Academics claim that a newly-developed starter culture could help ripen cheeses such as cheddar and gouda almost twice as fast, paving the way for more efficient and sustainable cheese production. “There are practically no downsides,” the lead researcher...
Dairy science moves one step closer to helping dairy manufacturers
formulate the right product to meet customer demand as food
scientists reveal the science behind consumer perception of nutty
flavours in the popular cheddar cheese,...