Technical Articles
Understanding the basics: Techniques to attain a high cheese yield
By: John Lucey
Dairy Foods | January 2017
To attain a high cheese yield, cheesemakers need to retain as much casein, fat and moisture as possible. Here are some techniques.
ViewCheese is a healthy food
By: John Lucey
Cheese Market News | December 2016
Over the past several decades the perception of which foods are “healthy” has been evolving. Some foods that the public had associated as “unhealthy,” like eggs and butter, have seen a revival as recent nutritional research has revisited the early assumptions on fat and discovered that not all fat is created equal.
ViewUnderstand the basics of Latin American cheese
By: John Lucey
Dairy Foods | October 2016
The Latin American cheese market is growing. It’s important for cheesemakers to know the three distinct styles: fresh, melting and grating of these unique cheeses.
ViewDairy innovations highlight exciting possibilities
By: John Lucey
Dairy Foods | August 2016
Research centers from all over are developing innovative application projects and new technologies that help us to better understand complex dairy products.
ViewWhat is driving the growth in milk protein?
By: John Lucey
Cheese Market News | August 2016
Over the past 30 years there have been many dramatic changes in the U.S. dairy industry, but one of the key innovations has been the development of higher protein powders derived from both milk and whey.
ViewIn the case of eyes in cheese, size matters
By: John Lucey
April 2016
Cheesemakers need to understand fermentation and gas development to avoid defects in their cheese or when they want to create the right number and size of eyes in certain cheeses.
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