Eureka! After about a century of research, Swiss scientists have finally cracked the mystery of the holes in Swiss cheese.
Other
May 28, 2015
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179
Figuring out why the French have low cardiovascular disease rates despite a diet high in saturated fats has spurred research and many theories to account for this phenomenon known as the "French paradox." Most explanations ...
Other
Apr 8, 2015
2
101
Cheeses with the Idiazabal designation of origin are subjected to stringent controls at the UPV/EHU's Sensory Analysis Laboratory (LASEHU). The panel of experts in this cheese comprises 17 evaluators who have to pass various ...
Other
Apr 7, 2015
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16
Researchers at the Universitat Politècnica de València (UPV) have developed new coatings to apply to soft cheese. These coatings are totally edible and have an antimicrobial capacity, which increases the lifespan of the ...
Materials Science
Nov 27, 2014
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0
Most consumers have an idea what they want their pizza slice to look like. Golden cheese with that dark toasted-cheese color scattered in distinct blistery patches across the surface with a bit of oil glistening in the valleys. ...
Other
Aug 21, 2014
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0
Go ahead and call Rachel Dutton's research cheesy if you must. As far as she's concerned, it's anything but an insult. A Bauer Fellow at the Faculty of Arts and Sciences' Center for Systems Biology, Dutton and her lab study ...
Cell & Microbiology
Jul 17, 2014
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0
A group calling themselves biohackers, from the San Francisco Bay area has created an Indiegogo project called "Real Vegan Cheese!" Their goal is to create cheese that is every bit as good as that made from mammalian milk, ...
Buying fresh goat cheese at a local farmer's market or selecting a piece of sharp cheddar from a display of artisanal cheese at the supermarket offers the promise of a nutritious and flavorful snack. Dennis D'Amico, assistant ...
Cell & Microbiology
Jun 26, 2014
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0
Research scientists from INRA, Université de Caen and Université de Franche-Comté have reviewed the benefits of traditional, raw-milk cheeses. They showed that traditional cheeses have unrivalled advantages in terms ...
Cell & Microbiology
May 19, 2014
0
1
Bacteria and moulds are vital to the ripening and aroma of many cheeses. Scientists from the Institute for Milk Hygiene, Milk Technology and Food Science at the University of Veterinary Medicine, Vienna are working to identify ...
Cell & Microbiology
May 9, 2014
1
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