Consumers are willing to pay more for familiar, versus unfamiliar, varieties of cheese if there is a sticker on the cheese indicating it won an award or if sensory information about the cheese—such as a description of its ...
Social Sciences
Jan 10, 2023
0
4
New research shows that the flavoring of various soft cheeses is due in part to the bacteria that colonize them during the ripening process. The research is published in Microbiology Spectrum.
Cell & Microbiology
Nov 16, 2022
0
56
Humans have used milk to make cheese for millennia. However, climate change and sustainability concerns are prompting us to look towards the plant kingdom for the cheeses of the future. New research from the University of ...
Plants & Animals
Jun 9, 2022
4
14
Cheese is a simple product. It usually only consists of milk, enzymes, salt, and bacteria that give the cheese its form and flavor.
Cell & Microbiology
Dec 23, 2021
0
7
Precision-fermentation company Formo and the University of Bath have co-published the first large-scale study of consumer acceptance for animal-free dairy products.
Biotechnology
Jun 24, 2021
1
8
Aged cheeses pack a punch of nutty, sharp flavor. Before they're fully mature, aged cheeses are either waxed or placed in brine for weeks to create a natural rind. However, the high salt content in brined cheeses deters some ...
Other
Feb 24, 2021
1
5
The white, fluffy layer that covers Camembert is made of a mold resulting from human selection, similar to the way dogs were domesticated from wolves. A collaboration involving French scientists from the CNRS has shown, through ...
Evolution
Sep 24, 2020
0
3
The most detailed study to date of the microbes in cheese was published today in Nature Food by a team of researchers at Teagasc and APC Microbiome Ireland SFI Research Center, led by Professor Paul Cotter. For this study, ...
Cell & Microbiology
Aug 14, 2020
0
26
When unpasteurized milk is used to make cheese, the result is a product with more complex flavors, meaning many consumers seek out cheese made from "raw" milk. However, if the milk was contaminated, the cheese it's used for ...
Cell & Microbiology
Feb 18, 2020
0
9
The flavors of fermented foods are heavily shaped by the fungi that grow on them, but the evolutionary origins of those fungi aren't well understood. Experimental findings published this week in mBio offer microbiologists ...
Cell & Microbiology
Oct 15, 2019
0
15
