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Food 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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Many roads lead to sodium reduction in cheese products

By: John Lucey
January 2014

Reducing sodium in cheese products requires innovative, research-based solutions. While some varieties of cheese have traditionally been difficult to manufacture with lower sodium levels, the dairy industry and researchers have been working to find solutions that reduce sodium in products from pizza to table cheese.

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In exports, one size (or cheese) does not fit all

By: John Lucey
October 2013

Over the last decade or so, the United States has become a major dairy exporter of dried milk, cheese and dried whey. The U.S. Dairy Export Council reports that the value of U.S. dairy exports reached record levels in 2012 topping $5.2 billion, a gain of 8% over the previous year.

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The unique benefits of dairy

By: John Lucey
December 2013

The benefits of dairy are becoming increasingly obvious as studies continue to show that the vitamins, minerals and proteins in dairy offer a unique nutritional package. From weight loss and insulin control to muscle synthesis and more, research is proving that dairy can contribute to the diet in many positive ways.

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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.

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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).

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