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Cheese

Solutions to common challenges with 640-pound cheese blocks and barrels

By John Lucey

Dairy Foods | April 2024

In the 1970s, some companies began producing cheese in large 640-pound blocks to reduce handling and packaging costs. Before then, the largest format that cheese companies were routinely producing were 40-pound blocks, but when these are sent to the converter, they require manual handling to remove the packaging from each of the blocks and have more trim losses when converted into exact weight retail chunks or bars. Yet, 640s provide a more economical and efficient solution for manufacturers and converters.

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Beverages, Safety & Quality

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.

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Cheese

Cheese 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.

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Cheese, Safety & Quality

Causes 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.

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Dairy Ingredients, Dairy Processing

Dairy’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.

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Cheese

Equipment 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.

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