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Cheese

Moving towards carbon neutral cheesemaking

By John Lucey

Dairy Foods | January 2023

Cheesemaking is a traditional process that has been around for thousands of years. Originally, cheesemaking was done at a small farmstead scale with low inputs like energy or water. But cheese factories have grown, and these modern plants require significant mechanization, and process steps like pasteurization, clean in place (CIP), and refrigeration.

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Cheese, Dairy Processing

How can U.S. dairy participate in the new circular bioeconomy?

By John Lucey

Cheese Market News | October 2022

Major industries in the U.S. are looking at how they can operate more efficiently, reduce greenhouse gas emissions and ultimately move toward net zero (where greenhouse gases going into the atmosphere are balanced by their removal by forest, oceans, soil, etc.). This will require a major transformation of our economy.

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Cheese

Can the dairy industry extend the squeakiness of fresh cheese curds?

By John Lucey

Dairy Foods | October 2022

Fresh, squeaky cheese curds are a popular and delicious snack here in my home state of Wisconsin. National sales numbers for natural cheese curds have steadily increased to around $52 million in 2021. However, fresh cheese curds are still predominantly purchased in the Midwest. We are fortunate in Wisconsin that we have many local cheese plants and therefore access to fresh cheese curds. This isn’t the case in most parts of the U.S. Here at the Center for Dairy Research (CDR), we are beginning research to hopefully increase the accessibility of squeaky cheese curds to consumers across the U.S.

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Dairy Ingredients

A closer look at Whey Protein Phospholipid Concentrate

By John Lucey

Dairy Foods | August 2022

Whey Protein Phospholipid Concentrate (WPPC), a low-value coproduct, is currently being examined as a source of nutritional and functional ingredients. WPPC contains high-value components, such as various types of proteins and phospholipids. Currently, WPPC is low-value product mostly used in animal feed. However, there is interest in finding value-added uses for WPPC.

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Cheese, Cultured Products, Beverages, Dairy Ingredients, Dairy Processing

Expanding infrastructure for innovation at the CDR

By John Lucey

Cheese Market News | June 2022

In recent years, groups within the dairy industry have raised concerns that plant-based drinks are using the term “milk” on their labels instead of “beverage.” These are valid concerns, since the federal definition of milk is the lacteal secretion from mammals, which cannot apply to oats, almonds or any other plant-based source. These beverages do state on the label they are made from plants, so it’s unlikely consumers think they are drinking cow’s milk.

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Cheese, Dairy Processing

We’re ready to design the future of dairy

By John Lucey

Hoard's Dairyman | April 2022

Thanks to the outstanding expertise of staff scientists and educators, the Center for Dairy Research (CDR) has earned a reputation for world-class innovation. Now we’re proud to invite the dairy community to
experience a new addition and renovated spaces at Babcock Hall on the University of Wisconsin-Madison campus.

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