Technical Articles
The changing face of whey
By: John Lucey
November 2015
Over the past few decades, whey has been transformed from an unwanted byproduct to one of the most desirable and value added dairy products in the industry.
ViewPowders and retentates can increase cheese yield
By: John Lucey
October 2015
Quality milk is the most important ingredient in cheesemaking. In recent decades, however, various types of dairy ingredients have become popular additions to the cheesemaking process.
ViewFlavored cheeses spice up the cheese market
By: John Lucey
August 2015
Flavored cheeses have become increasingly popular in recent years. In 2014 alone, Americans bought almost a quarter-billion pounds of flavored cheese (246 million pounds). Flavored cheeses are a $1.5 billion market, according to the Wisconsin Milk Marketing Board.
ViewRaw Milk Consumption Risks and Benefits - John Lucey
By: John Lucey
July/August 2015
There continues to be considerable public debate on the possible benefits regarding the growing popularity of the consumption of raw milk. However, there are significant concerns by regulatory, or public health, organizations like the Food and Drug Administration and the Centers for Disease Control and Prevention because of risk of contracting milkborne illnesses if the raw milk is contaminated with human pathogens.
ViewThe effects of reducing sodium in cheese
By: John Lucey
April 2015
Over the past few years, dairy researchers have been listening as medical and regulatory voices have raised concerns regarding the dietary intake of sodium for individuals with hypertension. Committed to helping the situation, researchers have been working to reduce the overall sodium content of cheese, but this effort has had its fair share of challenges.
ViewThe secret to great processed cheese is knowing what to measure
By: John Lucey
January 2015
Manufacturing processed cheese can sometimes seem more like a trial-and-error approach rather than a scientifically calculated undertaking.
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