Blog

By: Emily Harbison with contribution by Bill Rufenacht | Technical Specialists, Dairy Connection Inc. Here at Dairy Connection, we feel fortunate to have built strong relationships with many hundreds of creameries across America over the last 20+ years. Every day during this crisis, members of our team connect with clients managing the myriad complexities and uncertainties arising from this extraordinary situation. Our goals at this time include ensuring that our clients have the ingredient …

By: Dave Potter | President, Dairy Connection Inc.Just over three weeks into our company response to the global pandemic, Dairy Connection continues to function smoothly with minimal staff physically on site. Shipments continue to come and go on schedule thanks to our fulfillment team and customer service and operations managers, while the rest of the staff is able to stay well-connected while working remotely.We watch our clients from this distance with admiration, connected to each other by in …

Photos by (and of) various members of the Dairy Connection staff at the 2020 World Cheese Championship, March 3-5, 2020 in Madison, Wis. …

By: Bill Rufenacht | Technical Specialist, Dairy Connection Inc.Why does pH matter in making fermented dairy products?In the manufacture of cultured dairy products (cheese, yogurt, kefir, etc.) starter cultures are responsible for the task of converting lactose (milk sugar) to lactic acid. The amount of lactic acid produced plays a key role in creating the flavors and textures desired in finished products. Since the bacteria inoculated in milk operate on a microscopic level – it is difficult to …