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