The first unequivocal evidence that humans in prehistoric Northern Europe made cheese more than 7,000 years ago is described in research by an international team of scientists, led by the University of Bristol, UK, published ...
Analytical Chemistry
Dec 12, 2012
2
0
North Americans and Western Europeans love a good mix of alpha-terpineol, 4-methylpentanoic acid and ethyl propionate for dinner, flavor compounds shared in popular ingredients like tomatoes, parmesan cheese and white wine. ...
Other
Dec 15, 2011
1
0
Tequila and cheese may sound like the makings of an awkward cocktail party, but new research shows that they have a lot to tell us about efforts to boost rural economies around the world.
Social Sciences
Jun 14, 2010
0
0
Almost 800 years after farmers in the village of Gouda in Holland first brought a creamy new cheese to market, scientists in Germany say they have cracked the secret of Gouda’s good taste. They have identified the key protein ...
Other
Mar 4, 2009
0
0
The combinations of microorganisms responsible for shaping the taste of Cheddar cheese—including fruity, creamy, buttery, and nutty flavors—are investigated in a Nature Communications paper.
Cell & Microbiology
Dec 21, 2023
0
0
Could the distinctive thin wood packaging around France's famed camembert cheese be under threat from the EU's recycling drive?
Environment
Nov 15, 2023
0
35
A new study by the University of Stirling has sought to understand why vegetarians consume non-meat animal products despite their concerns that animal agricultural production can be cruel.
Social Sciences
Jul 25, 2023
0
24
Milk-clotting enzymes found in marine species may help cheesemakers meet our insatiable appetite for cheese.
Cell & Microbiology
Jul 20, 2023
0
1
Fungi produce metabolites that humans have used to improve health. For example, they secrete penicillin, which is then purified and used as an antibiotic for humans, leading to the development of many other antibiotics. However, ...
Ecology
May 10, 2023
0
2
University of Missouri scientist Colleen Ray can now add the job of "food detective" to her resumé. Recently, Ray and colleagues in the Department of Chemistry developed a novel method—using nuclear magnetic resonance ...
Analytical Chemistry
Mar 1, 2023
0
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