Articles by John A. Lucey

Alive and ever-changing, microbes are responsible for everything from the safety of cheese to its flavor development during ripening. In fact, microbes in the form of starter culture, or adjunct bacteria/fungi, are ultimately responsible for turning milk into an almost endless array of cheese varieties.

Ensuring consumer safety through innovative technologies that improve product safety is a critical priority for the dairy industry. Important pillars of a safe dairy product include having high-quality raw materials, proper storage temperatures, proper pasteurization and good sanitation procedures.

From the appearance to the flavor profile, enjoying cheese is a wonderful sensory experience. As such, manufacturers work hard to meet the flavor, texture and visual expectations of customers, but visual defects can detract from the premium image of cheese.

In an ideal world, all solids in the cheese vat would end up in the finished product. Unfortunately, this is not possible with our current cheesemaking methods.

Latin American cheese production in the United States has seen substantial growth over the last decade. Driven by the increase in the Hispanic population in the United States, which is now over 55 million, as well as increased consumer interest in specialty cheese, production has increased from around 167 million pounds 10 years ago to around 254 million pounds in 2015.

Innovation is a major driving force in the dairy industry. From new product development to improved testing methods, the industry is constantly working to develop technologies that allow us to create uniquely delicious products that exceed consumer expectations.

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.