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    Home » Authors » John A. Lucey
    John A. Lucey

    John A. Lucey

    John A. Lucey is a professor of food science at the University of Wisconsin, Madison, and the director of the Center for Dairy Research.

    Articles

    ARTICLES

    cheese slices

    Sustainable Innovations in cheese packaging

    Innovations in bioplastics using dairy waste can make packaging that is biodegradable.
    John Lucey Wisconsin Center for Dairy Research
    John A. Lucey
    April 21, 2023

    Packaging is essential to maintaining and protecting the quality of the cheese product as well as attracting the eye of consumers. The Center for Dairy Research is investigating methods to produce bioplastics from dairy waste and looking into producing pure lactic acid, a renewable and biodegradable bioplastic, from the biofermentation of cheese whey.


    Read More
    making cheese

    Moving toward carbon neutral cheesemaking

    Membrane filtration, renewable energy lessens impact on environment.
    John Lucey Wisconsin Center for Dairy Research
    John A. Lucey
    January 25, 2023

    Membrane filtration, renewable energy lessens impact on environment.


    Read More
    cheese in a bowl

    Can the dairy industry extend the squeakiness of fresh cheese curds?

    Research underway to measure textural changes to prolong maximum flavor, squeak.
    John Lucey Wisconsin Center for Dairy Research
    John A. Lucey
    October 21, 2022

    Research underway to measure textural changes to prolong maximum flavor, squeak. 


    Read More
    whey protein

    A closer look at Whey Protein Phospholipid Concentrate

    Could this dairy by-product be the next big value-added ingredient?
    John Lucey Wisconsin Center for Dairy Research
    John A. Lucey
    August 1, 2022

    Whey Protein Phospholipid Concentrate (WPPC), a low-value coproduct, is currently being examined as a source of nutritional and functional ingredients. 


    Read More
    CheeseDr John Lucey

    It’s time to rethink whey permeate

    Could the dairy industry turn whey permeate into value-added chemicals?
    John Lucey Wisconsin Center for Dairy Research
    John A. Lucey
    March 15, 2022

    Could the dairy industry turn whey permeate into value-added chemicals? 


    Read More
    CheeseDr John Lucey

    A reality check on animal-free ‘milk’

    Milk is more than a collection of components; thus, it cannot easily be recreated in a lab.
    John Lucey Wisconsin Center for Dairy Research
    John A. Lucey
    January 3, 2022

    Some startup companies have claimed that they can commercially and sustainably produce an animal-free “milk.” 


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    CheeseDr John Lucey

    The advantages, disadvantages of pasture-fed cow’s milk for cheese

    Creating cheese with this type of milk adds distinct notes, but it also has downsides.
    John Lucey Wisconsin Center for Dairy Research
    John A. Lucey
    October 4, 2021

    Cheese produced with milk from pasture-fed or grass-fed cows is noticeably different from cheese made from conventional milk: It has a “grassy” note, a golden color, and a unique fat composition. 


    Read More
    CheeseDr John Lucey

    Maintain high-quality cheese brines

    Brining plays an essential function in cheesemaking, but also presents challenges.
    John Lucey Wisconsin Center for Dairy Research
    John A. Lucey
    August 5, 2021
    Brining is an important part of the cheesemaking process for most types of Italian, alpine, blue, Camembert, and Dutch-style cheeses. 
    Read More
    CheeseDr.jpg

    Hispanic cheeses present opportunities, challenges

    The growing category encompasses a range of cheeses.
    John Lucey Wisconsin Center for Dairy Research
    John A. Lucey
    March 29, 2021
    Production and consumption of Hispanic cheeses have grown significantly in the United States. In 2019, the United States manufactured about 333 million pounds of Hispanic cheeses versus only 206 million pounds in 2009.
    Read More
    CheeseDr.jpg

    Fend off bacteriophage in cheese plants

    Certain preventive measures can reduce phage presence.
    John Lucey Wisconsin Center for Dairy Research
    John A. Lucey
    January 12, 2021
    Cheese is a "living" food due to the presence of different types of bacteria and sometimes yeast and mold, depending on the cheese variety. Like any other living thing, the bacteria used in cheese can get sick.
    Read More
    View All Articles by John A. Lucey
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    June 12, 2023

    Membrane Technology Forum


    The premier live event in the commercial membrane and membrane technology sector. It is the go-to source for processors, plant managers, engineers, chemists, equipment manufacturers, research and development professionals, sales & marketing specialists, technicians with informative technical sessions covering current topics and emerging trends.

    June 13, 2023

    Milk is More Than the Sum of its Parts

    Broadcasting live from Dairy Foods' Membrane Technology Forum: We continue to discover new things about milk and the dairy complex but we still have much to learn. This presentation will give you a fresh new look at milk and the latest research on new dairy derived ingredients.

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

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

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