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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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
There's not much that can top a big bowl of spaghetti and meatballs—except, of course, for what belongs on top: parmesan cheese. But, it turns out, what we're eating might not be parmesan at all—the Food and Drug Administration ...
Other
Aug 18, 2016
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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
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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
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16
Artisanal cheesemaking is an important industry in Mexico, but many varieties of artisanal Mexican cheeses are in danger of disappearing because they have not been adequately documented. A team of dairy science experts is ...
Other
Apr 4, 2016
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5
When it comes to pasta and pizza dishes, nothing beats a sprinkle of grated parmesan on top. But the flavor quality of the popular cheese can be inconsistent. Now scientists are using "molecular food engineering" to help ...
Other
Mar 2, 2016
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7
Preparations are underway for the big game on Sunday. As Super Bowl 50 draws near, football fans are stocking up on cold beverages and hot treats, including fixin's for nachos.
Other
Feb 2, 2016
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7
The secrets of mozzarella cheese are being unravelled by PhD student Anita Pax.
Other
Oct 13, 2015
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16
People sure love their cheeses, but scientists have a lot to learn about the fungi responsible for a blue cheese like Roquefort or a soft Camembert. Now researchers reporting in the Cell Press journal Current Biology on September ...
Cell & Microbiology
Sep 24, 2015
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