John A. Lucey is a professor of food science at the University of Wisconsin, Madison, and the director of the Center for Dairy Research.
Cheesemaking is a traditional process that has been around for thousands of years. Originally, cheesemaking was done at a small farmstead scale with low inputs like energy or water. But cheese factories have grown, and these modern plants require significant mechanization, and process steps like pasteurization, clean in place (CIP), and refrigeration.