The Wisconsin Center for Dairy Research is proud to serve as a technical resource for the dairy industry as well as industry magazines and newspapers. In particular, our director, John Lucey Ph.D, is honored to serve as a guest columnist for Cheese Market News® and Dairy Foods®. These columns provide a unique platform for Dr. Lucey to share the Center's research expertise and knowledge with the industry. The Director's Corner has been created to help industry to easily link to these columns and stay up-to-date on the latest from the Center. We welcome you to read through these columns and encourage you to check back often for more.John A. Lucey, Director of CDR, Professor of Food Science
John has a Ph.D in Food Science and over 20 years of research experience. He previously worked in Ireland, the Netherlands and New Zealand. As CDR Director he provides leadership to CDR staff to help CDR move forward and live up to its reputation as a world-class research center focused on applications, outreach and education. He is also a professor in the Food Science department and conducts research on the functionality of dairy foods. He has published more than 100 peer-reviewed articles and 20 book chapters. | email email@example.com
Guest Columns Perspective: Research | The Use of Microfiltered Milk in Standardized Cheese
Guest Columns Perspective: Research | The Changing Face of Whey
Guest Columns Perspective: Industry Innovation | Dairy beverages: A focus on the consumer
Guest Columns Perspective: Industry Issues | Dairy Product Quality and Biofilms
Guest Columns Perspective: Industry Innovation | U.S. Industry Must Collaborate to Provide Dairy Research Funding
Guest Columns Perspective: Industry Innovation | Raw Milk: Risk vs. Benefit
Guest Columns Perspective: Industry Innovation | The Unique Benefits of Dairy
Guest Columns Perspective: Industry Innovation | Changing Paradigm in the Role of Universities
Guest Columns Perspective: Cheese Lineage | Aspects of Most Cheese Types Trace Back Through Multiple Countries
Guest Columns Perspective: Industry Innovation | New Babcock Hall Will Host Space for Cheese Ripening Exploration
Dairy Foods® Columnists » The dairy industry's brightest minds share their expert opinion and advice.
Dairy Foods Columnists | In the case of eyes in cheese, size matters | Cheesemakers need to understand fermentation and gas development to avoid defects in their cheese or when they want to create the right number and size of eyes in certain cheeses.
Dairy Foods Columnists | Preview How to maximize cheese shelf life | To extend the shelf life of cheese, you must understand all the issues that affect its viability.
Dairy Foods Columnists | Preview Powders and retentates can increase cheese yield | Understand the benefits and drawbacks in using NFDM and membrane filtration retentates in cheesemaking.
Dairy Foods Columnists | Preview Flavored cheeses spice up the cheese market| To gain a slice of the billion-dollar flavored-cheese market, add flavors or inclusions. But watch out for issues like contamination, allergens and undesirable flavor profiles due to aging.
Dairy Foods Columnists | Preview The affects of reducing sodium in cheese | Modifying the salt content in cheese can be a difficult task. Many methods show promise, but there are always pros and cons to consider.
Dairy Foods Columnists | Preview The secret to great processed cheese is knowing what to measure | By harnessing the knowledge gained by measuring intact casein and bound calcium, a cheesemaker can better determine the texture and performance of the end product.
Dairy Foods Columnists | Preview How to Avoid Crystals in Cheese | While considered to be a major defect in some cheeses, crystals can be a desired attribute in certain aged products.
Dairy Foods Columnists | The Balancing Act in Making Process Cheese When Sodium Salts are Reduced in a Cheese Product, the pH and Moisture Content Should be Adjusted as Well.
Dairy Foods Columnists | Preview Make a Better-Tasting, Low-Fat Cheddar Rather than calling them low-fat Cheddars, describe them as high in protein, much like Greek yogurt makers compare themselves to traditional yogurt.
Dairy Foods Columnists | Preview Food Processors Look for Natural Cheese It is estimated that 70% of all cheese used in processing channels is natural. The key varieties are Cheddar, mozzarella, cream cheese and hard Italian cheeses.
Dairy Foods Columnists | Preview Many Roads Lead to Sodium Reduction in Cheese Products
Dairy Foods Columnists | Preview In Exports, One Size (or Cheese) Does Not Fit All
Dairy Foods Columnists | Preview The Cheese of the Future Cheese manufacturers and their suppliers will develop more pronounced flavors. They’ll use waterless mozzarella cookers and make cheeses entirely in their retail containers.
Dairy Foods Columnists | Preview Technology is Creating New Dairy Products Advances in membrane technology, microbiological techniques and analytical testing help the dairy industry produce new products, improve processing efficiency and gain greater control over manufacturing processes.
About the Journal
Nutrition Today helps nutrition professionals clear a pathway through today's maze of fad diets and cure-all claims by easy to read, authoritative reviews. Its peer reviewed articles are by leading nutrition and health professionals on the effects of different food and eating practices on health and quality of life.