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Cheese, Dairy Processing

We’re ready to design the future of dairy

By John Lucey

Hoard's Dairyman | April 2022

Thanks to the outstanding expertise of staff scientists and educators, the Center for Dairy Research (CDR) has earned a reputation for world-class innovation. Now we’re proud to invite the dairy community to
experience a new addition and renovated spaces at Babcock Hall on the University of Wisconsin-Madison campus.

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Cheese, Dairy Ingredients, Dairy Processing

It’s time to rethink whey permeate

By John Lucey

Dairy Foods | March 2022

Wisconsin produces about 30 billion pounds of whey each year. Once the protein is removed via filtration, we are left with whey permeate. The dairy industry produces a lot of whey permeate, and while the industry has found some uses for it, I believe we could think even bigger.

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Cheese, Dairy Processing

A reality check on animal-free ‘milk’

By John Lucey

Dairy Foods | January 2022

Creating cheese with this type of milk adds distinct notes, but it also has downsides.

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Cheese, Dairy Processing

The advantages, disadvantages of pasture-fed cow’s milk for cheese

By John Lucey

Dairy Foods | October 2021

Milk is more than a collection of components; thus, it cannot easily be recreated in a lab.

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Cheese

Cheese 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.

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Cheese

Maintain 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?

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