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Dairy Connection Blog

Managing the Chaos

By: Katie Phillips | Compliance & Operations Manager, Dairy Connection Inc.

Editor’s Note: This post brought to you by Dairy Connection Operations Manager Katie Phillips, who — in addition to holding a key leadership position with our company — is also mother of a busy trio that includes one four-year-old and two-year-old twins.

Organization and time management are two virtues that are not second nature to everyone. At least, they definitely aren’t for me. It’s a constant battle because I have a combination of perfectionist and hoarder tendencies. I don’t like to complete things because they aren’t perfect, and I hate throwing away things that are still useful. The struggle is real. 

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By: Bill Rufenacht | Technical Specialist, Dairy Connection Inc.   

Proper sanitation of food contact surfaces and equipment is important to all of us producing food products. The last thing we want is to make a product that spoils quickly or worse, makes someone ill. As a result, we spend nearly as much time cleaning and sanitizing as we do actually making our products. 

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Weathering the storm

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 ingredients they need, as well as the technical support unique to this situation.

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A message from Dave

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 ingredient shipments, technology, and a mutual appreciation of (and concern for) the vitality of our industry. Many of our customers are managing unprecedented, confounding challenges, and we want you to know that we will do everything in our power to best serve you through this difficult time – and always. We thank you for your business, for your trust, and for your tenacity.

Today I wanted to take a moment to share some information about a program that may be of interest to many of our customers.

If you haven’t already done so, please take advantage of the CARES Act’s Paycheck Protection Program (PPP). Even if you don’t need it now, you might in a few weeks. It is important to continue to compensate our employees and help provide short term assistance before it becomes a hardship. This program is designed for this very purpose. Personally, I found that working directly with our bank made it very easy to apply — just be prepared to supply proper documentation for what you submit. We all have to keep going. I don’t know how long this program will be available, so quick action is advised. Below you will find a couple of links with more information about this program, and other relief programs for which you may be eligible.

According to all news reports, the next two weeks will be a challenge to face. As reported cases and deaths continue to rise, our daily lives also must go on. Being involved in the food industry, we all serve a vital role in providing food for the health and well-being of our entire country. Dairy Connection is proud to be a part of this and to be able to continue to supply the needed cultures and enzymes for our customers that are processing the milk and turning it into valuable and nutritious food products.

We continue to stay in touch with our vendors to assure that we will have an uninterrupted supply of products. They are doing the best they can to make those assurances and keep all of their customers supplied. Together we will all work through this and get back to a sense of “normalcy” as soon as possible. Below is a link to our Resource Page, and please don’t hesitate to contact us with any questions, concerns or thoughts. Stay well.

Dairy Connection Coronavirus Resource Page


Dave Potter, President

pH: It’s pHundamental

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 know what’s happening during the make process by simply observing. Measuring pH is an effective way to tell how starter cultures are performing during the process of making a finished cultured product.

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Choosing a yogurt culture

By: Emily Harbison | Technical Specialist, Dairy Connection Inc.

We stock roughly twenty different yogurt cultures and have access to at least 100 more. If you’re in the market for a starter, how do you choose between all of them? Below are some of the major factors to consider as you research and develop your product.

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Our new home


Change is scary; change is exciting; change is a LOT of work. As you may (or may not) have heard, Dairy Connection went through a bit of a metamorphosis recently. After a number of years of bumping against the confines of our steadfast and longtime facility on Tasman St., we moved our entire operation into a new home about two weeks ago.

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