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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.
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.
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.
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.