Indiana Dairy Product Buyer's Guide

Indiana Dairy Product Buyer’s Guide 2020 Indiana has a strong artisan dairy community. Specialty products are hand-crafted locally under private labels. On farmsteads, products are processed on the same farm where animals are raised and milked. Ice Dairy Processor Location Contact Milk Cheese Cream Yogurt Butter Amish Country Dairy* Shipshewana 260-768-3236 l Bliss Artisan Ice Creamw Tell City blissartisan.com l Brown’s Ice Creamw Valparaiso valpovelvet.com l Caprini Creamery*vw Spiceland caprinicreamery.com l Capriole Dairyvw Greenville capriolegoatcheese.com l Crystal Springs Creamery*w Osceola crystalspringscreamery.com l l l Dandy Breeze Creamery*w Sheridan dandybreezedairy.com l Family Tyme Creameryw Williamsburg 765-886-5567 l Gelato DaVinci Fishers/Carmel gelatodavinci.com l Glover’s Ice Cream Frankfort gloversicecream.com l Goat and Small*vw Silver Lake 260-901-0527 l l l Goat Milk Stuff*vw Scottsburg goatmilkstuff.com l l l l Heritage Ridge Creamery Middlebury heritageridgecreamery.com l Homestead Farms Shipshewana 260-652-1077 l Hufford Family Farm* N. Manchester 260-901-0928 l J2K Capraio*vw Walkerton 574-586-9522 l Jacobs & Brichford*w Connersville jandbcheese.com l Lick Ice Creamw Indianapolis lickicecream.tumblr.com l Lloyds Ice Creamw Evansville licsdeliandicecream.com l MammaMia Gelato Carmel mammamiaindy.com l Meadow Valley Cheese* Rockville 765-597-2306 l Meyer Ice Creamw New Albany meyericecream.com l Nicey Treatw Indianapolis niceytreat.com l Risin’ Creek*vw Martinsville risincreek.com l Round Barn Creameryw Winamac 765-412-0001 l Sallie’s By The Shore Culver 574-242-2712 l Schnabeltierw Rochester schnabeltier.com l Steckler Creamery*w Dale stecklergrassfed.com l Sundaes Ice Cream Indianapolis sundaeshomemade.com l The Goat Conspiracy*v Bloomington thegoatconspiracy.com l l Traders’ Point Farm Creamery*w Zionsville traderspointcreamery.com l l l Tulip Tree Creameryw Indianapolis tuliptreecreamery.com l l Twilight Dairy*w Rockville 765-569-5677 l l Ullery’s Homemade Ice Creamw Richmond ullerys.com l *Farmstead vGoat Dairy wIndiana Grown member Dairy: Made in Indiana Indiana is home to dairy processors who produce some of America’s favorite brands! Pleasant View Dairy Dean Dairy Highland Huntington Decatur Walmart Fort Wayne Dreyer’s Grand FairLife LLC Ice Cream Fair Oaks Fort Wayne Ice Cream Specialties Lafayette Prairie Farms Fort Wayne Anderson Holland Kroger Indianapolis Crawfordsville GOLFO di NAPOLI Warren ConAgra Foods SmithFoods Nestle USA Richmond Indianapolis Anderson Indiana State Board of Animal Health www.in.gov/boah facebook.com/inboah @INBOAH.

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April Breakfast Menu
Gustine ISD Pancakes Syrup Sausage Milk and Juice Variety Served Daily Pineapple HOLIDAY HS Fresh Fruit Served Daily Juice Menu Subject to Change Milk Biscuits Pancake Wrap Breakfast Pizza Cinnamon Roll Gravy Syrup HOLIDAY Pears Eggs Yogurt Sausage Juice Bacon Mandarin Oranges Peaches Mixed Fruit Milk Juice Juice Juice Milk Milk Milk Pancakes Cheesy Toast Chicken-n-Biscuit Breakfast Bread Breakfast Burritos Bacon Sausage Peaches Yogurt Hashbrowns Pineapple Pears Juice Mixed Fruit Mandarin Oranges Syrup Juice Milk Juice Juice Juice Milk Milk Milk Milk Sausage Kolache Cheese Omelet Waffles Breakfast Pizza Donuts Yogurt Toast Sausage Mandarin Oranges Sausage Peaches Pineapple Syrup Juice Mixed Fruit Juice Juice Pears Milk Juice Milk Milk Juice Milk Milk Biscuit Pancakes Breakfast Burritos Gravy Breakfast Bread Sausage Hashbrowns Eggs Yogurt Bacon Syrup Mixed Fruit Pineapple HOLIDAY Pears Peaches Juice Juice Juice Juice Milk Milk Milk Milk Art contest deadline April 2 “Moon milk” The moon is more than 200,000 miles away from the Earth. At this distance it takes about three full days for astronauts to travel from the Earth’s surface to land on the moon. Because it is Earth’s closest neighbor, we have been able to gain more knowledge about it than any other body in the Solar System besides the Earth. The moon is also the brightest object in the night sky. Today, astronomers know that the moon is slowly moving away from the Earth. But at the rate it is traveling, about 1.5 inches per year, it will be lighting up our night sky for a long time.
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Religious Dietary Rules and Their Potential Nutritional and Health
International Journal of Epidemiology, 2020, 1–15 IEA doi: 10.1093/ije/dyaa182 Opinion International Epidemiological Association Opinion Religious dietary rules and their potential Downloaded from https://academic.oup.com/ije/advance-article/doi/10.1093/ije/dyaa182/5989816 by guest on 20 November 2020 nutritional and health consequences Jean-Pierre Chouraqui ,1* Dominique Turck,2 Andre´ Briend,3 Dominique Darmaun,4 Alain Bocquet,5 Franc¸ois Feillet,6 Marie-Laure Frelut,7 Jean-Philippe Girardet,8 Dominique Guimber,9 Regis Hankard,10 Alexandre Lapillonne,11 Noel Peretti,12 Jean-Christophe Roze,13 Umberto Sime´ oni14 and Christophe Dupont15, on behalf of the Committee on Nutrition of the French Society of Pediatrics. 1Pediatric Nutrition and Gastroenterology Unit, Division of Pediatrics, Woman, Mother and Child Department, Lausanne University Hospital (CHUV), Lausanne, Switzerland, 2Division of Gastroenterology, Hepatology and Nutrition, Department of Pediatrics, Lille University Jeanne de Flandre Children’s Hospital and Faculty of Medicine, University of Lille; INFINITE-INSERM U1286, Lille, France, 3Institut de Recherche Pour le De´veloppement, Marseille, France, 4Universite´ Nantes- Atlantique, Nantes, France, 5French Association of Ambulatory Paediatrics, Orle´ans, France, 6Lorraine University, Nancy, France, 7Paris-Sud, University, CHU de Biceˆtre, Le Kremlin-Biceˆtre, France, 8Cabinet de Pe´diatrie, 81000 Albi, Pierre et Marie Curie-Paris 6, University 75005, Paris, France, 9Division of Gastroenterology, Hepatology and Nutrition, Department
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Dairy Food Consumption, Production and Policy in Japan
Japanese Consumer Demand for Dairy Products Isabelle Schluep Campo (Swiss Federal Institute of Technology Zurich) John C. Beghin* (Iowa State University) Contributed paper prepared for presentation at the International Association of Agricultural Economists Conference, Gold Coast, Australia, August 12-18, 2006 Abstract: We econometrically estimate consumer demand for dairy products in Japan using time series data for 1960-2003. We identify economic, cultural, and demographic forces that have been influencing dairy consumption patterns. We use the Almost Ideal (AI) Demand System by Deaton and Muellbauer and its variant, the Semiflexible Almost Ideal (SAI) Demand System developed by Moschini to impose concavity locally by reducing the rank of the Hessian of the expenditure function. We estimate three specifications: a full system comprising of four dairy products (fluid milk, powder milk, cheese, and butter), and an all other- goods aggregate; a subsystem for food made of four dairy goods and an all-other-food aggregate; and a sub-system of the four dairy products. The minimum distance estimator is used to estimate the demand system. We find that expenditure responses are positive, except for butter demand; own-price responses are large in absolute value; and non-price factors are important determinants of Japanese dairy consumption. JEL: Q11, Q17, Q18 Keywords: dairy demand, Japan, demand system, cheese, fluid milk. * Contact Author: John Beghin. CARD and Economics, 568 Heady Hall, ISU Ames Iowa 50011-1070 USA. Phone: 1 515 294 5811; Fax: 1 515 294 6336; email: [email protected]. Without implicating them, we thank F. Dong, G. Moschini, D. Sumner, and N. Suzuki for discussions and comments.
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Paper No. 13 FOOD ADDITIVES Module No. 31 Dairy Ingredients in Food Applications
Paper No. 13 FOOD ADDITIVES Module No. 31 Dairy ingredients in food applications - I (Baking, Confectionery, Sauces) Introduction Milk is considered to be an adequate source of valuable macronutrients (fat, protein, lactose), vitamins and micronutrients (minerals), making it a ‘wholesome food’. It can serve as an excellent carrier product for extra nutrient, and if enriched or fortified it can satisfy the nutritional needs of the population. Non-dairy ingredients find a critical role in synergy of the chemical constituents of dairy foods to enhance their sensory, nutritional profile, at the same time influencing the cost of the resultant product. Dramatic increases in the cost of milk have sent prices of milk ingredients skyrocketing – threatening the profitability of dairy and other food products. Driven by consumer’s lifestyle, their demographics, socio-economic, cultural background and their environment, a whole range of new product formulations have evolved to suit the palate of the varied consumers. The consumer is shifting towards ‘light’ foods with low calories and adopting ‘functional foods’ that is going to improve their health and well-being too. In fact, blending functional ingredients into dairy based foods helps increased sale of dairy foods (Berry, 2002). Hence, there is a need to merge non-dairy ingredients with dairy based ingredients and products to attain the above mentioned objectives with attendant savings in cost, enhanced appearance, taste, texture and even functionality. The role played by dairy ingredients in baked goods, confectionery foods and sauces are discussed in depth in this module. I. Dairy ingredients in Baking industry Milk solids in baked goods Milk, butter, buttermilk, yoghurt, kefir, whey, quarg and dried milk protein or SMP have been tried out as one of the valued ingredient in various types of bread, and whole milk, butter and fresh cheese in fine bakery goods.
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An Ahimsa Crisis: You Decide
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Jain Veganism: Ancient Wisdom, New Opportunities
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November 26, 2018 Submitted Electronically Scott Gottlieb
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