Fungi and bacteria play a big part in shaping the flavor and texture of cheese. BSIP / Universal Images Group via Getty Images Some cheeses are mild and soft like mozzarella, others are salty-hard ...
James is a published author with multiple pop-history and science books to his name. He specializes in history, space, strange science, and anything out of the ordinary.View full profile James is a ...
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Why does Swiss cheese have holes? This question never had an answer until researchers looked at what was inside the milk.
Researchers found that the reason the holes were becoming smaller and less common was that the process of making the cheese was becoming much cleaner. In the past, the milk for the cheese was put ...
A significant amount of the milk used in a popular cooking cheese can be substituted with plants, all while maintaining its taste and texture. Researchers have demonstrated this by creating a hybrid ...
A research team at the DTU National Food Institute has conducted a literature review of cheese fermentation and ripening and identified five underused, evidence-based measures to improve efficiency ...
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Lab-grown cheese is coming. But would you eat it?
In an unassuming building in Stratford, east London, British start-up Better Dairy is making cheese that has never seen an udder, which it argues tastes like the real thing. It is one of a handful of ...
Researchers discovered that avian influenza (H5N1) can survive in raw milk cheese made from contaminated milk, even after the 60-day aging process required by the FDA. However, highly acidic cheeses ...
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