Safety & Quality Articles

Raw milk consumption continues to pose serious food safety risks

By John Lucey

Cheese Market News | April 2024

It’s very surprising to me that many states across the U.S. have, in recent years, passed legislation to allow for greater access and sales of raw fluid milk. Consumption of raw fluid milk is a food safety risk due to routine (unintended) contamination of milk with pathogens that are commonplace in the farm environment.

Causes of microbiological defects in cheese

By John Lucey

Dairy Foods Magazine | October 2023

Cheesemakers are constantly striving to make high-quality cheese by avoiding the occurrence of any unwanted attributes or defects. There are many causes of defects in cheese and I will focus on those that are directly related to microbiological issues. We can broadly separate the source of this contamination into those occurring on the farm or at the cheese plant.

Sustainable Innovations in cheese packaging

By John Lucey

Dairy Foods | April 2023

Packaging is essential to maintaining and protecting the quality of the cheese product as well as attracting the eye of consumers. There are some interesting innovations in the food packaging industry. We are also facing challenges and questions like how can we produce packaging that is recyclable and/or biodegradable?

Hispanic cheeses present opportunities, challenges

By John Lucey

Dairy Foods | April 2021

Production and consumption of Hispanic cheeses have grown significantly in the United States. In 2019, the United States manufactured about 333 million pounds of Hispanic cheeses versus only 206 million pounds in 2009. Between 2009 and 2019, U.S. per-capita consumption of Hispanic cheeses nearly doubled.

Fend off bacteriophage in cheese plants

By John Lucey

Dairy Foods | January 2021

Cheese is a “living” food due to the presence of different types of bacteria and sometimes yeast and mold, depending on the cheese variety. Like any other living thing, the bacteria used in cheese can get sick.

Extending cheese shelf life

By: John Lucey
Cheese Market News | April 2020

The dairy industry is facing a challenge that is unprecedented. Due to COVID-19, schools and dine-in restaurants have closed. A big part of the foodservice industry has essentially stopped. This isn’t good news for the dairy industry since about 40% of all cheese goes into foodservice.