Technical Articles
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.
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.
ViewWhat is driving the growth in milk protein?
By: John Lucey
Cheese Market News | August 2016
Over the past 30 years there have been many dramatic changes in the U.S. dairy industry, but one of the key innovations has been the development of higher protein powders derived from both milk and whey.
ViewIn the case of eyes in cheese, size matters
By: John Lucey
April 2016
Cheesemakers need to understand fermentation and gas development to avoid defects in their cheese or when they want to create the right number and size of eyes in certain cheeses.
ViewThe use of microfiltered milk in standardized cheese
By: John Lucey
April 2016
The use of microfiltered (MF) milk in standardized cheese has recently become a point of contention in the U.S. dairy industry, even though the technology is widely used in other parts of the world.
ViewHow to maximize cheese shelf life
By: John Lucey
January 2016
The shelf life of cheese can vary from a few weeks to multiple years depending on its composition and how it is packaged.
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