Articles by John A. Lucey

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.
April 13, 2014

Cheese usage today falls into three categories — industrial, retail and foodservice.


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Many roads lead to sodium reduction in cheese products

January 20, 2014

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

October 16, 2013

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.
August 18, 2013
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.
April 14, 2013
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.
January 19, 2013
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.
October 9, 2012
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!

6/19/14 2:00 pm EDT

Build a Better Cheese

On Demand Professor John A. Lucey of the University of Wisconsin, Madison will cover defects in cheese, improving yield with processing techniques to get the most from the ingredients you've paid for, the regulatory scene, and the future.

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