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 ...

A delicacy is more than the sum of its parts. Take mozzarella: Water buffalo milk, rennet, whey, and microbes combine together to create a plump, white luxurious pillow of deliciousness. Recently, ...

It is hard to ignore microbes as they are everywhere. They are an integral part of many fermented foods savored around the world including cheese, which contains various microbial communities. A ...

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 ...

Once, Danish Danbo cheese would take at least a month to mature. However, researchers from the DTU National Food Institute have figured out a way of cutting down this time to just a few days – putting ...