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.

Cheesemakers are constantly striving to make high quality cheese by avoiding the occurrence of any unwanted attributes or defects.

The specialty cheese category is continuing to grow as consumers are looking for new and interesting cheeses with unique flavors and attributes.

Packaging is essential to maintaining and protecting the quality of the cheese product as well as attracting the eye of consumers. The Center for Dairy Research is investigating methods to produce bioplastics from dairy waste and looking into producing pure lactic acid, a renewable and biodegradable bioplastic, from the biofermentation of cheese whey.

Membrane filtration, renewable energy lessens impact on environment.

Research underway to measure textural changes to prolong maximum flavor, squeak. 

Whey Protein Phospholipid Concentrate (WPPC), a low-value coproduct, is currently being examined as a source of nutritional and functional ingredients. 

Could the dairy industry turn whey permeate into value-added chemicals?