The dairy maker said the technology delivers photograph-quality images.

There are four primary categories of cultures used in the production of cheese and fermented dairy foods.

The dairy cooperative’s products won 62 awards, including 22 first-place honors.

Consumption of yogurt continues to grow year-after-year.

The bioprotective culture developed for dairy processors helps ensure products’ safety and quality.

Dairy Processing spoke one-on-one with CEO Jesse Merrill about the company's mission.

The product can be swapped in all recipes that require sour cream, per the company.

The artisanal sour creams are produced in small batches using 100% pasteurized, Grade A whole cow's milk.

The price that cultured dairy product makers pay for the milk they use is tied to the price of butter and nonfat dry milk.

Cultures and enzymes influence the flavor, texture and even the shelf life of dairy products.