The Dairy Pipeline, CDR's quarterly newsletter, has something for everyone. Cheesemakers – farmstead, artisan, or Master – will find something interesting in this publication because it is the place where CDR scientists share thoughts, theories, and results on everything from making low sodium cheese to processing whey proteins. The Pipeline has been published since 1989.

2012 Pipeline - Volume 24
CDR 25th Anniversary, 2012 IDF Cheese Ripening and Technology Symposium, Research Update, Round Table Discussion-Reduced Sodium Cheese,Curd Clinic:How can I limit yeast and mold surface contamination of cheese? News from CDR, Planning a Plant Tour, Curd Clinic, Consumer F.A.Q: Is American, Cheese Really a Cheese?, Dr. Robert Bradley Releases “Butter Book,” CDR welcomes its 10,000 short course student, Pilot Plant Equipment Update, Master Cheesemaker Class of 2012, News from CDR, CDR Staff Offer Their Expertise at World Contest

2011 Pipeline - Volume 23
Impact of Breed on the Cheesemaking, CDR in the Future, 2011 Master Cheesemakers, News from CDR, Curd Clinic

2010 Pipeline - Volume 22
Take a timely look at dried dairy ingredients, Rusty Bishop retires, News from CDR, 2010 Master Cheesemakers, Research Update, Reports describe global dairy contribution to green house gases, From the Archives, Latest artisan course displays distinctive cheeses from the Eastern Mediterranean region

2009 Pipeline - Volume 21
Avoiding defects in process cheese, Skimming the Shelf, Research update, Optimizing cheese moisture, NTB: A variation of the Maillard reaction? Flavored cheeses are here to stay, Part 1 & 2, Milk Markets and More, Wisconsin Cheese Industry Wastewater Survey 2008, News from CDR, Curd clinic

2008 Pipeline - Volume 20
Producing smear-ripened sheep milk cheese, Dairy markets and more, Curd clinic, News from CDR, 2008 Wisconsin Master Cheesemaker, New mozzarella breaks lowfat impasse, Milk Markets and More, The dairy industry steps towards sustainability, Skimming the Shelf

2007 Pipeline - Volume 19
Distillers grains can add nutrition and spores, Whey proteins boost noodle nutrition, News from CDR, Skimming the shelf, Curd clinic, Preventing color fade in grass-based natural cheeses, Research Update, News from CDR, Displaying cheese safely, Native whey protein powder – A new product? Beta casein steps into the limelight, Handling Cheese to Maintain Quality, Dairy Markets and More

2006 Pipeline - Volume 18
Looking Back at 20 Years, Whey ingredients can replace eggs in baked products, Only in Wisconsin, Curd clinic, Wisconsin Master Cheesemakers 2006, Controlling moisture migration between cheese and sausage, Yogurt it's a food ingredient, too! News from CDR, Welcome to the nano world, Metabolic studies of GMP are underway, Controlling pink discoloration of cheese, Black spots in aged cheddar, Save money by separating for higher fat cream

2005 Pipeline - Volume 17
Salting your cheese-how to get it right, Composition and production of permeate and delactosed permeate, News from CDR, Curd clinic, Food Applications for Whey Permeate, Do on-farm feeding systems influence flavor, texture, and composition of cheese? Consider coliform counts on raw milk, Fortifying foods by adding protein-What's driving the trend? Research Update: Adding Flavors to Cheese, Skimming the Shelf Wisconsin dairy plants make progress controlling chlorides, Whey permeate offers benefits in baked products

2004 Pipeline - Volume 16
Revisiting Calcium Lactate Crystals in Cheese, Specialty Cheese in the Southern Hemisphere, Research, Curd clinic, News from CDR, Uncovering the cause of cheese defects, is it the retailer, the cheesemaker of the packaging? Monitoring the Biological Safety of Dairy Plants, Cold pack cheese-It's a Wisconsin original, Monitoring the Biological Safety of Dairy Plants Part 2, Sitting on the Shelf - Skim vs. 2% vs. Whole Milk, Research Update, Skimming the Shelf, Business Impact of International Standards, Lactose-Optimized Instead of Overlooked, Controlling the Protean Character of Sweet Whey Powder

2003 Pipeline - Volume 15
A closer look at cream cheese, Do Imports of MPC and Casein Reduce U.S. Farm Milk Prices? Wisconsin Master Cheesemakers, Class of 2003, Moisture migration in cheese, Popular feta faces identity crisis, Curd Clinic, Skimming the Shelf, Cheese Defects in US Graded Cheeses, News from CDR, Pasta filata to LMPS the evolution of mozzarella cheese, FDA Reveals Phantom Fats, Geographical Indications Symposium, News from CDR

2002 Pipeline - Volume 14
An Overview of Cheese Flavor Part 2, Influence of the Manufacturing Process, Wisconsin Master Cheesemakers Graduate, Skimming the Shelf, News from CDR, Curd Clinic, The Whey to Nutrition, Alkaline Phosphatase Monitoring Revisited, Judging Cheese Flavor, An Overview of Cheese Flavor, Part III, A primer on milk proteins, Probiotics, Cheese pH - What's behind the rise and fall? Lessons in Corporate, or is that Cooperative, Responsibility, Salt Crystal Size and Salt Retention in Cheddar Cheese

2001 Pipeline - Volume 13
USDA Standards the review process 2001, Wisconsin Cheese Industry Conference, Tasting success with farmstead cheese, News from CDR, From Genes to Flavor, Genomics and Agriculture, Skimming the Shelf, Reverberations from the Food Allergen Partnership, Curd Clinic, Exposing the perfidy of Biofilms, To Pasteurize or Not to Pasteurize, Modified Atmosphere Packaged Cheddar Cheese Shreds: How Light and Gas Type Influence Color and Volatile Compounds, An Overview of Cheese Flavor, Part 1, Skimming the Shelf

2000 Pipeline - Volume 12
The Melt and Stretch of Cheese, Mechanics of Membrane Processes, News from CDR, Curd Clinic, Calendar, Dairy Ingredients In Cheesemaking Possibilities and Problems, Controlling Cheese Flavor During Accelerated Ripening, Milk Proteins and Cheese Compostion--influence of genetic variants, Salting Muenster -Type Cheese, Is it time for Wisconsin terroir? Skimming the Shelf--Whats New in Print, Fractionating valuable peptides from whey, A review of factors influencing salt rentention

1999 Pipeline - Volume 11
Raw Milk Quality: How does the US Compare? Using blended milk to manufacture reduced fat Muenster cheese, Master Cheesemakers, Curd Clinic, News from CDR, Calendar, Casein-How it does color cheese, Producing Specialty Milkfat, Dulce de Leche-What is it? Milk Pricing - Is compensation by component near? Lower fat Swiss cheese - Can we improve the flavor? Mechanics of Membrane Processes, Evaluating Sensory Quality of Cheese, Beyond Good Versus Bad

1998 Pipeline - Volume 10
Ammonia Nitrogen-the Next Environmental Challenge For Dairy Plants, Using Dairy Based Futures Contracts, Mold Growth in Cheese, Keeping Competitive, News from CDR, Curd Clinic, Calendar, Making Cheese with UF Raw Milk, Using Dairy Based Futures Contracts, Part 2, CODEX Conference, Managing Milk Price Risk with Options Contracts, Final Draft of Chloride Rule Sent to DNR Board, The Great Cheddar Debate, Predicting Shelf Life in Pasteurized Dairy Products, Thermal Cycling-Could it Save You Money?

1997 Pipeline - Volume 9
Reducing Phosphorus in Dairy Wastes by Recycling Burst Rinses, A Look at Labeling, Wisconsin's Very First Master CheeseMakers, News from CDR, Curd Clinic - Quaternary Ammonium Compounds (QAC), Calendar, Fortifying Dairy Foods, Disaster Recovery Planning, The Weyauwega Evacuation, CDR Researchers Develop a New Pizza Cheese, Cheese-What Makes it Pizza Perfect? Keeping Competitive-It's also about Service, News from CDR, Curd Clinic - Listeria, Change the Temperatures for Accurate Babcock Tests, Keeping Competitive, Rheology-Describing the Physics of Food, Modified Schreiber Test, Try a New Device to Evaluate Melting Cheese, Fortifying Dairy Foods, Part 2, International CODEX Standards, Drug Residue Testing, Coping with the Labor Shortage

1996 Pipeline - Volume 8
Yeasts and Molds: Friends and Foes,Inventing a New Niche Product Part 7, A Bake-Through Butter Breakthrough, News from CDR, Enter the Internet, Curd Clinic - Cheese Browning, Calendar, Effect Of C:F Ratio on Stirred Curd Cheddar Cheese Yield, Inventing a New Niche Product Part 8, The Effect of Cutting and Coagulation on Cheese Yield, The New Zealand Experience, Chloride Regulation Update, Curd Clinic - Bovine Spongiform Encephalopathy, Heading for HACCP, Inventing a New Nich Product, 9, New Law Amends Delaney Clause, Factors Affecting Herd Milk Composition and Milk Plasmin at Four, Levels of Somatic Cell Counts, Curd Clinic, Frozen Culture Handling and Storage, Inventing a New Niche Product 10

1995 Pipeline - Volume 7
Know the Cultures You Grow, Lactose Drying, Inventing a New Niche Product, From Cows to Cheese, Learning the Language of Fat, Curd Clinic, Manufacturing Reduced Fat Cheddar Cheese, Inventing a New Niche Product 4, Developing Foreign Markets for Wisconsin Cheese, Increase Milk Production with Salty Whey, CDR's Strategic Plan, Use of Whey Cream in Cheese Manufacturing, Bringing Back Butter, Public Perceptions and Policy Imperatives, Inventing a New Niche Product Part 5, Harnessing Neural Networks, Curd Clinic - Meltability of Cheese, Calendar, Managing Chloride and Phosphorus, Coliforms: Why the Concern? Inventing a New Niche Product Part 6, Using Quat in Dairy Plant Foot Baths, Strategy for Success, Curd Clinic - Acids Spots in Cheese

1994 Pipeline - Volume 6
Internet, Separating Milkfat, Effect of Diacetyl, This and That, Curd Clinic, Freezing point Project list, Resource center, Altering Milk Proteins, Tailoring Whey Proteins, The Feta Story, Buying A Moderm, Low Calcium Intake, Inventing a New Niche Product, Health Knowledge, Emulsifying Salts, This and That, Curd Clinic, Improving Milk Quality with Existing Equipment, Cryptosporidium parvum: Coming soon to a Food Plant Near You? Inventing a New Niche Product, Looking for Lactococcus cremoris, Dairy Plants and Milk Haulers

1993 Pipeline - Volume 5
Controlling Insect Pests, 1992 Pipeline Index, Resource Center, This and That, Curd Clinic - Increase Shelf Life of Cheese, Dairy Research Projects, Project Profile, Guidelines for the Cold Room, Nutrition Information Panel, Packaging Seminar, Project profile, Curd Clinic

1992 Pipeline - Volume 4
Curd Clinic, Dairy Products Technical Conference, This and That, Beating Listeria, Dairy research projects, Project Profile, Resource Center, Dairy research projects, Resource Center, Chemical sanitizers, Quality assurance, Nutritional labeling, Specialty cheese seminar program, Project profile, Dairy research projects, Common sense tips for sanitation, The Center Norm built, CDR Conference program, Mexican trade under NAFTA, Dairy research projects, Project profile

1991 Pipeline - Volume 3
Dairy Manufacturer's Conference, Australian Marketing Trends, The Curd Clinic - Lactobacilli Levels in Cheese, Implications of the 1990 Farm Bill, CDR Resource Center, Consumer Analysis, This and That, New Product Seminar, Management Institute Courses, Calendar, The High Cost of Milk Protein, The Curd Clinic - Controling Sugar Content in Cheese, New UW Milking Equipment Lab, Milk Components Utilization Research Projects, Results From the CDR Conference, Lowfat Cheese Taste Tests, Calendar, The Curd Clinic - Cheese Yield, Multiple Component Milk Pricing, Plant Inspection Tips, CDR Research Projects: Cheese Technology, FDA Labeling Proposals, Dairy Manufacturer's Conference, Inaccurate pH Measurements, Curd Clinic - Brining Process, 1991 UW Dairy Pipeline Index, Dairy Resource Center, UW Dairy Research Projects

1990 Pipeline - Volume 2
A Word from UW-Extension, Hydrogen Peroxide in Milk, Fiber in Cheese-Why not? The Curd Clinic, Mastistis-Hidden Costs for Cheesemakers, News from Extension, Trends Poits and R & D, Dairy Foods Research Centers, UW Cheese Technology Research, Measuring Cheese Acidity, News from Extension, CDR Resource Center, CRT Conference Program, The Curd Clinic - Bubbles/Blisters on Cheese, UW Cheese Research Projects, This and That, Calendar of Events

1989 Pipeline - Volume 1
A Word from UW-Extension, Landspreading Whey Permeate