Dairy Foods Columnists

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Increasing manufacturer interest in mixed-milk cheeses was on full display during this year’s U.S. Cheese Championship, featuring more than 200 entries competing for top honors.

Milk is widely recognized as a source of essential nutrients like protein and calcium, but it’s also rich in a unique class of bioactive lipids known as milk phospholipids (MPLs). 

Most of the fat in milk (around 99%) is in the form of triglycerides. Triglyceride molecules consist of a glycerol backbone with three fatty acids attached (or esterified) to it (hence the name “tri” “glyceride”). 

Most consumers consider yogurt a nutritious food because it is a cultured dairy product that contains live and active cultures. 

Dr. Bruce Tharp taught that much depends on factors not yet in evidence, i.e., “it depends.” Then, turn around with directive to “stay tuned.” Given the pace of development and utility of artificial intelligence (AI), when does “it depends” become “it’s certain?”

Consumers are increasingly adopting a personalized nutrition mindset, using wearable technologies and apps that track their food intake, heart rate, and sleep patterns — kind of like getting a daily physical.

Snacking is defined as the consumption of foods or caloric beverages between meals. Snacking opportunities arise from a variety of situations and may present themselves at social or sporting events, outdoor activities, out of desire to reward oneself, or even before bedtime for relaxation. 

With advancements in technology, traditional practices regarding surface finishes warrant reevaluation rather than blind adherence. 

With constant population growth, consumer expectations toward quality of food and its impact on nutrition and public health shift significantly. 

For thousands of years, people of all ages, across various cultures, have eaten cheese for its great taste and versatility in food products.