The ancient practice of cheesemaking just got an upgrade, thanks to research funded by America's dairy farmers. A new “vatless” system facilitates the production of Mozzarella-type cheese on a continuous basis, enabling cheesemakers to meet growing product demand while capturing whey proteins that are becoming increasingly valuable in nutraceutical applications.
Syed Rizvi of Cornell University led the research project that was conducted in conjunction with the Northeast Dairy Foods Research Center (NDFRC), with funding from Dairy Management Inc.