Cheese is a fermented product, which means that cheesemaking requires the growth of millions of bacteria — we call them starters (to start the acid development) — to acidify the product. Initially, these bacteria originate from the raw milk itself (cow, milker, equipment, etc.).
Starter cultures used in cheesemaking are all lactic acid bacteria, which …
Today, all food processing and food transportation companies should be fully aware of the Food Safety Modernization Act (FSMA), which was established to protect the U.S. domestic food supply. FSMA evolved with significant input from many interested parties. This has helped industry and regulators develop an acceptable program that can be adopted across varied industries …
Over the last few years, milk processing capacity, or the lack of it, has been frequently discussed. U.S. milk production continues to grow, the equivalent of more than 7.5 million pounds per day each year. The United States has added a significant amount of milk powder capacity in the last decade while recent investments have …
The global market for dairy product packaging is experiencing healthy growth. It’s projected to expand at a compound annual growth rate (CAGR) of 4.5% through 2027, with gains led by milk and yogurt products, according to a report from Future Market Insights, Valley Cottage, N.Y. The report, “Dairy Products Packaging Market: Global Industry Analysis (2012-2016) …
Dairy Farmers of Wisconsin topped the previous Guinness World Records record-holder by more than 1,000 pounds.
Wisconsin made “un-brie-lievable” history by creating the “World’s Largest Cheeseboard,” officially setting a new Guinness World Records title. The cheeseboard took over an entire street in downtown Madison, displaying over 2 tons of cheeses from across the state, topping …
“An almond doesn’t lactate, I will confess.”
Sometimes, the simplest, most obvious declarations here in Washington also are the most impactful. With this statement, U.S. Food and Drug Administration (FDA) Commissioner Scott Gottlieb announced at a policy conference on July 17 that his agency is finally moving toward enforcing its standard of identity for “milk.” …
The best way to succeed in any industry is to fully understand your product. Cheese is no different. In comparison to other segments of the food industry, cheese is a difficult product to produce, combining highly evolved science, including microbiology, chemistry, enzymology and biochemistry, with skilled “art”. To be successful, the microbiology aspect includes having …
Consumer preferences continue to grow for natural, authentic cheeses and continued demand for convenience are reshaping the cheese industry. In recent years, marketer positioning of cheese as a natural and protein-packed alternative to processed snacks in the shelf-stable aisles has made cheese a growing contender for the snacking dollar. Brands have been capitalizing on this …
Marketers are aggressively trying to spur and meet demand for what many consumers look for in cheese: dairy goodness, indulgence, and new flavor experiences. Flavors continue to be bolder, more diverse (both sweet and savory), and more artisanal. The range of specialty products keeps expanding, and consumers seek out authenticity as a sign of higher …
Imagine cheese carefully handcrafted by someone trained in a top artisanal cheesemaking course in Wisconsin. The individual is so passionate about cheeses that each vat of curd is stirred by hand, and the product is closely monitored throughout the entire cheesemaking process.
Their mission is to preserve the working landscape of their small hometown through …