Technical Articles
A 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.
ViewExpanding infrastructure for innovation at the CDR
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.
ViewIt’s time to rethink whey permeate
By John Lucey
Dairy Foods | March 2022
Wisconsin produces about 30 billion pounds of whey each year. Once the protein is removed via filtration, we are left with whey permeate. The dairy industry produces a lot of whey permeate, and while the industry has found some uses for it, I believe we could think even bigger.
ViewA reality check on animal-free ‘milk’
By John Lucey
Dairy Foods | January 2022
Creating cheese with this type of milk adds distinct notes, but it also has downsides.
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