Technical Articles
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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