Inventor Profiles

Research area Collaborating with researchers at the Center for Dairy Research on a variety of dairy science and technology projects. Milk protein functionality, and the critical role for calcium phosphate crosslinking for casein properties, are part of the Lucey research group’s core expertise and themes underpinning various projects. Coagulation of milk by enzymes or acids are studied for their impacts on the rennet coagulation used in cheesemaking and the acid coagulation used in cultured products. Cheese texture, and their rheological properties, are studied for their ability to control cheese performance (e.g., melting, shredding). Extending the shelf-life of various types of cheeses is studied, to aid in their export to distant markets. The lab is also interested in the stability of sterilized dairy beverages (both neutral pH and acidic drinks). Adding value to dairy coproducts through separation or fermentation is another area of interest. Nutritional components in milk and their impact on human health is another area of interest and active collaborations.

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What excites you about your work? 

“Understanding the molecular basis for the properties of dairy products, like cheese and yogurt, is very challenging and depends on a series of complex interactions between the milk proteins and minerals, like calcium phosphate. These interactions are modified by environmental conditions, like pH or temperature. This continues to make me think deeply about the system. We are successfully developing novel approaches and frameworks to explain these complex behaviors, and that is exciting. For example, we have developed molecular based explanations for why one type of cheese melts, and another one does not, or why do some yogurts expel whey, while others are stable. I am also passionate about improving the sustainability of dairy industry and gaining a better understanding of the nutritional and health impacts of dairy products.”

What do you hope to achieve? 

“I want to be able to tailor, or precisely control, the functionality of dairy products, to meet the complex needs of consumers. I want every drop of milk produced by farmers to be used for a value-added purpose and to have no waste. I want the dairy industry to become an active contributor to the circular bioeconomy. I want to help the industry consistently make world-class products that are tasty and safe. I want to help our industry make more specialized products and rely less on simple commodities (which also provide a poor return to the average farmer). Ultimately, I hope my research and outreach efforts help maintain a vibrant dairy industry here in Wisconsin.”

Prof. Lucey is renowned for his research on the chemistry, structure and functionality of dairy products. His leadership and scientific achievements have made him a highly respected figure in the field of dairy science, benefiting both academic advancement and the dairy industry.

– Emily Bauer, WARF, Director of Licensing