Technical Articles
The advantages, disadvantages of pasture-fed cow’s milk for cheese
By John Lucey
Dairy Foods | October 2021
Creating cheese with this type of milk adds distinct notes, but it also has downsides.
ViewCheese joins snack food revolution
By John Lucey
Cheese Market News | September 2021
In today’s day and age, consumers expect a lot from their snacks. They want convenient, flavorful and nutritious options. The good news is that cheese is one of the few product categories that can meet the high expectations of consumers.
ViewMaintain high-quality cheese brines
By John Lucey
Dairy Foods | August 2021
Brining is an important part of the cheesemaking process for most types of Italian, alpine, blue, Camembert, and Dutch-style cheeses. There are two main types of brine tanks: static ones such as a pit and dynamic raceways where brine flows in a serpentine pattern. No matter which system is used, maintaining high-quality brine is labor-intensive and comes with some challenges. So, why do we brine cheese?
ViewThe 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.
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