Technical Articles
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.
ViewThe advantages, disadvantages of pasture-fed cow’s milk for cheese
By John Lucey
Dairy Foods | October 2021
Milk is more than a collection of components; thus, it cannot easily be recreated in a lab.
ViewCheese joins snack food revolution
By John Lucey
Cheese Market News | September 2021
In today’s day and age, consumers expect a lot from their snacks. They want convenient, flavorful and nutritious options. The good news is that cheese is one of the few product categories that can meet the high expectations of consumers.
ViewMaintain high-quality cheese brines
By John Lucey
Dairy Foods | August 2021
Brining is an important part of the cheesemaking process for most types of Italian, alpine, blue, Camembert, and Dutch-style cheeses. There are two main types of brine tanks: static ones such as a pit and dynamic raceways where brine flows in a serpentine pattern. No matter which system is used, maintaining high-quality brine is labor-intensive and comes with some challenges. So, why do we brine cheese?
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