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John A. Lucey

John A. Lucey is a professor of food science at the University of Wisconsin, Madison, and the director of the Center for Dairy Research.

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It’s time to rethink whey permeate

Could the dairy industry turn whey permeate into value-added chemicals?

John Lucey Wisconsin Center for Dairy Research

John A. Lucey

March 15, 2022

Could the dairy industry turn whey permeate into value-added chemicals?

A reality check on animal-free ‘milk’

Milk is more than a collection of components; thus, it cannot easily be recreated in a lab.

John A. Lucey

January 3, 2022

Some startup companies have claimed that they can commercially and sustainably produce an animal-free “milk.”

The advantages, disadvantages of pasture-fed cow’s milk for cheese

Creating cheese with this type of milk adds distinct notes, but it also has downsides.

John A. Lucey

October 4, 2021

Cheese produced with milk from pasture-fed or grass-fed cows is noticeably different from cheese made from conventional milk: It has a “grassy” note, a golden color, and a unique fat composition.

Maintain high-quality cheese brines

Brining plays an essential function in cheesemaking, but also presents challenges.

John A. Lucey

August 5, 2021

Brining is an important part of the cheesemaking process for most types of Italian, alpine, blue, Camembert, and Dutch-style cheeses.

Hispanic cheeses present opportunities, challenges

The growing category encompasses a range of cheeses.

John A. Lucey

March 29, 2021

Production and consumption of Hispanic cheeses have grown significantly in the United States. In 2019, the United States manufactured about 333 million pounds of Hispanic cheeses versus only 206 million pounds in 2009.

Fend off bacteriophage in cheese plants

Certain preventive measures can reduce phage presence.

John A. Lucey

January 12, 2021

Cheese is a "living" food due to the presence of different types of bacteria and sometimes yeast and mold, depending on the cheese variety. Like any other living thing, the bacteria used in cheese can get sick.

Cheese snacks get innovative

Consumers want convenient, healthy and tasty snack options.

John A. Lucey

October 8, 2020

There has been a tremendous amount of innovation in the cheese snack category. This innovation is driven by consumers, who are increasingly choosing convenient, ready-to-eat snack options.

Cheese choices meet individual health needs

Versatile and nutrient-dense, cheese is finding new ground as a 'health’ food.

John A. Lucey

August 17, 2020

Cheese is a healthful food that checks many nutrition boxes and tastes great. It's a valuable source of high-quality protein, calcium, phosphorus and magnesium.

Don’t give up on cottage cheese

The cultured product is breaking out of its diet-food reputation

John A. Lucey

April 24, 2020

For years, cottage cheese sat quietly on the shelf in the dairy case while other dairy products such as yogurt took over entire coolers with numerous brands, dozens of flavors and an assortment of packaging options.

The pros and cons of high-heat treatments

High heat may impact cheese and whey quality, but also increase yield

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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