Cheesemaking has been around for at least 4,000 years. And today, people love cheese more than ever. Surveys show that cheese is now consumed in 98% of U.S. households and that 83% of restaurants have cheese on the menu.
A roundup of the latest in cheesemaking technologies shows that research sponsored by Dairy Management Inc.™ (DMI) and funded by America's dairy farmers is focused on finding new ways to manufacture cheese and enhance its quality. Studies are examining how to measure and develop cheese for specific melt, flow, stretch and fat content while maximizing great cheese flavor and more. All of these innovations are designed to satisfy the demands of consumers and the food industry for cheese "my way."