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Frye Contributes to New Book on Processing, Quality Assurance

Aug 05, 2008

Media Contact
Marti Pupillo
(202) 220-3535

 

IDFA VP Cary Frye Contributes Chapters to "Dairy Processing and Quality Assurance," New Book from Wiley-Blackwell

(Washington, D.C. — August 5, 2008) The International Dairy Foods Association is pleased to announce that Cary Frye, vice president of regulatory affairs, has contributed two chapters as a co-author to a new industry publication, "Dairy Processing and Quality Assurance." Frye contributed chapters on "Regulations for Product Standards and Labeling" and "Milk from Farm to Plant," which she co-wrote with Arun Kilara, Ph.D. The 600-page book was published last month and is now available for purchase from Wiley-Blackwell Publishing.

"Dairy Processing and Quality Assurance" gives a complete description of the processing and manufacturing stages of market milk and major dairy products from the receipt of raw materials to the packaging of the products, including quality assurance aspects. The book covers fluid milk products, cultured milk and yogurt, butter and spreads, cheese, evaporated and condensed milk, dry milks, whey and whey products, ice cream and frozen desserts, refrigerated desserts, nutrition and health, new product development strategies, packaging systems, non-thermal preservation technologies, safety and quality management systems, and dairy laboratory analysis.

"I am pleased to have the opportunity to work with my co-author, Arun Kilara, and the book's editor, Ramesh Chandan, to provide detailed information on U.S. dairy product regulations and standards, starting with milk produced on the farm through processing, up to the label," said Frye. "This comprehensive textbook should be a valuable resource to dairy industry professionals as well as food science students."

"We're delighted, although not at all surprised, that Cary was tapped to be a contributing author for this in-depth reference book for the dairy industry," said Connie Tipton, IDFA president and CEO. "She is especially well known, both domestically and abroad, for her depth of expertise and experience regarding dairy standards, labeling and quality assurance. Our members regularly look to IDFA, and Cary in particular, for this kind of guidance and counsel."

Frye also was selected, along with other worldwide experts, to write two chapters for "Manufacturing Yogurt and Fermented Milks," which Wiley-Blackwell published in 2006. This textbook gives a complete description of the manufacturing stages of yogurt and fermented milks, from the receipt of raw materials to the packaging of the products.

Frye has more than 20 years experience in dairy product processing and quality assurance of fluid milk products, fermented products, cheese and ice cream. At IDFA, where her tenure spans the last 11 years, she is responsible for overseeing scientific and regulatory activities, including product safety, food labeling and standards of identity, ingredient technologies, and nutrition and health issues.

Frye also is responsible for managing and coordinating the Milk Processor Education Program (MilkPEP) Medical Advisory Board, working in conjunction with the National Dairy Council and the U.S. Department of Agriculture. In this role, she is responsible for the technical development and regulatory oversight of nutritional marketing programs and processor materials that incorporate breaking medical and nutritional research.

Internationally, Frye is a member of the U.S. delegation to the Codex Alimentarius Commission, which sets international food standards, and chairs the commission's Committee on Food Labeling. She also serves as a member of the Global Dairy Platform's Communication and Scientific Advisory Board.

Before joining IDFA, Frye was corporate director of technical service at Crowley Foods, Inc., where she was responsible for quality assurance programs, and dairy product research and development. Her professional experience also includes positions at Kraft Foods and H.P. Hood.

Kilara, Frye's co-author, has long-established expertise in teaching and researching dairy food science at Penn State University. He now heads a consulting firm, Arun Kilara Worldwide, that helps companies to pioneer innovations in process and ingredient technologies, and develops foods to enhance human health.

Wiley-Blackwell publishes approximately 1,400 scholarly peer-reviewed journals and an extensive collection of books with global appeal. "Dairy Processing and Quality Assurance" is available now in the United States for $219. To order online, visit www.wiley.com.

 

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The International Dairy Foods Association (IDFA), Washington, D.C., represents the nation's dairy manufacturing and marketing industries and their suppliers, with a membership of 530 companies representing a $100-billion a year industry. IDFA is composed of three constituent organizations: the Milk Industry Foundation (MIF), the National Cheese Institute (NCI), and the International Ice Cream Association (IICA). IDFA's 220 dairy processing members run more than 600 plant operations, and range from large multi-national organizations to single-plant companies. Together they represent more than 85% of the milk, cultured products, cheese and frozen desserts produced and marketed in the United States. IDFA can be found online at www.idfa.org

 

 
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