Articles Tagged with ''cheese processing''

Pictured are (top row, l to r) Kevin Baker, chief financial officer, and Eric Baker, vice president of marketing and sales; (bottom row, l to r) Jeff Baker, executive vice president, and Brian Baker, president and CEO.

Baker Cheese Inc. continues its cheesemaking legacy

The fourth-generation owners of Baker Cheese are expanding the family business while continuing to produce its trademark high-quality string cheese
anna boisseau
Anna Boisseau
March 3, 2020
Some people, including, most famously, Steve Jobs, say that it is better to focus on one thing and do it well. Off a nondescript state highway in east-central Wisconsin, Baker Cheese Inc. is proving the adage to be true.
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The pros and cons of high-heat treatments

High heat may impact cheese and whey quality, but also increase yield
John Lucey Wisconsin Center for Dairy Research
John A. Lucey
January 8, 2020
Historically, raw milk was used for cheesemaking. Apart from the increased risk of foodborne illness, there also was more variation in cheese quality. Today, most milk for cheesemaking is pasteurized at a minimum of 161 degrees Fahrenheit for 15 seconds to kill all pathogens.
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Rumiano Cheese Co. is a cheese-making trendsetter

Rumiano Cheese Co. is a cheese-making trendsetter

As it celebrates its 100-year anniversary, forward-thinking Rumiano Cheese Co. looks to new opportunities to expand
anna boisseau
Anna Boisseau
September 4, 2019
In certain ways, the story of Rumiano Cheese Co. sounds a lot like the American dream. It all began when the Rumianos emigrated from Northern Italy to the San Francisco area during World War I to work first in the mines, and then in the shipyards. A century later, their flourishing cheese company is still in the family.
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High-pressure processing could benefit cheese

Initial research shows the technology can improve shelf life in certain cheeses
John Lucey Wisconsin Center for Dairy Research
John A. Lucey
April 15, 2019
For about the past 20 years, the food and beverage industry has used high-pressure processing (HPP) to improve the safety of products. Foods such as sliced meats, avocado dips and certain beverages have especially benefited from this technology. Could the dairy industry also profit?
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Schreiber Foods' cheese operations are built to impress

Schreiber Foods' cheese operations are built to impress

Schreiber Foods’ Fairview cheese-converting plant in Carthage, Mo., is notable not only for its massive size, but also for its high level of automation and dedicated partner-owners.
kathie canning
Kathie Canning
March 7, 2019
Visitors to Schreiber Foods' Fairview cheese converting plant in Carthage, Mo., can't help but be a bit awestruck. The sheer size of the facility, 330,000 square feet largely dedicated to converting operations and another 140,000 housing a distribution center, is certainly impressive. But the high level of automation found within the various departments is perhaps even more remarkable.
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Inside Emmi Roth: specialty, with scale

Inside Emmi Roth: specialty, with scale

At its Monroe, Wis., creamery, Emmi Roth blends art with science to create award-winning, flavor-packed specialty cheeses that are truly unique.
kathie canning
Kathie Canning
March 5, 2018

Wisconsin produces more cheese than any other state, making more than 3 billion pounds of the savory dairy favorite in 2016 alone, according to the Wisconsin Milk Marketing Board.


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