Cheese fondue is an icon of Swiss cuisine and a dinner party staple. While it may seem like a simple dish, getting the texture right can be a challenge for optimal mouthfeel, dipping and flavor release. This requires the ...
Other
Feb 20, 2019
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8
Researchers at the Technical University of Munich (TUM), the Leibniz-Institute for Food Systems Biology, and the University of Hohenheim have developed a new methodical approach for the faster identification of flavor-giving ...
Other
Nov 7, 2018
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5
A solid white mass found in a broken jar in an Ancient Egyptian tomb has turned out to be the world's oldest example of solid cheese.
Archaeology
Aug 29, 2018
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274
Dutch type cheeses, notably edam and gouda, are made using complex starter cultures, that have been employed for centuries. Due to changes in strain composition within a culture, the quality frequently fluctuates. A team ...
Cell & Microbiology
Dec 8, 2017
0
3
For many of us, a cheese platter after a nice meal is a guilty pleasure.
Other
Nov 16, 2017
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4
Nutty? Salty? Soapy? Goaty? Those are some of the descriptions Kansas State University and K-State Olathe researchers list in a new flavor lexicon that characterizes goat cheeses made in the U.S.
Other
Feb 24, 2017
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39
A new scientific study shows that eating cheese may actually increase how much someone likes the wine they are drinking. The study, published in the October issue of the Journal of Food Science, used a new sensory evaluation ...
Other
Oct 19, 2016
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2
At the grocery store, most foods—meats, breads, cheeses, snacks—come wrapped in plastic packaging. Not only does this create a lot of non-recyclable, non-biodegradable waste, but thin plastic films are not great at preventing ...
Materials Science
Aug 21, 2016
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7
A parmesan scandal reported earlier this year highlighted how easy it is to doctor the cheese when it's grated. For producers and consumers of some of the most expensive kinds, this is a big problem. Generic versions abound, ...
Other
May 18, 2016
0
4
While many microbiologists build entire research careers around studies of a single microorganism, Rachel Dutton has taken her career in the other direction—examining collections of microbes, but with an unusual twist. ...
Cell & Microbiology
Apr 22, 2016
0
16
