Cheese Articles
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
ViewExtending 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.
ViewThe 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
ViewCreating 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
ViewDeveloping 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.
ViewAvoid top food safety issues in cheese plants
By: John Lucey
Dairy Foods | August 2019
A proper facility design, environmental monitoring programs are key
View