Cheese Articles
Fend 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.
ViewCheese snacks get innovative
By John LuceyDairy Foods | October 2020
Consumers want convenient, healthy and tasty snack options.
Cheese choices meet individual health needs
By John Lucey
Dairy Foods | August 2020
Versatile and nutrient-dense, cheese is finding new ground as a 'health’ food.
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
View