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Cheese

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.

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Cheese, Safety & Quality

Hispanic 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.

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Cheese, Safety & Quality, Dairy Processing

Fend 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.

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Dairy Processing

Dairy 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.

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Cheese

Cheese snacks get innovative

By John Lucey

Dairy Foods | October 2020

Consumers want convenient, healthy and tasty snack options.

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Cultured Products

Formulating high-protein drinkable yogurts

By K.J. Burrington
Dairy Foods | August 2020

Follow a few tips and pay attention to the protein chemistry.

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