Articles by John A. Lucey Ph.D., Director, Center for Dairy Research

Cheese yield, or the product obtained from milk, is crucial for optimizing plant operations. Even minor yield differences significantly affect revenue. With the increased use of concentrated milk, monitoring efficiency has become even more essential, according to Dr. John Lucey.

Casein proteins in milk self-associate to form large aggregates called casein micelles. This self-association occurs because the hydrophobic amino acids in caseins prefer to cluster together, minimizing their contact with water, according to Dr. John Lucey.

Most of the fat in milk (around 99%) is in the form of triglycerides. Triglyceride molecules consist of a glycerol backbone with three fatty acids attached (or esterified) to it (hence the name “tri” “glyceride”). 

For thousands of years, people of all ages, across various cultures, have eaten cheese for its great taste and versatility in food products. 

Protective cultures are an emerging and growing area in the food industry, including for use in dairy products. Among other benefits, they can help reduce food waste and spoilage.

Early last spring, some dairy cows, initially in Texas, started to get ill. The cows’ symptoms included dehydration and increased temperature. 

Cheesemakers didn’t always have access to plastic packaging materials. It wasn’t until after World War II that plastic packaging became popular in the dairy industry. So, what did cheesemakers do before that?

As the name implies, mixed milk cheeses are produced by blending any combination of cow, sheep, and/or goat milk. These cheeses provide an opportunity for cheesemakers to produce products with unique flavor profiles. 

In the 1970s, some companies began producing cheese in large 640-pound blocks to reduce handling and packaging costs.

Cheese judging and grading are important activities performed by the cheese industry, but both play very different roles.