Articles Tagged with ''processed cheese''

John Lucey

The balancing act in making process cheese

When sodium salts are reduced in a cheese product, the pH and moisture content should be adjusted as well.
John Lucey Wisconsin Center for Dairy Research
John A. Lucey
January 19, 2013
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.
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Sargento cheese

Cheese Sales Rise 7%, No Matter How You Slice It

Sales in the natural cheese category were up 7% last year, with shredded cheese outpacing the industry. But overall, unit sales were weak.
April 10, 2012
For the 52 weeks ended Jan. 22, the natural cheese category saw increases in dollar sales (7%), unit sales (0.6%) and an average price increase of 20 cents according to Chicago-based SymphonyIRI Group.
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Weight Watchers Cheese Products

January 11, 2012
Schreiber Foods Inc., Green Bay, Wis., a licensee of the Weight Watchers brand owned by the New York-based namesake company, introduces White Cheddar-flavored pasteurized process cheese product.  Each 0.67-gram wedge packs 2 grams of protein into 30 calories.
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