Technical Articles
Boosting cheese yield: Small tweaks, big gains
By John Lucey
Dairy Foods | April 2026
Cheese yield, or the product obtained from milk, is crucial for optimizing plant operations. Even minor yield differences significantly affect revenue. With the increased use of concentrated milk, monitoring efficiency has become even more essential
View40 years of innovation, impact — celebrating CDR’s 40th anniversary
By John Lucey
Cheese Market News | April 2026
This year, the Center for Dairy Research (CDR) is celebrating its 40th anniversary. In recognition of this milestone, I’d like to highlight some of the ways that the center has supported the dairy industry over those 40 years.
ViewThe science behind curd fusion
By John Lucey
Dairy Foods | January 2026
Examining the science behind curd fusion, defects from poor curd fusion and possible innovations.
ViewWhat’s the significance of lipases in cheesemaking?
By John Lucey
Dairy Foods | October 2025
Lipases are enzymes that are naturally found in the digestive tracts of animals, including humans, and they help break down and digest fats like triglycerides, releasing “free” fatty acids.
ViewThe rise of specialty cheese in Wisconsin
By John Lucey
Cheese Market News | September 2025
Wisconsin recently celebrated a major milestone: 1 billion pounds of specialty cheeses were produced in the state in 2024. More than half of the nation’s specialty cheese is now crafted in Wisconsin, according to data from USDA’s National Agricultural Statistics Service (NASS). So, how did Wisconsin become the leader in U.S. specialty cheese?
ViewEmerging benefits of cheese for healthy aging
By John Lucey
Dairy Foods Magazine | August 2025
For thousands of years, people of all ages, across various cultures, have eaten cheese for its great taste and versatility in food products. It is also well recognized that cheese contains essential nutrients like protein, minerals, and vitamins while containing very little, if any, lactose. While researchers have extensively explored the flavor, texture and functional properties (like melt, stretch and sliceability) of cheese, new research is now showing potential health benefits to eating cheese, especially for people as they age.
View