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Cheese

How to avoid color defects in cheese

John Lucey
Dairy Foods | April 2017

It’s important to understand the cause of visual defects that can occur with cheese and use appropriate preventative methods.

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Cheese

Understanding the basics: Techniques to attain a high cheese yield

By: John Lucey
Dairy Foods | January 2017

To attain a high cheese yield, cheesemakers need to retain as much casein, fat and moisture as possible. Here are some techniques.

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Cheese

Cheese is a healthy food

By: John Lucey
Cheese Market News | December 2016

Over the past several decades the perception of which foods are “healthy” has been evolving. Some foods that the public had associated as “unhealthy,” like eggs and butter, have seen a revival as recent nutritional research has revisited the early assumptions on fat and discovered that not all fat is created equal.

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Cheese

Understand the basics of Latin American cheese

By: John Lucey
Dairy Foods | October 2016

The Latin American cheese market is growing. It’s important for cheesemakers to know the three distinct styles: fresh, melting and grating of these unique cheeses.

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Cheese

Dairy innovations highlight exciting possibilities

By: John Lucey
Dairy Foods | A
ugust 2016

Research centers from all over are developing innovative application projects and new technologies that help us to better understand complex dairy products.

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