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

Customers in Mexico, Asia and the Middle East want U.S. cheese. But exporters have to know the nuances of each market. For example, most Chinese consumers probably have little experience with natural cheese.

The dairy industry is an innovative field, always working to meet or anticipate consumer needs and adjust products and manufacturing practices to suit the marketplace. So, it comes as no surprise that we are already considering the cheeses of the future.

Recent advances in dairy science and manufacturing technologies are helping to lead the way to better, safer and more economical products. In particular, advances in membrane technology, microbiological techniques and analytical testing are helping the dairy industry to produce new products, improve processing efficiency and gain greater control over manufacturing processes. As the science continues to grow, we are entering an exciting time for the dairy industry.

The topic of sodium reduction in dairy products continues to garner attention within the dairy industry, whether it is focused on the possible health benefits of a low-sodium product or the safety risks that can come with lower salt levels.

During the past few years, pressure to manufacture good tasting low-fat and reduced-fat options for the foodservice and ingredient industries has grown. New limits and regulations have led to even greater pressure on the dairy industry to produce and manufacture such products. While we face some challenges, the dairy industry has already developed several solutions.