Dairy Foods Columnists

Cultured dairy products are a good fit for the new Dietary Guidelines for Americans

Wed, 13 May 2026 00:00:00 -0400

The New Dietary Guidelines for Americans 2025-2030 emphasize three goals: 1) Eat the right amount; 2) Prioritize protein at every meal; and 3) Include dairy, even full-fat options without added sugars. Gut health is also highlighted, and KJ Burrington notes that cultured dairy products meet these criteria.

Boosting cheese yield: Small tweaks, big gains

jlucey@cdr.wisc.edu (John A. Lucey Ph.D., Director, Center for Dairy Research) — Mon, 13 Apr 2026 00:00:00 -0400

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.

Cultured dairy holds the key to proper GLP-1 diets

Wed, 18 Feb 2026 00:00:00 -0500

A quick look at the composition of some cultured dairy products shows that they are well designed for GLP-1 diets. High-protein yogurts, including skyr and Greek yogurt, are the first products that comes to mind.

Validating cleaning performance in dairy processing equipment

Tue, 17 Feb 2026 00:00:00 -0500

Cleaning and sanitizing dairy processing equipment is a complex task influenced by the nature of dairy products, intricate equipment designs, strict regulatory standards (FSMA, PMO), and environmental conditions. Inadequate sanitation can lead to product recalls and outbreaks, especially when manual cleaning is required for dry systems or equipment with complex internal geometries, such as heat exchangers.

Why is ice cream both ultra-processed and hyperpalatable?

Wed, 11 Feb 2026 00:00:00 -0500

The healthfulness of ultra-processed foods often sparks debate, particularly regarding the definitions of "hyper-palatable." Many associate these foods with being unnatural and inherently unhealthy, overlooking scientific considerations to the contrary.

How dairy plays a huge role in satiety

Mon, 09 Feb 2026 00:00:00 -0500

As individuals eat, two processes occur: satiation and satiety. Satiation is the gradual feeling of fullness during a meal, influenced by factors like sight, smell, and texture. Satiety, explained by Mary Wilcox, is the satisfied state after finishing a meal.

Is herd head expansion going to continue?

Fri, 23 Jan 2026 00:00:00 -0500

U.S. headline milk production growth was much stronger than expected in September, up 4% compared to the forecast of +3.2%. The only other time that we’ve seen an expansion like this was the mid-1980s, reveals Nate Donnay.

Innovation essential to continued growth of milk

Fri, 16 Jan 2026 00:00:00 -0500

Milk has been a basis of nutrition for centuries, but the modern fluid milk industry faces challenges in maintaining its heritage while adapting to changing consumer preferences, technological advancements, and sustainability issues. The future of milk presents both opportunities and challenges, as noted by Sonali Raghunath.

The science behind curd fusion

jlucey@cdr.wisc.edu (John A. Lucey Ph.D., Director, Center for Dairy Research) — Mon, 12 Jan 2026 00:00:00 -0500

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.

How changes in Federal Milk Marketing Orders are impacting dairy markets

Wed, 22 Oct 2025 00:00:00 -0400

The U.S. has been in the process of building a record amount of new cheese processing capacity which has now been coming online during 2025.

Mixed milk could provide a new flavor source for cheese

Fri, 17 Oct 2025 00:00:00 -0400

Increasing manufacturer interest in mixed-milk cheeses was on full display during this year’s U.S. Cheese Championship, featuring more than 200 entries competing for top honors.

Milk phospholipids bring essential nutrients for infants’ brain development

Mon, 13 Oct 2025 00:00:00 -0400

Milk is widely recognized as a source of essential nutrients like protein and calcium, but it’s also rich in a unique class of bioactive lipids known as milk phospholipids (MPLs).

What’s the significance of lipases in cheesemaking?

jlucey@cdr.wisc.edu (John A. Lucey Ph.D., Director, Center for Dairy Research) — Wed, 08 Oct 2025 00:00:00 -0400

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”).

Why nutrition research looks at yogurt differently than in the past

Thu, 25 Sep 2025 07:30:00 -0400

Most consumers consider yogurt a nutritious food because it is a cultured dairy product that contains live and active cultures.

Can AI be used for ice cream formulation?

Fri, 19 Sep 2025 00:00:00 -0400

Dr. Bruce Tharp taught that much depends on factors not yet in evidence, i.e., “it depends.” Then, turn around with directive to “stay tuned.” Given the pace of development and utility of artificial intelligence (AI), when does “it depends” become “it’s certain?”

Bioactives are dairy industry’s next opportunity

Mon, 15 Sep 2025 00:00:00 -0400

Consumers are increasingly adopting a personalized nutrition mindset, using wearable technologies and apps that track their food intake, heart rate, and sleep patterns — kind of like getting a daily physical.

The rise of snacking: How dairy processors can capitalize on the opportunity

Tue, 09 Sep 2025 14:00:00 -0400

Snacking is defined as the consumption of foods or caloric beverages between meals. Snacking opportunities arise from a variety of situations and may present themselves at social or sporting events, outdoor activities, out of desire to reward oneself, or even before bedtime for relaxation.

The right finish for a food contact surface: Are we protecting consumers?

Fri, 22 Aug 2025 00:00:00 -0400

With advancements in technology, traditional practices regarding surface finishes warrant reevaluation rather than blind adherence.

Digitalization in dairy through AI

Mon, 18 Aug 2025 00:00:00 -0400

With constant population growth, consumer expectations toward quality of food and its impact on nutrition and public health shift significantly.

Emerging benefits of cheese for healthy aging

jlucey@cdr.wisc.edu (John A. Lucey Ph.D., Director, Center for Dairy Research) — Mon, 11 Aug 2025 00:00:00 -0400

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

Why consumers desire artisan cheeses

Fri, 08 Aug 2025 10:58:00 -0400

As consumers search for high quality, nutritious and locally sourced food products to serve their families, artisan cheese can be a great choice. By definition, artisan cheeses are natural cheeses produced in smaller batches from fresh milk with minimal ingredients.

Whole Milk for Healthy Kids Act picks up steam in Congress

Wed, 18 Jun 2025 00:00:00 -0400

Congress is considering legislation that would once again allow schools to serve whole milk to their students. Earlier this year, the Whole Milk for Healthy Kids Act was reintroduced with bipartisan support in both the House and Senate.

Going beyond the DEIA headlines to elevate the health of Americans

Tue, 17 Jun 2025 00:00:00 -0400

Beyond the diversity, equity and inclusion headlines lies a deeper truth: ensuring that diverse populations have access to nutritional foods like dairy.

How to troubleshoot ice cream formulations

Thu, 12 Jun 2025 00:00:00 -0400

Ice cream and related products are both special as they're the only products for sale that are consumed frozen. Ice cream is one of Mother Nature’s most complex food products, so formulating to ensure consistency is important.

Membrane filtration technology transforms dairy foods industry

Tue, 10 Jun 2025 00:00:00 -0400

Membrane filtration technology has revolutionized the food and dairy industry by providing practical, sustainable, and optimal cost solutions, enabling the production of minimally processed dairy foods, new dairy ingredients, and recovering bioactive components.

How long will the tariffs’ chess game last?

Fri, 06 Jun 2025 00:00:00 -0400

I anxiously awaited the Liberation Day announcement thinking we would finally “know” what was going to happen, but I quickly realized that the announcement made that day was just the first move in a long and intense chess game, or it was just the lighting of a fuse and we have no idea how long that fuse is or what it is attached to.

The future of dairy processing

Wed, 21 May 2025 00:00:00 -0400

The integration of hygienic design principles with smart technology is fundamentally transforming dairy processing facilities across the Americas.

So you want to develop a cultured dairy product?

Wed, 14 May 2025 00:00:00 -0400

If you are thinking about developing a new cultured product, then it’s important to revisit the FDA Standards of Identity (SOI).

What are protective cultures and other bio-preservative approaches?

jlucey@cdr.wisc.edu (John A. Lucey Ph.D., Director, Center for Dairy Research) — Fri, 11 Apr 2025 00:00:00 -0400

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.

The dairy industry’s supply and demand outlook

Mon, 31 Mar 2025 00:00:00 -0400

We are setting up for an interesting and potentially volatile dairy market in 2025.