This website requires certain cookies to work and uses other cookies to help you have the best experience. By visiting this website, certain cookies have already been set, which you may delete and block. By closing this message or continuing to use our site, you agree to the use of cookies. Visit our updated privacy and cookie policy to learn more.
This Website Uses Cookies
By closing this message or continuing to use our site, you agree to our cookie policy. Learn More
This website requires certain cookies to work and uses other cookies to help you have the best experience. By visiting this website, certain cookies have already been set, which you may delete and block. By closing this message or continuing to use our site, you agree to the use of cookies. Visit our updated privacy and cookie policy to learn more.
Dairy Foods logo
search
cart
facebook twitter linkedin youtube
  • Sign In
  • Create Account
  • Sign Out
  • My Account
Dairy Foods logo
  • DAIRY INDUSTRY NEWS
  • PRODUCTS
    • Best of ...
    • Butter
    • Cheese
    • Cultured Dairy
    • Frozen Desserts
    • Ice Cream/Novelties
    • Milk
    • New Products
      • Featured Products
    • Non-Dairy Beverages
    • Sales Data
    • Whey, Milk Powder
    • Dairy Alternatives
  • INGREDIENTS
    • Cocoa
    • Colors/Flavors
    • Cultures/Enzymes
    • Fiber
    • Gums, Stabilizers, and Texturants
    • Inclusions
    • Omegas/Lipids
    • Prebiotics
    • Probiotics
    • Sweeteners
    • Other
  • OPERATIONS
    • Equipment
    • Processing
    • Packaging
    • Food Safety & Sanitation
  • MEDIA
    • Behind the Scenes
    • Dairy Foods TV
    • Digital Brochures
    • Interactive Product Spotlights
    • Podcasts
    • Webinars
  • DIRECTORIES
    • Buyers Guide
    • Directory eBook
    • Dairy Plants USA
  • AWARDS
    • Dairy Plant of the Year Award
    • Breakthrough Award
    • Exporter of the Year
    • Dairy Processor of the Year
  • MORE
    • Associations
    • Dairy Foods' News & Views Newsletter
    • Blogs
    • Case Studies
    • Classifieds
    • Custom Content & Marketing Services
    • Dairy Foods Store
    • eBooks
    • Market Research
    • Membrane Technology Forum
    • Supplier Spotlights
    • Tradeshows and Events
    • White Papers
  • EMAGAZINE
    • eMagazines
    • Archive Issues
    • Contact
    • Advertise
    • Subscribe
    • Columnists
    • Dairy 100
    • State of the Industry Report
    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

    whey protein

    A closer look at Whey Protein Phospholipid Concentrate

    Could this dairy by-product be the next big value-added ingredient?
    John lucey 2015
    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 2015
    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 2015
    John A. Lucey
    January 3, 2022

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


    Read More
    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 2015
    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 2015
    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 2015
    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 2015
    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
    CheeseDr.jpg

    Cheese snacks get innovative

    Consumers want convenient, healthy and tasty snack options.
    John lucey 2015
    John A. Lucey
    October 8, 2020
    There has been a tremendous amount of innovation in the cheese snack category. This innovation is driven by consumers, who are increasingly choosing convenient, ready-to-eat snack options.
    Read More
    CheeseDr.jpg

    Cheese choices meet individual health needs

    Versatile and nutrient-dense, cheese is finding new ground as a 'health’ food.
    John lucey 2015
    John A. Lucey
    August 17, 2020
    Cheese is a healthful food that checks many nutrition boxes and tastes great. It's a valuable source of high-quality protein, calcium, phosphorus and magnesium.
    Read More
    CheeseDr.jpg

    Don’t give up on cottage cheese

    The cultured product is breaking out of its diet-food reputation
    John lucey 2015
    John A. Lucey
    April 24, 2020
    For years, cottage cheese sat quietly on the shelf in the dairy case while other dairy products such as yogurt took over entire coolers with numerous brands, dozens of flavors and an assortment of packaging options.
    Read More
    View All Articles by John A. Lucey
    Subscribe For Free!
    • eMagazine Subscription
    • Dairy Foods News & Views eNewsletter
    • Online Registration
    • Subscription Customer Service
    • Connect with Dairy Foods

    More Videos

    Popular Stories

    whey protein

    A closer look at Whey Protein Phospholipid Concentrate

    Byrne Inc.

    Byrne Inc. is the 2022 Dairy Foods Plant of the Year

    DFA primary logo-lowres.jpg

    DFA acquires two ESL processing facilities




    Dairy Foods Buyers Guide and Sourcebook

    Submit a Request for Proposal (RFP) to suppliers of your choice with details on what you need with a click of a button

    Start your RFP

    Browse our Buyers Guide and Sourcebook for equipment, distribution, ingredients, quality control, and much more!

    Find Suppliers

    Events

    August 23, 2022

    Important Sanitation Strategies to Prevent Pests at Your Dairy Facility

    Your dairy facility provides the perfect environment for flies, cockroaches, ants, and more to setup residence – and potentially damaging to your bottom line and products. Join the pest experts at IFC to discover strategies to stop pest risks at your facility.

    View All Submit An Event

    Products

    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

    An at once an all-inclusive guide to the meaning of hundreds of technical terms and ideas needed for ice cream manufacturing, as well as a practical introduction to the ingredients, freezing methods, flavoring, and packaging of ice cream, sherbet, sorbet, gelato, frozen yogurts, novelties and many other kinds of frozen desserts.

    See More Products
    Coronavirus and the Dairy Industry

    Get our new eMagazine delivered to your inbox every month.

    Stay in the know on the latest dairy industry trends.

    SUBSCRIBE TODAY
    • More
      • Connect With Dairy Foods
      • Media Kit
      • Contact Staff
      • Order Reprints
      • Food & Beverage Brands
      • Newsletter
      • Current Issue
      • Subscribe
      • Want More?
      • Survey And Sample
    • Helpful Links
      • Dairy 100 List
      • Dairy Plants USA Database
      • Dairy Prices
      • Interstate Milk Shippers List
      • Milk Pasteurization: The Effects of Time and Temperature
      • National Conference on Interstate Milk Shipments
      • Standards of Identity for Dairy Products
    • Multimedia
      • Videos
      • Podcasts
      • Behind the Scenes
      • Galleries
      • Periodic Table of Dairy Foods
      • Monthly Poll Question
      • Dairy Facts & Stats
    • Advertise
    • PRIVACY
      • PRIVACY POLICY
      • TERMS & CONDITIONS
      • DO NOT SELL MY INFORMATION
      • PRIVACY REQUEST
      • ACCESSIBILITY
      • UPDATE MY PREFERENCES

    Copyright ©2022. All Rights Reserved BNP Media.

    Design, CMS, Hosting & Web Development :: ePublishing