Cheese is a relatively simple food. It’s made with milk, enzymes – these are proteins that can chop up other proteins – bacterial cultures and salt. Lots of complex chemistry goes into the ...

Cheese is a relatively simple food. It's made with milk, enzymes – these are proteins that can chop up other proteins – bacterial cultures and salt. Lots of complex chemistry goes into the ...

A research team at the DTU National Food Institute conducted a literature review of cheese fermentation and ripening and identified five underused, evidence-based measures to improve efficiency and ...

The ancient craft of cheese-making holds many surprises when it comes to methods that shape the flavors and textures of different varieties. One intriguing tradition involves deliberately introducing ...

New research shows that the flavoring of various soft cheeses is due in part to the bacteria that colonize them during the ripening process. New research shows that the flavoring of various soft ...

As many opt for a plant-based diet, vegan alternatives are big business. However, some dairy products just cannot be mimicked. Now, a Malmö University professor is on course to develop a new ...

The €12M Series A round is led by Astanor Ventures; The funds raised will be invested in the next stages of development: bringing the casein production process to industrial scale, perfecting its ...

Cheese production relies on coagulation of milk proteins into a gel matrix after addition of rennet. Milk that does not coagulate (NC) under optimal conditions affects the manufacturing process, ...

UConn Creamery staff, Ben Honer and Bill Sciturro, removing Queso Blanco from the press and preparing to package the cheese. Photo from the UConn Animal Science website The University of Connecticut ...