Technical Articles
The new face of dairy industry training
By John Lucey
Cheese Market News | May 2021
Training and the passing down of knowledge have always been an important part of the dairy industry. Many of our skilled cheesemakers, like our Wisconsin Master Cheesemakers, started working in their local or family plants at a young age where they got hands-on training and knowledge from experienced cheesemakers. This passing on of dairy knowledge is crucial to maintaining a vibrant industry.
ViewHispanic cheeses present opportunities, challenges
By John Lucey
Dairy Foods | April 2021
Production and consumption of Hispanic cheeses have grown significantly in the United States. In 2019, the United States manufactured about 333 million pounds of Hispanic cheeses versus only 206 million pounds in 2009. Between 2009 and 2019, U.S. per-capita consumption of Hispanic cheeses nearly doubled.
ViewFend off bacteriophage in cheese plants
By John Lucey
Dairy Foods | January 2021
Cheese is a “living” food due to the presence of different types of bacteria and sometimes yeast and mold, depending on the cheese variety. Like any other living thing, the bacteria used in cheese can get sick.
ViewDairy Business Innovation Alliance helping to boost Midwest dairy sector
By John Lucey
Cheese Market News | October 2020
The Center for Dairy Research (CDR) and Wisconsin Cheese Makers Association (WCMA) launched a new program earlier this year to support Midwest dairy farmers and businesses in diversifying or developing a new product.
ViewCheese snacks get innovative
By John LuceyDairy Foods | October 2020
Consumers want convenient, healthy and tasty snack options.
Formulating high-protein drinkable yogurts
By K.J. Burrington
Dairy Foods | August 2020
Follow a few tips and pay attention to the protein chemistry.