K-State Food Safety Specialist Says Cheese Provides Calcium and Protein

Jun 01, 2023

By Maddy Rohr

For some, cheese day is every day, but since 1914, June 4 is officially known as cheese day in the United States. Kansas State University food scientist Karen Blakeslee said cheese provides eight essential nutrients to help build healthy bones and support the immune system.

“Cheese provides beneficial calcium and protein into a daily eating plan,” Blakeslee said. “There are hundreds of types and flavors to choose from as a snack or to add to a recipe.

Blakeslee said a soft cheese can be made at home.

“A soft cheese can be made from milk and lemon juice. The acid coagulates the milk proteins to form clumps or curds which separate from the whey,” she said.

Cheese comes in a variety of textures from soft to hard, and many flavors, which allows it to be used in different ways.

“To store cheese, keep it wrapped tightly with plastic wrap or in a tightly closed container,”

Blakeslee said. “If unwanted mold appears, remove at least one inch of the cheese (because) mold grows into the food.”

Blakeslee, who is also coordinator of K-State’s Rapid Response Center for Food Science, publishes a monthly newsletter called You Asked It! that provides numerous tips on food safety.

More information is also available from local extension offices in Kansas.

Source : k-state.edu

Video: Season 7, Episode 1: Managing Risk and Seeing Opportunities in U.S. Pork Production

Today’s episode features three guests discussing the similarities and differences between pork production in the United States and Brazil, along with strategies for managing risk in today’s industry while recognizing and acting on opportunities. First, Dr. Anne Caroline de Lara, executive manager of live pig production at Seara Alimentos, a JBS company in Brazil, is joined by Dr. Matthew Turner, head of operations for JBS Live Pork. Together, they discuss how labor, climate and ventilation challenges vary between Brazil and the United States, while underscoring their shared commitment to raising healthy pigs. They also point to lessons producers in both countries can take from one another’s systems and on-farm experiences. Then, Brady Reicks, risk manager at Reicks View Farms, shares his perspective on risk management, drawing from his background in markets and his transition into farming. He discusses how protecting margins varies by operation and offers practical approaches producers can use to make marketing and business decisions with greater confidence rather than hesitation.

Both conversations were recorded at recent industry events focused on swine livability, including the International Conference on Pig Livability and Iowa Swine Day.