Technical Articles
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.
ViewDairy 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.
ViewTechnology 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.
ViewMake a better-tasting, low-fat Cheddar
By: John Lucey
October 2012
Rather than calling them low-fat Cheddars, describe them as high in protein, much like Greek yogurt makers compare themselves to traditional yogurt.
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