Articles by John A. Lucey

The case for fortifying cheese

Overall, Americans do not suffer from nutrition deficiencies. But cheesemakers might find opportunities in niche markets. Certain bioactive peptides have potential benefits. They are worth watching.
By John A. Lucey
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Fortification is nothing new for the dairy industry. In fact, one of the most well-known examples of beneficial food fortification is the addition of Vitamin D to milk.


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Food processors look for natural cheese

It is estimated that 70% of all cheese used in processing channels is natural. The key varieties are Cheddar, mozzarella, cream cheese and hard Italian cheeses.
By John A. Lucey
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Cheese usage today falls into three categories — industrial, retail and foodservice.


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Many roads lead to sodium reduction in cheese products

By John A. Lucey
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Potassium chloride has been explored as a salt replacer. Other approaches include adding flavor enhancers, using fermentates and trying selected starter adjuncts.


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In exports, one size (or cheese) does not fit all

By John A. Lucey
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Customers in Mexico, Asia and the Middle East want U.S. cheese. But exporters have to know the nuances of each market. For example, most Chinese consumers probably have little experience with natural cheese.


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The cheese of the future

Cheese manufacturers and their suppliers will develop more pronounced flavors. They’ll use waterless mozzarella cookers and make cheeses entirely in their retail containers.
By John A. Lucey
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The dairy industry is an innovative field, always working to meet or anticipate consumer needs and adjust products and manufacturing practices to suit the marketplace. So, it comes as no surprise that we are already considering the cheeses of the future.
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Technology is creating new dairy products

Advances in membrane technology, microbiological techniques and analytical testing help the dairy industry produce new products, improve processing efficiency and gain greater control over manufacturing processes.
By John A. Lucey
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Recent advances in dairy science and manufacturing technologies are helping to lead the way to better, safer and more economical products. In particular, advances in membrane technology, microbiological techniques and analytical testing are helping the dairy industry to produce new products, improve processing efficiency and gain greater control over manufacturing processes. As the science continues to grow, we are entering an exciting time for the dairy industry.
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The balancing act in making process cheese

When sodium salts are reduced in a cheese product, the pH and moisture content should be adjusted as well.
By John A. Lucey
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The topic of sodium reduction in dairy products continues to garner attention within the dairy industry, whether it is focused on the possible health benefits of a low-sodium product or the safety risks that can come with lower salt levels.
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Make a better-tasting, low-fat Cheddar

Rather than calling them low-fat Cheddars, describe them as high in protein, much like Greek yogurt makers compare themselves to traditional yogurt.
By John A. Lucey
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During the past few years, pressure to manufacture good tasting low-fat and reduced-fat options for the foodservice and ingredient industries has grown. New limits and regulations have led to even greater pressure on the dairy industry to produce and manufacture such products. While we face some challenges, the dairy industry has already developed several solutions.
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Agropur, Natrel Division USA, St. Paul, Minn.

 At its Natrel Division plant in St. Paul, Minn, Agropur makes rBST-free white and flavored milk, heavy whipping cream, half n half, buttermilk, organic milk, nutritional drinks and shakes and sport drinks. Nondairy beverages (soy, rice, coconut, and almond) coffee creamers, broth and sauces. 

BehindtheScenes

This photo gallery contains additional, unpublished photos of dairy processing facilities featured in Dairy Foods magazine. To view more Behind the Scenes galleries go to our archives page!

9/23/14 2:00 pm EDT

Milk/Flavored Milk and Non-Dairy Beverages: Opportunities in the Beverage Segment

This free webinar will cover methods and ingredients available to increase protein levels, processing issues related to high-protein beverages, future ingredients and opportunities for protein fortification, adding value to milk and beverages, niche markets for high-protein milk and beverages and case studies of Core Power and Fairlife.

Frozen Desserts

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Dairy Foods Magazine

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2014 September

Joseph Gallo Farms wins honors for its cheeses, sustainability practices; plus we look at what's happening with frozen desserts.

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Tharp & Young on Ice Cream: An Encyclopedic Guide to Ice Cream Science and Technology

An at once an all-inclusive guide to the meaning of hundreds of technical terms and ideas needed for ice cream manufacturing, as well as a practical introduction to the ingredients, freezing methods, flavoring, and packaging of ice cream, sherbet, sorbet, gelato, frozen yogurts, novelties and many other kinds of frozen desserts.

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