TM] is a low fat milk-based drink for kids being marketed in the Northeast, while "White Soda" is being hailed as the first shelf-stable carbonated milk drink, targeting kids in the Southeast.
Fresh for Weeks: Checkoff-funded carbon dioxide carbon dioxide, chemical compound, CO2, a colorless, odorless, tasteless gas that is about one and one-half times as dense as air under ordinary conditions of temperature and pressure. injection technology has increased the shelf life of single-serve cottage cheese cottage cheese
a soft, uncured cheese made from soured skim milk; most of the lactose is removed with the whey. Used in low-residue diets for dogs and cats. and other dairy products to nine or ten weeks. With ultra-pasteurization, milk-based drinks like E-Moo[TM] stay fresh six to eight weeks.
A dietary supplement containing live bacteria or yeast that supplements normal gastrointestinal flora, given especially after depletion of flora caused by infection or ingestion of an antibiotic drug. Power: As a result of the dairy checkoff, nutritious L. acidophilus Acidophilus
The bacteria called Lactobacillus acidophilus that is usually found in yogurt.
Mentioned in: Balanitis, Blastomycosis, Coccidioidomycosis, Histoplasmosis, Sporotrichosis
n cultures that provide health-promoting qualities are now available in commercial yogurts.
The Cheese Culture: Checkoff-funded dairy research centers have developed cheese starter cultures that increase the consistency and quality of the final product, resulting in fewer defects and improved flavor.
Pumping Whey whey
liquid residue from milk after the removal of cheese curds in the manufacture of cheese. An excellent protein supplement but difficult to handle in the liquid form, except to pigs maintained close to the cheese factory. Dried whey is easy to handle but processing costs are high. : New-generation snacks, energy bars and drinks packed with whey proteins combine flavor, crunch and nutrition in product innovations targeted to athletes, body builders and anyone wanting a healthier snack alternative. Whey protein concentrate provides the nutrition, while traditional dairy favorites such as Cheddar cheese and sour cream boost the flavor.
Whey-Based Sausages: Checkoff-funded researchers have developed a low fat sausage patty using whey protein concentrate as a fat replacement, allowing formulators to make low or reduced-fat meat products with improved texture and taste.
Food Safety Sentry: Food and dairy spoilage spoilage
decomposition; said of meat, milk, animal feeds especially ensilage. bacteria and pathogens will have fewer places to hide with the development of a Listeria Listeria /Lis·te·ria/ (lis-ter´e-ah) a genus of gram-negative bacteria (family Corynebacterium); L. monocyto´genes causes listeriosis.
n. database which allows Web users to conduct speedy generic matching of known isolated bacterial strains for the purpose of identifying and controlling food spoilage and food-borne illnesses. This dramatically reduces hours of laboratory "fingerprinting" time that would otherwise be needed to compare isolated strains.