John A. Lucey

While considered to be a major defect in some cheeses, crystals can be a desired attribute in certain aged products.

Fortification is nothing new for the dairy industry. In fact, one of the most well-known examples of beneficial food fortification is the addition of Vitamin D to milk.

Cheese usage today falls into three categories — industrial, retail and foodservice.

Potassium chloride has been explored as a salt replacer. Other approaches include adding flavor enhancers, using fermentates and trying selected starter adjuncts.

Customers in Mexico, Asia and the Middle East want U.S. cheese. But exporters have to know the nuances of each market. For example, most Chinese consumers probably have little experience with natural cheese.