Cheese is a relatively simple food. It’s made with milk, enzymes – these are proteins that can chop up other proteins – bacterial cultures and salt. Lots of complex chemistry goes into the ...
New research shows that the flavoring of various soft cheeses is due in part to the bacteria that colonize them during the ripening process. New research shows that the flavoring of various soft ...
The ancient craft of cheese-making holds many surprises when it comes to methods that shape the flavors and textures of different varieties. One intriguing tradition involves deliberately introducing ...
A research team at the DTU National Food Institute conducted a literature review of cheese fermentation and ripening and identified five underused, evidence-based measures to improve efficiency and ...
As many opt for a plant-based diet, vegan alternatives are big business. However, some dairy products just cannot be mimicked. Now, a Malmö University professor is on course to develop a new ...
UConn Creamery staff, Ben Honer and Bill Sciturro, removing Queso Blanco from the press and preparing to package the cheese. Photo from the UConn Animal Science website The University of Connecticut ...
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