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Cheese, Cultured Products

Don’t give up on cottage cheese

By John Lucey
Dairy Foods | April 2020

The cultured product is breaking out of its diet-food reputation

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Cheese, Safety & Quality

Extending cheese shelf life

By: John Lucey
Cheese Market News | April 2020

The dairy industry is facing a challenge that is unprecedented. Due to COVID-19, schools and dine-in restaurants have closed. A big part of the foodservice industry has essentially stopped. This isn’t good news for the dairy industry since about 40% of all cheese goes into foodservice.

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Cheese

The pros and cons of high-heat treatments

By: John Lucey
Dairy Foods | January 2020

High heat may impact cheese and whey quality, but also increase yield

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Cheese

Creating the next generation of cheeses

By: John Lucey
Dairy Foods | October 2019

By combining food science and nutritional research, next-generation cheese products could have greater appeal

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Cheese

Developing and supporting today’s dairy workforce

By: John Lucey
Cheese Market New | October 2019

We constantly hear from our partners in the dairy industry that there isn’t enough trained staff. It’s no secret that one of the biggest challenges facing the industry today is its workforce.

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Cheese, Safety & Quality

Avoid top food safety issues in cheese plants

By: John Lucey
Dairy Foods | August 2019

A proper facility design, environmental monitoring programs are key

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