Technical Articles
Raw milk consumption continues to pose serious food safety risks
By John Lucey
Cheese Market News | April 2024
It’s very surprising to me that many states across the U.S. have, in recent years, passed legislation to allow for greater access and sales of raw fluid milk. Consumption of raw fluid milk is a food safety risk due to routine (unintended) contamination of milk with pathogens that are commonplace in the farm environment.
ViewCheese judging versus grading in cheese competitions
By John Lucey
Dairy Foods Magazine | January 2024
Cheese judging and grading are important activities performed by the cheese industry, but both play very different roles.
ViewCauses of microbiological defects in cheese
By John Lucey
Dairy Foods Magazine | October 2023
Cheesemakers are constantly striving to make high-quality cheese by avoiding the occurrence of any unwanted attributes or defects. There are many causes of defects in cheese and I will focus on those that are directly related to microbiological issues. We can broadly separate the source of this contamination into those occurring on the farm or at the cheese plant.
ViewDairy’s key sustainability role
By John Lucey
Cheese Market News | September 2023
The dairy industry is very focused on efforts to reduce its greenhouse gas (GHG) emissions and contribute positively to efforts around climate change and sustainability.
ViewEquipment and techniques for making specialty cheeses
By John Lucey
Dairy Foods | August 2023
The specialty cheese category is continuing to grow as consumers are looking for new and interesting cheeses with unique flavors and attributes.
ViewEnvision a future where dairy waste has more value
By John Lucey
Hoard's Dairyman | July 2023
Research and innovation can help turn the low-value by-products of dairy processing into something more.
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