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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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Cheese, Cultured Products, Dairy Ingredients, Dairy Processing

Envision 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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Cheese, Dairy Processing

Increasing 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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