Cheese Articles
Building a bright dairy future
By: John Lucey
Cheese Market News | July 2017
A vibrant future is not just about growing milk production, but also about adding more value to our dairy products to ensure that farmers and processors are both profitable
ViewHow 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.
ViewUnderstanding 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.
ViewCheese 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.
ViewUnderstand 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.
ViewDairy innovations highlight exciting possibilities
By: John Lucey
Dairy Foods | August 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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