Technical Articles
How can U.S. dairy participate in the new circular bioeconomy?
By John Lucey
Cheese Market News | October 2022
Major industries in the U.S. are looking at how they can operate more efficiently, reduce greenhouse gas emissions and ultimately move toward net zero (where greenhouse gases going into the atmosphere are balanced by their removal by forest, oceans, soil, etc.). This will require a major transformation of our economy.
ViewCan the dairy industry extend the squeakiness of fresh cheese curds?
By John Lucey
Dairy Foods | October 2022
Fresh, squeaky cheese curds are a popular and delicious snack here in my home state of Wisconsin. National sales numbers for natural cheese curds have steadily increased to around $52 million in 2021. However, fresh cheese curds are still predominantly purchased in the Midwest. We are fortunate in Wisconsin that we have many local cheese plants and therefore access to fresh cheese curds. This isn’t the case in most parts of the U.S. Here at the Center for Dairy Research (CDR), we are beginning research to hopefully increase the accessibility of squeaky cheese curds to consumers across the U.S.
ViewA closer look at Whey Protein Phospholipid Concentrate
By John Lucey
Dairy Foods | August 2022
Whey Protein Phospholipid Concentrate (WPPC), a low-value coproduct, is currently being examined as a source of nutritional and functional ingredients. WPPC contains high-value components, such as various types of proteins and phospholipids. Currently, WPPC is low-value product mostly used in animal feed. However, there is interest in finding value-added uses for WPPC.
ViewPlant-Based Drinks Are Not Milk
By John Lucey
Cheese Market News | June 2022
In recent years, groups within the dairy industry have raised concerns that plant-based drinks are using the term “milk” on their labels instead of “beverage.” These are valid concerns, since the federal definition of milk is the lacteal secretion from mammals, which cannot apply to oats, almonds or any other plant-based source. These beverages do state on the label they are made from plants, so it’s unlikely consumers think they are drinking cow’s milk.
ViewWe’re ready to design the future of dairy
By John Lucey
Hoard's Dairyman | April 2022
Thanks to the outstanding expertise of staff scientists and educators, the Center for Dairy Research (CDR) has earned a reputation for world-class innovation. Now we’re proud to invite the dairy community to
experience a new addition and renovated spaces at Babcock Hall on the University of Wisconsin-Madison campus.
What is milk?
By John Lucey
Cheese Market News | April 2022
We now have an emerging situation where startups are trying to manufacture cow’s milk, or, more accurately, make some components of milk, without the cow. There are several different technologies or possible approaches these startups are attempting to utilize.
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