News & Events

Mar
26
WCCO Radio episode 09 Melrose

Proliant Dairy present at WCCO Radio: "Discover Minnesota with Roshini - ep 09 - Melrose"


https://www.facebook.com/watch/?v=149057860417628


Oct
19
Exporter of the Year Award Ceremony

Proliant Dairy Ingredient Honored with the Tom Camerlo's Exporter of the Year Award at the USDEC Board Meeting.



https://vimeo.com/465882186/9d465dace9


Oct
15
Jun
25
China Approves Dairy Permeate Powders for Food Use

From USDEC:


"U.S. permeate can now be exported to China for use as a food ingredient, effective immediately. USDEC is pleased that today's announcement brings a successful close to several years of working with the Chinese government on the development of a Permeate for Food Use standard.


In accordance with Phase 1 of the Economic and Trade Agreement between the United States and the People's Republic of China, on May 15, 2020, China's National Health Commission (NHC) published the Deproteinized Dairy Mineral Lactose Powder Standard (DDMLP) for use as an ingredient for food processing. The issuance of this standard expands the market access allowing Dairy Permeate Powders to be recognized as ...


May
29
Effects of Weaning Nursery Pigs


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Effects of weaning ages on growth performance of nursery pigs fed diets with increasing lactose levels during at 7 to 11 kg body weight.


Lactose is an effective carbohydrate source for nursery pigs. Weaning age could influence needs for lactose. Weaning ages can vary among producers depending on preferred management programs. This study aimed to evaluate optimum levels of lactose for pigs at 7 kg BW weaned at different ages. A total of 1,632 pigs were weaned at d21 (d 21.2 ± 1.3) or d25 (d 24.6 ± 1.1). Pigs had a common diet until they reach 7 kg BW. Within a same weaning age group, when pigs reached 7 kg body weight, they were allotted to 4 dietary treatments with 6, 9, 12...


Apr
12
New Studies Demonstrate the Value of Feeding Permeate (Lactose) for Nursery Pig Growth and Health

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While the importance of feeding permeate (~ 80% lactose) to nursery pigs has been known for some time, pig production practices have changed over the years. So, at Annual Midwest Meeting of American Society of Animal Science and American Dairy Science Association held March 11-13, 2019 in Omaha Nebraska, two groups independently reported on their recent studies on feeding of permeate to nursery pigs under conditions relevant to today’s commercial practices for pig production.





Professor Sung Woo Kim, (Principal Investigator, North Carolina State University) and his team presented research* conducted on 1200 piglets at Purvis Farm, Inc. (North Carolina) showing enhanced growth perform...


Dec
26
Welcome David Vlasaty, Proliant Dairy Ingredients

I am pleased to announce that David Vlasaty will join the Proliant Dairy Ingredients team as Sales Manager effective January 2, 2018.


David’s previous employment includes Chem/Serv, Inc., as well as several years with International Spices where David was Regional Sales Manager.


David comes to Proliant Dairy with vast sales management experience in the food industry, specifically in spices, seasonings and food ingredients.


Please join me in welcoming David to the team!


Dec
13
Retirement of Linda Myhr, Proliant Dairy Ingredients

Linda Myhr has announced her plans to retire from Proliant Dairy Ingredients in January 2018.

Linda joined Proliant Dairy in September 2011 as Sales Manager. On January 2014 because of her exceptional performance she was promoted to Sales Director. Over the past 6 years she has been instrumental in developing and expanding the Versilac business. Linda has been extremely valuable in identifying new opportunities and applications to grow our US food sales. She has built long-term relationships and fostered customer loyalty.

Linda’s experience in the US whey and permeate industry spanned over 30 years. Her market insight and analysis helped shape our strategy and surpass our business object...


Oct
03
U.S. Whey Ingredients in Bakery Products

Whey ingredients have been utilized by the baking industry for decades for many of the same reasons that whey ingredients are used today. Early on, sweet whey was the only whey ingredient commercially available. It provided the benefits of added browning, a tender crumb texture and cost savings for many bakery products.

To view the entire article click here.


Oct
03
Food Makers Turn to Whey Permeate

View Attached PDF »

Food Manufacturers are always looking for a superstar ingredient - one with superb functionality that can help improve the bottom line. Whey permeate fits that bill nicely. It is a functional workhorse that can promote browning, enhance flavor, improve moisture retention and allow manufacturers to reduce sodium levels, all at a very reasonable cost.