Technical Articles
How to avoid crystals in cheese
By: John Lucey
October 2014
Crystal formation in cheese can create a number of challenges for both natural and processed cheese manufacturers. While crystals do not directly affect flavor, they have considerable effect on the visual and textural appeal of a cheese.
ViewNew Babcock Hall will host space for cheese ripening exploration
By: John Lucey
August 2014
This new, small-scale specialty cheese area will allow cheesemakers to work with CDR to research and develop new varieties of specialty cheese, with the goal of continued innovation leading to even more unique varieties that will continue the vibrant growth of the U.S. cheese industry.
ViewPartnerships Between Producers, Processors, Universities
By: John Lucey
June 2014
Strong partnerships that grow demand for dairy have always been a driving force behind the success of the industry. While producer and manufacturer efforts move the industry forward, support groups such as the Wisconsin Milk Marketing Board, Dairy Management Inc. and various dairy research centers are also crucial to industry success.
ViewAspects of most cheese types trace back through multiple countries
By: John Lucey
June 2014
While the birthplace of cheese is unknown, many believe that the very first cheese was likely made as long ago as 9,000 years, somewhere between Central Asia and the Middle East.
ViewChanging paradigm in the role of universities
By: John Lucey
April 2014
It’s a concept here in Wisconsin that the “boundaries of the university are the boundaries of the state.” Known as the Wisconsin Idea, it encourages university efforts to move beyond the lab to reach industriesand individuals around the state or the world.
ViewFood processors look for natural cheese
By: John Lucey
April 2014
It is estimated that 70% of all cheese used in processing channels is natural. The key varieties are Cheddar, mozzarella, cream cheese and hard Italian cheeses.
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