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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

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
CheeseDr.jpg

The pros and cons of high-heat treatments

High heat may impact cheese and whey quality, but also increase yield
John lucey 2015
John A. Lucey
January 8, 2020
Historically, raw milk was used for cheesemaking. Apart from the increased risk of foodborne illness, there also was more variation in cheese quality. Today, most milk for cheesemaking is pasteurized at a minimum of 161 degrees Fahrenheit for 15 seconds to kill all pathogens.
Read More
CheeseDr.jpg

Creating the next generation of cheeses

By combining food science and nutritional research, next-generation cheese products could have greater appeal
John lucey 2015
John A. Lucey
October 18, 2019
Cheese is a very interesting food from a nutritional perspective. It typically is low in carbohydrates (or has none), is high in protein and is rich in key vitamins and minerals such as calcium and phosphorous.
Read More
CheeseDr.jpg

Avoid top food safety issues in cheese plants

A proper facility design, environmental monitoring programs are key
John lucey 2015
John A. Lucey
August 22, 2019
Manufacturing safe, wholesome products is the most important aspect of any dairy foods business. And the foundation for producing these products are rigorous food safety and sanitation programs in a properly designed facility.
Read More
CheeseDr.jpg

High-pressure processing could benefit cheese

Initial research shows the technology can improve shelf life in certain cheeses
John lucey 2015
John A. Lucey
April 15, 2019
For about the past 20 years, the food and beverage industry has used high-pressure processing (HPP) to improve the safety of products. Foods such as sliced meats, avocado dips and certain beverages have especially benefited from this technology. Could the dairy industry also profit?
Read More
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The secret to good aged cheese

Follow these tips to produce consistent, quality aged cheese
John lucey 2015
John A. Lucey
January 11, 2019
Aged cheeses are a point of pride for cheesemakers and loved by many consumers. However, in today's market, as producers are pressured to cut costs, the quality of some aged cheeses has suffered.
Read More
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Events

April 20, 2021

Getting the Job Done Without Being There: Automating in a Socially Distant World

This webinar will look at the advances in secondary packaging automation and the role those advances will play in minimizing the number of people needed to install, operate and support automated packaging lines.
May 25, 2021

Are You at Risk for a Product Recall?

Labeling errors alone constitute 40% of all recalls in the United States, and recalls due to labeling errors as well as foreign material contamination are a growing problem in the industry globally. This session will cover the types of product inspection equipment that can be used, as well as best practices of processes and procedures for utilizing these solutions.
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Sustainability

Packaging sustainability is an important purchasing decision driver for many consumers. Looking forward to 2021, does your company have plans to increase the sustainability quotient of its packaging?
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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.

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