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The 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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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.

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New 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.

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Partnerships 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.

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Aspects 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.

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Changing 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.

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