Cheesemaking - Articles - Page 5

Optimize cheesemaking via quality-minded in-plant practices

Quality-minded in-plant practices are key to more consistent, high-quality cheese

John A. Lucey Ph.D., Director, Center for Dairy Research

October 11, 2018

Cheese is a fermented product, which means that cheesemaking requires the growth of millions of bacteria, we call them starters (to start the acid development), to acidify the product. Initially, these bacteria originate from the raw milk itself (cow, milker, equipment, etc.).

Case Study

Central Vacuum Supply for Efficient Cheese Packaging

October 8, 2018

DMK Deutsches Milchkontor GmbH produces sliced cheese and Mozzarella at its production facility in Georgsmarienhütte, Germany. The various types of sliced cheese and Mozzarella blocks are vacuum packed after processing in several packaging lines.

Seeing double: Inside Associated Milk Producers' Sanborn, Iowa, plant

A recent expansion enables Associated Milk Producers Inc.’s plant in Sanborn, Iowa, to produce twice as much award-winning cheese

Kathie Canning

September 6, 2018

Employees at Associated Milk Producers Inc.'s (AMPI) Sanborn, Iowa, plant might be seeing double, but that doesn't mean there's anything wrong with their vision. Instead, it’s a reflection of a recent expansion that doubled the facility's cheesemaking capacity.

The 2018 International Cheese Technology Expo gets bigger

The event promises more diversity, depth of programming than ever.

March 8, 2018

Wisconsin Cheese Makers Association (WCMA) and Center for Dairy Research (CDR) officials formed new partnerships with the U.S. Dairy Export Council, the Innovation Center for U.S. Dairy and the Wisconsin Milk Marketing Board to deliver more diversity and depth of programming than ever before at the 2018 International Cheese Technology Expo (ICTE), set for April 17-19, 2018, at the Wisconsin Center in Milwaukee.

The evolving microbiology of cheese

New technology, like next-generation sequencing, is leading the way for a new generation of cheesemaking.

John A. Lucey Ph.D., Director, Center for Dairy Research

October 9, 2017

Alive and ever-changing, microbes are responsible for everything from the safety of cheese to its flavor development during ripening. In fact, microbes in the form of starter culture, or adjunct bacteria/fungi, are ultimately responsible for turning milk into an almost endless array of cheese varieties.

Murray’s Cheese creates a clothbound Cheddar

September 7, 2017

In 2014, Murray’s Cheese in New York City had an idea for a clothbound Cheddar modeled on classic British versions. And this year, after two years of development, the company launched Murray’s Clothbound Cheddar – a bright, lemony flavored Cheddar.

Schuman Cheese's Lake Country Dairy plant makes Italian-style, alpine cheeses

Lake Country Dairy makes award-winning Italian-style and alpine cheeses. The plant supports four family dairy farms and spurred an investor to build a whey processing facility across the street.

James Carper

September 5, 2017

In northwest Wisconsin, about 25 miles from the Minnesota border, Schuman Cheese makes award-winning cheeses with techniques borrowed from French and Italian cheesemakers.

The FDA permits ultrafiltered milk in cheesemaking

The dairy industry had been working with FDA for nearly two decades to allow the use of ultrafiltered milk in cheeses such as Cheddar, mozzarella, Colby and brick.

September 4, 2017

The dairy industry received good news on the regulatory front in August. The Food and Drug Administration granted enforcement discretion for the use and labeling of ultrafiltered (UF) milk in all standardized cheeses and related cheese products covered by the federal standards of identity.

Schuman Cheese has a passion for Parmesan

Neal Schuman and his three children have a nose for good cheeses. They are also adept at sniffing out opportunities with innovative flavors and packaging to appeal to millennials and baby boomers alike.

James Carper

September 1, 2017

Neal Schuman is perhaps the most ardent defender of Parmesan cheese in the United States. Incensed that some cheesemakers were adulterating grated Parm with cellulose, Schuman organized the True Cheese campaign, warning consumers and retailers that all was not right in shelf-stable grated Parmesan products.

How to avoid color defects in cheese

It’s important to understand the cause of visual defects that can occur with cheese and use appropriate preventative methods.

John A. Lucey Ph.D., Director, Center for Dairy Research

April 6, 2017

From the appearance to the flavor profile, enjoying cheese is a wonderful sensory experience. As such, manufacturers work hard to meet the flavor, texture and visual expectations of customers, but visual defects can detract from the premium image of cheese.