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
Making cheese is an ancient exercise in preserving the nutritional value of milk. And it's also pretty tasty.
Other
May 17, 2018
0
6
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
5
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
(PhysOrg.com) -- The cheese aisle of your local supermarket is an unlikely place to study a classic political problem: How do we balance state power with individual freedom? But for those with a trained eye, the variety, ...
Other
Oct 13, 2009
2
0
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
Researchers say their new knowledge on the inner workings of a bacterium has important implications for Australia's billion dollar cheese industry.
Cell & Microbiology
Aug 17, 2017
0
12
By carefully analyzing the genetics of specific bacteria killers, a BYU research team has been able to pinpoint where cheese contamination starts.
Biotechnology
Mar 21, 2012
0
0
Experts at the University of Nottingham have discovered how to create different colors of blue cheese. After discovering how the classic blue-green veining is created, a team of experts from the School of Life Sciences, were ...
Cell & Microbiology
Feb 5, 2024
0
63
Research scientists from INRA, Université de Caen and Université de Franche-Comté have reviewed the benefits of traditional, raw-milk cheeses. They showed that traditional cheeses have unrivalled advantages in terms ...
Cell & Microbiology
May 19, 2014
0
1
