Eleven dairy leaders have earned individual honors from Wisconsin Cheese Makers Association (WCMA) for outstanding contributions to the dairy processing industry.
Casein proteins in milk self-associate to form large aggregates called casein micelles. This self-association occurs because the hydrophobic amino acids in caseins prefer to cluster together, minimizing their contact with water, according to Dr. John Lucey.
As the new year begins, many are using glucagon-like peptide-1 receptor agonists (GLP-1RAs) for weight loss. While effective, these medications can cause nutritional deficiencies, making dairy a vital source of protein and nutrients.
Once the legendary ruler of the Cheez-It bowl game, Prince Cheddward eventually traded the spotlight for a well-earned retirement. That is, until Ched-Z reminded him that college football fans were still craving their prince.
Across the country, edible gifts are becoming a favorite way to share meaning and memory. In Wisconsin, cheesemakers embrace the trend with handcrafted gift boxes inspired by connection, tradition, and the simple joy of delicious food.
In a world where simplicity is cherished, both music and cheese are striking a chord. As Chicago's cheese market flourishes, natural cheese resonates with consumers seeking authenticity. Join us as we celebrate the timeless appeal of cheese.
Several categories enjoyed significant strength in the past year.
November 10, 2025
Welcome to the 2025 State of the Industry report. For this year’s theme, we tap into the music industry where the music scene meets the dynamic world of dairy and dairy alternatives.
In the early 1900s, pasteurization revolutionized the U.S. dairy industry, making milk safe for mass consumption and paving the way for a thriving market. Milk remains a staple in our diets and the foundation for a variety of beloved dairy products.