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

Eye development in cheese can be a sought-after attribute or an unfortunate defect, but in both cases, gas is the culprit. That’s why it is essential for cheesemakers to understand the basics of gas development and apply that knowledge, whether they are looking to make a tightly knit Cheddar or a Swiss with perfect eyes.

To extend the shelf life of cheese, you must understand all the issues that affect its viability.

Understand the benefits and drawbacks in using NFDM and membrane filtration retentates in cheesemaking.

To gain a slice of the billion-dollar flavored-cheese market, add flavors or inclusions. But watch out for issues like contamination, allergens and undesirable flavor profiles due to aging.

Modifying the salt content in cheese can be a difficult task. Many methods show promise, but there are always pros and cons to consider.

By harnessing the knowledge gained by measuring intact casein and bound calcium, a cheesemaker can better determine the texture and performance of the end product.

While considered to be a major defect in some cheeses, crystals can be a desired attribute in certain aged products.

Fortification is nothing new for the dairy industry. In fact, one of the most well-known examples of beneficial food fortification is the addition of Vitamin D to milk.

Cheese usage today falls into three categories — industrial, retail and foodservice.

Potassium chloride has been explored as a salt replacer. Other approaches include adding flavor enhancers, using fermentates and trying selected starter adjuncts.