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.

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.

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.

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?

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.

Cheese is a fermented product, which means that cheesemaking requires the growth of millions of bacteria, we call them starters (to start the acid development), to acidify the product. Initially, these bacteria originate from the raw milk itself (cow, milker, equipment, etc.).

Manufacturing safe, wholesome products is perhaps the most important aspect of any dairy foods business, especially when it comes to consumer confidence. Therefore, as an industry, we are always looking for ways to improve our products and maintain the most robust food safety protocols possible.

At its core, sustainability within the food industry is about creating products that provide maximum nutrient density for the consumer, while creating a minimal impact on the environment.

With more than two-thirds of households purchasing flavored cheese and over 283 million pounds sold in 2016 alone, there is no denying that this category is generating a lot of interest. In fact, nearly 300 new flavored cheese products were added to the market last year, flaunting flavors such as jalapeño, smoked, herb, pimento, taco, berry, alcohol, bacon, citrus and coffee.

Alive and ever-changing, microbes are responsible for everything from the safety of cheese to its flavor development during ripening. In fact, microbes in the form of starter culture, or adjunct bacteria/fungi, are ultimately responsible for turning milk into an almost endless array of cheese varieties.