Cheese 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
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.
ViewWhat are protective cultures and other bio-preservative approaches?
By John Lucey
Dairy Foods Magazine | April 2025
Protective cultures are an emerging and growing area in the food industry, including for use in dairy products. Among other benefits, they can help reduce food waste and spoilage. In yogurt and cheese applications, we use starter cultures to produce lactic acid. However, protective cultures aren’t added to produce acid and help with the fermentation; they instead can provide some degree of protection against pathogens and spoilage organisms.
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