Technical Articles

Raw milk: risk vs. benefit

By: John Lucey
October 2013

While pasteurization of milk is often hailed as one of the greatest ever public health achievements, many groups are still actively promoting the sale of raw milk.

U.S. industry must collaborate to provide dairy research funding

By John Lucey
September 2013

The U.S. dairy industry has experienced significant growth in the last decade or so, thanks in part to past investments in research that have led to current advances in technology (e.g. whey processing).

The cheese of the future

By: John Lucey
August 2013

Cheese manufacturers and their suppliers will develop more pronounced flavors. They’ll use waterless mozzarella cookers and make cheeses entirely in their retail containers.

Dairy product quality and biofilms

By: John Lucey
June 2013

As the dairy industry knows, product quality can be jeopardized by the development of a biofilm. Whether the biofilm issue starts on the farm or develops in the dairy plant equipment, identifying and eliminating a biofilm can be a time-consuming and expensive undertaking for any operation.

Technology is creating new dairy products

By: John Lucey
April 2014

Advances in membrane technology, microbiological techniques and analytical testing help the dairy industry produce new products, improve processing efficiency and gain greater control over manufacturing processes.

The balancing act in making process cheese

By: John Lucey
January 2013

When sodium salts are reduced in a cheese product, the pH and moisture content should be adjusted as well.