Dairy Management Inc^TM (DMI) is the nonprofit organization that manages the dairy producer checkoff program. DMI and its related organizations work to increase sales and demand for dairy through research, education and innovation. DMI founded the U.S. Dairy Export Council, the Innovation Center for U.S. Dairy and the Dairy Research Institute as well as manages the American Dairy Association and National Dairy Council and works with state and regional promotion organizations to implement programs nationwide.

The Foreign Agricultural Service (FAS) links U.S. agriculture to the world to enhance export opportunities and global food security. In addition to its Washington, D.C. staff, FAS has a global network of offices covering 167 countries. These offices are staffed by agricultural attachés and locally hired agricultural experts who are the eyes, ears, and voice for U.S. agriculture around the world. 

Learn more about the goodness of dairy and the dedicated people that deliver it to you daily. The site highlights the hard work of dairy farm families in caring for animals and the land in order to bring consumers around the world fresh, great-tasting, wholesome, and nutritious dairy products. Discover how from farm to table, U.S. dairy participants are working together to help secure a bright future providing healthy people, healthy communities, and a healthy planet to future generations.

A non-profit organization funded by the national dairy checkoff program which is committed to nutrition education and research-based communications which it provides to, and in collaboration with, a variety of stakeholders committed to fostering a healthier nation, including health professionals, educators, school nutrition directors, academia, industry, consumers and media. NDC's staff of registered dietitians, nutrition research and communications experts are leaders in promoting child health & wellness in the U.S.

This site offers a comprehensive, up-to-date resource on activities, research and new developments in the area of probiotics and dairy products in the United States, as well as a reference to what's going on in the rest of the world. US probiotics.org is a nonprofit research and education Web site made possible by the California Dairy Research Foundation and Dairy & Food Culture Technologies, a private probiotics consulting firm.

Whey Protein Institute (WPI) focuses on educating consumers, health professionals and the food and beverage industry, on the health and nutritional benefits of whey protein, whey protein research, and protein importance. Its website provides information about the types of whey protein, health and nutritional benefits of whey protein, protein requirements, whey protein tips for usage, nutrition news and a variety of educational tools.

Established in 2008 under the leadership of America's dairy farmers through Dairy Management Inc., the Innovation Center for U.S. Dairy^® is a forum for the industry to work pre-competitively to address barriers to and opportunities for innovation and sales growth. Its mission is to increase demand for dairy products and ingredients globally, by working with and through industry, academic, government and commercial partners to drive pre-competitive, technical research in nutrition, products and sustainability.

The California Dairy Foods Research Center is located at the Dairy Products Technology Center at California Polytechnic State University at San Luis Obispo. The scientists, technologists and other experts work with industry to provide innovative solutions that support the nation's dairy industry and the global marketplace. The center conducts applied and strategic dairy research and development in the areas of product and ingredient technology and utilization, products for health enhancement, food quality and food safety.

The Midwest Dairy Foods Research Center has resources within the University of Minnesota (St. Paul), South Dakota State University (Brookings) and Iowa State University (Ames). The dairy center was formed to conduct research and provide support needed to increase the viability of the U.S. dairy industry and ensure its future competitiveness. The center offers expertise in dairy foods research for both traditional dairy products and dairy products used as an ingredient.

The Northeast Dairy Foods Research Center located at Cornell University, Ithaca, N.Y., was formed to conduct fluid milk and dairy ingredient research, provide applications and technical support for milk powder quality improvement and help establish the next generation of dairy ingredients. It also provides training in dairy food safety, Hazard Analysis and Critical Control Points and dairy processing, including artisan dairy production, with certificate programs in fluid milk processing, cheese and yogurt production.

The Southeast Dairy Foods Research Center, with facilities and support at North Carolina State University and Mississippi State University, works nationally on cutting-edge information and technologies and helps food processors address application challenges and develop new products and processes using dairy products and ingredients. The center also conducts analytical, qualitative and affective sensory tests and flavor chemistry analyses tailored to meet specific needs of the food industry.

The Western Dairy Center is located at Utah State University, with additional resources available at Oregon State University, Weber State University and Brigham Young University. Its expertise focuses on dairy processing/ production, microbiology, chemistry and sensory analysis. The center's newly established Dairy Technology Innovation Laboratory group of researchers is dedicated to providing innovative solutions to challenges and opportunities facing today's dairy processing industry.

The Wisconsin Center for Dairy Research (CDR) is located within the University of Wisconsin-Madison. The center explores functional, flavor and physical properties of cheese and other milk components used as ingredients and as finished products. CDR research focuses on innovation, technology, and product development for cheese, dairy ingredients, cultured products and beverages, in addition to dairy protein processing/ separation procedures, use of cheese and dairy ingredients in foods, processes involving fractionation, concentration or drying of milk, whey and whey proteins, and technologies for product safety and quality. 

The American Butter Institute (ABI) is a trade association for manufacturers, processors, marketers, and distributors of butter and butter products. Originally established as the National Association of Creamery Butter Manufacturers in 1908, ABI's mission is to promote and protect the interest and welfare of the butter industry. There are currently 25 active member companies that market approximately 90% of all the butter manufactured in the United States.

The American Cheese Society (ACS) promotes and supports American cheeses by providing the cheese community with educational resources and networking opportunities, while encouraging the highest standards of cheese making focused on safety and sustainability.      

The American Dairy Products Institute (ADPI) communicates the many positive attributes and benefits of its members' products. Current membership includes: manufacturers of evaporated and dry milks, cheese and whey products; firms that provide supplies and services to processors; and many companies that either use these manufactured dairy products or are otherwise involved in the industry.                     

The American Dairy Science Association is an international organization of educators, scientists and industrialists who are committed to advancing the dairy industry. Aware of the vital role dairy sciences play in fulfilling the economic, nutritive and health requirements of the world's population, ADSA members have discovered new methods and technologies that have revolutionized the dairy industry.

The California Dairy Research Foundation (CDRF) was created as a not-for-profit research corporation in 1988 by the California dairy producers and processors. Funded largely through dairy promotion programs, the CDRF's principal stakeholders are dairy producers. The CDRF's stated mission is to promote research and development activities that benefit California's dairy producers, processors and consumers.                                                               

The California Milk Advisory Board (CMAB) was formed in 1969 as an instrumentality of the California Department of Food and Agriculture to promote California dairy products in an ever-growing and competitive marketplace. It operates on the principle that a healthy dairy industry is just as important to consumers as it is to milk producers, and that the ready availability of California dairy products contributes to the good health and well-being of the state's population.

The Global Dairy Platform is an international nonprofit organization that provides direction and drive to the dairy industry. Its members are leading dairy corporations, cooperatives and associations that are uniting to strengthen their interests around the world.

An International Initiative to Preserve the Right to Use Generic Food Names.

The Consortium for Common Food Names (CCFN) is an independent, international non-profit alliance whose goal is to work with leaders in agriculture, trade, and intellectual property rights to foster the adoption of high standards and model geographical indication guidelines throughout the world.

The International Dairy Foods Association (IDFA), Washington, D.C., represents the nation's dairy manufacturing and marketing industries and their suppliers. IDFA is composed of three constituent organizations: the Milk Industry Foundation (MIF), the National Cheese Institute (NCI) and the International Ice Cream Association (IICA).

The International Dairy Federation (IDF) is an organization created by the dairy sector worldwide where dairy specialists of all kinds meet to resolve common issues, and exchange ideas and experience. IDF's work is strategically focused on providing science-based information on which governments and legislators can develop policy and regulations.                                                                                                                           

The Milk Processor Education Program (MilkPEP), Washington, D.C., is funded by the nation's milk processors who are committed to increasing fluid milk consumption. MilkPEP is a fully integrated program that uses advertising, public relations and promotions.                 

The National Milk Producers Federation (NMPF) is a farm commodity organization representing dairy marketing cooperatives in the United States. NMPF members market a majority of the milk produced in the United States and provides a forum through which dairy farmers and their cooperatives formulate policy on national issues that affect milk production and marketing. NMPF's contribution to this policy is aimed at improving the economic well-being of dairy farmers, thus assuring U.S. consumers an adequate supply of pure, wholesome milk and dairy products.

The National Yogurt Association (NYA) is the national nonprofit trade organization representing the manufacturers and marketers of live and active culture yogurt products as well as suppliers to the yogurt industry. Its purpose is to sponsor health and medical research for yogurt with live and active cultures, and serve as an information source to the trade and the general public.                                                                                                                                       

The Oregon Dairy Products Commission (ODPC) is a commodity commission working on behalf of all Oregon dairy farm families and dairy processors. ODPC's collective job is to use advertising, public relations, promotions, nutrition education, research and regulatory management to build generic demand for Pacific Northwest dairy products. The Dairy Farmers of Oregon is the public-facing identity for consumer advertising and public relations programs.

The Vermont Cheese Council represents cheese makers throughout Vermont who are dedicated to the production and image of premier cheese. Its mission includes hosting educational events for the public and food professionals in order to learn more about the art and science of artisan and farmstead cheeses made in Vermont. The website includes recipes and virtual tours of several cheese manufacturers.                                                                                            

Wisconsin Cheese Makers Association is a nonprofit trade association that gives voice to Wisconsin dairy processors on national and state issues. The association provides workshops, seminars and special services to improve its members' businesses. WCMA is also the organizer of U.S. and World Championship Cheese Contests.