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

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? 

Some startup companies have claimed that they can commercially and sustainably produce an animal-free “milk.” 

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.