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Cheese export boost - UW research melts borders

Cheese export boost - UW research melts borders


By Blake Jackson

Beyond the borders of Wisconsin's Dairyland, the squeak of fresh cheese curds and the stretchy perfection of mozzarella are often distant dreams. But UW-Madison's Center for Dairy Research (CDR) is on a mission to change that, ensuring everyone can enjoy the iconic flavors of American cheese, no matter the distance. 

CDR Director John Lucey says the center has partnered with an audiology department on campus to record the sound of a cheese curd squeak. 

One fascinating project involves deciphering the science behind the beloved cheese curd squeak. In a unique collaboration, CDR researchers partnered with the university's audiology department to record and analyze the sound. "We're trying to understand what makes cheese curds squeak and how we can preserve that delightful texture," says Lucey. The goal? Longer-lasting squeaks, extending the joy of cheese curds beyond Wisconsin's borders. 

Mozzarella, the king of American cheese production, also gets the CDR treatment. Researchers are working to control its functionality and performance, ensuring its stretch and melt remain perfect even after long journeys. This research could pave the way for increased mozzarella exports, sharing its melty goodness with the world. 

But CDR's ambitions don't stop there. Lucey highlights their efforts to extend the shelf life of various cheeses, including mozzarella, cheddar, and cream cheese. This research is crucial for expanding cheese exports, allowing American flavors to grace tables across the globe without sacrificing quality or freshness. 

From cracking the code of the cheese curd squeak to ensuring the perfect mozzarella melt, CDR is pushing the boundaries of cheese science. Their research holds the promise of a world where Wisconsin's cheese magic isn't confined by geography, but shared and savored by everyone, everywhere. 

 

Photo Credit: gettyimages-yuriys

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