Cheese judging and grading are important activities performed by the cheese industry, but both play very different roles.

Cheesemakers are constantly striving to make high quality cheese by avoiding the occurrence of any unwanted attributes or defects.

The specialty cheese category is continuing to grow as consumers are looking for new and interesting cheeses with unique flavors and attributes.

Packaging is essential to maintaining and protecting the quality of the cheese product as well as attracting the eye of consumers. The Center for Dairy Research is investigating methods to produce bioplastics from dairy waste and looking into producing pure lactic acid, a renewable and biodegradable bioplastic, from the biofermentation of cheese whey.

Membrane filtration, renewable energy lessens impact on environment.