Technical Articles
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.
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.
ViewIncreasing yield, efficiency with concentrated milks
By John Lucey
Cheese Market News | June 2023
If you ask a cheesemaker what some of the qualities are that they look for in their milk, most will probably say high fat and protein and overall high-quality milk (low somatic cells, low microbial counts). To control cheese composition (such as, to meet legal compositional standards for cheeses), the dairy industry has developed different methods and technologies to standardize the starting milk.
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