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If you've received puzzling feedback on your product(s) from contest judges, our team is here to help. When recruiting judges, contest organizers select experts with extensive experience and knowledge -- and their evaluations, when available, can be very useful to entrants, for better or worse. However, at times it can be a challenge to translate critical judge feedback into improvements. Dairy Connection technical team members have served for decades as judges for numerous contests, including …

By: Bill Rufenacht | Technical Specialist, Dairy Connection Inc. If you're in the market for liquid cheese coating with a specific viscosity, color, and/or with or without mold inhibitor, read on! What is PARAFLUID? PARAFLUID is the brand name for an aqueous polymer dispersion with available additions of colorants and preservatives.  What did you say? PARAFLUID is a polymer-based (think resin or plastic versus wax) liquid cheese coating that can be customized to your requirements in terms o …

By: Bill Rufenacht | Technical Specialist, Dairy Connection Inc. Below is a broad overview of the various “families” of coagulants used in cheesemaking. To learn more about how coagulants work, check out Dairy Connection’s learning portal, ConnectU. Microbial These coagulants contain enzymes produced by fungi via a fermentation that are different from animal enzymes. The two microbial products Dairy Connection currently stocks are Marzyme Supreme DS® and Marzyme XT 850 PF& …

By: Katie Phillips | President & CEO, Dairy Connection Inc. As we step into January, I’m feeling excited and grateful. This month marks the start of my first full year as CEO of Dairy Connection, and that feels both humbling and energizing. When I began this role in April of 2025, I knew it would be a year of transition, learning, and growth. Thanks to the incredible people around me, I didn’t have to do this alone. Some of you may not know who I am because I’ve spent the p …

By: Valerie Tobias | Marketing Coordinator, Dairy Connection Inc. I'm a Generation X-er who's lived in Wisconsin most of her life. I don't remember NOT having easy access to cheese curds, whether the fresh or fried varieties. If you're not from around here, or the Midwest in general, you may not have had the opportunity to imbibe on fresh, warm cheddar curd, hours or less from the vat. The tell? It squeaks if it's fresh. No squeak and you've got Wisconsin-style fury on your hands, gosh dernit. I …