Why the Fat: Protein Ratio in Milk is Important for Cheesemaking [Video] ▶️

Watch time: 20 minutes

Video Summary

Dairy chemist John Lucey joins Badger Dairy Insight to discuss the ideal butterfat-to-protein ratio is critical for cheesemaking efficiency and product quality. He also discusses how variations in milk fatty acid profiles influence dairy product characteristics and processing performance.

Chapters

00:00 Welcome
01:53 Basic principles of successful cheesemaking
03:30 What is standardization of cheese milk?
05:58 Why standardize milk for cheesemaking
13:12 To increase cheese yield (at the factory)
16:15 Seasonal changes in fatty acids in milk

Transcript

00:00:00 – To kick off our webinar, we have Dr. John Lucey.

00:00:03 – John is the Owen Fennema Professor of Food Chemistry at the University of Wisconsin-Madison and the Director of the Center for Dairy Research.

00:00:13 – John earned his PhD at the University College Cork in 1992.

00:00:19 – He has conducted research in Ireland, the Netherlands and New Zealand before joining the University of Wisconsin-Madison in 1999.

00:00:28 – He teaches and conducts research on chemistry and molecular basis for the functionality of dairy products.

00:00:36 – He is also the principal investigator for the Dairy Business Innovation Alliance.

00:00:41 – a regional center covering Midwest states that is funded by the USDA to provide innovation and entrepreneurship in the dairy sector.

00:00:50 – And just so everyone who’s attending knows, John will have to leave after his presentation.

00:00:57 – So make sure if you have any questions that you really want to ask John, that you get them in the Q&A or the chat function at the bottom of your screen.

00:01:06 – And with that, I’m going to kick it over to John.

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