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
Can you produce new, plant-based foods from Swedish-grown pulses? This has been studied by Ferawati Ferawati in her dissertation in chemistry from Linnaeus University, in which she has studied the properties and nutrient ...
Agriculture
Nov 18, 2021
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4
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
The global production of sheep's milk is on the rise, and in the vast majority of cases used to produce cheese. However, a relatively large amount of milk is needed to produce it, so science is looking for ways to increase ...
Plants & Animals
Apr 7, 2021
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5
Making cheese leaves a lot to chance as a batch could be ripened for months or even years before a problem is discovered, which could send a prized batch of cheddar to be sold off cheap as an ingredient for processed cheese.
Cell & Microbiology
Mar 1, 2021
0
30
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 multidisciplinary research group Lactiker - Quality and Safety of Foods from Animal Origin, which is attached to the University of the Basque Country (UPV/EHU), is working on (among other things) characterizing the biochemical, ...
Earth Sciences
Jan 28, 2021
1
6
Researchers at Tufts University have found that those distinctly funky smells from cheese are one way that fungi communicate with bacteria, and what they are saying has a lot to do with the delicious variety of flavors that ...
Cell & Microbiology
Oct 16, 2020
0
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