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Dairy research to increase exports helped during a pandemic

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Dairy research to increase exports helped during a pandemic

Dairy research developed to increase exports has become very useful during the COVID pandemic.

Dr. John Lucy is the director of the Dairy Research Center at the University of Wisconsin. He focused on brownfields to extend the shelf life of cheese and allow US cheese makers to move more products abroad without ruining or degrading their performance. He said he had it. “Think about the shelf life that might be needed for something like mozzarella cheese. It may take a month or two here in the United States, but Latin America, Asian countries, and other remote parts of the world. It may take 6 months or 8 months or more to export to. “

Lucy says his team has developed a way to extend the shelf life of mozzarella cheese to about nine months, and that same technique was implemented by several cheese makers during the COVID pandemic. “When all of these food service markets were closed and disappeared almost overnight, many cheese factories were in operation. They produced cheese to extend shelf life in 6 or 9 months. How can I make it available for sale? The worst of these shutdowns is over. “

Lucy says researchers are working with the US Dairy Export Council to improve products that may have stronger export demand. I’ve had projects in the last 5-6 years and I’ve probably done projects for all of them. “

According to Lucy, one of the goals of the Dairy Research Center is to increase dairy exports and raise farmers’ milk prices.



Dairy research to increase exports helped during a pandemic

https://brownfieldagnews.com/news/dairy-research-to-increase-exports-helped-during-pandemic/ Dairy research to increase exports helped during a pandemic

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