Many of our region’s butter manufacturers now produce butter with a higher butterfat content. The claim is that butter with a higher fat content is better for baking. Is this actually true? Oregon State University dairy foods program is investigating what makes...

ODI would like to congratulate Sara Maruyama. She placed second in the American Dairy Science Association competition for dairy foods graduate students. Sarah is an OSU Food Science student. The project was entitled “Clean label: the naturalness perception and...

Thank you to all participants, sponsors, and dairy princesses ...

We had a very successful ODI Benefit Golf Tournament this year. Below is an open letter of thank-you to Dirk Davis, Greg Younger, and Everfresh Fruit. Thank you from all of ODI, sponsors, and players. We had a great time at this year’s tournament!   Dear...

Thank you to all participants, sponsors, and dairy princesses. ODI would like to give a special thank you message to Dirk Davis, Greg Younger, and Everfresh Fruit. They have been steadfast in their commitment to the annual tournament. It was yet another successful...

Oregon Dairy Industries has started to post on social media. Our inboxes overflow with links to information important to your business. We are sharing the best of the best with you over our many new channels… LinkedIn. LinkedIn is all about business. We...