Dairy Connection COVID-19 Information - Learn More

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 […]

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 […]

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 […]

Introductions

Welcome to the Dairy Connection Inc. Blog. In this space we will share technical information, industry news, frequently asked application/process questions, event news and much more. Our bloggers include a technical service team with a combined 100+ years of experience in the dairy industry. Learn a little about our bloggers below, and come back soon to see what we’re talking about!