Normally, Andrej Shevchenko and his team at the Max Planck Institute of Molecular Cell Biology and Genetics in Dresden analyse proteins and fats in the cells of fruit flies or roundworms. In this case, however, the scientists ...
Archaeology
Mar 12, 2014
0
1
(PhysOrg.com) -- Cheese lovers know that the milky white outer coating of Camembert cheese not only serves to offer a tart offset to the pungent inner cheese, but also protects it until ready to be eaten, much like plastic ...
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
To produce plant-based cheeses that feel and taste like dairy cheese, scientists have their sights set on fermentation. In a new research result, University of Copenhagen scientists demonstrate the potential of fermentation ...
Cell & Microbiology
Oct 4, 2023
0
157
Mozzarella is far more than just a pizza topping. A unique Italian cheese, buffalo mozzarella from Campania has been recognized as a delicacy and protected under EU law for nearly 30 years. But what makes this mozzarella ...
Cell & Microbiology
Aug 15, 2023
1
1159
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
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
277
It may be grating for some, but hip-hop is music to the ears of Switzerland's most famous cheese.
Other
Mar 15, 2019
1
856
When searching a fromagerie for the perfect chunk of cheddar or parmesan, cheese aficionados have probably never grilled vendors over what kind of music was played to their cheeses.
Other
Nov 3, 2018
10
1575
Analysis of fatty residue in pottery from the Dalmatian Coast of Croatia revealed evidence of fermented dairy products—soft cheeses and yogurts—from about 7,200 years ago, according to an international team of researchers.
Archaeology
Sep 5, 2018
0
2586
